Question

which part of the plate should a food handler avoid touching when serving customers?
bottom
edge
side
top
an operation has a self - serving salad bar with 8 different itmes on it. how many serving utensils are needed to serve the items on the salad bar?
2
4
6
8
at what maximum internal temperature should cold tcs food be held?
0 degrees f
32 degrees f
41 degrees f
60 degrees f

Explanation:

• For the first question, the top of the plate is where food is placed, so a food handler should avoid touching it to prevent contamination.
• For the second question, each item on a self - serving salad bar should have its own serving utensil to prevent cross - contamination. If there are 8 items, 8 utensils are needed.
• For the third question, cold TCS (Time/Temperature Control for Safety) food should be held at a maximum internal temperature of 41 degrees F to prevent bacterial growth.

Answer:

• First question: Top
• Second question: 8
• Third question: 41 degrees F