Chapter 9 - TFOF Service Flashcards
Off-site Service
Service of food to some other place than where it is prepared and cooked.
Temporary Unit
An operation in one location for less than 14 days.
Mobile Unit
A portable facility. This can range from vans to field kitchens.
Guidelines for holding cold food without temperature control for service
Hold the food at 41F or lower before removing.
Lable when the food was removed and when it must be discarded.
Make sure the food does not exceed 70F while being served or it must be thrown out.
Sell, serve, or throw out within six hours.
Guidelines for holding hot food without temperature control for service
Hold the food at 135F or lower before removing.
Lable when the food was removed and when it must be discarded.
Sell, serve, or throw out within four hours.
Five service staff guidelines
Hold dishes by the bottom or edge. Hold glasses by the middle, bottom, or stem.
Carry glasswear in a rack or tray.
Hold flatwear by the handle.
Avoid bare hand contact with food that is ready to eat. Wear gloves or use a tool.
Use ice scoops or tongs to get ice.
Guidelines for reserving food safely
Never reserve something that was already served or is left overs from another customer.
Prepackeage food may be resered if it is in good condition and it was not used.
Guidelines for self-service areas
Have protection before the food like a sneeze guard.
Lable all product.
Raw and ready to eat food can not be self serve unless you are at a location that serve food such as sushi and raw shellfish, it will be cooked immediately, or it is raw, frozen or shell on shrimp and lobster.
