The Flow of Food: Service

Question 1

A power outage has left hot TCS food out of temperature control for 6 hours. What must be done with the food?

A. Cool the food to 41°F or lower
B. Serve the food immediately
C. Cook the food to 165°F
D. Throw the food away

Answer 1

D. Throw the food away

Question 2

Soup on a buffet should be labeled with the

A. Name of the food
B. Prep date
C. Soup’s ingredients
D. Use-by date.

Answer 2

A. Name of the food

Question 3

Cold food can be held intentionally without temperature control for ____hours as long as it does not exceed 70°F

A. 2
B. 4
C. 6
D. 8

Answer 3

C. 6

Question 4

When delivering food for off-site service, raw poultry must be stored

A. At a lower temperature that ready-to-eat food.
B. Separately from ready-to-eat food
C. Without temperature control
D. Above raw beef

Answer 4

B. Separately from ready-to-eat food

Question 5

Hot TCS food being hot-heal for service must be at what temperature?

A. 70°F or above
B. 125°F or above
C. 135°F or above
D. 155°F or above

Answer 5

C. 135°F or above

Question 6

What is the minimum temperature that must be maintained with holding hot soup for service?

A. 100°F
B. 120°F
C. 135°F
D. 155°F

Answer 6

C. 135°F

Question 7

Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

A. 41°F
B. 50°F
C. 60°F
D. 70°F

Answer 7

D. 70°F

Question 8

A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checked the temperature of the chicken salad, it is 54°F. What must the food handler do?

A. Sell the remaining chicken salad immediately
B. Sell the remaining chicken salad with 2 hours
C. Cool the chicken salad to 41°F
D. Discard the chicken salad

Answer 8

D. Discard the chicken salad

Question 9

A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out?

A. 12:00 pm
B. 2:00 pm
C. 3:00 pm
D. 4:00 pm

Answer 9

C. 3:00 pm

Question 10

An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?

A. 1
B. 2
C. 4
D. 8

Answer 10

D. 8

Question 11

Which part of the plate should a food handler avoid touching when serving customers?

A. Bottom
B. Edge
C. Side
D. Top

Answer 11

D. Top

Question 12

At what maximum internal temperature should cold TCS food be held?

A. 0°F
B. 32°F
C. 41°F
D. 60°F

Answer 12

C. 41°F

Question 13

What item must customers take each time they return to a self-service area for more food?

A. Clean plate
B. Extra napkins
C. Hand sanitizer
D. New serving spoon

Answer 13

A. Clean plate

Question 14

At what minimum temperature should hot TCS food be held?

A. 115°F
B. 125°F
C. 135°F
D. 145°F

Answer 14

C. 135°F

Question 15

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 temperature control before the food must me sold, served, or thrown out?

A. 2
B. 4
C. 6
D. 8

Answer 15

B. 4

Question 16

Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination?

A. Bulk deli rolls
B. Nuts in the shell
C. Sushi-grade fish
D. Cooked shrimp

Answer 16

B. Nuts in the shell

Question 17

What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination?

A. 8”
B. 10”
C. 12”
D. 14”

Answer 17

D. 14”