Off-Site Service

0 votes, 0 avg

Off-Site Service

1 / 28

What kind of containers or equipment should food be held in once transported to the off-site service location?

2 / 28

Which is a guideline for off-site service?

3 / 28

What is an insulated food container?

4 / 28

What must be on the label if food is sent off-site for service?

5 / 28

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

6 / 28

What are some guidelines for food containers when serving off-site?

7 / 28

When performing off-site service, what should the on-site staff put on the food label for the off-site staff?

8 / 28

Which is an example off-site service?

9 / 28

What are some guidelines for off-site service?

10 / 28

Which guidelines should be followed for off-site service?

11 / 28

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

12 / 28

What information should be on the label of food that will be delivered off-site for service?

13 / 28

What are the utility requirements for off-site service?

14 / 28

What utilities are required when serving food off-site?

15 / 28

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

16 / 28

What are some important things to consider when serving food off-site?

17 / 28

What are some guidelines for vending machine operation?

18 / 28

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

19 / 28

Vending operators need to monitor the shelf life of their food products and throw them out when their code date has expired. What is an example of a code date?

20 / 28

What can you do when your food containers or delivery vehicles do NOT hold food at the correct temperature long enough for off-site service?

21 / 28

What risks do vending operators need to protect their food from during transport, delivery, and service?

22 / 28

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

23 / 28

What can you do if your food containers or delivery vehicles are NOT holding food at the correct temperature for off-site service?

24 / 28

When are food containers required to have these features?

• insulated
• leak proof
• spill-proof
• mixproof
• Approved for food service

25 / 28

When performing off-site service (catering), what risk is higher when there is a delay between the time food is prepared and the time it’s served?

26 / 28

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

27 / 28

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

28 / 28

Which is true about mobile unit or a temporary establishment?