The Flow of Food Service
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| when holding food the temperature of the food must be checked every ____ hours | 4 hours
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| when holding food checking the temperature evrey ___ hours allows time for corrective actions | 2 hours
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| hot TCS food that has been below 135F can be reheated amd then placed back in the hot holding unit (true or false) | true
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| (true or false) NEVER use hot-holding equipment to reheat food | true
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| you can hold cold food without temperature control for up to ___ hours | 6 hours
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| cold food being held without temp control must not exceed ___F unless it is only being held for ___ hours | 70F
4 hours
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| you can hold hot food without temp control for up to ___ hours | 4 hours
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| which part of the plate should server avoid touching | top
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| at what maximum internal temperature should cold TCS food be held | 41F
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| at what minimum internal temperature should hot TCS food be held | 135F
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| an operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temp control before it must be thrown out? | 4 hours
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| how often must you check the temperature of food that is being held with temp control | at least every 4 hours
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| checking the temperature of food that is being held with temp control every ___ hours allows for corrective actions | 2 hours
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| a pan of lasagna at 165F was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label? | use-by date and time
reheating and service instructions
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| when a utensil is stored in water between uses, what are the requirements? | running water at any temperature, or a container of water at 135F or higher
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