Share Flow of Food -Service
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Hot Food should be held at
135 F
Cold food should be held at
41 F
If you check food every ______hours and it is not at the correct temperature you must _______it out.
4/throw
If you check the food at least every _____ hours you leave room for corrective action
2
Never use _______________equipment to reheat food
Hot holding
How long can hot foods. be held without temperature control
4 hours
How long can cold foods be held without temperature control
6 hours
What you should never do with food contact surfaces.
touch
Avoid _______________contact with ready-to eat food.
Bare-Hand
Preset tableware not used by guest should be ___________and sanitized.
Cleaned
What is the only thing that can be reserved at a restaurant
Unopened-prepackaged food.
What are 3 thingsfood handlers can use instead of gloves to touch food.
Tongs, Spatula, Deli Sheets
Self-Service areas must be protected by______________
Sneeze guards
Guest should always use a _______plate when returning to the self service line
Clean
_________food should be labeled
Bulk
Bakery Products do not have to be ____________if certain conditions are met
labeled
