ServSafe Manager Chapter 7 The Flow of
Food: Service
MANAGERS are responsible for creating policies about how long the operation will ___ and ___
___ food. For example, your policy may let you refill a pan of veal in a buffet all day, as long as
you throw it out at the end of the day. - ANS hold, throw away
To protect food from contamination you can purchase ___ ___ to protect them from
contaminants and maintain food temperatures - ANS food covers
HOT TCS food should be held at ___°F or higher and COLD TCS food should be held at
___°For lower - ANS 135, 41
(true/false) it is okay to use a temperature gauge on a holding unit to check the food's internal
temperature - ANS false
You should always use a ___ to check a food's INTERNAL TEMPERATURE - ANS
thermometer
You should check the temperature of food AT LEAST every __ hours, any food not held safely
must be discarded - ANS 4
It is the BEST practice to check food temperature every (two/four) hours to leave time for
CORRECTIVE ACTION and re-thermalization - ANS two
(true/false) You may use hot-holding equipment for reheating food - ANS false
What are the reheating steps? - ANS 1. reheat food correctly
2. move to holding unit
(true/false) you may display or hold TCS food without temperature control. - ANS true
Cold food can be held WITHOUT temperature control for up to ___ hours if...
- held at 41°F or lower BEFORE removing it from refrigeration
- Label with time removed, and throw out time
- DOES NOT EXCEED 70°F during service - ANS 6
If cold food that is held without temperature control exceeds 70°F then what should you do with
it - ANS throw it out
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