Unit 7

Question 1

What are ways to reduce risk in self service stations?

Answer 1

• Place food into units after the food and unit are both preheated or chilled
• Use clean service utensils and keep handles out of food
• post signs to not mix utensils bw dishes
• use sneeze guards
• provide fresh plates for seconds
• don’t add food to existing food unit
• children supervised by adults
• limit amount of food to what can be used in 2 hrs

Question 2

Why is self service risky?

Answer 2

• time
• temperature
• customer contact

Question 3

What is good practice when serving?

Answer 3

• wash hands frequently
• use tongs and keep handles out of food
• use scoops for ice and don’t store with the ice
• store ice cream scoops in cold running water or wash per use
• don’t touch surfaces that may touch food or a mouth

Question 4

How often should table linens be changed?

Answer 4

After every setting

Question 5

What should customers be told when taking leftovers?

Answer 5

That they should eat the food wn 2 hours or reheat to 74 degrees

Question 6

What temp should delivered food arrive at?

Answer 6

60 degrees for hot, 4 degree for cold