Chapter 7 Review

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?

What is the maximum allowable internal temperature when cold-holding food?

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?

Which food item may be handled with bare hands?

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

Which item may be re-served to another customer?

Which action could contaminate food at a self-service area?

Food for off-site service should be labeled with reheating and service instructions and a(n)