Topic 09 The Flow of Food: Service

1. True or False: Cold, potentially hazardous food must be held at an internal

temperature of 41°F (5°C) or lower

2. True or False: Hot, potentially hazardous food must be held at an internal

temperature of 120°F (49°C) or higher

3. True or False: Chicken salad can be held at room temperature, if it has a label
that specifies it must be
discarded after eight hours

4. True or False: When holding potentially hazardous food for service, the internal
temperature must be checked at least every four hours

5. True or False: Servers can contaminate food simply by handling the food-
contact surface of a plate

6. When holding potentially __________________ food (PHF):

– Check __________________ temperatures using a thermometer

– Check temperatures at least every __________________

__________________

– Discard food not at __________________ °(57°C) or higher or

__________________ °F(5°C) or lower

– As an alternative, check the temperature every __________________

hours to leave time for __________________ action

– Discard it after a __________________ amount of time

– Protect it from contaminants with __________________ /__________________

__________________

– Prepare it in __________________ batches so it will be used faster

7. When holding potentially hazardous hot food:

– Hold it at an internal temperature of __________________ °F (57°C) or

higher

– Only use equipment that can keep it at the __________________

temperature

– Never use __________________ -__________________ equipment to reheat it

– Stir it at regular intervals to __________________ __________________

evenly

8. When holding potentially hazardous hot food:

 – Hold it at an internal temperature of __________________ °F (57°C) or
higher

– Only use equipment that can __________________ it at the proper

temperature

– Never use hot-holding equipment to reheat it

– Stir it at regular intervals to distribute __________________ evenly

9. Cold food can be held without temperature control for up to __________________ if:

– It was held at __________________ °F (5°C) or lower prior to removing it

from refrigeration.

– It does not exceed __________________ °F (21°C) during the six hours.

– It contains a label specifying:

• The __________________ it was removed from __________________

• The time it must be __________________ out

– It is sold, served, or discarded within __________________

10. Hot food can be held without temperature control for up to 4 hours if:

– It was held at __________________ °F (57°C) or higher prior to removing

it from temperature control

– It contains a __________________ specifying when the item must be

thrown out

– It is sold, served, or discarded within __________________ hours

• 11. To prevent contamination when serving food:

– Use __________________ and __________________ utensils for serving

• Use separate __________________ for each food

• Clean and sanitize utensils after each __________________

– Use serving utensils with __________________ handles to keep hands

away from food

– Practice good personal __________________

– __________________ serving utensils properly

– Store them ______ the food, with the handle extended above the rim of
the container

– Store them on a __________________, sanitized food-contact surface

 – Minimize __________________ -__________________ contact with cooked or
ready-to-eat food

– Handle food with __________________, __________________ sheets, or

__________________

– Bare hand contact is allowed in some jurisdictions (check

requirements), is it in Maryland?

12. Handling Dishes and Glassware: Right or Wrong? Explain why.

• 13. Handling Utensils and Food: Right or Wrong? Explain why.
 • 14. Never re-serve:

– Menu items __________________ by one customer to another

– Plate __________________

– Uncovered __________________

– Uneaten __________________ or __________________

• In general only unopened, prepackaged food can be re-served:

– __________________ packets

– Wrapped __________________ or __________________

To keep food safe on buffets and food bars:

– Install __________________ __________________ or food shields

• Must be located __________________” (36cm) above the food

counter

• Must extend __________________” (18cm) beyond the food

– Identify all food items

• Label all __________________

• Place salad dressing __________________ on ladle handles

• Which of these practices at the Firehouse, a popular buffet, is safe?

– The chili is held at an internal temperature of 135°F (57°C)

– The temperature of the chili is checked every four hours and if it is not
at the proper temperature, the chili is reheated

– Sour cream and other chili condiments are held at 50°F (10°C)

– Chili ladles are stored in the product with handles extending above the
rim of the container

– Customers are encouraged to refill their chili bowls

• When delivering food off-site:

– Use rigid, __________________ containers capable of maintaining proper

temperature

– Clean the __________________ of delivery vehicles regularly

– Check internal food __________________ regularly

– Label food with instructions for __________________, __________________,

and shelf life

– Consider providing food safety guidelines to __________________

• When catering:

– Have __________________ water for cooking, dishwashing, and cleaning

– Ensure adequate __________________ is available for cooking and holding

equipment

– Use __________________ containers to hold potentially hazardous food

– Store cold food in containers on __________________ or in chilled gel-

filled containers

– Store raw and ready-to-eat items __________________

– Use __________________ -__________________ items as much as possible

– Provide customers instructions on handling __________________

– Keep __________________ containers away from food-preparation and

serving areas