Servsafe Chapter 9
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Chapter 9 of Servsafe Manager
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- What must food handlers do when handling ready to eat food?
- When delivering food for off-site service, raw poultry must be stored
- What type of containers should be used to transport food offsite?
- Food for off-site service should be labeled with reheating and service instructions and
- How should food in vending machines be dispensed?
- What is the correct internal temperature for food being hot held for service?
- At 12:00 p.m. a food handler puts soup in hot holding equipment for lunch service. At 2:00 p.m. the soup's temperature reads 125F. What corrective action should the food handler take?
- A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?
- Why is it hazardous to reheat food with hot holding equipment?
- Trays of lasagna were removed from hot holding at 135F at 4 p.m. and labeled with a dicard time of 10 p.m. The lasagna was served to guests without temperature control and discarded at 8 p.m. What mistake was made?
- What is the maximum allowable internal temperature when cold holding TCS food?
- A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When they check the temperature of the chicken salad it is 54F. What must the food handler do?
- TCS food should never be held without temperature control at a
- With approved procedures in place, how long can cold food be held without temperature control if it does not exceed 70F?
- Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?
- Which is a safe practice when handling dishware and utensils?
- Which item may be re-served to another customer
- An operation has a buffet with 10 different items on it. How many serving utensils are needed to serve the items on the buffet?
- How should utensils for serving TCS food be stored during service?
- Soup that is being hot held on a buffet should be labeled with the
