Chapter 9, The Flow of Food: Service

Question 1

Off-sight service

Answer 1

delivery or catering or vending machines.

Question 2

temporary unit

Answer 2

typically operate in one location for less than 14 days. examples are food tents at fairs or sporting events.

Question 3

mobile units

Answer 3

portable facilities ranging from concession vans to elaborate field kitchens

Question 4

guidelines for holding cold food without temperature control for service

Answer 4

do not hold tsc food without temperature control if you serve a high risk population. you can hold cold food for up to 6 hours without temperature control if you hold the food at 41 degrees 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 does not exceed 70 degrees while it is being served.

Question 5

guidelines for holding hot food without temperature control for service

Answer 5

you can hold hot food for up to 4 hours if you meet the following conditions: hold the food at 135 degrees or higher before removing it from temperature control. label the food with the time you must throw it out.

Question 6

5 service staff guidelines

Answer 6

hold dishes by the bottom or edge. hold glasses by the middle, bottom or stem. hold flatware by the handle, avoid bare hand contacts with tcs food, use ice scoops or tongs to get ice

Question 7

guidelines for re-serving food safely

Answer 7

do not reserve food returned by a guest, never reserve plate garnishes, never reserve uncovered condiments, do not combine leftover condiments with fresh ones, do not re serve uneaten bread or rolls to other guests. you can re-serve unopened prepackaged food in good condition.