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