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Chapter 9 – The Flow of Food: Service

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  • How should fresh fruit with edible peels be prepared before being placed into a vending machine?
    Leave unwashed
    Wash and wrap it
    Spray with sanitizer
    Peel it before storing
  • What type of containers should be used when transporting food to an off-site location?
    Open metal trays
    Recycled cardboard boxes
    Single-use plastic tubs
    Insulated, food-grade containers
  • What is required to properly hold hot ready-to-eat TCS food without temperature control?
    The temperature cannot drop below 70°F (21°C)
    The food is held at 70°F (21°C) before removal
    The food is sold or thrown out within 4 hours
    The food is labeled with a discard time 4 hours after removal
  • How should flatware be handled to prevent contamination?
    With bare hands
    By wiping with a towel
    By the handle
    By the food-contact end
  • How long may refrigerated TCS food prepared on-site be kept in a vending machine?
    Four hours
    Three days
    Seven days
    Until it runs out
  • Where should raw fish be stored when transporting food to a catering event?
    Mixed with ready-to-eat food
    Separate from or below ready-to-eat salads
    Anywhere in the vehicle
    On top of salads
  • Where must garbage containers be placed at a catered event?
    Near the service tables
    Close to guest tables for convenience
    Away from storage, prep, and serving areas
    Next to the cold-holding equipment
  • Which item(s) may be re-served to another customer?
    Condiment bottles that remain closed between uses
    Unopened wrapped crackers
    Unused salsa
    Uneaten bread
  • Under what condition(s) may take-home containers be refilled?
    The container is brought from home
    It is designed to be reused and can be cleaned/sanitized
    The container is single-use
    The container was provided by the operation
  • What can be used instead of gloves to handle ready-to-eat food?
    Tongs
    Bare hands
    Pot holders
    Spatulas
  • How long can hot ready-to-eat TCS food be held without temperature control?
    6 hours
    4 hours
    1 hour
    2 hours
  • What must a food handler do when handling ready-to-eat food?
    Minimize bare-hand contact
    Wear single-use gloves
    Sanitize hands only
    Use a towel barrier
  • What daily requirement applies to TCS food in vending machines?
    Check temperature weekly
    Check expiration/use-by dates daily and discard expired items
    Sell within 14 days
    Allow sale past the use-by date if refrigerated
  • How should utensils be stored during buffet service?
    On a dirty surface
    In the food with the handle above the rim
    In water at 70°F (21°C)
    Under the food
  • What helps prevent contamination in self-service areas?
    Not allowing guests to refill dirty plates
    Letting guests reuse plates
    Providing one utensil for multiple items
    Allowing guests to use their hands
  • What requirements must growlers meet to be refilled with beverages such as beer?
    They can be any container the guest provides
    Effectively cleaned, rinsed with hot H2O & refilled w/ a contamination-free
    They must be single-use
    They must be rinsed with cold water only
  • What is required before refilling a take-home beverage container brought back by the same guest?
    It must be rinsed with cold water
    Staff approval only
    Designed for reuse, provided by the operation, properly cleaned/sanitized
    A signed waiver
  • How can food in a self-service area be protected from contamination?
    Allow guests to serve without barriers
    Use sneeze guards, display cases, or protective packaging
    Leave food open for airflow
    Use large serving spoons
  • How must TCS food be dispensed from vending machines?
    Wrapped by staff
    In its original container
    In plastic wrap
    In reusable containers
  • How should clean glasses be carried to prevent contamination?
    Carried on a tray
    Held by the top
    Carried in a rack
    Stacked to save space
  • What must vending machines do if TCS food stays in the danger zone too long?
    Keep selling it
    Automatically prevent dispensing and discard the food
    Discount the product
    Notify the supplier
  • A guest returns an untouched burger that was delivered by mistake. What should the staff do?
    Re-serve the burger to the correct guest
    Discard the burger
    Use the burger for another order
    Save it for employee meal
  • When may preset tableware on dining tables be left uncovered?
    If guests are seated immediately
    They are cleaned and sanitized after guests leave
    They are removed when guests are seated
    If guests sit 15" away from the tableware
  • How long can cold ready-to-eat TCS food be held without temperature control?
    6 hours
    2 hours
    1 hour
    4 hours
  • How often must utensils used to serve the same food be cleaned and sanitized?
    Every four hours
    Every two hours
    Only when switching foods
    Every hour
  • How can service staff correctly handle dishes and glassware to prevent contamination?
    Hold dishes by the bottom or edge
    Hold dishes by touching food-contact surfaces
    Hold glasses by the rim
    Do not touch food-contact areas
  • What temperature should refrigerated TCS food in vending machines be held at?
    Room temperature
    45°F (7°C)
    50°F (10°C)
    41°F (5°C) or lower
  • When do bulk bakery products in self-service areas NOT need labeling?
    When they include nutrient claims
    When customers request no labels
    Made on-site or in a regulated facility same owner and 0 health claims
    When required by law
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