Service and Display

Why do guests need a clean plate and utensils each time they refill in a self-service area?

What do you need to make sure your staff knows about food allergens?

How should a take-home beverage container be refilled to prevent contamination?

When can raw and unpackaged meat, poultry, or seafood be offered to guests for self-service?

What is an essential tool that can be used to identify allergens in the products that you purchase?

What should service staff do when picking up an Allergen Special Order from the kitchen?

What temperature does the cold food in a self-service area need to be held?

How can food be protected from contamination in self-service areas?

What kind of policies does an operation need to have for holding food?

How can you ensure that allergens do NOT touch anything used for guests with food allergies, including food, beverages, utensils, equipment, and gloves?

Which of these measures can prevent the growth of bacteria?

Under what condition is a label NOT required for bulk unpackaged food in a self-service area?

How can someone die from an allergic reaction?

Which of your staff should know how to serve food in ways that keep it safe?

What should service staff be able to tell guests about the menu items?

When is it acceptable to preset tables without wrapping or covering the tableware?

Letting food touch surfaces, equipment, or utensils that have touched allergens is an example of what?

What are the utility requirements for off-site service?

What is a take-home container?

Cross-contact is when allergens are transferred from food or food-contact surfaces that contain them to food that doesn’t. How can this happen?

How is cross-contact different from cross-contamination?

What kind of container should a vending machine dispense TCS food in?

How can you store the spoons or scoops when serving food like mashed potatoes or ice cream?

Serving food at a different location than where it was prepared or cooked is called off-site service. Which is an example of this?

What should be done with the food that a guest returns?

How should flatware be held to avoid touching the food contact areas?

What should you do if a customer has a severe allergic reaction to food?

Which food items can be displayed in a self-service area without packaging, sneeze guards, or a display case to protect them from contamination?

Why should food be presented in a way that does NOT mislead or misinform customers?

Cold food can be held without temperature control for up to six hours. What must be done with the food when the six hours is up?

What are the conditions for re-serving condiments or prepackaged foods?

What should be done with the surfaces of drawers and shelves before using them to store items that have been cleaned and sanitized?

What is the most important thing to consider when storing items after they have been cleaned and sanitized?

Food being held for service must have its internal temperature checked at least every four hours. But why is it better to check the temperature every two hours instead?

What temperature does the hot food in a self-service area need to be held?

How do allergens get into food?

Why should flatware and utensils be stored with their handles up?

If your operation presets tables but doesn’t wrap or cover tableware, how should this be handled?

How should the temperature of food in hot holding be checked?

When bulk food is offered for self-service, it must be labeled so guests can easily see it. How can this be done?

How can you make sure that condiments are kept safe from contamination?

What must clean and sanitized equipment, tableware, and utensils be protected from during storage?

What food safety risk is increased during off-site service?

What is an example of an unopened, prepackaged food item that may be re-served to another guest if it’s still in good condition?

When done correctly, how long can cold TCS food be held without temperature control?

What is the correct internal temperature for holding TCS food?

Sneeze guards protect food from contamination while it’s displayed in a self-service area. What else can protect food from contamination while displaying it?

Why should food covers be used in self-service areas?

Some jurisdictions allow holding TCS food without temperature control if the time is limited. The limits are four hours for hot food and six hours for cold food. What must be done with this food before the time limit is up?

If your operation does NOT wrap or cover table settings, what should be done with the unused and extra settings?

What menu items should be suggested to guests with food allergies?

What is it called when someone’s immune system considers a harmless protein a threat and attacks it?

When cleaning and sanitizing items in a three-compartment sink, what is each sink used for?

Which is an example off-site service?

How should flatware be stored so people grab them by their handles and NOT their food-contact areas?

What are some guidelines for holding cold food without temperature control?

What should be done with opened but unused portions of condiments that have been served to guests?

When holding cold TCS food without temperature control, what temperature must the food stay under for the entire six-hour time limit?

How should glasses and cups be stored?

Why do service staff need to clearly mark an order for a guest who has a food allergy?

Why should a thermometer be used to check the temperature of food in hot holding instead of relying on the temperature gauge of the holding unit?

Hot TCS food can be held for up to four hours without temperature control. What temperature does this food need to be held at until it’s removed from temperature control and the four hours begins?

Check the internal temperature of food being held for service at least every two to four hours. What should the temperature be?

How can cross-contact be avoided?

When holding cold food without temperature control, what should be done if the food temperature becomes higher than 70°F during service?

How should serving utensils be stored during service?

How many kinds of food are known to cause allergic reactions?

What is another food sensitivity that a customer could mention that requires the same precautions as food allergies?

How can time-temperature abuse be avoided during service?

What should be on the label of HOT TCS Food that is being held without temperature control?

Where should wet wiping cloths used for wiping counters and equipment surfaces be stored between uses?

When TCS food is held without temperature control, it must be labeled. What should be on the label of cold TCS food when it’s held without temperature control?

What situations require food to be labeled or date marked?

According to Federal law, what kind of ingredients must be clearly identified on a product’s label?

Make specific members of your service staff responsible for answering questions about the menu for a guest with food allergies.

• Describe Dishes
• Identify Ingredients
• Suggest Items

How many employees trained for this should be available on each shift?

How can multiple glasses be carried without touching their food contact areas?

Which guideline must be followed when serving food with utensils?

When should cookware, utensils, and equipment be washed, rinsed, and sanitized to prevent cross-contact?

What is food at risk for when it’s being held for service?

When is it acceptable to re-serve bottles of ketchup, mustard, or other condiments to another table?

Tableware (silverware) must be wrapped or covered unless what requirements are met?

What should be checked for Major Allergens or Big Eight allergens?

How long can food be held without temperature control before it must be served or thrown out?

To avoid cross-contact, what should be done with food packaged on-site for retail sale?

What parts of coolers, dry storage areas, and heated holding cabinets need to be cleaned on a regular basis?

Which is an examples of fungi?

Make specific members of your service staff responsible for accommodating a guest with an allergy in these ways:

• Taking an Allergen Special Order
• Identifying the Allergen Special Order
• Avoiding cross-contact
• Delivering food separately

How many employees should be trained and available for this?

Are service staff required to tell a guest with allergies what the secret ingredient is in a house specialty?

What are some guidelines for dry storage areas?

What can NOT touch the food and beverages for a guest with food allergies or the utensils, equipment, and gloves used to prepare their order?

How can contamination be prevented if the dining tables in your operation are preset before the guests are seated?

What requires manufactured products containing one or more of the big eight allergens to clearly identify them on the ingredient label?

There are more than 160 food allergens, but just eight of them are responsible for 90 percent of all allergic reactions in the United States.

• Soy
• Fish
• Eggs
• Wheat
• Peanuts
• Tree nuts
• Shellfish
• Cow’s milk

What are these eight allergens called?

How should fresh fruit with edible peels be prepared before being placed in a vending machine?

What is the only kind of take-home container that can be refilled for a guest?

Federal law requires identifying Big Eight Allergens on the labels of products that contain them. How should the allergen be clearly identified on the label?

What is it called when someone is sensitive to a harmless protein that occurs naturally in certain foods?

Temperature control may NOT be necessary for holding food in what situation?

What utilities are required when serving food off-site?

When TCS food is held without temperature control, it must be labeled. What should be on the label of hot TCS food when it’s held without temperature control?

These are some common symptoms of an allergic reaction:

• Nausea
• Vomiting
• Diarrhea
• Itchy throat
• Abdominal pain
• Hives or itchy rashes
• Wheezing or shortness of breath
• Swelling of the throat, face, eyes, hands, or feet

How long does it take for the symptoms to begin after the allergen has been eaten?

When is it acceptable to re-serve condiments to another guest?

Why is it unsafe to scoop ice with a glass?

What should be done with leftover ice that was used to keep food or beverages cold?

Take-home beverage containers should be refilled using a process that prevents contamination. Who should be the one to fill them?

How should utensils, tableware, and equipment be stored after they have been cleaned, rinsed, sanitized, and air-dried?

What menu items should service staff suggest to a guest with food allergies?

When can serving utensils be stored on a food-contact surface during service?

What part of a glass should be held to avoid touching its food contact areas?

Who must know how to avoid serving food containing allergens to people with food allergies?

How does food need to be presented to guests?

Besides food additives and color additives, what else should NOT be used to misrepresent the appearance of food?

Why shouldn’t different types of food be cooked in the same fryer oil?

What situation requires utensils to be cleaned and sanitized every four hours?

What can happen when a person with allergies consumes the allergen that they are allergic to?

When the name of a food product doesn’t include an allergen that it contains, the allergen must be clearly identified on the label. How can this be done?

When is it NOT acceptable to hold or display TCS food without temperature control?

What do some operations use a separate set of cooking utensils for?

How many food allergens are there?

Take-home containers can be refilled if they meet these conditions:

How many different allergens are responsible for 90% of all allergic reactions in the United States?

What situation would involve holding or displaying food without temperature control?

What are some requirements for preset tableware?

If single-use gloves are NOT worn during service, what can be used to avoid having bare-hand contact with ready-to-eat food?

When should separate fryers and cooking oils be used to fry food?

What is it called when allergens are transferred from food or food-contact surfaces containing an allergen to food served to a guest with allergies?

What is the biggest threat to food that is ready to be served?

What is Anaphylaxis?

When holding food for service and checking its temperature every four hours, the food should be thrown out if it’s found to be at what temperature?

What do staff need to avoid transferring from food or food-contact surfaces to the food served to a guest with a food allergy?

What should be done with utensils after each serving task?

What part of a dish should be held to avoid touching its food contact areas?

What situation does NOT require food to be labeled or date marked?

To avoid cross-contact, what should recipes and ingredient labels be checked for?

Cold TCS food can be held for up to six hours without temperature control. What temperature does this food need to be held at until it’s removed from refrigeration and the six hours begins?

Any uneaten bread left in bread baskets by guests should be thrown out. What should be done with the basket linens after every guest?

Which of these does an approved, reputable supplier need to have?

What kind of food does NOT need to be protected from contamination in a self-service area as other foods do?

Why should an Allergen Special Order be hand-delivered separately from the other food at the table?

When done correctly, how long can TCS food be held without temperature control?

Why does food need to be offered to customers in a way that does NOT mislead or misinform them?

Of the fifteen million Americans who have a food allergy, how many emergency room visits due to allergic reactions are there every year?

What will happen if chocolate chip cookies are put on the same parchment paper used for peanut butter cookies?

When is it acceptable to store serving utensils in a container of water during service?

When cooling food with the two-stage method, how can food that is NOT yet cold be stored for further cooling?

Only refill take-home beverage containers that can be cleaned properly in a home and operation. What else is required when refilling these containers?

Which statements is true about bulk food?

When serving multiple food items, what should each food item have of its own?

What should service staff make sure doesn’t touch the plate of a guest with allergies?

What temperature does TCS food need to be held at when offered from a vending machine?

What do condiments need to be protected from?

When done correctly, how long can hot TCS food be held without temperature control?

Which is true about backflow?

Food in self-service areas needs to be labeled with its name. Where can the name of the food be written so that it’s visible to guests?

What utilities must be available for staff when performing off-site service?

Condiments that will be re-served to another table must be protected from contamination. How can this be done?

What should be done with any unused plate garnishes (like parsley or pickles) after they have been served to guests?

How can you ensure guests get clean plates and utensils each time they refill in a self-service area?

Why should the order for a guest with allergies be clearly marked by service staff to indicate the identified food allergen?

What is responsible for 90% of all allergic reactions in the United States?

What area should never be used to clean or store garbage containers?

What should be done with served but unused plate garnishess like fruit or pickles after the guests have left?