1
Q
What are ways to reduce risk in self service stations?
A
- Place food into units after the food and unit are both preheated or chilled
- Use clean service utensils and keep handles out of food
- post signs to not mix utensils bw dishes
- use sneeze guards
- provide fresh plates for seconds
- don’t add food to existing food unit
- children supervised by adults
- limit amount of food to what can be used in 2 hrs
2
Q
Why is self service risky?
A
- time
- temperature
- customer contact
3
Q
What is good practice when serving?
A
- wash hands frequently
- use tongs and keep handles out of food
- use scoops for ice and don’t store with the ice
- store ice cream scoops in cold running water or wash per use
- don’t touch surfaces that may touch food or a mouth
4
Q
How often should table linens be changed?
A
After every setting
5
Q
What should customers be told when taking leftovers?
A
That they should eat the food wn 2 hours or reheat to 74 degrees
6
Q
What temp should delivered food arrive at?
A
60 degrees for hot, 4 degree for cold
