Safe Serving Practices & Service Operations Flashcards

What is the minimum internal temperature that hot food must be maintained at during service?

Answer: 135°F (57°C)

Hot food must be held at 135°F (57°C) or above to prevent bacterial growth during service.

Which practice is acceptable when refilling a customer's beverage glass?

Answer: Replace the glass with a clean one

A clean glass must be provided each time a refill is given to prevent cross-contamination from used glasses.

When must a food handler use a utensil instead of bare hands when dispensing ready-to-eat food?

Answer: At all times unless a variance is granted

Ready-to-eat food must never be touched with bare hands; utensils, deli tissue, or single-use gloves must always be used.

At a self-service buffet, how often must sneeze guards be checked and food replaced or replenished?

Answer: Every 4 hours at a minimum

Food at a self-service buffet must be checked every 4 hours, and any food held at improper temperatures must be discarded.

A customer returns a plate of food they say is not cooked to their liking. What should a food handler do with the returned plate?

Answer: Discard it and prepare a new plate

Food that has left the kitchen and been served to a customer must be discarded and a fresh plate prepared to avoid contamination.

Which of the following is an example of correct utensil storage between uses during service?

Answer: In a container of water at 135°F or above

Utensils stored between uses must be kept in water maintained at 135°F or above to prevent bacterial growth.

When serving food at a buffet, what is the purpose of requiring separate serving utensils for each dish?

Answer: To prevent cross-contamination between dishes

Separate utensils for each dish prevent allergens and pathogens from one food being transferred to another.