The Flow of Food Service
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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when holding food the temperature of the food must be checked every ____ hours | show 🗑
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show | 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) | show 🗑
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show | true
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you can hold cold food without temperature control for up to ___ hours | show 🗑
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cold food being held without temp control must not exceed ___F unless it is only being held for ___ hours | show 🗑
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show | 4 hours
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show | top
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show | 41F
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show | 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? | show 🗑
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how often must you check the temperature of food that is being held with temp control | show 🗑
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show | 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? | show 🗑
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when a utensil is stored in water between uses, what are the requirements? | show 🗑
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Created by:
24nuttingl
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