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Servsafe ch 7 - The Flow of Food: Service

Terms in this set (33)

food bar
Self-service buffet at which patrons can choose what they want to eat as they serve themselves.
sneeze guard
Food shield placed over self-service displays and food bars that extends seven inches beyond the food and fourteen inches above the food counter.
off-site service
Service of food to someplace other than where it is prepared or cooked, including catering and vending.
mobile unit
Portable foodservice facilities, ranging from concession vans to full field kitchens capable of preparing and cooking elaborate meals.
temporary unit
Establishment operating in one location for no more than fourteen consecutive days in conjunction with a special event or celebration. Usually serves prepackaged food or food requiring only limited preparation.
vending machine
Machines that dispense hot and cold food, beverages, and snacks.
general rules for holding food
Check the internal temperature of food using a thermometer, check the temperature of food at least every four hours, establish a policy to ensure that food being held for service will be discarded after a predetermined amount of time, cover food and provide sneeze guards to protect food from contamination.
rules for holding hot food
Hot TCS food must be held at an internal temperature of 135f(57C)or higher, only use ___equipment that can keep food at the proper temperature, never use___equipment to reheat food if it is not designed to do so, stir food at regular intervals to distribute heat evenly.
*This will prevent pathogens such as Bacillus cereus from growing to unsafe levels
rules for holding cold food
Cold TCS food must be held at an internal temperature of 41f(5C)or lower, only use ____equipment that can keep food at the proper temperature.
*This will prevent pathogens such as staphylococcus aureus from growing to unsafe levels
when you might hold food without temperature control
When displaying food for a short time, such as at an off-site catering event, when electricity is not available to power holding equipment.
when holding cold food without temperature control
Hold the food at 41f or lower before removing it from refrigeration, label the food with the time you removed it from refrigeration and the time you must discard it, make sure the food does not exceed 70f while being served, sell, serve, or discard the food within 6 hours.
when holding hot food without temperature control
Hold the food at 135f or higher before removing it form temperature control, label the food with the time you must throw it out, sell, serve, or discard the food within four hours.
to avoid contamination, the kitchen staff
should use clean and sanitized utensils for serving, store serving utensils properly, minimize bare-hand contact with ready-to-eat food, practice good personal hygiene.
to avoid contamination, the servers should
handle glassware and dishes properly, not stack glassware and dishes when serving, hold flatware and utensils at the handle, minimize bare-hand contact with food that is ready to eat, use ice scoops or tongs to get ice, practice good personal hygiene.
re-serving food safely
Menu items returned by one customer cannot be re-served to another customer, never re-serve plate garnishes, never re-serve uncovered condiments, do not re-serve uneaten bread or rolls.
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