ServSafe Quiz 7: The Flow of Food, Service Already Passed

ServSafe Quiz 7: The Flow of Food, Service Already Passed True or false: You should hold cold TCS food at an internal temperature of 41F or lower? True True or false: You should hold hot TCS food at an internal temperature of 120F or higher. False True or false: Your operation may be allowed to hold chicken salad at room temperature if the salad has a label specifying that it must be thrown out after eight hours. False True or false: When holding TCS food for service, the internal temperature must be checked at least every four hours. True Why shouldn't a server ever use a glass as a scoop for ice? A glass may chip or break, creating a physical hazard in the ice bin. Give 4 examples of physical barriers that can be used between you and food so that you are not touching it with your bare hands. 1) spatulas 2) tongs 3) deli sheets 4) gloves True or false: You can re-serve food that was returned by one customer to another customer. False A customer eats a hamburger and fries at a fast food restaurant. She does not use all of her ketchup packets and leaves them on the table when she goes. Can these packets be saved and reused, yes or no? Why or Why not? Yes. If they are in good condition and have no sign of damage they may be re-served. If your operation wants to preset tables with utensils, what must they do to prevent it from contamination? Wrap it. A server is clearing her table and sees her customer didn't eat any of the bread they were given. Indeed, it appears they didn't even open the basket. The server brings them back to the kitchen and re-serves them to her next table. This is acceptable, yes or no? NO. The server doesn't know for sure if the guests touch any of the bread and it may not be re-served to the public.