ServSafe Quiz 7: The Flow of Food, Service Already Passed

True or false: You should hold cold TCS food at an internal temperature of 41F or lower? True True or false: You should hold hot TCS food at an internal temperature of 120F or higher. False True or false: Your operation may be allowed to hold chicken salad at room temperature if the salad has a label specifying that it must be thrown out after eight hours. False True or false: When holding TCS food for service, the internal temperature must be checked at least every four hours. True Why shouldn't a server ever use a glass as a scoop for ice? A glass may chip or break, creating a physical hazard in the ice bin. Give 4 examples of physical barriers that can be used between you and food so that you are not touching it with your bare hands. 1) spatulas