Chapter 9-The Flow of Food Service Flashcards
When hot holding food what is the required internal temperature?
135*F or higher
When cold holding food what is the required maximum temperature?
41*F or lower
Why shouldn’t you use a temperature gauge on a hot or cold holding unit?
It doesn’t measure the temperature of the food.
Why shouldn’t you use hot holding equipment to reheat food?
The hot holding equipment usually doesn’t heat food fast through the temperature danger zone fast enough.
What do sneeze guards and cover do for food?
It helps protect food and it keeps it warm.
How long can you hold cold food without temperature control?
Six hours if it has a temperature of 41*F or lower when removed from refrigeration.
What should you put on a label when serving cold holding food without temperature control?
The timer it was taken out
The name of the product and
What time it needs to be thrown away
What are the requirements for serving hot holding food without temperature control?
The food must be 135*F before being served
Label when it was taken out and
When it must be thrown out
How should you hold a plate or glass?
Hold by the bottom of the plate an the middle or stem of the glass.
How should you hold flatware?
By the handle only
Why should you use utensils or gloves when handling RTE food?
So you can decrease cross-contamination.
Why should you always use tongs or scoops when getting ice?
To reduce bare hand contact and cross-contamination.
Why should you never get ice with a cup?
The cup could chip or break and be a hazard.
How should you carry a glasses?
Using a tray or a glass rack (Never stack them).
What are item you cant reserve to a guest?
Regulated menu items
Garnishes like pickles
Uncovered condiments, like butter mayonnaise, and slasa
Bread and rolls
What are items you can reserve?
Unopened crackers
ketchup and mustard bottles
Food handlers must use _____ use _______ when touching RTE food that will be served.
SIngle, gloves
Use _______ utensils when serving each food.
Separate
Store serving utensils with the handle _____ the rim.
Above
What are the requirements of filling up a take home container?
It was made to be reused
They were provided by the operation to the customer
They were cleaned and sanitized correctly
What are the requirements for filling up a rake home beverage container?
It is cleaned and sanitized correctly
It will be rinsed before filled with clean hot pressurized water
It will be refilled correctly to prevent contamination
What are the required measurements of a sneeze guard
14 inches above the counter
7 inches extended beyond the food
What is the only time you do not need a sneeze guard?
When fruits need peeled or hulled before eating.
______ are a requirement for each different food in a self service area.
Lables
What is the only place you can serve raw meats, poultry and seafood at a self service area.
A Mongolian like bar and grill
Do not let customer reuse _______ plates at a self service area. Always have them get a _______ plate.
Dirty, clean
When taking food off site for service what are some requirements?
Stored properly in containers
Transported safely in a clean vehicle
Make sure food is held correctly while being transported
Label food
Store raw meats, poultry, and seafood away from TCS and RTE
When catering what rules apply?
Stored properly in containers
Transported safely in a clean vehicle
Make sure food is held correctly while being transported
Label food
Store raw meats, poultry, and seafood away from TCS and RTE
What is a temporary unit?
A food service operation that is in one location for less than 14 days.
What is an example of a temporary unit?
Fairs, Celebrations, Sporting events
What are some additional guidelines for temporary units?
They should be made to keep out pests and dirt
They should be able to safely handle food just like a restaurant
Safe drinking water should be available for sanitizing, cleaning and dish washing
What is a mobile unit?
A facility that can be a food truck or an elaborate field kitchen.
Vending operation should follow these guild lines:
Check product shelf life daily (Throw out any expired product)
Keep cold food below 41F
Keep hot food above 135F
Dispense TCS food in their original containers
Wash and wrap fresh fruit with edible peels before putting them into a machine
