Chapter Quiz
#1. 1. What is the correct minimum internal temperature for holding hot TCS food?
#2. . How often should food temperatures be checked when holding food for service?
#3. How long can cold food be held without temperature control before it must be discarded, assuming it never exceeds 70°F (21°C)?
#4. When serving food, which of the following is an acceptable practice?
#5. Which food item may be re-served to another customer?
#6. What is the minimum height and extension for sneeze guards over self-service areas?
#7. What is a requirement for preset tableware that is not wrapped or covered?
#8. When delivering food off-site, which of the following is NOT a safe practice?
#9. Which of these is an approved method for minimizing bare-hand contact with ready-to-eat food?
#10. Under Time as a Public Health Control (TPHC), when must cold food be discarded if it exceeds 70°F?
#11. Which of the following is NOT a permitted self-service item?
#12. Which of the following best prevents customer contamination at a buffet?
#13. What should be done with serving utensils used in self-service areas?
#14. What is a common hazard associated with food delivery during off-site service?
#15. Which of the following is an appropriate step to prevent food hazards during off-site catering events?
#16. What should be done with food held under TPHC (Time as a Public Health Control) after the time limit has passed?
#17. What is the minimum holding temperature for cold TCS food during service?
