Ch. 7: The Flow of Food: Service

Question 1

What physical thing is needed to protect held food from contaminants (during self-service)?

Answer 1

Food covers/sneeze guards

Question 2

Correct holding temps for TCS foods?

Answer 2

Hot: 135F+
Cold: 41F-

Question 3

How to check temperatures for monitoring food in holding units?

Answer 3

Use a thermometer to get the internal temps, can’t just use holding unit temp gauge

Question 4

Max time before checking food temp?

Answer 4

4 hours

Question 5

After the 4 hr check what do you do?

Answer 5

Toss food that is in the TDZ

Question 6

Alternative time to check food and why?

Answer 6

Every 2 hrs

So corrective action can be taken

Question 7

Can you reheat food in hot-holding equipment?

Answer 7

NO. reheat traditionally then move to holding unit

Question 8

When can food be held w/o temp control? (2)

Answer 8

Displaying food for a short time (catered event)

When electricity isn’t available to power holding equipment

Question 9

How long can you hold cold food w/o temp control? (if done correctly)

Answer 9

Up to 6 hrs

Question 10

Conditions for holding cold food w/o temp control? (4)

Answer 10

Held at 41F- before removing from refrigeration
Label w/ time removed from fridge and time it must be tossed
Food cannot exceed 70F
Sell, serve, or toss w/i 6 hrs

Question 11

How long can you hold hot food w/o temp control (if done correctly)?

Answer 11

Up to 4hrs

Question 12

Conditions for holding hot food w/o temp control? (3)

Answer 12

Held at 135F+ before removed from temp control
Label w/ time it must be tossed
Sell, serve or toss w/i 4 hrs

Question 13

Rules for barehand contact w/ food

Answer 13

Need single-use gloves for RTEF

Or use a tool

Question 14

How many clean/sani’d utensils are needed for serving food?

Answer 14

As many as there are food items.

Must be W/R/S’d between tasks, or every 4 hours

Question 15

How to store serving utensils? (3)

Answer 15

In the food w/ the handle above the container rim
If non-TCS food can be on a clean/sani’d food contact surface
Spoons/scoops can be under running water or in a water container that is at least 135F

Question 16

8 rules for refilling take-home containers

Answer 16

Must be designed for reuse
Provided to guest by operation
Cleaned and sani’d correctly
Bev containers if they aren’t a TCS bev
Bev containers if they are refilled for the same guest
Can effectively be cleaned at home and in operation
Be rinsed w fresh hot pressured water before refill
Must be refilled by guest or staff in a way that prevents contam.

Question 17

11 Service guidelines

Answer 17

Hold dishes by bottom/edge
Hold glasses by middle, bottom, or stem
Do not touch food-contact areas of dishes/glassware
Carry glasses in rack/tray
Do not stack glasses when carrying
Hold flatware by handle
Do not touch flatware by head
Store flatware so handles will be grabbed
Avoid bare-hand contact w/ RTEF
Use ice scoops/tongs for ice
NEVER get ice w/ bare hands or a glass

Question 18

Avoiding contamination of preset tableware (3)

Answer 18

Wrapping/covering w/ napkins
Unwrapped/covered if they’re removed when guests are seated
Unwrapped/covered if they’re cleaned/sani’d after guests leave

Question 19

Rules for re-serving food (5)

Answer 19

Never food returned by one guest to another guest
Condiments if they’re protected from contam.
Never uneaten rolls/bread to other guests (also change linens!)
Never uneaten garnishes
Prepackaged food if it’s in good condition

Question 20

Food protection in self-service areas? And for what food do you not need protection? (4)

Answer 20

Sneezeguard
Display cases
Packaging
Whole raw produce/nuts that require peeling/cracking don’t need above protection

Question 21

Does self-service food need labels?

Answer 21

Yes, a small card or on ladle etc

Question 22

Temp for self-service?

Answer 22

Hot: 135F+
Cold:41F-

Question 23

Can you serve raw unpackaged meat/poultry/seafood in self-service? (4)

Answer 23

Usually no BUT
RTEF at a buffet that sells sushi/raw shellfish
Ready to cook portions that will be cooked/eaten immediately there (mongolian bbq)
Raw frozen shell-on shrimp/lobster are okay

Question 24

Can you refill at a self-service area? (3)

Answer 24

Not with dirty plate/utensils! It spreads germs!
Staff must be assigned to monitor guests
There must be signs as well

Question 25

What kind of utensils at self-service?

Answer 25

Ones that will be appropriate for each food item (tongs, ladles, deli sheets)

Question 26

Can you use ice as an ingredient?

Answer 26

Not if it was used to keep food/bevs cold

Question 27

Does bulk food in self-service need to be labeled (5)

Answer 27

Mostly, but not if
It doesn't make health/nutrient claims
There aren't any laws abt labeling
The food is mfr'd on the premises
The food is mfr'd somewhere else owned by the same person (also regulated)

Question 28

Food containers for offsite service? (4)

Answer 28

Insulated
Food-grade
Designed so they won’t leak/spill
Appropriate for holding correctly

Question 29

How to label food for off-site service? (2)

Answer 29

Use-by date and time

Reheating/service instructions

Question 30

How often should delivery vehicles be cleaned?

Answer 30

Regularly

Question 31

What if internal temps aren’t correct for off-site service? (2)

Answer 31

Reevaluate delivery route

Check efficiency of equipment

Question 32

2 utilities needed for off-site service?

Answer 32

Safe water for cooking, dishwashing, handwashing

Garbage containers away from food prep, storage, serving areas

Question 33

Where to store raw proteins?

Answer 33

Separate from RTE items

Question 34

Rules for vending machines? (4)

Answer 34

Check shelf life daily–if exp. toss immediately, if not sold w/i 7 days
Keep TCS food at correct temp (need controls that stop dispensation if time/temp abused)
Dispense TCS food in original container
Wash/wrap fresh fruit w/ edible peels before putting in machine