Chapter 9, The Flow of Food: Service

Question 1

Things such as delivery, catering, mobile/temporary kitchens, and vending machines are considered?

Answer 1

Off-site service

Question 2

A unit that typically operate in one location for less than 14 days.

Answer 2

Temporary units

Question 3

Portable facilities ranging from concession vans to elaborate field kitchens.

Answer 3

Mobile units

Question 4

What are the Guidelines for holding cold food without temperature control for service?

Answer 4

You can hold cold food without temperature control for 6 hours if you hold the food at 41F or lower before removing it from refrigeration. Label the food at the time of removal and the time it needs to be disposed of. Make sure the food doesn’t exceed 70F. sell, serve, or throw out the food within six hours.

Question 5

What are the Guidelines for holding hot food without temperature control for service?

Answer 5

You can hold hot food as long as the food stays above 135*F or higher before removing it from temperature control. Label the food when the food was pulled and when it needs to be discarded. Sell, serve, or throw out all food within four hours.

Question 6

Five service staff guidelines are

Answer 6

• Hold dishes by the 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 food that is ready to eat.

Question 7

Guidelines for re-serving food safely.

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.
• Do NOT combine leftover condiments with fresh ones.
• In general, you may re-serve only unopened, prepackaged food in good conditions.

Question 8

Guidelines for Self service areas.

Answer 8

• Having sneeze guards
• Having labels for each item
• Do NOT let guests refill dirty plates or use dirty utensils.