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ServSafe Chapter 7
| Question | Answer |
|---|---|
| What are some things you need for holding food on something like a buffet? | Food covers and sneeze guards, the correct temperature of foods, a thermometer to check temperatures, always be checking time, and hot holding equipment |
| What are times that you can hold food without temperature control? | When the food is on display for a short time or when electricity is not available to power holding equipment |
| What are the conditions you need to hold cold foods? | The food has to be 41 degrees Fahrenheit or lower before removing from fridge, label the food with the time you have removed it and the time you must throw it out, make sure the food doesn't go over 70 degrees, get rid of after 6 hours |
| What are the conditions you need to hold hot foods? | The food has to be 135 degrees fahrenheit or higher before removing from temp control, label the food with the time you must throw it our (4 hours later), sell, serve, or throw out food within four hours |
| What are some kitchen staff guidelines? | You must wear single-use gloves when handling foods, use separate utensils for each food item, store serving utensils in the food with the handle extended above the rim |
| what are some service staff guidelines? | Hold the dish by the bottom or edge, hold glasses buy middle, bottom or stem, carry glasses in a tray, hold flatware by the handle, avoid barehand contact, use ice scoops or tongs to get ice |
| What are some things you cannot reserve to another guest? | Menu items, uncovered condiments, uneaten bread, garnished |
| What are some things you can reserve to another guest? | Prepackaged foods, unopened condiments |
| Why can't you use dirty plates at a self service area? | There is the possibility to spread germs or pathogens to other foods |
| What raw and ready to eat foods are an exception to self service? | Ready to eat foods at buffets or salad bars like sushi or raw shellfish, ready to cook portions that will be cooked and eaten immediately on the premises, raw, frozen, shell on shrimp or lobster |
| If you are doing an off site service, what are some things you need to transport everything correct? | Food containers, labels, vehicles to deliver in, temperature checking, utilities , storage |
| How do you keep food in vending machines safe? | Check the products shelf life daily, keep TCS food at the correct temperature, dispense TCS food in original containers, wash and wrap fresh fruit with edible peels before putting into a machine |
| How many service utensils are needed on a self service salad bar with 10 items on it? | 10 |
| What part of a plate can a food handler touch when serving the plate? | Bottom |
| What item do customers need to take when returning to a self service area for more food? | A plate |
Created by:
Lexisapenguin