Hold cold TCS food at an internal temperature of 41ºF or lower
Answer
True
False
Question 2
Question
Hold hot TCS food at an internal temperature of 120ºF or higher.
Answer
True
False
Question 3
Question
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.
Answer
True
False
Question 4
Question
When holding TCS food for service, the internal temperature must be checked at least every 4 hours.
Answer
True
False
Question 5
Question
What is the minimum temperature that must be maintained when holding hot soup for service?
Answer
100ºF (38ºC)
120ºF (49ºC)
135ºF (57ºC)
155ºF (68ºC)
Question 6
Question
What is the maximum allowable internal temperature when cold-holding food?
Answer
41ºF (5ºC)
45ºF (7ºC)
51ºF (10ºC)
55ºF (13ºC)
Question 7
Question
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?
Answer
12:00 p.m.
2:00 p.m.
3:00 p.m.
4:00 p.m.
Question 8
Question
Which food item may be handled with bare hands?
Answer
Sliced cheese for sandwiches
Boiled egg slices for salad
Chopped carrots for stew
Parsley for garnish
Question 9
Question
Which part of a bowl should a food handler avoid touching when serving customers?
Answer
Inside
Outside
Bottom
Edge
Question 10
Question
Which item may be re-served to another customer?
Answer
A partially used cup of salsa
Unopened condiment packets
Uneaten bread from a bread basket
An uneaten pickle used as a plate garnish
Question 11
Question
Which action could contaminate food at a self-service area?
Answer
Keeping hot TCS food at 135ºF (57ºC)
Allowing customers to reuse plates
Labeling all containers and handles
Taking food temperatures every hour
Question 12
Question
Food for off-site service should be labeled with reheating and service instructions and a(n)