Question

1. what should you do if after four hours the food is not at the proper temperature?

serving food

1. what precautions should be taken to keep food safe when using serving utensils?

a. ______
b. ______
c. ______
d. ______

1. how can you minimize bare - hand contact with food that is cooked or ready to eat?

1. what can servers do to prevent contamination when handling glassware and dishes?

a. ______
b. ______
c. ______

1. what can servers do when handling ice to prevent contamination?

a. ______
b. ______

1. what can be done to prevent contamination on food bars and buffets?

a. ______
b. ______
c. ______
d. ______

Explanation:

These questions relate to food safety practices in serving, focusing on contamination prevention and proper handling procedures.

Answer:

1. a. Use clean, sanitized utensils. b. Keep utensils in the food or a dedicated holder. c. Use separate utensils for different food items. d. Replace utensils regularly.
2. Use gloves, tongs, spatulas, or other serving tools instead of bare hands.
3. a. Hold glassware by the base or stem; hold dishes by the edges. b. Avoid touching food contact surfaces of dishes/glassware. c. Wash hands before handling clean items. d. Inspect for cracks/chips and discard damaged items.
4. a. Use a clean, dedicated ice scoop. b. Avoid touching ice with bare hands. c. Store the scoop in a clean container, not in the ice. d. Keep ice machines and bins clean and sanitized.
5. a. Use sneeze guards to cover food. b. Label all food items with names and expiration times. c. Rotate food to ensure freshness (FIFO method). d. Maintain proper temperatures (hot foods ≥135°F/57°C, cold foods ≤41°F/5°C).