CHAPTER 9 THE FLOW OF FOOD: SERVICE

Question 1

Off sight service

Answer 1

These sights are usually delivery, catering or vending machines.

Question 2

temporary unit

Answer 2

These are units that typically are in one location less than 14 days.

Question 3

Guidelines for holding cold food without temperature control for service

Answer 3

You can hold them up to 6 hours, must be 41F or lower, you must label time it was removed from refrigeration, and it doesn’t exceed 70F

Question 4

guidelines for holding hot food without temperature control for service

Answer 4

You can hold hot food for 4 hours if you hold the food items at 135*F or higher and you must label the food with the time you must throw it out.

Question 5

Mobile units

Answer 5

These units include portable facilities ranging from concession vans to even elaborate field kitchens

Question 6

Five service staff guidelines

Answer 6

The Five service staff guidelines include

1: Avoid bare hand contact
2: Hold flatware by handle
3: Carry glasses in a rack or on a tray
4: Hold dishes by the bottom
5: Use ice scoops/tongs

Question 7

Guidelines for re-serving food safely

Answer 7

Guidelines for re-serving food safely include

1: Do not reserve food returned by guest
2: Never reserve unused garnishes
3: Never reserve uncovered condiments
4: Do not reserve uneaten bread or rolls to other guests.

Question 8

Guidelines for Self service areas

Answer 8

You protect using sneeze guards and wrappers, you have to label food, you must not allow guest to reuse plates, and you must have correct utensils.