33.
which of the following is an acceptable serving practice at a self-service bar?
a.
b.
c.
holding hot, potentially hazardous food at 120° f (49°c)
storing raw meat next to ready-to-eat food
allowing customers to use the same plate for a return trip to
the self-service bar
allowing customers to re-use glassware for beverage refills
24.
hot potentially hazardous food should be held at an internal tomparature of