Chapter 9 The Flow of Food: Service

Question 1

Off-site service

Answer 1

delivery, catering, mobil/temp kitchens, and vending machines

Question 2

temporary unit

Answer 2

typically in one location less than 14 days

Question 3

Guidelines for holding cold food without temperature control for service

Answer 3

up to 6 hours
41° or lower
label time it was removed from refrigeration
doesn’t exceed 70°

Question 4

Guidelines for holding hot food without temperature control for service

Answer 4

135° or higher

label time it must be thrown out (4 hours)

Question 5

Five service staff guidelines

Answer 5

use ice scoops/tongs
avoid bare-hand contact 
hold flatware by handle
carry glasses in a rack/on a tray
hold dishes by the bottom

Question 6

Guidelines for re-serving food safely

Answer 6

do not reserve food
returned by guest
unused garnishes
uncovered condiments

Question 7

Guidelines for Self service areas

Answer 7

protect using sneeze guards and wrappers
label food
do not allow guest to reuse plates
have correct utensils

Question 8

mobil units

Answer 8

portable facilities. Apply for special permits