Chapter 9 The Flow of Food: Service Flashcards
Off-site Service
Delivery, catering, mobile/temporary kitchens, and vending machines.
Temporary Unit
Typically operate in 1 location for less than 14 days.
Food fairs, special celebrations, or sporting events often.
Mobile Units
Portable facilities ranging from concession vans to elaborate field kitchens.
Guidelines for holding cold food without temperature control for service
Hold the food at 41degF 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 temp does not exceed 70degF while it is being served.
Sell, serve, or throw out the food within 6 hours.
Guidelines for holding hot food without temperature control for service
Hold the food at 135degF or higher before removing it from temperature control.
Label the food with the time you must throw it out.
Sell, serve, or throw out the food within 4 hours.
Five service staff guidelines
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.
Do NOT stack glasses when carrying them.
Hold flatware by the handle
Guidelines for re-serving food safely
Do NOT re-serve food returned by a guest
NEVER re-serve plate garnishes such as fruit or pickles. Throw out served but unused garnishes.
NEVER re-serve uncovered condiments.
Do NOT combine leftover condiments with fresh ones.
Do NOT serve uneaten read or rolls to other guests.
Guidelines for Self service areas
Food on display should be protected from contamination using sneeze guards.
Label food located in self-service areas.
Raw and ready-to-eat foods have exceptions.
Do NOT allow guests to reuse dirty plates/utensils.
Stock displays with correct utensils for serving.
Ice used to keep food or beverages cold should never be used as an ingredient.
