Topic 09 The Flow Of Food Service

Topic 09 The Flow of Food: Service 1. True or False: Cold, potentially hazardous food must be held at an internal temperature of 41°F (5°C) or lower 2. True or False: Hot, potentially hazardous food must be held at an internal temperature of 120°F (49°C) or higher 3. True or False: Chicken salad can be held at room temperature, if it has a label that specifies it must be discarded after eight hours 4. True or False: When holding potentially hazardous food for service, the internal temperature must be checked at least every four hours 5. True or False: Servers can contaminate food simply by handling the foodcontact surface of a plate 6. When holding potentially __________________ food (PHF): –

Check __________________ temperatures using a thermometer

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Check temperatures at least every __________________ __________________

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Discard food not at __________________ °(57°C) or higher or __________________ °F(5°C) or lower

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As an alternative, check the temperature every __________________ hours to leave time for __________________ action

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Discard it after a __________________ amount of time

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Protect it from contaminants with __________________ /__________________ __________________

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Prepare it in __________________ batches so it will be used faster

7. When holding potentially hazardous hot food: –

Hold it at an internal temperature of __________________ °F (57°C) or higher

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Only use equipment that can keep it at the __________________ temperature

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Never use __________________ -__________________ equipment to reheat it

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Stir it at regular intervals to __________________ __________________ evenly

8. When holding potentially hazardous hot food:

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Hold it at an internal temperature of __________________ °F (57°C) or higher

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Only use equipment that can __________________ it at the proper temperature

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Never use hot-holding equipment to reheat it

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Stir it at regular intervals to distribute __________________ evenly

9. Cold food can be held without temperature control for up to __________________ if: –

It was held at __________________ °F (5°C) or lower prior to removing it from refrigeration.

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It does not exceed __________________ °F (21°C) during the six hours.

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It contains a label specifying:

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The __________________ it was removed from __________________

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The time it must be __________________ out

It is sold, served, or discarded within __________________

10. Hot food can be held without temperature control for up to 4 hours if:

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It was held at __________________ °F (57°C) or higher prior to removing it from temperature control

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It contains a __________________ specifying when the item must be thrown out

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It is sold, served, or discarded within __________________ hours

11. To prevent contamination when serving food: –

Use __________________ and __________________ utensils for serving •

Use separate __________________ for each food

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Clean and sanitize utensils after each __________________

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Use serving utensils with __________________ handles to keep hands away from food

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Practice good personal __________________

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__________________ serving utensils properly

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Store them ______ the food, with the handle extended above the rim of the container

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Store them on a __________________, sanitized food-contact surface

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Minimize __________________ -__________________ contact with cooked or ready-to-eat food

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Handle food with __________________, __________________ sheets, or __________________

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Bare hand contact is allowed in some jurisdictions (check requirements), is it in Maryland?

12. Handling Dishes and Glassware: Right or Wrong? Explain why.

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13. Handling Utensils and Food: Right or Wrong? Explain why.

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14. Never re-serve: –

Menu items __________________ by one customer to another

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Plate __________________

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Uncovered __________________

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Uneaten __________________ or __________________

In general only unopened, prepackaged food can be re-served: –

__________________ packets

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Wrapped __________________ or __________________

To keep food safe on buffets and food bars: –

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Install __________________ __________________ or food shields •

Must be located __________________” (36cm) above the food counter

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Must extend __________________” (18cm) beyond the food

Identify all food items •

Label all __________________

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Place salad dressing __________________ on ladle handles

Which of these practices at the Firehouse, a popular buffet, is safe? –

The chili is held at an internal temperature of 135°F (57°C)

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The temperature of the chili is checked every four hours and if it is not at the proper temperature, the chili is reheated

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Sour cream and other chili condiments are held at 50°F (10°C)

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Chili ladles are stored in the product with handles extending above the rim of the container

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Customers are encouraged to refill their chili bowls

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When delivering food off-site: –

Use rigid, __________________ containers capable of maintaining proper temperature

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Clean the __________________ of delivery vehicles regularly

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Check internal food __________________ regularly

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Label food with instructions for __________________, __________________, and shelf life

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Consider providing food safety guidelines to __________________

When catering: –

Have __________________ water for cooking, dishwashing, and cleaning

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Ensure adequate __________________ is available for cooking and holding equipment

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Use __________________ containers to hold potentially hazardous food

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Store cold food in containers on __________________ or in chilled gelfilled containers

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Store raw and ready-to-eat items __________________

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Use __________________ -__________________ items as much as possible

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Provide customers instructions on handling __________________

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Keep __________________ containers away from food-preparation and serving areas