ServSafe 7 study guides
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| What temperature must cold TCS foods be held under? | show 🗑
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| What temperature must hot TCS foods be held above? | show 🗑
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| show | At least every 4 hours
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| If you only check every 4 hours, why would you have to throw it out if it wasn't at the right temp? | show 🗑
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| show | Yes, it gives you time to take a corrective action
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| show | Because bacteria may have grown to unsafe levels
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| show | Because it would take too long to get it up to the proper temperature
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| show | In a refrigerater, under running cold water, during the cooking process, and (gulp) a microwave
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| show | In a refrigerater
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| If using a microwave, what must you do immediately after thawing? | show 🗑
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| Are pooling eggs and storing them acceptable in CT? | show 🗑
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| show | Temperature control for safety
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| How long are you allowed to store leftovers below 41*? | show 🗑
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| show | 155*
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| show | 145*
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| What is the minimum internal cooking temperature for eggs? | show 🗑
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| What is the minimum internal cooking temperature chicken breasts? | show 🗑
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| show | 165*
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| show | 165*
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| What is the minimum internal cooking temperature when cooking in a mirowave? | show 🗑
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| show | Only the handle, not the "business end"
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| How many different foods can you serve using the same serving utensil? | show 🗑
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| show | Self service and buffets
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| What are three ways you can tell you have a food bourne illness? | show 🗑
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| Why are customers NOT allowed to reuse their plates at a self-serve area? | show 🗑
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| When serving food to a customer, what part of the plate should you avoid touching, the edge, side, top, or bottom | show 🗑
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| show | Rolls and pie
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| How do you check the internal temperature of foods? | show 🗑
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| show | At least two
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