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What should be done with suspected contaminated food?
Label suspected contaminated food “Do Not Use” and set it aside.
Keep it separated until inspected or discarded.
Who cannot hold food without temperature control?
Operations serving high-risk populations cannot hold food without temperature control.
Hospitals and nursing homes must use strict time-temperature control.
Can you reheat food in hot-holding equipment?
Do not reheat food in hot-holding equipment unless it was designed for reheating.
Reheat food quickly on a stove or in an oven before holding.
What is off-site service?
Serving or delivering food away from the main operation.
Keep food at safe temperatures during transport.
What is reconditioning?
Reconditioning means restoring food to a safe condition.
For example, reheating soup to 165°F can make it safe again if held below 135°F briefly.
What must be on labels for off-site food?
Labels for off-site food must include the use-by date, time, and instructions.
Clear labeling ensures safety after transport.
How should utensils be stored in food containers?
Utensils should be stored with handles above the rim of the container.
Prevents hands from touching the food.
At what temperature must hot TCS food be held?
Hot TCS food must be held at 135°F or higher.
Keep food covered to retain heat.
What are the Big Nine allergens?
The Big Nine allergens are milk, eggs, soy, fish, tree nuts, peanuts, shellfish, wheat, and sesame.
Staff must know and identify these on menus and labels.
What temperature must cold food be at in self-service?
Cold food in self-service must be at 41°F or lower.
Check and record temperatures frequently.
When can guests refill take-home containers?
Guests can refill take-home containers if they are designed for reuse and properly cleaned.
Containers must be sanitized between uses.
How often should food temperatures be checked when holding?
Food temperatures should be checked at least every 4 hours when holding.
Check every 2 hours to allow time for corrective action.
What is cold holding?
Keeping food at 41°F or lower.
Use ice or refrigeration to stay cold.
How long can hot food be held without temperature control?
Hot food can be held for up to 4 hours if it starts at 135°F or higher.
After 4 hours, discard any remaining food.
Can guests reuse plates or utensils at self-service areas?
Guests must use clean plates and utensils at self-service areas.
This prevents cross-contamination between guests.
What temperature must hot food be at in self-service?
Hot food in self-service must be at 135°F or higher.
Use heated equipment to maintain temperature.
What is labeling?
Marking food with name and allergen info.
Required for self-service and take-out containers.
What must bulk food in self-service areas be labeled with?
Bulk food in self-service areas must be labeled with the food name in plain view.
Customers must know what they’re selecting.
What should food handlers do with temperature checks?
Food handlers should record temperature checks regularly.
Logging temperatures helps track time-temperature control and food safety compliance.
What must food held without temperature control be labeled with?
Food held without temperature control must be labeled with the discard time.
Prevents unsafe food from being served too long.
How should food be packed for off-site service?
Pack off-site food in insulated, food-grade containers.
Maintain correct temperatures during transport.
What is reheating?
Reheating means heating cooked food again to a safe temperature.
Reheat to 165°F within 2 hours before hot holding.
What food must not be served to high-risk populations?
Do not serve raw sprouts, raw or undercooked eggs, meat, seafood, or unpasteurized milk or juice to high-risk populations.
High-risk groups include the elderly, young children, and people with weak immune systems.
How should raw meat be stored during off-site service?
Store raw meat separate from ready-to-eat food during off-site service.
Use sealed, labeled containers.
How often must utensils be cleaned and sanitized during service?
Utensils must be cleaned and sanitized at least every 4 hours during service.
Clean sooner if switching between raw and ready-to-eat foods.
How long can cold food be held without temperature control?
Cold food can be held for up to 6 hours if it starts at 41°F or lower.
Label with start and discard times.
Can garnishes be re-served?
Garnishes cannot be re-served.
Once served, they are considered contaminated.
Can bread be re-served?
Bread cannot be re-served; discard uneaten bread.
Once served, it may be contaminated by guests.
What is cross-contact?
Cross-contact is the transfer of an allergen from one food or surface to another.
Use separate utensils, boards, and gloves to avoid allergen spread.
What is preset tableware?
Tableware placed before guests arrive.
Must be wrapped or removed if unused.
What is a self-service area?
A buffet or salad bar where guests serve themselves.
Must have sneeze guards and follow guidelines for labeling and utensils.
What should be done if soup on a steam table is below 135°F for 2 hours?
Reheat the soup or throw it out if it’s below 135°F for 2 hours.
Reheat to 165°F for 15 seconds within 2 hours or discard it.
What is re-serving?
Offering food served to one guest to another.
Never re-serve food, bread, or condiments.
What is the correct holding temperature for hot TCS food?
The correct holding temperature for hot TCS food is 135°F or higher.
Stir food regularly to distribute heat evenly.
How should service staff hold dishes?
Service staff should hold dishes by the bottom or edge.
Keep fingers away from contact surfaces.
What is a sneeze guard?
A shield protecting food from contamination.
Must cover displayed food completely.
What is the correct holding temperature for cold TCS food?
The correct holding temperature for cold TCS food is 41°F or lower.
Keep covered and monitor with calibrated thermometers.
What is hot holding?
Keeping cooked food at 135°F or higher.
Stir often and check temp every 4 hours.
At what temperature must cold TCS food be held?
Cold TCS food must be held at 41°F or lower.
Check and log temperatures every 4 hours.
How should staff handle ready-to-eat food?
Staff should handle ready-to-eat food with gloves or utensils, not bare hands.
Prevents cross-contamination from hands.
What must be done daily with vending machine products?
Vending machine products must be checked daily and expired ones discarded.
Keep records of checks and replacements.
Can packaged crackers be re-served?
Packaged crackers can be re-served only if unopened and in good condition.
Always inspect for tampering or damage first.
How should glasses be held?
Hold glasses by the stem, middle, or bottom.
Avoid touching the rim where guests drink.
What must protect food at self-service areas?
Sneeze guards, covers, or packaging must protect food at self-service areas.
Shields prevent contamination from customers.
What should you do if food stays in the danger zone for 4+ hours?
Throw food out if it stays in the danger zone for 4+ hours.
After 4 hours, bacteria may reach unsafe levels even if reheated.
Can unused preset tableware be left on the table?
Unused preset tableware can stay on the table if cleaned and sanitized after guests leave.
Otherwise, remove and sanitize between guests.
What temperature must TCS food in vending machines be held at?
TCS food in vending machines must be held at 41°F or lower, or 135°F or higher.
Automatically remove expired or unsafe items.
