1. CHAPTER 9
The flow of food:
service

2. Test Your Food Safety Knowledge (True or False) 1
Test Your Food Safety Knowledge (True or False) 1. Cold, potentially hazardous food must be held at an internal temperature of 410F (50C) or lower. 2. Hot, potentially hazardous food must be held at an internal temperature of 1200F (490C) or higher. 3. Chicken salad can be held at room temperature, if it has a label that specifies it must be discarded after 8 hours. 4. When holding potentially hazardous food for service, the internal temperature must be checked at least every 4 hours. 5. Servers can contaminate food simply by handling the food-contact surface of a plate.
Cold, potentially hazardous food must be held at an internal temperature of 410F (50C) or lower.
Hot, potentially hazardous food must be held at an internal temperature of 1200F (490C) or higher.
Chicken salad can be held at room temperature, if it has a label that specifies it must be discarded after 8 hours.
When holding potentially hazardous food for service, the internal temperature must be checked at least every 4 hours.
Servers can contaminate food simply by handling the food-contact surface of a plate.

3. Test Your Food Safety Knowledge (True or False)
Cold, potentially hazardous food must be held at an internal temperature of 410F (50C) or lower. True
Hot, potentially hazardous food must be held at an internal temperature of 1200F (490C) or higher. False
Chicken salad can be held at room temperature, if it has a label that specifies it must be discarded after 8 hours. False
When holding potentially hazardous food for service, the internal temperature must be checked at least every 4 hours. True
Servers can contaminate food simply by handling the food-contact surface of a plate. True

4. Sneeze guard Food shield placed over self-service displays and food bars that extend seven inches beyond the food and fourteen inches above the food counter. Temporary unit Establishment operating in one location for no more than fourteen consecutive days in conjunction with a special event or celebration. Usually serves prepackaged food or food requiring only limited preparation. Off-site service Service of food to someplace other than where it is prepared or cooked, including catering and vending. Mobile unit Portable foodservice facilities, ranging from concession vans to full field kitchens capable of preparing and cooking elaborate meals.
Instructor Notes
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5. When holding potentially hazardous food:
General Rules for Holding Food When holding potentially hazardous food: Check internal temperatures using a thermometer Check temperatures at least every four hours Discard it after a predetermined amount of time Protect it from contaminants with covers/sneeze guards Prepare it in small batches so it will be used faster
When holding potentially hazardous food:
Check internal temperatures using a thermometer
Check temperatures at least every four hours
Discard it after a predetermined amount of time
Protect it from contaminants with covers/sneeze guards
Prepare it in small batches so it will be used faster
Instructor Notes
Check the temperature of food at least every four hours. Food that is not at 135F (57C) or higher or 41F (5C) or lower, must be discarded. As an alternative, check the temperature every two hours to leave time for corrective action.
Establish a policy ensuring that food being held for service will be discarded after a predetermined amount of time.
Covers help maintain food temperatures and keep out contaminants.
Do not prepare food any further in advance than necessary to minimize the potential for time-temperature abuse.
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6. When holding potentially hazardous hot food:
Holding Potentially Hazardous Hot Food When holding potentially hazardous hot food: Hold it at an internal temperature of 135F (57C) or higher Only use equipment that can maintain this temperature Never use hot-holding equipment to reheat food Stir it at regular intervals to distribute heat evenly
When holding potentially hazardous hot food:
Hold it at an internal temperature of 135F (57C) or higher
Only use equipment that can maintain this temperature
Never use hot-holding equipment to reheat food
Stir it at regular intervals to distribute heat evenly
Instructor Notes
Food can be held at an even higher temperature of 140F (60C) as an additional safeguard.
Never use hot-holding equipment to reheat food if it is not designed to do so.
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7. When holding potentially hazardous cold food:
Holding Potentially Hazardous Cold Food When holding potentially hazardous cold food: Hold it at an internal temperature of 41F (5C) or lower Only use equipment that can maintain this temperature Do not store food directly on ice
When holding potentially hazardous cold food:
Hold it at an internal temperature of 41F (5C) or lower
Only use equipment that can maintain this temperature
Do not store food directly on ice
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8. Cold food can be held without temperature control for up to six hours if:
It was held at 41°F (5°C) or lower before removing it from refrigeration
It does not exceed 70°F (21°C) during service
Throw out food that exceeds this temperature
It has a label specifying
Time it was removed from refrigeration
Time it must be thrown out
It is sold, served, or thrown out within six hours
Instructor Notes
If your operation displays or holds TCS food without temperature control, it must do so under certain conditions. The conditions for holding cold food are different from those for holding hot food. Before using time as a method of control, check with your local regulatory authority for specific requirements.
For cold food, label the food with the time you removed it from refrigeration and the time you must throw it out. The discard time on the label must be six hours from the time you removed the food from refrigeration.
For example, if you remove potato salad from refrigeration at 3:00 p.m. to serve at a picnic, the discard time on the label should be 9:00 p.m. This equals six hours from the time you removed it from refrigeration.
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9. Hot food can be held without temperature control for up to four hours if:
It was held at 135°F (57°C) or higher before removing it from temperature control
It has a label specifying when the item must be thrown out
It is sold, served, or thrown out within four hours
Instructor Notes
Before using time as a method of control, check with your local regulatory authority for specific requirements.
For hot food, the discard time on the label must be four hours from the time you removed the food from temperature control.
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10. Which of the following items meet the
Which of the following items meet the requirements for holding food without temperature control? 1 Potato salad is taken out of refrigeration at 10:00 A.M. and is labeled “Discard at 3:00 P.M.”  2 Properly cooked scrambled eggs are placed in a hot-holding unit at 9:00 A.M., held at 120F (49C), and discarded at 11:00 A.M. as the label indicated.  3 Sliced ham held at 50F (10C) the previous night, is held at room temperature for four hours and then is discarded as the label indicated.
Which of the following items meet the
requirements for holding food without
temperature control?
1Potato salad is taken out of refrigeration at 10:00 A.M. and is labeled “Discard at 3:00 P.M.”
2Properly cooked scrambled eggs are placed in a hot-holding unit at 9:00 A.M., held at 120F (49C), and discarded at 11:00 A.M. as the label indicated.
3Sliced ham held at 50F (10C) the previous night, is held at room temperature for four hours and then is discarded as the label indicated.
Instructor Notes
Answers: Only the scrambled eggs meet the requirements.
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11. Which of the following items meet the
Answer: 2Properly cooked scrambled eggs are placed in a hot-holding unit at 9:00 A.M., held at 120F (49C), and discarded at 11:00 A.M. as the label indicated.--- Only the scrambled eggs meet the requirements.
Which of the following items meet the
requirements for holding food without
temperature control?
1Potato salad is taken out of refrigeration at 10:00 A.M. and is labeled “Discard at 3:00 P.M.”
2Properly cooked scrambled eggs are placed in a hot-holding unit at 9:00 A.M., held at 120F (49C), and discarded at 11:00 A.M. as the label indicated.--- Only the scrambled eggs meet the requirements.
3Sliced ham held at 50F (10C) the previous night, is held at room temperature for four hours and then is discarded as the label indicated.
Instructor Notes
Answers: Only the scrambled eggs meet the requirements.
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12. Minimizing Contamination during Service To minimize the risk of contamination when serving food, kitchen staff should: Store serving utensils properly Use serving utensils with long handles Use clean and sanitized utensils for serving Minimize bare-hand contact with food that is cooked or ready-to-eat Practice good personal hygiene
To minimize the risk of contamination when serving food, kitchen staff should:
Store serving utensils properly
Use serving utensils with long handles
Use clean and sanitized utensils for serving
Minimize bare-hand contact with food that is cooked or ready-to-eat
Practice good personal hygiene
Instructor Notes
Use tongs, deli sheets, or gloves to minimize bare-hand contact with food that is cooked or ready-to-eat.
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13. Handling Food, Glassware, Dishes, and Utensils
Handling Food, Glassware, Dishes, and Utensils The right & wrong way – see diagram
Handling Food, Glassware, Dishes, and Utensils
RIGHT
WRONG
Instructor Notes
Food-contact areas of plates, bowls, glasses, and cups should not be touched.
Dishes should be held by the bottom or the edge.
Cups should be held by their handles, and glassware should be held by the middle, bottom, or stem.
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14. Handling Food, Glassware, Dishes, and Utensils continued…See diagram
RIGHT
WRONG
RIGHT
WRONG
Instructor Notes
Glassware and dishes should not be stacked when serving. The rim or surface of one can be contaminated by the one above it.
Flatware and utensils should be held at the handle. They should also be stored so servers grasp handles, not food-contact surfaces.
Minimize bare-hand contact with food that is cooked or ready-to-eat by handling it with tongs, deli sheets, or gloves.
Use ice scoops or tongs to get ice. Servers should never scoop ice with their bare hands or use a glass, since it may chip or break.
RIGHT
WRONG
RIGHT
WRONG
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15. Preset Tableware If you preset tableware:
Prevent it from being contaminated
Wrap or cover the items
Table settings do not need to be wrapped or covered if extra settings:
Are removed when guests are seated
Are cleaned and sanitized after guests have left
Instructor Notes
If your operation presets tableware on dining tables, you must take steps to prevent it from becoming contaminated. This might include wrapping or covering the items.
Table settings do not need to be wrapped or covered if extra settings meet these requirements.
They are removed when guests are seated.
If they remain on the table, they are cleaned and sanitized after guests have left.
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16. Re-serving Food Safely
Self-Service Areas Re-serving Food Safely Menu items returned by one customer cannot be re-served to another customer. Never re-serve plate garnishes, such as fruit or pickles to another customer. Never re-serve uncovered condiments. Do not re-serve uneaten bread or rolls to other customers. Linens used to line bread baskets must be changed after each customer. Only unopened, prepackaged food, such as condiment packets, wrapped crackers or wrapped breadsticks can be re-served.
Re-serving Food Safely
Menu items returned by one customer cannot be re-served to another customer.
Never re-serve plate garnishes, such as fruit or pickles to another customer.
Never re-serve uncovered condiments.
Do not re-serve uneaten bread or rolls to other customers. Linens used to line bread baskets must be changed after each customer.
Only unopened, prepackaged food, such as condiment packets, wrapped crackers or wrapped breadsticks can be re-served.
Instructor Notes
Employees trained in food safety should monitor food bars and buffets.
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17. Previously served but untouched basket of bread.
Test Your Food Safety Knowledge (Re-serve?) Previously served but untouched basket of bread. Individually wrapped crackers. Unwrapped butter served on a plate. Mustard packets. Bowl of mayonnaise. Ice used on a food bar. Fruit garnish.
Previously served but untouched basket of bread.
Individually wrapped crackers.
Unwrapped butter served on a plate.
Mustard packets.
Bowl of mayonnaise.
Ice used on a food bar.
Fruit garnish.
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18. Only #2 and #4 should be re-served.
Test Your Food Safety Knowledge (Re-serve?) 2. Individually wrapped crackers. 4. Mustard packets. Only #2 and #4 should be re-served.
Previously served but untouched basket of bread.
Individually wrapped crackers.
Unwrapped butter served on a plate.
Mustard packets.
Bowl of mayonnaise.
Ice used on a food bar.
Fruit garnish.
Only #2 and #4 should be re-served.
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19. To keep food safe on food bars and buffets:
Self-Service Areas To keep food safe on food bars and buffets: Install sneeze guards Separate raw meat, fish, and poultry from cooked and ready-to-eat food Hand out fresh plates to customers Label all food items Maintain proper temperatures Practice FIFO
To keep food safe on food bars and buffets:
Install sneeze guards
Separate raw meat, fish, and poultry from cooked and ready-to-eat food
Hand out fresh plates to customers
Label all food items
Maintain proper temperatures
Practice FIFO
Instructor Notes
Employees trained in food safety should monitor food bars and buffets.
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20. Labeling Bulk Food in Self-Service Areas
When labeling bulk food in self-service areas:
Make sure the label is in plain view of the customer
Include the manufacturer or processor label provided with the food
As an alternative, provide the information using a card, sign, or other labeling method
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21. Labeling Bulk Food in Self-Service Areas
A label is not needed for bulk unpackaged food, such as bakery products, if:
The product makes no claim regarding health or nutrient content
No laws requiring labeling exist
The food is manufactured or prepared on the premises
The food is manufactured or prepared at another regulated food operation or processing plant owned by the same person
Instructor Notes
Bulk unpackaged food, such as bakery products and unpackaged food portioned for customers, does not need to be labeled if it meets the conditions identified in the slide.
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22. Test Your Food Safety Knowledge
The Firehouse, a popular buffet is famous for its Four Alarm Chili.
Which of the following practices help ensure the safety of the chili?
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23. Test Your Food Safety Knowledge
The chili is held at an internal temperature of 1350F (570C).
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 500F (100C).
Ladles for serving the chili are stored in the product with handles extending above the rim of the container.
Customers are encouraged to refill their chili bowls.
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24. Test Your Food Safety Knowledge
The chili is held at an internal temperature of 1350F (570C).
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 500F (100C).
Ladles for serving the chili are stored in the product with handles extending above the rim of the container.
Customers are encouraged to refill their chili bowls.
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25. Off-site Service When catering: Have potable water for cooking, warewashing, and cleaning Have adequate power for cooking/holding equipment Serve cold food in containers on ice Use single-use items Keep garbage away from food-preparation and serving areas
When catering:
Have potable water for cooking, warewashing, and cleaning
Have adequate power for cooking/holding equipment
Serve cold food in containers on ice
Use single-use items
Keep garbage away from food-preparation and serving areas
Instructor Notes
The guidelines listed above should be followed in addition to the guidelines discussed for delivery.
If leftovers are given to customers, provide instructions on how they should be handled.
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26. When delivering food off-site:
Off-Site Service When delivering food off-site: Use containers capable of maintaining proper temperature Check internal food temperatures regularly Keep raw products separate from cooked and ready-to-eat food Clean the inside of delivery vehicles regularly Provide food safety guidelines for consumers
When delivering food off-site:
Use containers capable of maintaining proper temperature
Check internal food temperatures regularly
Keep raw products separate from cooked and ready-to-eat food
Clean the inside of delivery vehicles regularly
Provide food safety guidelines for consumers
Instructor Notes
Use containers capable of maintaining food at 135F (57C) or higher, or at 41F (5C) or lower. Containers should be rigid and sectioned so that food does not mix, leak, or spill.
Raw meat and poultry should be separated from cooked and ready-to-eat food.
Food safety guidelines for consumers may include instructions for reheating and storing, as well as shelf-life dates.
Ensure that employees practice good personal hygiene.
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27. When delivering food off-site:
Use insulated, food-grade containers designed to stop food from mixing, leaking, or spilling
Clean the inside of delivery vehicles regularly
Check internal food temperatures
Label food with a use-by date and time, and reheating and service instructions
Instructor Notes
Delays from the point of preparation to the point of service increase the risk that food will be exposed to contamination or time-temperature abuse.
At the service site, use appropriate containers or equipment to hold food at the correct temperature.
Check internal food temperatures. If containers or delivery vehicles are not holding food at the correct temperature, reevaluate the length of the delivery route or the efficiency of the equipment being used.
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28. When delivering food off-site:
Make sure the service site has the correct utilities
Safe water for cooking, dishwashing, and handwashing
Garbage containers stored away from food-prep, storage, and serving areas
Store raw meat, poultry, and seafood, and ready-to-eat items separately
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29. To protect food in vending machines:
Off-Site Service To protect food in vending machines: Keep potentially hazardous food at 135F (57C) or higher or 41F (5C) or lower Dispense potentially hazardous food in its original container Check product shelf life, and discard food within seven days of preparation Sanitize food-contact surfaces when replenishing food.
To protect food in vending machines:
Keep potentially hazardous food at 135F (57C) or higher or 41F (5C) or lower.
Dispense potentially hazardous food in its original container.
Check product shelf life, and discard food within seven days of preparation.
Sanitize food-contact surfaces when replenishing food.
Instructor Notes
Food prepared and packaged for vending has to be handled with the same care as any other food.
Product shelf life should be checked daily. All food with expired code dates must be discarded.
Food-contact surfaces must be sanitized each time food is replenished. Employees should wash their hands before and after refilling machines.
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30. Vending Machines To keep vended food safe:
Check product shelf life daily
Refrigerated food prepped on-site and not sold in seven days must be thrown out
Keep TCS food at the correct temperature
Dispense TCS food in its original container
Wash and wrap fresh fruit with edible peels before putting it in the machine
Instructor Notes
Handle food prepped and packaged for vending machines with the same care as any other food served to customers. Vending operators should protect food from contamination and time-temperature abuse during transport, delivery, and service.
Check product shelf life daily. Products often have a code date, such as an expiration or a use-by date. If the date has expired, throw out the food immediately. Throw out refrigerated food prepped on-site if not sold within seven days of preparation.
Keep TCS food at the correct temperature. It should be held at 41°F (5°C) or lower, or at 135°F (57°C) or higher. These machines must have controls that prevent TCS food from being dispensed if the temperature stays in the danger zone for a specified amount of time. This food must be thrown out
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31. Which is an unsafe serving practice?
Apply Your Knowledge Which is an unsafe serving practice? A. Stacking plates of food before serving them to the customer B. Holding flatware by the handles when setting the table C. Serving soup with a long-handled ladle D. Holding glassware by the stem.
Which is an unsafe serving practice?
Stacking plates of food before serving them to the customer.
Holding flatware by the handles when setting the table.
Serving soup with a long-handled ladle.
Holding glassware by the stem.
Instructor Notes
Answer: 2 and 5 should be rejected.
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32. A. Stacking plates of food before serving them to the customer.
Which is an unsafe serving practice?
Stacking plates of food before serving them to the customer.
Holding flatware by the handles when setting the table.
Serving soup with a long-handled ladle.
Holding glassware by the stem.
Instructor Notes
Answer: 2 and 5 should be rejected.
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33. Which statement about serving utensils is not true?
Apply Your Knowledge Which statement about serving utensils is not true? A. They should be cleaned and sanitized at least once every 4 hours during continuous use B. They can be used to handle more than one food item at a time C. They can be stored in the food with the handle extended above the rim of the container D. They must be cleaned and sanitized after each task.
Which statement about serving utensils is not true?
They should be cleaned and sanitized at least once every 4 hours during continuous use.
They can be used to handle more than one food item at a time.
They can be stored in the food with the handle extended above the rim of the container.
They must be cleaned and sanitized after each task.
Instructor Notes
Answer: 2 and 5 should be rejected.
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34. B. They can be used to handle more than one food item at a time
Which statement about serving utensils is not true?
They should be cleaned and sanitized at least once every 4 hours during continuous use.
They can be used to handle more than one food item at a time.
They can be stored in the food with the handle extended above the rim of the container.
They must be cleaned and sanitized after each task.
Instructor Notes
Answer: 2 and 5 should be rejected.
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35. To keep vended food safe, you should
Leave fresh fruit with edible peels unwrapped.
Discard food within 14 days of preparation.
Dispense potentially hazardous food in its original container.
Ensure that cold, potentially hazardous food is kept at 500F (100C) or lower.
Instructor Notes
Answer: 2 and 5 should be rejected.
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36. To keep vended food safe, you should
Leave fresh fruit with edible peels unwrapped.
Discard food within 14 days of preparation.
Dispense potentially hazardous food in its original container.
Ensure that cold, potentially hazardous food is kept at 500F (100C) or lower.
Instructor Notes
Answer: 2 and 5 should be rejected.
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37. To hold cold food safely, you should
Store it directly on ice.
Store it at 410F (50C) or lower.
Stir it regularly.
Leave it uncovered.
Instructor Notes
Answer: 2 and 5 should be rejected.
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38. To hold cold food safely, you should
Store it directly on ice.
Store it at 410F (50C) or lower.
Stir it regularly.
Leave it uncovered.
Instructor Notes
Answer: 2 and 5 should be rejected.
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39. Which is an acceptable serving practice at a self-service bar?
Holding hot, potentially hazardous food at 1200F (490C).
Storing raw meat next to ready-to-eat food.
Allowing customers to use the same plate for a return trip to the self-service bar.
Allowing customers to reuse glassware for beverage refills.
Instructor Notes
Answer: 2 and 5 should be rejected.
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40. Which is an acceptable serving practice at a self-service bar?
Holding hot, potentially hazardous food at 1200F (490C).
Storing raw meat next to ready-to-eat food.
Allowing customers to use the same plate for a return trip to the self-service bar.
Allowing customers to reuse glassware for beverage refills.
Instructor Notes
Answer: 2 and 5 should be rejected.
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41. Hot, potentially hazardous food should be held at an internal temperature of
1350F (570C) or higher.
1300F (540C) or higher.
1200F (490C) or higher.
1100F (430C) or higher.
Instructor Notes
Answer: 2 and 5 should be rejected.
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42. Hot, potentially hazardous food should be held at an internal temperature of
1350F (570C) or higher.
1300F (540C) or higher.
1200F (490C) or higher.
1100F (430C) or higher.
Instructor Notes
Answer: 2 and 5 should be rejected.
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43. Which statement is not true about holding potentially hazardous cold food without temperature control?
The temperature of the product must not exceed 500F (100C).
The food must be sold, served or discarded within 6 hours.
The food must contain a label specifying when it must be discarded.
The food must contain a label specifying when it was removed from refrigeration.
Instructor Notes
Answer: 2 and 5 should be rejected.
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44. Which statement is not true about holding potentially hazardous cold food without temperature control?
The temperature of the product must not exceed 500F (100C).
The food must be sold, served or discarded within 6 hours.
The food must contain a label specifying when it must be discarded.
The food must contain a label specifying when it was removed from refrigeration.
Instructor Notes
Answer: 2 and 5 should be rejected.
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