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ServSafe Chapter 7 Questions and Answers Verified Solutions 2024/2025
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ServSafe Chapter 7 Questions and Answers Verified Solutions 2024/2025
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ServSafe Chapter 7.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Chapter%207SERVSAFE CHAPTER 7 Questions & Answers
1. Install these when holding foods to protect from contaminants
ANS Food coversand sneeze guards
2. Internal temperature for holding hot foods
ANS 135 degrees Fahrenheit or higher
3. Internal temperature for holding cold foods
ANS 41 degrees Fahrenheit or lower
4. When should you check food temperatures?
ANS At least every 4 hours
5. Should you use hot-holding equipment to reheat food?
ANS No, not unless it isbuilt to do so.
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,ServSafe Chapter 7.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Chapter%207
6. When is it appropriate to hold foods without temperature control?
ANS Whendisplaying food for a short time or electricity isn't available.
7. Amount of time you can hold cold foods without temperature control?
ANS Upto 6 hours if it is labeled and colder than 41 degrees.
8. Amount of time you can hold hot foods without temperature control?
ANS Up to4 hours if labeled and warmer than 135 degrees.
9. Food handlers must wear these when handling ready-to-eat foods
ANS Sin-gle-use gloves or use spatulas, tongs, or deli sheets.
Avoid bare hand contact.
10. If using utensils continuously, how often should you clean and sanitizethem?
ANS At least once every four hours.
11. How should you store serving utensils?
ANS With handle above rim of the con-tainer
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