Service Flashcards
Explore best practices for safely holding and serving food to prevent contamination and maintain proper food temperatures.
What do food covers and sneeze guards protect food from?
Contaminants
Food covers also help maintain food temperatures.
What temperature should hot food be held at?
135°F or higher
(57°C)
This ensures food safety and prevents bacterial growth.
What is the correct internal temperature for cold food?
41°F or lower
What should you do with food that is not at 41°F or lower or 135°F or higher?
Throw out/discard the food.
Can hot-holding equipment be used to reheat food?
No, unless it is designed for it.
How often should food temperatures be checked?
Every two hours.
What is the maximum temperature cold food can be held at without temperature control?
70°F
(21°C)
Food that exceeds this temperature must be thrown out.
How often should food temperatures be checked during holding?
At least every four hours.
Check every two hours for corrective action.
What must be done before holding TCS food without temperature control?
Prepare written procedures and get written approval from the regulatory authority.
How long can cold food be held without temperature control?
up to six hours
What must be labeled on cold food held without temperature control?
Time removed from refrigeration and time it must be thrown out.
What is the maximum time hot food can be held without temperature control?
up to four hours
What conditions must be met for hot food held without temperature control?
- Held at 135°F or higher before removal
- Labeled with removal and discard times
- Sold, served, or discarded within four hours
What should kitchen staff wear when handling ready-to-eat food?
Single-use gloves
What can be used as an alternative to single-use gloves when serving food?
- spatulas
- tongs
- deli sheets
- other utensils
Can spoons or scoops used for serving food be stored under running water?
Yes, if maintained at a temperature of at least 135°F.
How should serving utensils be stored between uses?
On a clean and sanitized food-contact surface or in the food with the handle extended above the container rim.
What is a key guideline for service staff when handling dishes?
Hold dishes by the bottom or edge.
How should glasses be held to avoid contamination?
Hold by the middle, bottom, or stem.
True or False:
Service staff can touch the food-contact areas of dishes.
False
What must be done to prevent contamination when presetting tableware?
Wrap or cover the items.
What is the correct way to handle take-home food containers?
They must be designed to be reused and cleaned and sanitized correctly.
What type of food items can be re-served?
Unopened, prepackaged food in good condition, such as condiment packets.
What should not be done at self-service areas?
Let customers refill dirty plates or use dirty utensils.
