Ch. 7 - Flow of Food: Service Flashcards
What pieces of equipment reduce contamination in food holding? (2)
- Covers
- Sneeze guards
What temp should hot food be held at?
135F or higher
What temp should cold food be held at?
41F or lower
What equipment should you not use to temp food being held?
The gauge of the holding equipment
How often should you check temps of held food? (2)
- Every 4 hours at least
- Every 2 hours if you want to recondition
When could you use holding equipment to reheat food?
Never
When can you serve TCS foods to high-risk populations without temperature control?
Never
When can you serve TCS foods without temperature control? (2)
- If only displaying food for a short time
- If the electricity goes out
When do you need to discard cold food held without temp control? (3)
- After 6 hours
- After it reaches 70F or higher
- After 4 hours if disregarding temp
What temp can RTE TCS fruits/veg start at if discarded after 4 hours?
70F or lower
How long can hot food held without temp control be held?
4 hours
At what temp must hot food that will be held without temp control must be held at before serving?
135F or higher
Ways to avoid bare hand contact with food? (2)
- Wear single-use gloves
- Use clean utensils to interact with food
Serving Utensil Etiquette (3)
- Use separate utensils for each item
- Clean/sanitize utensils after 4 hours
- Keep utensils in food, handle up
When can you store serving utensils on a clean, sanitized surface?
When serving non TCS foods
What are ways you can store serving spoons or scoops? (2)
- Under running water
- In 135F or higher water
How should you hold a serving dish?
By the bottom
How should you hold a drinking glass?
By the middle, stem, or bottom
How should you carry clean glasses?
In a flat rack; not stacked
How should you hold flatware?
By the handle
How should you gather ice? (2)
- With ice scoops
- With tongs
What are ways to protect tableware from contamination? (2)
- Cover
- Wrap
When do you not need to cover/wrap unused table settings? (2)
- If they are removed when guests are seated
- If they are cleaned and sanitized after guests leave
When can you re-serve menu items returned by a guest?
Never!
What are ways to limit condiment contamination? (3)
- Do not re-serve
- Do not combine older & newer condiments
- Serve in original package or individual, covered package
What must you do to limit bread basket contamination?
Change basket linen between every guest
What should you do with garnishes not eaten by guests?
Throw it out
What foods may you re-serve? (2)
- Pre-packaged, unopened foods in good condition
- Closed condiment containers
When are sneeze guards or display cases not required for self-service operations?
For foods that require peeling/shelling/hulling
When can self-service operations serve raw/RTE foods? (3)
- Sushi and raw shellfish
- Frozen shell-on shrimp and lobster
- Ready-to-cook raw cuts that will be cooked immediately (Mongolian BBQ)
When should guests at a buffet use a new plate/utensils?
Every time! Never reuse a dirty plate or utensils to get food
How should bulk-food be labeled?
In plain view with the manufacturer’s name
When do bulk-foods not need labeled? (4)
- When it makes no health or nutrient claims
- When there are no laws requiring it
- When it was manufactured on the premises
- When it was manufactured at a location owned by the same company
What containers should you use to transport food to off-site service locations?
Insulated containers that cannot mix, leak, or spill
How should you label foods transported off-site for service? (2)
- Use-by date & time
- Reheating & service instructions
How often should you clean the inside of your delivery vehicles?
Regularly
What should you do if delivery containers/vehicles are not holding foods at a proper temp? (2)
- Reevaluate route length
- Reevaluate equipment efficiency
What utilities should every off-site service location have? (2)
- Safe water
- Garbage containers located away from food prep, serving, or storage areas
How often should you check the product shelf-life of vending machine contents?
Daily
How long can you keep refrigerated foods prepped on-site in a vending machine?
7 days
How must you dispense TCS foods?
In their original containers
How can you improve safety of fresh fruits with edible peels in vending machines?
Wash and wrap them before stocking
