Questions and Answers
Is the green bean casserole being held safely if it is at 120ºF (49ºC)?
Potato salad must be held at an internal temperature of 41°F (5°C) or lower.
True
What is the correct action if soup is placed in a hot-holding unit at 40ºF (4ºC)?
Reheat the soup correctly before moving it to the holding unit.
Pasta salad held without temperature control at 75ºF (24ºC) can be kept if its temperature does not exceed 70°F (21°C).
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Study Notes
Safe Food Holding Temperatures
- Hot TCS food must be maintained at an internal temperature of 135°F (57°C) or higher to prevent foodborne illnesses.
- Green bean casserole held at 120°F (49°C) is unsafe and should be reheated to proper temperature.
Cold TCS Food Temperature Requirements
- Cold TCS food should be held at an internal temperature of 41°F (5°C) or lower.
- Potato salad stored at 41°F (5°C) is within safe holding limits but requires monitoring.
Reheating Protocols
- Soup at 40°F (4°C) cannot be safely reheated in a hot-holding unit as designed.
- Hot-holding units are not intended for reheating; food should be brought to the correct temperature prior to placement in these units.
- Always reheat food rapidly to avoid prolonged exposure to the temperature danger zone.
Temperature Control Without Holding
- Cold TCS foods held without temperature control must be discarded if temperatures exceed 70°F (21°C).
- Pasta salad kept at 75°F (24°C) is unsafe, necessitating disposal to prevent potential health risks.
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Description
Test your knowledge on safe food handling practices with these flashcards from Servsafe Chapter 7. Each card covers important guidelines for holding TCS foods at safe temperatures. Perfect for students preparing for food safety certification.
