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Chapter 9 – The Flow of Food: Service

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