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