Chapter 9

Question 1

Off-site Service

Answer 1

Service of food to someplace other than where it is prepared or cooked, including catering and vending.

Question 2

Temporary Units

Answer 2

Operations that function in a location for typically no more than 14 days. For example, foodservice tents or kiosks set up for food fairs, special celebrations, or sporting events.

Question 3

Mobile Units

Answer 3

Portable foodservice operations, ranging from concession vans to full field kitchens.

Question 4

The 5 Service Staff Guidelines

Answer 4

(1) - Hold dishes by the bottom or edge
- Hold glasses by the middle, bottom, or stem.
- Never touch the food-contact area
(2) - Carry glasses in a rack or on a tray to avoid touching the food-contact areas
- Never stack glasses when carrying them
(3) - Hold flatware by the handles
- Store flatware so that the servers grasp the handles, not food-contact area
- Never hold flatware by food-contact areas
(4)

Question 5

The 5 Service Staff Guidelines

Answer 5

(1) - Hold dishes by the bottom or edge
- Hold glasses by the middle, bottom, or stem.
- Never touch the food-contact area
(2) - Carry glasses in a rack or on a tray to avoid touching the food-contact areas
- Never stack glasses when carrying them
(3) - Hold flatware by the handles
- Store flatware so that the servers grasp the handles, not food-contact area
- Never hold flatware by food-contact areas
(4) - Avoid bare-hand contact with food that is ready-to-eat