Chapter 9 The Flow of Food: Service

Question 1

Off site service

Answer 1

Such as delivery catering mobile temporary kitchens and vending machines

Question 2

Temporary unit

Answer 2

Typically operate in one location for less than 14 days food service tents or kiosk set up for food fair special celebrations or Sporting events

Question 3

Mobile unit

Answer 3

Are portable facilities ranging from concessions vans to elaborate field kitchens

Question 4

Guidelines for holding food cold without temperature control for service

Answer 4

You can’t hold cold food without temperature control up to six hours

Hold the food at 41°F or lower before removing it from refrigeration

Label the food with the time you removed it from refrigeration and the time you must throw it out

Make sure the food temperature does not exceed 70°F while it is being served throughout any food that exceeds this temperature

Question 5

Guidelines for holding hot food without temperature control for service

Answer 5

You can hold hot food without temperature control for up to four hours

All the food at 135°F or higher before removing it from temperature control

Label the food with the time you must throw it out of discard time on the label must be four hours from the time you removed the food from Temperature control

Question 6

Five service staff guidelines

Answer 6

Hold dishes by the bottom or edge.
Hold glasses by the middle bottom or stem.
Do not touch the food contact areas of dishes or glassware.

Carry glasses in a rack or on a tray to avoid touching the food contact surfaces.
Do not stack glasses when carrying them.

Hold flatware by the handle.
Do not hold that were by food contact surfaces.
Store flatware so that service grabs handles not food contact surfaces.

Avoid beer hand contact with food that is ready to eat.

Use a scoops or tongs to get ice.
Never scoop ice with your bare hands or glass a glass made chip or break.

Question 7

Guidelines for reserving food safety

Answer 7

Returned menu items do not reserve food returned by a guest.

Play garnishes never reserve plate garnishes such as fruit or pickles throw them out served but unused garnish.

Condiments never reserve uncovered condiments.
Do not combine leftover condiments with fresh ones.
Throw away open portions of condiments after serving them to guess.

Bread and rolls do not reserve an eaten bread or rolls to another gas change linens used in bread baskets after each guest.

Packaged food in general you may reserve only unopened package the food in good condition.

Question 8

Guidelines for self service areas

Answer 8

Protection food on this week and be protected from contamination using freeze guards

Labels label food located in self service areas

Raw and ready to eat food
Ready to eat food at Buc ee’s or salad bars that serve food such as sushi or Shellfish.
Ready to cook portions that will be cooked and eaten family on the premises such as at Mongolian BBQ.
Raw frozen shell on shrimp or lobster.

Refills do not like gas refill dirty plates or use dirty utensils at self service areas

Utensils stock food displays with the correct utensils for dispensing food

Ice I see used to keep food cold should never be used as an ingredient