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Question

when holding food the temperature of the food must be checked every ____ hours
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when holding food checking the temperature evrey ___ hours allows time for corrective actions
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ServSafe Mngr Chp 7

The Flow of Food Service

QuestionAnswer
when holding food the temperature of the food must be checked every ____ hours 4 hours
when holding food checking the temperature evrey ___ hours allows time for corrective actions 2 hours
hot TCS food that has been below 135F can be reheated amd then placed back in the hot holding unit (true or false) true
(true or false) NEVER use hot-holding equipment to reheat food true
you can hold cold food without temperature control for up to ___ hours 6 hours
cold food being held without temp control must not exceed ___F unless it is only being held for ___ hours 70F 4 hours
you can hold hot food without temp control for up to ___ hours 4 hours
which part of the plate should server avoid touching top
at what maximum internal temperature should cold TCS food be held 41F
at what minimum internal temperature should hot TCS food be held 135F
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 temp control before it must be thrown out? 4 hours
how often must you check the temperature of food that is being held with temp control at least every 4 hours
checking the temperature of food that is being held with temp control every ___ hours allows for corrective actions 2 hours
a pan of lasagna at 165F 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 reheating and service instructions
when a utensil is stored in water between uses, what are the requirements? running water at any temperature, or a container of water at 135F or higher
Created by: 24nuttingl
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