Service Staff May 11, 2024 by Brian Klein /44 0 votes, 0 avg 0 Service Staff 1 / 44 Your operation should always have at least one member of staff available who can describe each menu item to a guest upon request. What kind of information should this staff person be prepared to describe? Identify the dishes on the menu that contain major allergens Mark the allergen special order for the kitchen staff Identify secret ingredients in a house specialty that contains allergens Describe each dish, including how it is prepared Suggest simple menu items that don't contain the allergen All are correct Wrong! Thats right! 2 / 44 How can staff avoid contaminating food during service? Practice good personal hygiene Store serving utensils properly Use clean and sanitized utensils for serving Avoid bare-hand contact with ready-to-eat (RTE) food All are correct Wrong! Thats right! 3 / 44 Which guidelines should service staff follow to avoid contaminating tableware with their hands? Carry glasses on a rack or on a tray to avoid touching them Do NOT stack glasses when carrying them Do NOT touch the food contact areas of dishes or glassware Hold dishes by the bottom or edge Hold flatware by their handles, NOT their food contact surfaces Hold glasses by the middle bottom or stem Store flatware so that servers grasp handles, NOT food contact surfaces Use ice scoops or tongs to handle ice, NOT bare hands or a glass All are correct Wrong! Thats right! 4 / 44 Who must know how to avoid serving food containing allergens to people with food allergies? Service staff (front-house) Kitchen staff (back-house) Neither Both Wrong! Thats right! 5 / 44 Have at least one staff member on every shift that has been trained to take allergen special orders from guests with food allergies. What should this staff member be able to do? Answer questions from the guest Deliver the food to a guest with allergies Identify the ingredients in each menu item Mark the allergen special order for the kitchen staff Suggest simple menu items that do NOT contain the identified allergen Describe each dish and how it is prepared (this is important for some allergens like peanuts) All are correct Wrong! Thats right! 6 / 44 What should be done with any unused plate garnishes (like parsley or pickles) after they have been served to guests? Throw the food out Serve them again Neither Both Wrong! Thats right! 7 / 44 Which are guidelines for serving utensils? Use clean and sanitized utensils Use separate serving utensils for each food Clean and sanitize utensils after each use or every four hours Utensils for serving non-TCS food may be stored in water at 135°F Store serving utensils in the food with their handles extending out of the container All are correct Wrong! Thats right! 8 / 44 What menu items should be suggested to guests with food allergies? Suggest menu items that do NOT contain the allergen Suggest simple menu items with few ingredients Neither Both Wrong! Thats right! Staff should suggest simple menu items that do NOT contain the identified food allergen. Complex dishes have many ingredients, making it more difficult to identify allergens. 9 / 44 What should be done with opened but unused portions of condiments that have been served to guests? Throw the food out Serve them again Neither Both Wrong! Thats right! 10 / 44 How can contamination be prevented if the dining tables in your operation are preset before the guests are seated? By wrapping items By covering items Neither Both Wrong! Thats right! 11 / 44 How can you make sure that condiments are kept safe from contamination? Offer individual condiment packets Serve individual portions of condiments Neither Both Wrong! Thats right! 12 / 44 What are some requirements for preset tableware? Extra settings are removed when guests are seated; if they remain on the table, they are cleaned and sanitized after guests have left Prevent contamination by wrapping or covering tableware Neither Both Wrong! Thats right! 13 / 44 Why is it important to train your service staff to avoid cross-contamination? Because service staff are responsible for controlling risk factors Because service staff touch food contact surfaces often Neither Both Wrong! Thats right! 14 / 44 What should service staff do when picking up an Allergen Special Order from the kitchen? Hand deliver the allergen special order separately from the other food Confirm with the kitchen staff which order is the allergen special order Neither Both Wrong! Thats right! 15 / 44 What menu items should service staff suggest to a guest with food allergies? Menu items without the allergen Simple menu items with few ingredients Neither Both Wrong! Thats right! 16 / 44 Why do service staff need to clearly mark an order for a guest who has a food allergy? To alert the kitchen staff that the order is for a guest with a food allergy So, kitchen staff take appropriate precautions when preparing the order Neither Both Wrong! Thats right! 17 / 44 What part of a glass should be held to avoid touching its food contact areas? By the stem By the middle or bottom Neither Both Wrong! Thats right! 18 / 44 Take-home beverage containers should be refilled using a process that prevents contamination. Who should be the one to fill them? Staff in the operation The guest Neither Both Wrong! Thats right! 19 / 44 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? Two or more per shift At least one per shift Neither Both Wrong! Thats right! 20 / 44 What should be done with the food that a guest returns? Serve it to another guest Throw the food out Neither Both Wrong! Thats right! 21 / 44 Which staff should have training that includes the rules about re-serving food? Kitchen staff Service staff (front-house) Neither Both Wrong! Thats right! 22 / 44 If your operation does NOT wrap or cover table settings, what should be done with the unused and extra settings? Remove them from the table when seating the guests Clean and sanitize them after the guests leave Neither Both Wrong! Thats right! 23 / 44 What should be done with served but unused plate garnishess like fruit or pickles after the guests have left? Do NOT re-serve garnishes to another guest Throw out served but unused garnishes Neither Both Wrong! Thats right! 24 / 44 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? Condiment packets Packaged crackers Neither Both Wrong! Thats right! 25 / 44 Which of your staff should know how to serve food in ways that keep it safe? Kitchen staff Service staff (front-house) Neither Both Wrong! Thats right! 26 / 44 How should flatware be stored so people grab them by their handles and NOT their food-contact areas? With their handles extending out of the container With their handles up and working ends down Neither Both Wrong! Thats right! 27 / 44 What are some guidelines for storing serving utensils during use? Use separate serving utensils for each food Store serving utensils in the food with the handle extended above the rim of the container If serving non-tcs food, serving utensils can be placed on a clean and sanitized food contact surface Spoons or scoops used to serve food like ice cream or mashed potatoes can be stored under running water Serving utensils can be stored in a container of water that is maintained at a temperature of at least 135℉ All are correct Wrong! Thats right! 28 / 44 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? All employees At least one per shift Neither Both Wrong! Thats right! 29 / 44 How can you store the spoons or scoops when serving food like mashed potatoes or ice cream? Store them under running water In a container of water that is at least 135°F Neither Both Wrong! Thats right! 30 / 44 When is it acceptable to preset tables without wrapping or covering the tableware? The extra tableware is removed when guests are seated Unused tableware is cleaned and sanitized after the guests leave Neither Both Wrong! Thats right! 31 / 44 How should a take-home beverage container be refilled to prevent contamination? Rinse out the container with pressurized hot water before filling it The container can only be refilled by staff or by the guest Neither Both Wrong! Thats right! 32 / 44 What part of a dish should be held to avoid touching its food contact areas? By the bottom By the edge Neither Both Wrong! Thats right! 33 / 44 When is it acceptable to re-serve bottles of ketchup, mustard, or other condiments to another table? When closed between uses When protected from contamination Neither Both Wrong! Thats right! 34 / 44 When is it acceptable to re-serve condiments to another guest? The condiments are kept in their original containers or containers designed to prevent contamination The condiment containers are kept covered when NOT used by closing the lid or replacing the cap Neither Both Wrong! Thats right! 35 / 44 How can multiple glasses be carried without touching their food contact areas? In a rack On a tray Neither Both Wrong! Thats right! 36 / 44 How should flatware be held to avoid touching the food contact areas? By their working ends By their handles Neither Both Wrong! Thats right! 37 / 44 If your operation presets tables but doesn’t wrap or cover tableware, how should this be handled? Clean and sanitize the tableware after the guests leave Remove the unused tableware when guests are seated Neither Both Wrong! Thats right! 38 / 44 What can be used to serve food without touching it with bare hands? Tongs Gloves Spatulas Utensils Deli sheets All are correct Wrong! Thats right! 39 / 44 Condiments that will be re-served to another table must be protected from contamination. How can this be done? Keep the condiments in their original containers Use containers designed to prevent contamination Neither Both Wrong! Thats right! 40 / 44 Tableware (silverware) must be wrapped or covered unless what requirements are met? They are cleaned and sanitized after guests have left They are removed when guests are seated. Neither Both Wrong! Thats right! 41 / 44 What are the conditions for re-serving condiments or prepackaged foods? Condiments, like bottles of ketchup or mustard, may be reserved if closed between uses Prepackaged food may be reserved if it is unopened, clean, and in good condition Neither Both Wrong! Thats right! 42 / 44 Which statements is true about bulk food? Food (flour, sugar, beans, rice) stored in large containers and offered for self-service Food stored in large containers and transferred to smaller containers for purchase Neither Both Wrong! Thats right! 43 / 44 Are service staff required to tell a guest with allergies what the secret ingredient is in a house specialty? Yes, if it contains an allergen No, even if it contains an allergen Neither Both Wrong! Thats right! 44 / 44 What should service staff make sure doesn’t touch the plate of a guest with allergies? Food that contains the identified allergen Surfaces having contact with the allergen Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
