ServSafe Chapter 7 Word Scramble
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| Question | Answer |
| What are the temperatures you hold hot and cold TCS foods | 135°F and 41°F |
| You should check food temperatures every... | 4 hours |
| What temperature should food be at to be non edible | 41°F or lower and 135°F or higher |
| How long can you hold cold and hot food without temperature | Six hours and four hours |
| how should you label foods | with a Use-by date and time and instructions on how to reheat the food if need be |
| What are the rules to re-serving food | dont give somebody's returned food to somebody else and never re-serve uncoverd condiments |
| What are the kitchen staff guidelines | Always wear single use gloves and use the necessary utensils and remember to always sanitize them after using them |
| What are the guidelines for holding food | Make sure to have food covers and sneeze guards hold TCS foods at the correct internal temperature use thermometers to check internal temperature |
| What are the guidelines for vending machines | Make sure to check them daily |
| Never let a customer... | refill their own plates or drinks |
| Never use ice as... | an ingredient |
| With delivery vehicles always make sure to... | Clean the inside |
| With service sites make sure they always have... | Safe water for cooking dishwashing and handwashing and garbage containers that are stored away from food-prep, storage, and serving areas |
| When storing foods always... | store raw meat, poultry, and seafood separate from ready to eat items |
| What are the service staff guidelines | hold dishes by the bottom or edge hold glasses by the middle bottom or stem dont touch the food contact areas or dishes of glassware carry glass cups in a rack or tray and hold flatware by the handle |
Created by:
miguel Boi
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