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What rule for serving condiments should be practiced?
Pasteurized
Use a test kit to check the sanitizer’s concentration when mixing it
Jewelry
135 ̊F (57 ̊C)
Serve condiments in original containers
Food held between 70 ̊F and 125 ̊F (21 ̊C and 52 ̊C)
135 °F (57 °C
does not make a claim about health or nutrient content.
Which item is a potential physical contaminant?
Pasteurized
Use a test kit to check the sanitizer’s concentration when mixing it
Jewelry
135 ̊F (57 ̊C)
Serve condiments in original containers
Food held between 70 ̊F and 125 ̊F (21 ̊C and 52 ̊C)
135 °F (57 °C
does not make a claim about health or nutrient content.
What condition promotes the growth of bacteria?
Pasteurized
Use a test kit to check the sanitizer’s concentration when mixing it
Jewelry
135 ̊F (57 ̊C)
Serve condiments in original containers
Food held between 70 ̊F and 125 ̊F (21 ̊C and 52 ̊C)
135 °F (57 °C
does not make a claim about health or nutrient content.
What temperature must cooked vegetables reach to be safely hot-held for service?
Pasteurized
Use a test kit to check the sanitizer’s concentration when mixing it
Jewelry
135 ̊F (57 ̊C)
Serve condiments in original containers
Food held between 70 ̊F and 125 ̊F (21 ̊C and 52 ̊C)
135 °F (57 °C
does not make a claim about health or nutrient content.
What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
Pasteurized
Use a test kit to check the sanitizer’s concentration when mixing it
Jewelry
135 ̊F (57 ̊C)
Serve condiments in original containers
Food held between 70 ̊F and 125 ̊F (21 ̊C and 52 ̊C)
135 °F (57 °C
does not make a claim about health or nutrient content.
How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?
Pasteurized
Use a test kit to check the sanitizer’s concentration when mixing it
Jewelry
135 ̊F (57 ̊C)
Serve condiments in original containers
Food held between 70 ̊F and 125 ̊F (21 ̊C and 52 ̊C)
135 °F (57 °C
does not make a claim about health or nutrient content.
What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?
Pasteurized
Use a test kit to check the sanitizer’s concentration when mixing it
Jewelry
135 ̊F (57 ̊C)
Serve condiments in original containers
Food held between 70 ̊F and 125 ̊F (21 ̊C and 52 ̊C)
135 °F (57 °C
does not make a claim about health or nutrient content.
In a self-service area, bulk unpackaged food does not need a label if the product...
Pasteurized
Use a test kit to check the sanitizer’s concentration when mixing it
Jewelry
135 ̊F (57 ̊C)
Serve condiments in original containers
Food held between 70 ̊F and 125 ̊F (21 ̊C and 52 ̊C)
135 °F (57 °C
does not make a claim about health or nutrient content.
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