©SOPHIABENNETT@2024-2025 Monday, August 19, 2024 12:35 AM
Food Safety Manager Training
Questions and Answers
What are the general guidelines for holding food for service? - Answer✔️✔️-
1. Use food covers and sneeze guards to protect against contaminants and
help maintain a food's internal temperature 2. Hold food at correct internal
temperature 3. Use a thermometer to check a food's internal temperature.
The equipment's thermometer does not measure internal temperature 4.
Check food temperatures at least every four hours. If food is between 41dF
and 135dF, throw it out.
What are the guidelines for holding cold food? - Answer✔️✔️-Hold cold
food at 41dF or lower
What are the guidelines for holding hot food? - Answer✔️✔️-Hold hot food
at 135dF or higher, Never use hot-holding equipment to reheat food unless
it was built to do so. Most equipment reheats too slow to get through the
temperature danger zone. Reheat food correctly and then move to the
holding unit.
When can food be held without temperature control? - Answer✔️✔️-Food
can be held without temperature control if you are NOT serving a high-risk
population. Food can be held without temperature control if displaying
food for a short time (off-site catered event) or when electricity is not
available to power holding equipment.
Page 1 of 39
,©SOPHIABENNETT@2024-2025 Monday, August 19, 2024 12:35 AM
What are the conditions for holding cold food without temperature
control? - Answer✔️✔️-Cold food can be held without temperature control
for up to 6 hours if 1) Food is held at 41dF or lower before removing it from
refrigeration 2) Label the food with the time removed from fridge and the
time that it expires (ex. Removed: 4:30, Discard 10:30) 3) Make sure the
food's temp does not exceed 70dF while being served. Discard any that
exceeds temp 4) Sell, serve, or throw out the food within 6 hours
What are the conditions for holding hot food without temperature control?
- Answer✔️✔️-Hot food can be held for up to 4 hours if these conditions are
met: 1) Hold food at 135dF or above before removing from temp control 2)
Label food with time removed from temp control and discard time 3) Sell,
serve, or throw out the food within 4 hours.
Which food item is being handled safely? 1) Soup at 120dF 2) Pasta salad at
39dF 3) Potato salad at 75dF 4) Soup placed in a hot holding unit at 40dF -
Answer✔️✔️-ANSWER: 2
Roy prepared pans of pasta with meat sauce and held them in a 200dF
degree oven for two hours. At 5:00pm, he packed them in an insulated
container to take to a wedding reception at the beach. There was no
equipment to keep the food hot. At 8:00pm, three hours after Roy removed
the pasta from the over in his operation, the pasta was served to the guests.
Is this food safe to serve? - Answer✔️✔️-Yes. The food was held above 135dF
and then served within four hours after being removed from temperature
control.
Page 2 of 39
,©SOPHIABENNETT@2024-2025 Monday, August 19, 2024 12:35 AM
At 6am, Alvin removed deli meat, sliced cheese, apples, and pudding cups
from the cooler to make box lunches for a high school class field trip. When
he finished making the lunches, Alvin left them on a table for the teacher.
The lunches were left on the bus that warm spring day while the students
toured a museum. At 1pm, they returned to a very warm bus to get their
lunches, which they ate in a picnic area. Is the food safe to serve? -
Answer✔️✔️-No. The lunches were left too long outside of temperature
control. The temp of the food also probably rose higher than 70dF as the
bus warmed in the sun.
Sally is a cook at the Springfield Retirement Community. As a special treat,
she set up a picnic for some of the elderly residents. The picnic included a
buffet of cold chicken, potato salad, coleslaw, rolls, and cupcakes. There
was no equipment to keep the food cold. The food was served one hour
after it was removed from the cooler. Is the food safe to serve? -
Answer✔️✔️-No. Food cannot be held without temperature control if it is
primarily for high-risk populations, such as elderly people.
How can you prevent contamination when serving food? - Answer✔️✔️-
Contamination can be prevented when serving food by 1) Avoiding bare-
hand contact with ready-to-eat foods 2) Using clean and sanitized utensils
for each food items. If utensils are being used constantly, clean and sanitize
every 4 hours 3) Store serving utensils in the food with the handle
extended above the rim of the container or on a clean and sanitized food-
contact surface 4) Taking caution when using guest-provided take-home
containers.
Page 3 of 39
, ©SOPHIABENNETT@2024-2025 Monday, August 19, 2024 12:35 AM
What precautions should you take when using guest-provided take-home
containers? - Answer✔️✔️-Take-home containers can be used if they 1) Were
designed to be reused 2) Provided to the guest by the operation 3) Are
cleaned and sanitized properly
How can you prevent contamination by service staff? - Answer✔️✔️-Train
them to follow these guidelines: 1) Hold dishes by the bottom or edge 2)
Hold glasses by the middle, bottom, or stem 3) Do NOT touch the food-
contact areas of dishes or glassware 4) Carry glasses in a rack or a tray to
avoid touching the food-contact surfaces 5) Do NOT stack glasses when
carrying them 6) Hold flatware by the handle 7) Store flatware so that
servers grasp handles, not food-contact surfaces 8) Avoid bare-hand
contact with food that is ready-to-eat 9) Use ice scoops or tongs to get ice,
NEVER the cup or bare-hands.
How do you prevent preset tableware contamination? - Answer✔️✔️-Steps
to prevent tableware from becoming contaminated include: 1) Wrapping or
covering the items 2) Unused settings are removed when guests are seated
and cleaned and sanitized after the guests have left
How do I re-serve food from one guest to another? - Answer✔️✔️-You can't
really. 1) Never re-serve food returned by one guest to another guest 2)
Condiments must be in their original contianers (i.e. individual packets or
portions) 3) Bread or rolls cannot be re-served 4) Garnishes cannot be
reused 5) You may re-serve only unopened, prepackaged food in good
condition like condiment packets and wrapped crackers.
Page 4 of 39
Food Safety Manager Training
Questions and Answers
What are the general guidelines for holding food for service? - Answer✔️✔️-
1. Use food covers and sneeze guards to protect against contaminants and
help maintain a food's internal temperature 2. Hold food at correct internal
temperature 3. Use a thermometer to check a food's internal temperature.
The equipment's thermometer does not measure internal temperature 4.
Check food temperatures at least every four hours. If food is between 41dF
and 135dF, throw it out.
What are the guidelines for holding cold food? - Answer✔️✔️-Hold cold
food at 41dF or lower
What are the guidelines for holding hot food? - Answer✔️✔️-Hold hot food
at 135dF or higher, Never use hot-holding equipment to reheat food unless
it was built to do so. Most equipment reheats too slow to get through the
temperature danger zone. Reheat food correctly and then move to the
holding unit.
When can food be held without temperature control? - Answer✔️✔️-Food
can be held without temperature control if you are NOT serving a high-risk
population. Food can be held without temperature control if displaying
food for a short time (off-site catered event) or when electricity is not
available to power holding equipment.
Page 1 of 39
,©SOPHIABENNETT@2024-2025 Monday, August 19, 2024 12:35 AM
What are the conditions for holding cold food without temperature
control? - Answer✔️✔️-Cold food can be held without temperature control
for up to 6 hours if 1) Food is held at 41dF or lower before removing it from
refrigeration 2) Label the food with the time removed from fridge and the
time that it expires (ex. Removed: 4:30, Discard 10:30) 3) Make sure the
food's temp does not exceed 70dF while being served. Discard any that
exceeds temp 4) Sell, serve, or throw out the food within 6 hours
What are the conditions for holding hot food without temperature control?
- Answer✔️✔️-Hot food can be held for up to 4 hours if these conditions are
met: 1) Hold food at 135dF or above before removing from temp control 2)
Label food with time removed from temp control and discard time 3) Sell,
serve, or throw out the food within 4 hours.
Which food item is being handled safely? 1) Soup at 120dF 2) Pasta salad at
39dF 3) Potato salad at 75dF 4) Soup placed in a hot holding unit at 40dF -
Answer✔️✔️-ANSWER: 2
Roy prepared pans of pasta with meat sauce and held them in a 200dF
degree oven for two hours. At 5:00pm, he packed them in an insulated
container to take to a wedding reception at the beach. There was no
equipment to keep the food hot. At 8:00pm, three hours after Roy removed
the pasta from the over in his operation, the pasta was served to the guests.
Is this food safe to serve? - Answer✔️✔️-Yes. The food was held above 135dF
and then served within four hours after being removed from temperature
control.
Page 2 of 39
,©SOPHIABENNETT@2024-2025 Monday, August 19, 2024 12:35 AM
At 6am, Alvin removed deli meat, sliced cheese, apples, and pudding cups
from the cooler to make box lunches for a high school class field trip. When
he finished making the lunches, Alvin left them on a table for the teacher.
The lunches were left on the bus that warm spring day while the students
toured a museum. At 1pm, they returned to a very warm bus to get their
lunches, which they ate in a picnic area. Is the food safe to serve? -
Answer✔️✔️-No. The lunches were left too long outside of temperature
control. The temp of the food also probably rose higher than 70dF as the
bus warmed in the sun.
Sally is a cook at the Springfield Retirement Community. As a special treat,
she set up a picnic for some of the elderly residents. The picnic included a
buffet of cold chicken, potato salad, coleslaw, rolls, and cupcakes. There
was no equipment to keep the food cold. The food was served one hour
after it was removed from the cooler. Is the food safe to serve? -
Answer✔️✔️-No. Food cannot be held without temperature control if it is
primarily for high-risk populations, such as elderly people.
How can you prevent contamination when serving food? - Answer✔️✔️-
Contamination can be prevented when serving food by 1) Avoiding bare-
hand contact with ready-to-eat foods 2) Using clean and sanitized utensils
for each food items. If utensils are being used constantly, clean and sanitize
every 4 hours 3) Store serving utensils in the food with the handle
extended above the rim of the container or on a clean and sanitized food-
contact surface 4) Taking caution when using guest-provided take-home
containers.
Page 3 of 39
, ©SOPHIABENNETT@2024-2025 Monday, August 19, 2024 12:35 AM
What precautions should you take when using guest-provided take-home
containers? - Answer✔️✔️-Take-home containers can be used if they 1) Were
designed to be reused 2) Provided to the guest by the operation 3) Are
cleaned and sanitized properly
How can you prevent contamination by service staff? - Answer✔️✔️-Train
them to follow these guidelines: 1) Hold dishes by the bottom or edge 2)
Hold glasses by the middle, bottom, or stem 3) Do NOT touch the food-
contact areas of dishes or glassware 4) Carry glasses in a rack or a tray to
avoid touching the food-contact surfaces 5) Do NOT stack glasses when
carrying them 6) Hold flatware by the handle 7) Store flatware so that
servers grasp handles, not food-contact surfaces 8) Avoid bare-hand
contact with food that is ready-to-eat 9) Use ice scoops or tongs to get ice,
NEVER the cup or bare-hands.
How do you prevent preset tableware contamination? - Answer✔️✔️-Steps
to prevent tableware from becoming contaminated include: 1) Wrapping or
covering the items 2) Unused settings are removed when guests are seated
and cleaned and sanitized after the guests have left
How do I re-serve food from one guest to another? - Answer✔️✔️-You can't
really. 1) Never re-serve food returned by one guest to another guest 2)
Condiments must be in their original contianers (i.e. individual packets or
portions) 3) Bread or rolls cannot be re-served 4) Garnishes cannot be
reused 5) You may re-serve only unopened, prepackaged food in good
condition like condiment packets and wrapped crackers.
Page 4 of 39
