Question

what item must customers take each time they return to a self - service area for more food?
clean plate
extra napkins
hand sanitizer
new serving spoon

at what minimum internal temperature should hot tcs food be held?
115 degrees f
125 degrees f
135 degrees f
145 degrees f

an operation is located in a jurisdiction that allows it to hold tcs food without temperature control before the food must be sold, served, or thrown out?
2
4
6
8

Explanation:

• For the first question, in self - service areas, using a clean plate each time helps prevent cross - contamination. Extra napkins are for personal use (not a must - have for getting more food), hand sanitizer is for hand hygiene (not an item to take for food), and new serving spoons are for the establishment (not for customers to take).
• For the second question, hot TCS (Time/Temperature Control for Safety) food must be held at a minimum internal temperature of 135°F to prevent bacterial growth.
• For the third question, in many jurisdictions, TCS food can be held without temperature control for 4 hours before it must be sold, served, or thrown out.

Answer:

• First question: Clean Plate
• Second question: 135 degrees F
• Third question: 4