Chapter 9: flow of food service

Question 1

Off site service

Answer 1

delivery, catering, mobile/temporary kitchens

Question 2

temporary units

Answer 2

operate in one location for up to 14 days, food kiosks/ fairs

Question 3

Mobile units

Answer 3

portable facilities ranging from vans to field kitchens

Question 4

Guidelines for holding cold food without temperature control

Answer 4

Can hold for up to 6 hours, hold food at 45 degrees or lower before serving, label food with when taken out of fridge, make sure temperature does not exceed 70%

Question 5

Guidelines for holding hot food without temperature control

Answer 5

Can hold for up to 4 hours, hold hot food at 135 or higher before serving, label what time the food was taken out, sell serve or throw away within four hours

Question 6

five service staff guidlines

Answer 6

Hold dishes by bottom, carry glasses in a rack, hold silverware by the handle, avoid bare- hand contact with ready to eat food, use ice or tongs to get ice

Question 7

guidelines for re-serving food safely

Answer 7

do not reserve food sent back by guests, never reserve plate garnishes, serve condiments in their original containers, do not re-serve anything unless it is prepackaged

Question 8

Guidelines for self service area

Answer 8

use things such as sneeze guards to protect the food, label all foods, do not serve raw foods, dont let guests refill dirty plates, ice used to keep food cold should never be cooked with