Questions and Answers
What should be installed when holding foods to protect from contaminants?
What is the internal temperature for holding hot foods?
135 degrees Fahrenheit or higher
What is the internal temperature for holding cold foods?
41 degrees Fahrenheit or lower
When should food temperatures be checked?
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Should you use hot-holding equipment to reheat food?
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When is it appropriate to hold foods without temperature control?
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What is the maximum time you can hold cold foods without temperature control?
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What is the maximum time you can hold hot foods without temperature control?
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Food handlers must wear gloves when handling ready-to-eat foods.
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How often should utensils used continuously be cleaned and sanitized?
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How should you store serving utensils?
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How should spoons and scoops for serving food be stored?
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Should you hold dishes by the bottom or edge?
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Where do you hold glasses when serving?
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Should you stack glasses when carrying them?
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Should I hold flatware by the handle?
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Should I scoop ice with a glass?
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Can I reuse silverware if it is removed when the guests are seated?
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Can I reuse silverware if they remain on the table but aren't used?
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Should you re-serve uneaten food to another customer?
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Can you reserve uncovered condiments?
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Can I combine leftover condiments with fresh ones?
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What is the only type of food you can re-serve?
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Where should sneeze guards be located?
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Should you let customers refill dirty plates?
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Ice used to keep food cold can be used as an ingredient.
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Bulk food items must be labeled.
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What must you check when doing off-site service?
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How often do you check vending machine products?
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In vending machines, should you dispense TCS foods in the original container?
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Study Notes
Food Safety Practices
- Food covers and sneeze guards protect food from contaminants during holding.
- Holding hot foods requires maintaining an internal temperature of 135°F or higher.
- Cold foods should be held at 41°F or lower to ensure safety.
- Food temperatures must be checked at least every 4 hours.
Equipment Usage
- Hot-holding equipment is not suitable for reheating food unless specifically designed for that purpose.
- Foods can be held without temperature control for short periods when electricity isn't available, or during display.
- Cold foods can be held without temperature control for up to 6 hours, provided they are labeled and below 41°F.
- Hot foods can be held for up to 4 hours without temperature control if labeled and above 135°F.
Personal Hygiene and Utensil Storage
- Food handlers must wear single-use gloves or use utensils (spatulas, tongs, deli sheets) to avoid bare hand contact with ready-to-eat foods.
- Continuous-use utensils should be cleaned and sanitized every 4 hours.
- Serving utensils must be stored with handles above the container's rim to prevent contamination.
- Spoons and scoops for serving should be kept under running water or in a container of water at or above 135°F.
Handling Dishes and Glassware
- Dishes should be held by the bottom or edge to prevent contamination.
- Glasses should be held by the middle, bottom, or stem when serving.
- Glasses should not be stacked; they should be carried on a rack or tray.
- Flatware should always be handled by the handle to avoid contact with food surfaces.
Food Reuse and Serving Guidelines
- Ice should never be scooped with a glass to avoid contamination.
- Silverware can be reused if it was removed when guests are seated but not if it remains on the table.
- Uneaten food (like bread and garnishes) should not be re-served to other customers.
- Uncovered condiment containers should not be reserved; they must be dispensed in a safe manner.
- Never combine leftover condiments with fresh ones for safety.
Re-Serving and Vending Practices
- The only food eligible for re-serving is unopened, repackaged food in good condition.
- Sneeze guards must be positioned 14 inches above counters and extend 7 inches past the food to ensure safety.
- Customers should not be allowed to refill dirty plates to prevent pathogen spread.
- Ice used for chilling food cannot be repurposed as an ingredient.
- Bulk food items must be labeled unless they are bakery products or unpackaged and portioned food.
Off-Site and Vending Machine Service
- When providing off-site service, check for leak-proof food containers, a clean delivery vehicle, correct labeling, proper utilities, maintenance of appropriate storage, and good food temperature.
- Vending machine products should be checked daily; any expired food must be discarded.
- TCS (Time/Temperature Control for Safety) foods in vending machines must be dispensed in their original containers to ensure safety.
Studying That Suits You
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Description
Test your knowledge on key concepts from ServSafe Chapter 7 with these flashcards. Learn about food safety practices including proper food holding temperatures and the use of protective covers. Perfect for anyone preparing for the ServSafe certification.
