Chapter 9- The Flow of Food: Service

Question 1

Off-site service

Answer 1

delivery, catering, mobile/temporary kitchens, vending machines

Question 2

Temporary Unit

Answer 2

operate in one location for less than 14 days; like tents at fairs

Question 3

Mobile Units

Answer 3

portable facilities ranging from the concession vans to elaborate field kitchens

Question 4

Guidelines for holding cold food without temperature control for service

Answer 4

up to 6 hours if: hold food at 41F or lower, label food, make sure food does not exceed 70F while being served, sell, serve, or throw out food within six hours

Question 5

Guidelines for holding hot food without temperature control for service

Answer 5

up to 4 hours if: hold food at 135*F or higher, label the food, sell, serve, or throw out within four hours

Question 6

Five service staff guidelines

Answer 6

grab plate under, not on edge
Put glasses in glass bin, not stacked up
don't touch prongs of fork or the end of any silverware
do not touch food with hand, use tongs
Only Use ice scoop to scoop ice

Question 7

Guidelines for re-serving food safely

Answer 7

returning menu items, plate garnishes, condiments, bread and rolls, prepackaged food

Question 8

Guidelines for self service areas

Answer 8

protection, labels, raw and ready-to-eat food