Chapter 9: Service

Question 1

What temp should hot and cold TCS foods be held at?

Answer 1

Hot food: 135 F or higher

cold food: 41 F or lower

Question 2

Cold food can be held without temperature control for up to six hours if:

Answer 2

• It was held at 41˚F (5˚C) or lower before removing it from refrigeration.
• It has a label specifying:
  - Time it was removed from refrigeration
  - Time it must be thrown out
• It does not exceed 70˚F (21˚C) during service.
• Throw out food that exceeds this temperature.
• It is sold, served, or thrown out within six hours

Question 3

Hot food can be held without temperature control for up to four hours if:

Answer 3

• It was held at 135˚F (57˚C) or higher before removing it from temperature control.
• It has a label specifying when the item must be thrown out.
• It is sold, served, or thrown out within four hours.

Question 4

if continuously using utensils

Answer 4

clean and sanitize them at least once every 4 hours

Question 5

If storing utensils in running water between use, how hot does the water need to be?

Answer 5

at least 135 F