Holding Food May 10, 2024 by Brian Klein /24 0 votes, 0 avg 0 Holding Food 1 / 24 What is food at risk for when it’s being held for service? Time-temperature abuse Cross-contamination Neither Both Wrong! Thats right! 2 / 24 Why should food covers be used in self-service areas? To help maintain the food’s internal temperature To protect the food from contamination Neither Both Wrong! Thats right! Use food covers and sneeze guards to protect food from contaminants in self-service areas. Food covers provide the additional benefit of helping to maintain the food’s internal temperature. 3 / 24 How often should you check the internal temperature of food in hot holding? Check the internal temperature of food every two or four hours Check every two hours and reheat food below 135°F Check every four hours and throw out food below 135°F All are correct Wrong! Thats right! Decide if your operations procedure for holding hot food will check temperatures every two hours or every four hours. If its checked every two hours, it can be reheated if it falls below 135°F. If its checked every four hours, it must be thrown out if it falls below 135°F. 4 / 24 How can time-temperature abuse be avoided during service? Check the internal temperature of food often Hold food at the correct temperature Neither Both Wrong! Thats right! 5 / 24 Check the internal temperature of food being held for service at least every two to four hours. What should the temperature be? Keep cold food at 41ºF or lower Keep hot food hot at 135°F higher Neither Both Wrong! Thats right! 6 / 24 Which of these should you consider when designing your operations procedures for holding food? Monitoring and recording time When to use food covers Monitoring and recording temperatures Which thermometers to use When to use sneeze guards How to use hot holding equipment When to throw out food How long to hold food All are correct Wrong! Thats right! 7 / 24 Which of these should you consider when making policies for holding food in your operation? Time Food covers Temperature Thermometer Sneeze guards Hot holding equipment When to throw away held food How long the operation will hold food All are correct Wrong! Thats right! 8 / 24 How should the temperature of food in hot holding be checked? Use the correct thermometer to measure the internal temperature of the food Do NOT rely on the temperature gauge on holding equipment to check temperatures Neither Both Wrong! Thats right! A holding units temperature gauge does NOT measure the internal temperature of food 9 / 24 Cold food can be held without temperature control for up to six hours. What must be done with the food when the six hours is up? Throw the food out Sell, serve, or throw out the food Neither Both Wrong! Thats right! 10 / 24 How do we use temperature control to prevent the growth of pathogens? Holding cold food at 41°F or lower prevents pathogens from growing to unsafe levels Holding hot food at 135°F or higher prevents pathogens from growing to unsafe levels Neither Both Wrong! Thats right! 11 / 24 When holding food for service and checking its temperature every four hours, the food should be thrown out if it’s found to be at what temperature? Lower than 135°F Higher than 41°F Neither Both Wrong! Thats right! 12 / 24 Why should a thermometer be used to check the temperature of food in hot holding instead of relying on the temperature gauge of the holding unit? The gauge does NOT measure the internal temperature of food The gauge measures air temperature, NOT the internal temperature of food Neither Both Wrong! Thats right! 13 / 24 Which are guidelines for holding hot TCS food? Check food temperatures with a thermometer, NOT the temperature gauge of a holding unit Protect food from contamination with food covers and sneeze guards Never use hot holding equipment to reheat food unless it’s built to do so Check the internal temperature of food every two hours to allow time for corrective action Hold hot TCS food at 135°F or higher Check the internal temperature of food every four hours and throw out food that’s in the TDZ All are correct Wrong! Thats right! 14 / 24 What kind of policies does an operation need to have for holding food? For how long the operation will hold food When to throw away held food Neither Both Wrong! Thats right! 15 / 24 Is it safe to use hot-holding equipment to reheat food? Never use hot holding equipment to reheat food unless it is built to do so Reheat the food correctly before putting it in the hot holding Neither Both Wrong! Thats right! Most hot holding equipment does NOT pass food through the Temperature Danger Zone (TDZ) quickly enough 16 / 24 What range of temperatures is known as the Temperature Danger Zone (TDZ), where pathogens can grow rapidly? Between 41°F and 135°F, where bacteria can grow rapidly Between 70°F and 125°F, where bacteria grow the fastest Neither Both Wrong! Thats right! Temperatures between 41°F and 135°F are known as the Temperature Danger Zone (TDZ) and temperatures between 70°F and 125°F are known as the ‘Extreme’ Temperature Danger Zone. 17 / 24 What is the correct internal temperature for holding TCS food? Hold hot food at 135°F or higher Hold cold food at 41°F or lower Neither Both Wrong! Thats right! 18 / 24 Food being held for service must have its internal temperature checked at least every four hours. But why is it better to check the temperature every two hours instead? It can save the food from being thrown out It allows time for corrective action Neither Both Wrong! Thats right! 19 / 24 What can you do when your food containers or delivery vehicles do NOT hold food at the correct temperature long enough for off-site service? Reevaluate the efficiency of the equipment being used Re-evaluate the length of the delivery route Neither Both Wrong! Thats right! 20 / 24 Which are guidelines for holding food? Hold cold food at 41°F or lower Hold hot food at 135°F or higher Never use holding equipment to reheat food Food covers help maintain food temperature and prevent contamination Use a thermometer to check the internal temperature of food Do NOT rely on the temperature gauge on holding equipment to check temperatures Wrong! Thats right! 21 / 24 When food is NOT served immediately after cooking and is temporarily stored at a safe temperature, it’s called ‘hot-holding’. Which are requirements for hot-holding food? Hot food must be held at an internal temperature of 135°F or higher Check the internal temperature of food in hot holding every two or four hours Reheat food below 135°F after two hours, but after four hours, throw it out All are correct Wrong! Thats right! We hold food to keep it out of the Temperature Danger Zone (TDZ) (41°F to 135°F). Cold food is held or stored at an internal temperature of 41°F or lower. 22 / 24 What is an insulated food container? A container designed to maintain the temperature of the food inside Used to keep hot food hot and cold food cold for as long as possible Neither Both Wrong! Thats right! 23 / 24 Food must be reheated correctly before being placed in a hot-holding unit. Hot-holding equipment should NOT be used to reheat food unless it was designed for this purpose. Why? It may reheat the food too slowly The food may NOT pass through the TDZ fast enough Neither Both Wrong! Thats right! 24 / 24 What kind of containers or equipment should food be held in once transported to the off-site service location? Able to hold food at the correct temperature Approved for food service use Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
