Hold cold TCS food at an internal temperature of 41ºF or lower
Hold hot TCS food at an internal temperature of 120ºF or higher.
Your operation may be allowed to hold chicken salad at room temperature if the operation has an approved, written procedure and the salad has a label specifying that it must be thrown out after eight hours.
When holding TCS food for service, the internal temperature must be checked at least every 4 hours.
What is the minimum temperature that must be maintained when holding hot soup for service?
100ºF (38ºC)
120ºF (49ºC)
135ºF (57ºC)
155ºF (68ºC)
What is the maximum allowable internal temperature when cold-holding food?
41ºF (5ºC)
45ºF (7ºC)
51ºF (10ºC)
55ºF (13ºC)
A catering employee removed a 135ºF (57ºC) tray of lasagna from hot-holding for service in a hotel conference room at 11:00 a.m. By what time must the lasagna be thrown out?
12:00 p.m.
2:00 p.m.
3:00 p.m.
4:00 p.m.
Which food item may be handled with bare hands?
Sliced cheese for sandwiches
Boiled egg slices for salad
Chopped carrots for stew
Parsley for garnish
Which part of a bowl should a food handler avoid touching when serving customers?
Inside
Outside
Bottom
Edge
Which item may be re-served to another customer?
A partially used cup of salsa
Unopened condiment packets
Uneaten bread from a bread basket
An uneaten pickle used as a plate garnish
Which action could contaminate food at a self-service area?
Keeping hot TCS food at 135ºF (57ºC)
Allowing customers to reuse plates
Labeling all containers and handles
Taking food temperatures every hour
Food for off-site service should be labeled with reheating and service instructions and a(n)
list of ingredients.
use-by date and time.
date of preparation.
inspection stamp.
