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Flow of Food -Service

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  • Avoid _______________contact with ready-to eat food.
    Bare-Hand
  • What you should never do with food contact surfaces.
    touch
  • 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.
  • Never use _______________equipment to reheat food
    Hot holding
  • Cold food should be held at
    41 F
  • What are 3 thingsfood handlers can use instead of gloves to touch food.
    Tongs, Spatula, Deli Sheets
  • Guest should always use a _______plate when returning to the self service line
    Clean
  • What has to be done with fruit that have edible peels before putting them in vending machine
    wash and wrap
  • Bakery Products do not have to be ____________if certain conditions are met
    labeled
  • Products in vending machines should have their shelf life checked ________
    Daily
  • Keep cold foods at ___________and hot foods at ___________
    41 F/135 F
  • How long can cold foods be held without temperature control
    6 hours
  • Self-Service areas must be protected by______________
    Sneeze guards
  • How long can hot foods. be held without temperature control
    4 hours
  • Food being delivered off site must be ___________with use-by date, date and any reheating and serving instructiions
    labeled
  • If you check food every ______hours and it is not at the correct temperature you must _______it out.
    4/throw
  • Hot Food should be held at
    135 F
  • If you check the food at least every _____ hours you leave room for corrective action
    2
  • _________food should be labeled
    Bulk
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