| A | B |
|---|
| When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff? | Labels on food |
| What rule for serving bread should food handlers practice? | Do not re-serve uneaten bread |
| Lasagna was removed from hot holding service at 11:00 am. By what time must it be served or thrown out? | 3:00 p.m |
| What is the minimum internal temperature hot food must be held at to prevent pathogens from growing? | 35°F |
| What rule for serving condiments should be practiced? | Serve condiments in original containers |
| What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? | Clean and sanitize the utensils |
| n a self-service area, bulk unpackaged food does not need a label if the product | does not make a claim about health or nutrient content. |
| A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out? | 3:00 p.m. |
| Bulk unpackaged foods in self-service areas must be labeled when | the manufacturer claims the food is healthy |
| When can raw, unpackaged meat be offered for self-service? | At Mongolian barbeques, |
| How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? | 6 hours |
