Ch. 7 - Flow of Food: Service

Question 1

What pieces of equipment reduce contamination in food holding? (2)

Answer 1

• Covers
• Sneeze guards

Question 2

What temp should hot food be held at?

Answer 2

135F or higher

Question 3

What temp should cold food be held at?

Answer 3

41F or lower

Question 4

What equipment should you not use to temp food being held?

Answer 4

The gauge of the holding equipment

Question 5

How often should you check temps of held food? (2)

Answer 5

• Every 4 hours at least
• Every 2 hours if you want to recondition

Question 6

When could you use holding equipment to reheat food?

Answer 6

Never

Question 7

When can you serve TCS foods to high-risk populations without temperature control?

Answer 7

Never

Question 8

When can you serve TCS foods without temperature control? (2)

Answer 8

• If only displaying food for a short time
• If the electricity goes out

Question 9

When do you need to discard cold food held without temp control? (3)

Answer 9

• After 6 hours
• After it reaches 70F or higher
• After 4 hours if disregarding temp

Question 10

What temp can RTE TCS fruits/veg start at if discarded after 4 hours?

Answer 10

70F or lower

Question 11

How long can hot food held without temp control be held?

Answer 11

4 hours

Question 12

At what temp must hot food that will be held without temp control must be held at before serving?

Answer 12

135F or higher

Question 13

Ways to avoid bare hand contact with food? (2)

Answer 13

• Wear single-use gloves
• Use clean utensils to interact with food

Question 14

Serving Utensil Etiquette (3)

Answer 14

• Use separate utensils for each item
• Clean/sanitize utensils after 4 hours
• Keep utensils in food, handle up

Question 15

When can you store serving utensils on a clean, sanitized surface?

Answer 15

When serving non TCS foods

Question 16

What are ways you can store serving spoons or scoops? (2)

Answer 16

• Under running water
• In 135F or higher water

Question 17

How should you hold a serving dish?

Answer 17

By the bottom

Question 18

How should you hold a drinking glass?

Answer 18

By the middle, stem, or bottom

Question 19

How should you carry clean glasses?

Answer 19

In a flat rack; not stacked

Question 20

How should you hold flatware?

Answer 20

By the handle

Question 21

How should you gather ice? (2)

Answer 21

• With ice scoops
• With tongs

Question 22

What are ways to protect tableware from contamination? (2)

Answer 22

• Cover
• Wrap

Question 23

When do you not need to cover/wrap unused table settings? (2)

Answer 23

• If they are removed when guests are seated
• If they are cleaned and sanitized after guests leave

Question 24

When can you re-serve menu items returned by a guest?

Answer 24

Never!

Question 25

What are ways to limit condiment contamination? (3)

Answer 25

- Do not re-serve - Do not combine older & newer condiments - Serve in original package or individual, covered package

Question 26

What must you do to limit bread basket contamination?

Answer 26

Change basket linen between every guest

Question 27

What should you do with garnishes not eaten by guests?

Answer 27

Throw it out

Question 28

What foods may you re-serve? (2)

Answer 28

- Pre-packaged, unopened foods in good condition - Closed condiment containers

Question 29

When are sneeze guards or display cases not required for self-service operations?

Answer 29

For foods that require peeling/shelling/hulling

Question 30

When can self-service operations serve raw/RTE foods? (3)

Answer 30

- Sushi and raw shellfish - Frozen shell-on shrimp and lobster - Ready-to-cook raw cuts that will be cooked immediately (Mongolian BBQ)

Question 31

When should guests at a buffet use a new plate/utensils?

Answer 31

Every time! Never reuse a dirty plate or utensils to get food

Question 32

How should bulk-food be labeled?

Answer 32

In plain view with the manufacturer's name

Question 33

When do bulk-foods not need labeled? (4)

Answer 33

- When it makes no health or nutrient claims - When there are no laws requiring it - When it was manufactured on the premises - When it was manufactured at a location owned by the same company

Question 34

What containers should you use to transport food to off-site service locations?

Answer 34

Insulated containers that cannot mix, leak, or spill

Question 35

How should you label foods transported off-site for service? (2)

Answer 35

- Use-by date & time - Reheating & service instructions

Question 36

How often should you clean the inside of your delivery vehicles?

Answer 36

Regularly

Question 37

What should you do if delivery containers/vehicles are not holding foods at a proper temp? (2)

Answer 37

- Reevaluate route length - Reevaluate equipment efficiency

Question 38

What utilities should every off-site service location have? (2)

Answer 38

- Safe water - Garbage containers located away from food prep, serving, or storage areas

Question 39

How often should you check the product shelf-life of vending machine contents?

Answer 39

Daily

Question 40

How long can you keep refrigerated foods prepped on-site in a vending machine?

Answer 40

7 days

Question 41

How must you dispense TCS foods?

Answer 41

In their original containers

Question 42

How can you improve safety of fresh fruits with edible peels in vending machines?

Answer 42

Wash and wrap them before stocking