Off-Site Service May 10, 2024 by Brian Klein /28 0 votes, 0 avg 0 Off-Site Service 1 / 28 What food safety risk is increased during off-site service? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 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. 2 / 28 When are food containers required to have these features? • insulated• leak proof• spill-proof• mixproof• Approved for food service When they're used to transport food When it will be refilled for a guest Neither Both Wrong! Thats right! 3 / 28 What temperature does TCS food need to be held at when offered from a vending machine? 41°F or lower 135°F or higher Neither Both Wrong! Thats right! 4 / 28 What are some guidelines for off-site service? Check the internal temperature of food often If leftovers are given to customers, provide instructions on how they should be handled Keep delivery vehicles clean Make sure the service site has the correct utilities Place garbage disposal containers away from food preparation and serving areas Serve cold food in containers on ice or in chilled gel-filled containers Store raw meat, poultry, and seafood separate from RTE food Use insulated containers to hold TCS food All are correct Wrong! Thats right! 5 / 28 Which is a guideline for off-site service? Delivery vehicles (clean inside of vehicle regularly) Storage (store raw meat, poultry, seafood, and ready-to-eat items separately) Labels (label use-by date and time reheating and service instructions or staff at offsite locations) Food containers (pack in insulated containers only food grade containers designed so food doesn't mix spill or leak) Internal temperature (check internal temperature or food. If NOT right, re-evaluate the length of the delivery route or equipment efficiency) Utilities (has safe water or cooking dishwashing and handwashing garbage containers stored away from food prep storage and serving area) All are correct Wrong! Thats right! 6 / 28 What are some important things to consider when serving food off-site? Food labels Proper storage Correct utilities Clean delivery vehicle Leak-proof food containers The correct internal temperature of food All are correct Wrong! Thats right! 7 / 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? Offering food in vending machines Catering an event Neither Both Wrong! Thats right! 8 / 28 What utilities are required when serving food off-site? Garbage containers that are kept away from food and food contact surfaces Safe water for cooking, dishwashing, and handwashing Neither Both Wrong! Thats right! 9 / 28 What are some guidelines for food containers when serving off-site? Should be insulated Should be approved for food service It should be designed to prevent mixing or leaking It should be labeled with the use-by date and time All are correct Wrong! Thats right! 10 / 28 Which is true about mobile unit or a temporary establishment? Typically offer prepackaged or easy-to-prepare food Range from simple food trucks to fully-equipped kitchens Operate at one spot for up to fourteen days during an event All are correct Wrong! Thats right! 11 / 28 What are the utility requirements for off-site service? Drinkable water for cooking, dishwashing, and handwashing Garbage containers that are kept away from food and food contact surfaces Neither Both Wrong! Thats right! 12 / 28 When performing off-site service, what should the on-site staff put on the food label for the off-site staff? The use-by date and time Reheating and service instructions Neither Both Wrong! Thats right! 13 / 28 What kind of containers or equipment should food be held in once transported to the off-site service location? Able to hold food at the correct temperature Approved for food service use Neither Both Wrong! Thats right! 14 / 28 What is an insulated food container? A container designed to maintain the temperature of the food inside Used to keep hot food hot and cold food cold for as long as possible Neither Both Wrong! Thats right! 15 / 28 Which guidelines should be followed for off-site service? Check the internal temperature of food often Use insulated containers to hold TCS food Keep the delivery vehicles clean Make sure the service site has the correct utilities Place garbage containers away from food prep and serving areas Use containers to hold food at the correct temperature Store raw meat, poultry, and seafood separate from RTE food Provide instructions to guests who take leftovers All are correct Wrong! Thats right! 16 / 28 Temperature control may NOT be necessary for holding food in what situation? When catering food for an off-site event. Displaying food for a short time when electricity is unavailable Neither Both Wrong! Thats right! 17 / 28 What can you do if your food containers or delivery vehicles are NOT holding food at the correct temperature for off-site service? Consider a shorter delivery route Consider using more effective equipment Neither Both Wrong! Thats right! 18 / 28 How should fresh fruit with edible peels be prepared before being placed in a vending machine? It should be washed It should be wrapped or covered Neither Both Wrong! Thats right! 19 / 28 What must be on the label if food is sent off-site for service? When the food must be served, sold, or thrown out Name of the food Service instructions Reheating and service instructions All are correct Wrong! Thats right! 20 / 28 What risks do vending operators need to protect their food from during transport, delivery, and service? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 21 / 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? Reevaluate the efficiency of the equipment being used Re-evaluate the length of the delivery route Neither Both Wrong! Thats right! 22 / 28 Which is an example off-site service? Catering food for an event Offering food in vending machines Neither Both Wrong! Thats right! Any time food is prepared in an operation but served at another location it is considered off-site service. 23 / 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? Contamination Time-temperature abuse Neither Both Wrong! Thats right! 24 / 28 What kind of container should a vending machine dispense TCS food in? A reusable container The original container Neither Both Wrong! Thats right! 25 / 28 What utilities must be available for staff when performing off-site service? Water that is safe for washing hands, cooking, and dishwashing Garbage containers away from food-prep, service, and storage areas Neither Both Wrong! Thats right! 26 / 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? An expiration date A use-by date Neither Both Wrong! Thats right! 27 / 28 What are some guidelines for vending machine operation? Check the shelf-life of products daily Keep food in original packaging Throw out cold TCS food after seven days Wash and wrap produce with edible peels Keep TCS food out of the TDZ Protect food from contamination All are correct Wrong! Thats right! 28 / 28 What information should be on the label of food that will be delivered off-site for service? Reheating and service instructions Use-by date and time Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
