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- 1. Multiple Choice
Which part of the plate should a food handler avoid touching when serving customers?
Bottom
Edge
Side
Top
- 2. Multiple Choice
An operation has a self-service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?
2
4
6
8
- 3. Multiple Choice
At what maximum internal temperature should cold TCS food be held?
0 Degrees F
32 Degrees F
41 Degrees F
60 Degrees F
- 4. Multiple Choice
What item must customers take each time they return to a self-service area for more food?
Clean plate
Extra napkins
Hand sanitizer
New serving spoon
- 5. Multiple Choice
At what minimum internal temperature should hot TCS food be held?
115 Degrees F
125 Degrees F
135 Degrees F
145 Degrees F
- 6. Multiple Choice
An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?
2
4
6
8
- 7. Multiple Choice
How often must you check the temperature of food that is being held with temperature control?
At least every 2 hours
At least every 4 hours
At least every 6 hours
At least every 8 hours
- 8. Multiple Choice
A pan of lasagna at 165 Degrees F was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label?
Use-by date and time and reheating and service instructions
Use-by date and reheating and service instructions
Use-by time and reheating and service instructions
Use-by date and time and reheating instructions
- 9. Multiple Choice
Which may be handled with bare hands?
Cooked pasta for salad
Chopped potatoes for soup
Canned tuna for sandwiches
Pickled watermelon for garnish
- 10. Multiple Choice
When a utensil is stored in water between uses, what are the requirements?
Running water at any temperature, or a container of water at 70 Degrees F or lower
Running water at any temperature, or a container of water at 135 Degrees F or higher
Running water at 70 Degrees F or lower, or a container of water at 70 Degrees F or lower
Running water at 135 Degrees F or higher, or a container of water at 135 Degrees F or higher
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