Chapter 9

  1. T or F:

    Servers can cotaminate food simply by handling the food-contact surface of the plate
    T
  2. Under what conditions can you hold cold food without temperature control?
    • 1. It must be held at 41°F or lower before removing it from refrigeration
    • 2. Label with the time you removed it from refrigeration & the time you must discard it
    • 3. Make sure it does not exceed 70°F while it is being served
    • 4. Sell, serve, or discard w/in 6 hrs
  3. What can you reserve from another customer?
    Only unopened, prepackaged food, such as condiment packets, wrapped crackers, etc.
  4. Sneeze guards should be ____ inches above the food counter and the shield should extend ____ inches beyond the food
    14, 7
  5. T or F:

    You should encourage customers to take a clean plate for return trips to the food bar.
    T
  6. What type of containers should you be using for off-site deliveries?
    Insulated food containers that are capable of maintaining food at 135°F or higher or 41°F or lower.
  7. Store raw & ready-to-eat foods _____
    Separately
  8. If leftovers are given to customers, how should this be handled?
    • 1. Provide instructions on storage & reheating
    • 2. Discard date clearly labeled
  9. What can be done to minimize contamination in self-service areas?
    • 1. Do not allow customers to reuse dirty plates
    • 2. Protect food on display with sneeze guards or food shields
    • 3. Assign an employee to replenish food-bar items & hand out fresh plate & silverware
    • 4. Identify all food items on display
    • 5. Keep raw meat, seafood, & poultry separate from ready-to-eat food
  10. What hazards are associated with the transportation of food & how can they be prevented?
    • 1. Use insulated containers that can maintain 135°F (or hotter) or 41°F (or colder).
    • 2. Clean & sanitize the inside of delivery vehicles
    • 3. Check internal food temperatures regularily
    • 4. Enforce good personal hygiene for employees
    • 5. Keep raw & ready-to-eat products separate
  11. What are the requirements for using time rather than temperature as the only method of control when holding ready-to-eat food?

    1. Cold Food
    2. Hot food
    1. a)Was held at 41°F or lower prior to removal from refrigeration, b) it does not exceed 70°F during 6 hours, c)It has a label specifying both when removed from refrigeration & when it must be discarded, & d) It must be sold, served, or discarded within 6 hours

    2. a)Was held at 135°F or higher prior to removal from temperature control, b)It has a label that specifies when it is to be discarded, & c) It must be sold, served, or discarded within 4 hours
  12. What practices should be followed to serve food safely off-site?
    • 1) Protect it from toime-temperature abuse
    • 2) Make sure employees practice good personal hygiene
    • 3) Ensure there is potable water for drinking, dishwashing, & handwashing
    • 4) Check internal food temperatures regularily
    • 5) Label food with storage, shelf-life, and reheating instructions for wmployees at off-site locations
    • 6) Provide food safety guidelines for consumers
    • 7) Ensure there is adequate power for holding & cooing equipment
    • 8) Provide adequate garbage storage & disposal away from food prep & serving areas
  13. When serving, it is important to avoid touching the _____ of a plate




    B.
  14. Serving utensils should be used to serve a maximum of _____ food items at a time




    C.
  15. At what maximum internal temperture should cold TCS food be held?




    D.
  16. When returning to self-service lines for more food, customers should not _____ their dirty plates.




    B.
  17. At what minimum internal temperature should hot TCS food be held?




    D.
  18. Where allowed, hot TSC food can be held without temperature control for a maximum of ____ hours before being sold, served, or discarded




    B.
  19. T or F:

    Cold TCS food must be held at an internal temperature of 41°F or lower
    T
  20. T or F:

    Hot TCS food must be held at an internal temperature of 120°F or higher
    F
  21. T or F:

    Chicken salad can be held at room temperature if it has a label specifying it must be discarded after eight hours
    F
  22. T or F:

    When hold TCS food for service, the internal temperature must be checked at least every 4 hours
    T
  23. T or F:

    Servers can contaminate food by simply be handling the food-contact surface of a plate
    T
Author
leighton369
ID
20145
Card Set
Chapter 9
Description
Service
Updated