Chapter 9 The flow of food: service

8

an operation has a small salad bar with 8 different items on it. how many serving utensils are needed to serve the items on the salad bar?

4

an operation is located in a jurisdiction that allows it to hold TCS food without temperature control. how many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?

41

at what maximum internal temperature should cold TCS food be held?

135

at what minimum temperature should hot TCS food be held?

41 degree or lower

cold TCS food must be held at internal temp of

four

food temperatures must be checked every ___ hours

clean plate

what item must customers take each time they return to a self service area for more food?

nuts in a shell

which food items can be displayed in a self- service area without the use of packaging, sneeze guards, or a display case to protect them from contamination?

top

which part of the plate should a food handler avoid touching when serving customers?

vending machines

-check product shelf life daily -keep at correct temp -dispense TCS food in its original container -wash and wrap fresh fruit with edible peels before putting it in the machine

take-home food containers

-designed to be reused -cleaned and sanitized correctly -provided to the customer by operation

hot food can be held w/out temp control for up to 4 hours if:

-held at 135 degree or higher before removing it from temp control -has label specifying when the item must be thrown out

cold food can be held w/out temp control for up to 6 hours if:

-held at 41 degree or lower before removing it from refrigeration -does not exceed 70 degree during serivce -has a label specifying time it was removed from fridge and time it must be thrown out

catering

-make sure the service site has the correct utilities -use insulated containers to hold TCS food -store ready to eat food separate from raw food -provide customers with directions for handling leftovers

sneeze guards

-must be located 14" above the counter -must extend 7" beyond the food -protect food from contamination

delivering food off-site

-use insulated, food grade containers designed to stop food from mixing, leaking, or spilling -clean the inside of delivery vehicles reg -check internal food temps -label food with use by date and time -store raw meat, poultry, and seafood seperately

extra tableware

-wrap or cover the items -are removed when guests are seated -are cleaned and sanitized after guests have left

135 degree or higher

hot TCS food must be held at internal temp of

temporary units

operate in one location for less than 14 days -example foodservice tents set up for food fairs -serve prepackaged food or food requiring limited prepping

mobile units

portable facilities ranging from concession vans to elaborate field kitchens

bare-hand contact

wear single use gloves whenever handling ready to eat food; use spatulas, tongs, deli sheets

14 inches

what is the maximum distance that sneeze guards can be located from the self service counter to protect food from contamination?