Chapter 9, The Flow of Food: Service

Question 1

Off-site Service

Answer 1

Service of food to someplace other than where it is prepared or cooked, including catering and vending

Question 2

Temporary Unit

Answer 2

Operations that function in a location for typically no more than 14 days; for example, food-service tents or kiosks set up for food fairs, special celebrations, or sporting events

Question 3

Mobile Units

Answer 3

Portable food-service operations, ranging from concession vans to full field kitchens

Question 4

Guidelines for holding cold food without temperature control for service

Answer 4

Can hold cold food without temperature control for up to 6 hours if you meet the following conditions;

• Hold the food at 41 F (5 C) 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, which is 6 hours from the time you removed the food.
• Make sure the food temperature does not exceed 70 F (21 C) while it is being served, throw out any food that does
• Sell, serve, or throw out the food within 6 hours

Question 5

Guidelines for holding hot food without temperature control for service

Answer 5

Can hold hot food without temperature control for up to 4 hours if you meet the following conditions;

• Hold the food at 135 F (57 C) or higher before removing it from temperature control
• Label the food with the time you must throw it out, which is 4 hours from the time you removed the food from temperature control
• Sell, serve, or throw out the food within 4 hours

Question 6

Five service staff guidelines

Answer 6

1. ) 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.
2. ) Carry glasses in a rack or on a tray to avoid touching the food-contact surfaces. Do NOT stack glasses when carrying them.
3. )Hold flatware by the handle. Store flatware so that servers grasp the handles, not food-contact surfaces. Do NOT hold flatware by food-contact surfaces.
4. ) Avoid bare hand contact with food that is ready to eat.
5. ) Use ice scoops or tongs to get ice. NEVER scoop ice with your bare hands or a glass. A glass may chip or break.

Question 7

Guidelines for re-serving food safely

Answer 7

Returned Menu Items: Do NOT re-serve food returned by a guest
Plate Garnishes: NEVER re-serve plate garnishes such as fruit or pickles. Throw out served but unused garnishes.
Condiments: Serve condiments in their original containers or in containers designed to prevent contamination. Offering condiments in individual packets can also help keep them safe. NEVER re-serve uncovered condiments. Do NOT combine leftover condiments with fresh ones. Throw away opened portions of condiments after serving them to guests.
Bread and Rolls: Do NOT re-serve uneaten bread or rolls to other guests. Change linens in bread baskets after each guest.
Prepackaged Food: You may re-serve only unopened prepackaged food that is in good condition. This includes condiment packets and wrapped crackers. You may also re-serve bottles of ketchup, mustard, and other condiments, the containers must remain closed between uses.

Question 8

Guidelines for self-service areas

Answer 8

Protection: Food on display can be protected from contamination using sneeze guards, by placing it in display cases or by packaging it. Whole raw fruits, vegetables, and nuts in the shell that require peeling or hulling before eating do not require the protection measures discussed above.
Labels: Label food located in self-service areas.
Raw and ready-to-eat food: Typically, raw, unpackaged meat, poultry, and seafood cannot be offered for self-service, however there are exceptions; Ready-to-eat food at buffets or salad bars that serve food such as sushi or raw shellfish. Ready-to-cook portions that will be cooked and eaten immediately on the premises, such as at Mongolian BBQ. Raw, frozen, shell-on shrimp or lobster.
Refills: Do NOT let guests refill dirty plates or use dirty utensils at self-service areas. Assign a staff member to monitor guests. Post signs reminding guests not to reuse plates and utensils.
Utensils: Stock food displays with the correct utensils for dispensing food. Such as tongs, ladles, or deli sheets.
Ice: Ice used to keep food or beverages cold should NEVER be used as an ingredient.