Chapter 9 – The Flow of Food: Service | Baamboozle - Baamboozle

What is required before refilling a take-home beverage container brought back by the same guest?

Designed for reuse, provided by the operation, properly cleaned/sanitized

Staff approval only

A signed waiver

It must be rinsed with cold water

How long may refrigerated TCS food prepared on-site be kept in a vending machine?

Seven days

Until it runs out

Three days

Four hours

What temperature should refrigerated TCS food in vending machines be held at?

41°F (5°C) or lower

Room temperature

50°F (10°C)

45°F (7°C)

How should fresh fruit with edible peels be prepared before being placed into a vending machine?

Wash and wrap it

Leave unwashed

Peel it before storing

Spray with sanitizer

What must vending machines do if TCS food stays in the danger zone too long?

Automatically prevent dispensing and discard the food

Keep selling it

Notify the supplier

Discount the product

What daily requirement applies to TCS food in vending machines?

Check expiration/use-by dates daily and discard expired items

Allow sale past the use-by date if refrigerated

Sell within 14 days

Check temperature weekly

How must TCS food be dispensed from vending machines?

In its original container

In plastic wrap

In reusable containers

Wrapped by staff

Where must garbage containers be placed at a catered event?

Away from storage, prep, and serving areas

Close to guest tables for convenience

Near the service tables

Next to the cold-holding equipment

Where should raw fish be stored when transporting food to a catering event?

Separate from or below ready-to-eat salads

On top of salads

Anywhere in the vehicle

Mixed with ready-to-eat food

What type of containers should be used when transporting food to an off-site location?

Insulated, food-grade containers

Recycled cardboard boxes

Open metal trays

Single-use plastic tubs

When do bulk bakery products in self-service areas NOT need labeling?

Made on-site or in a regulated facility same owner and 0 health claims

When customers request no labels

When required by law

When they include nutrient claims

What helps prevent contamination in self-service areas?

Not allowing guests to refill dirty plates

Allowing guests to use their hands

Providing one utensil for multiple items

Letting guests reuse plates

How can food in a self-service area be protected from contamination?

Use sneeze guards, display cases, or protective packaging

Use large serving spoons

Allow guests to serve without barriers

Leave food open for airflow

What requirements must growlers meet to be refilled with beverages such as beer?

Effectively cleaned, rinsed with hot H2O & refilled w/ a contamination-free

They must be rinsed with cold water only

They must be single-use

They can be any container the guest provides

Under what condition(s) may take-home containers be refilled?

It is designed to be reused and can be cleaned/sanitized

The container was provided by the operation

The container is brought from home

The container is single-use

How should utensils be stored during buffet service?

In the food with the handle above the rim

Under the food

On a dirty surface

In water at 70°F (21°C)

How often must utensils used to serve the same food be cleaned and sanitized?

Every four hours

Every two hours

Every hour

Only when switching foods

What can be used instead of gloves to handle ready-to-eat food?

Tongs

Spatulas

Bare hands

Pot holders

What must a food handler do when handling ready-to-eat food?

Wear single-use gloves

Use a towel barrier

Minimize bare-hand contact

Sanitize hands only

A guest returns an untouched burger that was delivered by mistake. What should the staff do?

Discard the burger

Save it for employee meal

Use the burger for another order

Re-serve the burger to the correct guest

Which item(s) may be re-served to another customer?

Unopened wrapped crackers

Condiment bottles that remain closed between uses

Uneaten bread

Unused salsa

How should flatware be handled to prevent contamination?

By the handle

By the food-contact end

By wiping with a towel

With bare hands

How should clean glasses be carried to prevent contamination?

Carried in a rack

Carried on a tray

Held by the top

Stacked to save space

How can service staff correctly handle dishes and glassware to prevent contamination?

Do not touch food-contact areas

Hold dishes by the bottom or edge

Hold dishes by touching food-contact surfaces

Hold glasses by the rim

When may preset tableware on dining tables be left uncovered?

They are removed when guests are seated

They are cleaned and sanitized after guests leave

If guests sit 15" away from the tableware

If guests are seated immediately

What is required to properly hold hot ready-to-eat TCS food without temperature control?

The food is labeled with a discard time 4 hours after removal

The food is sold or thrown out within 4 hours

The temperature cannot drop below 70°F (21°C)

The food is held at 70°F (21°C) before removal

How long can hot ready-to-eat TCS food be held without temperature control?

4 hours

1 hour

6 hours

2 hours

How long can cold ready-to-eat TCS food be held without temperature control?

6 hours

1 hour

2 hours

4 hours