Chapter 9 The Flow of Food: Service Flashcards
1
Q
Off-site service
A
Service of food to someplace other than where it was prepared or cooked
2
Q
Temporary unit
A
A kitchen that is in use no longer than at least 14 days
3
Q
Mobile units
A
Pop up kitchens like concession stands
4
Q
Guidelines for holding cold food without temp control
A
4 hours
5
Q
Guidelines for holding hot food without temp control
A
4 hours
6
Q
Five guidelines for service staff
A
Refer to staff handbook
7
Q
Guidelines for re-serving food safely
A
Freeze rapidly then thaw to the appropriate temp of 165 for at least 15 seconds
8
Q
Guidelines for self service areas
A
Easy reach, sneeze guards, temperature control
