Chapter 9, The Flow of Food: Service

Question 1

Off-site Service

Answer 1

Delivery, catering, mobile/temporary units, and vending machines are easy examples. Essentially, off service areas that must follow the same procedures as regular restaurants.

Question 2

Temporary Unit

Answer 2

Typically setup for less than 14 days, and setup for festivals, food carnivals, or special celebrations.

Question 3

Mobile Units

Answer 3

Portable facilities ranging from concession vans to full range kitchens. Basic ones that sell frozen novelties, candy, packaged snacks, and drinks need to meet minimum sanitation requirements. However, vehicles that sell TCS food are required to follow the same permits as permanent restaurants.

Question 4

Guidelines for holding cold food without temperature control for service

Answer 4

If met with proper conditions, cold food can be stored for up to 6 hours without control. However, food must not exceed 70F (21C) and is kept at 41F (5C). Additionally, cold food must be marked with the time it was extracted and the time of expiration six hours from extraction time.

Question 5

Guidelines for holding hot food without temperature control for service

Answer 5

If proper conditions are met, these can be stored for up to 4 hours. Other conditions include: keeping food at 135F (57C), marking food with extraction time and four hour expiration time, sell, serve, or throw ut any food you have left.

Question 6

Five service staff guidelines

Answer 6

• Hold dishes by the bottom or edge, and hold glasses by the stem, middle, or bottom.
• Carry glasses in a rack or on a tray to avoid touching the food-contact surfaces.
• Hold flatware by the handle. Store flatware so that servers grasp handles, not food-contact surfaces.
• Avoid bare hand-contact with ready to eat food.
• Use ice scoops or tongs to get ice.

Question 7

Guidelines for re-serving food safety

Answer 7

• Do not re-serve food returned by a guest.
• Never re-serve plate garnishes such as fruit or pickles.
• Never re-serve uncovered condiments. Never combine new and old condiments. Throw away opened condiments after serving them to guests.
• Do not re-serve uneaten bread or rolls to another guest. Change linens in between use of baskets.
• In general, you may re-serve only unopened, prepackaged food in good condition.

Question 8

Guidelines for self service areas

Answer 8

• Protected from sneeze guard or display cases.
• Label food correctly with proper identification.
• Typically, raw unpackaged meat, poultry, and seafood cannot be offered for self-service.
• Do not let guests refill dirty plates or use dirty utensils.
• Bulk food sometimes has to be labeled but often not.