Chapter 9

Question 1

Off-site Service

Answer 1

This includes things such as delivery, catering, mobile/temporary kitchens, and vending machines. Those who operate these services need to follow the same food safety rules as permanent kitchens.

Question 2

Temporary Unit

Answer 2

Temporary units typically operate in one location for less than 14 days. Foodservice tents or kiosks set up for fairs, special celebrations, or sporting events are typically temporary units.

Question 3

Mobile Units

Answer 3

Mobile units are portable facilities ranging from concession vans to elaborate field kitchens. Those serving only frozen novelties, candy, packaged snacks, and soft drinks need to meet basic sanitation practices. Mobile kitchens serving TCS foods need to abide by the same rules and regulations as a permanent kitchen.

Question 4

Guidelines for holding cold food without temperature control for service

Answer 4

Cold food must be held at 41F or lower before it is removed from refrigeration. Then the food temperature must not get higher than 70. If it does or it is not served within six hours of leaving refrigeration, it must be thrown out.

Question 5

Guidelines for holding hot food without temperature control for service

Answer 5

Hot food must be held at 135*F or higher before being removed from temperature control. It must be served, stored, or thrown away within four hours.

Question 6

Five service staff guidelines

Answer 6

Staff should be trained to avoid bare hand contact with ready to eat food. They should also be trained to use and maintain utensils correctly. Use separate utensils for different food items. Clean and sanitize them after each task.*

Question 7

Guidelines for re-serving food safely

Answer 7

Teach staff the correct ways for handling service items and tableware. Staff should always be trained on the rules for throwing away and re-serving food. *

Question 8

Guidelines for Self service areas

Answer 8

Self-service areas can be contaminated by staff or guests. Protect food on display with sneeze guards, packaging, or other tools designed to keep food safe. Post the self service rules for guests to see. Make sure they know the use clean platss. Put labels on display food and make sure things are held at the right temperature