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How long can cold ready-to-eat TCS food be held without temperature control?
1 hour
6 hours
2 hours
4 hours
How long can hot ready-to-eat TCS food be held without temperature control?
1 hour
4 hours
2 hours
6 hours
What is required to properly hold hot ready-to-eat TCS food without temperature control?
The food is held at 70°F (21°C) before removal
The food is labeled with a discard time 4 hours after removal
The temperature cannot drop below 70°F (21°C)
The food is sold or thrown out within 4 hours
When may preset tableware on dining tables be left uncovered?
If guests sit 15" away from the tableware
If guests are seated immediately
They are removed when guests are seated
They are cleaned and sanitized after guests leave
How can service staff correctly handle dishes and glassware to prevent contamination?
Hold glasses by the rim
Hold dishes by the bottom or edge
Hold dishes by touching food-contact surfaces
Do not touch food-contact areas
How should clean glasses be carried to prevent contamination?
Carried in a rack
Held by the top
Carried on a tray
Stacked to save space
How should flatware be handled to prevent contamination?
With bare hands
By the handle
By wiping with a towel
By the food-contact end
Which item(s) may be re-served to another customer?
Uneaten bread
Condiment bottles that remain closed between uses
Unopened wrapped crackers
Unused salsa
A guest returns an untouched burger that was delivered by mistake. What should the staff do?
Use the burger for another order
Re-serve the burger to the correct guest
Save it for employee meal
Discard the burger
What must a food handler do when handling ready-to-eat food?
Wear single-use gloves
Use a towel barrier
Sanitize hands only
Minimize bare-hand contact
What can be used instead of gloves to handle ready-to-eat food?
Pot holders
Tongs
Bare hands
Spatulas
How often must utensils used to serve the same food be cleaned and sanitized?
Every four hours
Every hour
Only when switching foods
Every two hours
How should utensils be stored during buffet service?
In the food with the handle above the rim
In water at 70°F (21°C)
Under the food
On a dirty surface
Under what condition(s) may take-home containers be refilled?
The container was provided by the operation
The container is brought from home
The container is single-use
It is designed to be reused and can be cleaned/sanitized
What requirements must growlers meet to be refilled with beverages such as beer?
They can be any container the guest provides
Effectively cleaned, rinsed with hot H2O & refilled w/ a contamination-free
They must be rinsed with cold water only
They must be single-use
How can food in a self-service area be protected from contamination?
Use large serving spoons
Use sneeze guards, display cases, or protective packaging
Leave food open for airflow
Allow guests to serve without barriers
