1If the food was cooked correctly, what are 3 ways it may become unsafe during service?
people
utensils
self-service area
2During service, what are the 5 biggest risks to food safety?
contamination from servers or customers
improper utensil use
improper HOLDING
re-serving food
self-service contamination
3Where are 4 places utensils must be stored
1 in the food, handle above the rim
2 on a clean, sanitized surface
3 in running water greater than or equal to 135 F
4 in water greater than or equal to 135 F AND changed frequently
4If a utensil handle falls into the food, what should you do
replace the utensil
5Is bare-hand contact allowed with ready-to-eat food during service?
NO
6What should you use during service if not allowed bare-hand contact
gloves
deli sheets
tongs
spatulas
7In a self-service area, such as a buffet or salad bar, what 4 guidelines must be followed to protect it?
sneeze guards
proper labeling
clean utensils for each item
monitoring by staff
8What are 3 rules food workers should follow when monitoring a buffet or salad bar?
no refilling dirty plates
replace serving utensils that fall
watch children
9What is the rule for HOLDING hot food during service? (temp)
Hot food at 135 F or higher
10What is the rule for HOLDING cold food during service (temp)
cold foods at 41 F or lower
11In order to maintain correct temperature during HOLDING during service, what must the food worker do?
check temps regularly
RE-SERVE? yes or no
12bread
no
RE-SERVE? yes or no
13prepackaged food (crackers and sugar packets)
yes
RE-SERVE? yes or no
14garnishes?
no
RE-SERVE? yes or no
15unwrapped condiments
no
RE-SERVE? yes or no
16unopened bottles (ketchup)
yes
RE-SERVE? yes or no
17wrapped food
yes
RE-SERVE? yes or no
19What are 4 guidelines for off-site service (catering and delivery)
1. use insulated coolers
2. check temps before leaving and upon arrival
3. label food
4. protect from contamination
20Consumer Advisories are required for what 4 types of undercooked food
undercooked eggs
rare burgers
raw oysters
sushi
21A Consumer Advisory must include what two things
disclosure of which foods
reminder of risk of illness
22To prevent food contamination from servers, servers must do what 5 things
1 wash hands
2 avoid touching rims of plates
3 avoid touching food contact surfaces
4. hold glasses by middleottom
5. hold silverware by handles
23If grabbing ice during service, what are the rules?
use scoop
store scoop outside the ice with the handle up
never use glass to scoop ice
24May a server touch the rim of a plate
no
25Are children allowed to touch buffet food?
no