Food Handling Flashcards

A caterer is transporting hot soup to an off-site event. To keep it safe, the soup must be held at:

Answer: At least 135°F (57°C)

Hot TCS foods must be held at 135°F (57°C) or above at all times, including during transport.

Which of the following cleaning agents is best suited for removing grease from cooking equipment?

Answer: Degreaser (solvent cleaner)

Degreasers (solvent cleaners) are specifically formulated to dissolve and remove grease and oils from surfaces.

A food handler is diagnosed with Shiga toxin-producing E. coli (STEC). Under ServSafe guidelines, they must be:

Answer: Excluded from the operation until cleared by a medical authority

STEC is a reportable pathogen; infected workers must be excluded from the operation and cleared by health authorities before returning.

What is the maximum time cooked TCS food can remain in the Temperature Danger Zone during the entire cooling process?

Answer: 6 hours

ServSafe's two-stage cooling rule allows a total of 6 hours: 2 hours to reach 70°F and 4 more hours to reach 41°F.

A food handler accidentally drops a utensil on the floor. They should:

Answer: Replace it with a clean, sanitized utensil

A dropped utensil is contaminated and must be replaced with a clean, sanitized one — rinsing alone is insufficient.

Which condition would make a food safe to serve even after being recalled by the manufacturer?

Answer: None — recalled food must always be removed from service

Recalled food must be pulled from service immediately, segregated, and disposed of or returned, regardless of apparent condition.

Proper labeling of ready-to-eat TCS food prepared in-house requires the label to include the:

Answer: Date the food must be consumed or discarded

In-house prepared RTE TCS foods must be labeled with a use-by date — they can be held for a maximum of 7 days at 41°F or below.