Service and Display

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

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

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

How many food allergens are there?

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

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

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

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

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?

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?

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

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

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

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?

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

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

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

What utilities are required when serving food off-site?

How is cross-contact different from cross-contamination?

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

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

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

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

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

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

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

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

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?

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

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?

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

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

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

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

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

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?

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

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

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

Which statements is true about bulk food?

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

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

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

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

Which guideline must be followed when serving food with utensils?

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

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

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

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?

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

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

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

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

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?

How should glasses and cups be stored?

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

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

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?

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?

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?

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

What is Anaphylaxis?

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

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

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

How can someone die from an allergic reaction?

What situations require food to be labeled or date marked?

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

Which is true about backflow?

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

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

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?

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

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?

Why is it unsafe to scoop ice with a glass?

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

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

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

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

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

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

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

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

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

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

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

Which of these measures can prevent the growth of bacteria?

How should serving utensils be stored during service?

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

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

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

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

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?

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

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

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

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

What are some requirements for preset tableware?

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

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

What is a take-home container?

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

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?

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

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

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

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 is the correct internal temperature for holding TCS food?

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?

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

What do condiments need to be protected from?

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

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

How does food need to be presented to guests?

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

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

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

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

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

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

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?

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

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?

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?

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

What are the utility requirements for off-site service?

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

Which is an example off-site service?

What should be done with utensils after each serving task?

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

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

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

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

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?

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

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

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

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

How can time-temperature abuse be avoided during service?

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

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

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

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

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

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

What are some guidelines for dry storage areas?

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

How can cross-contact be avoided?

How do allergens get into food?

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

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

Which is an examples of fungi?

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?

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

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

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

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

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

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