Service Staff

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Service Staff

1 / 44

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

2 / 44

Why is it important to train your service staff to avoid cross-contamination?

3 / 44

Which staff should have training that includes the rules about re-serving food?

4 / 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?

5 / 44

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

6 / 44

Which guidelines should service staff follow to avoid contaminating tableware with their hands?

7 / 44

Which are guidelines for serving utensils?

8 / 44

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

9 / 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?

10 / 44

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

11 / 44

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

12 / 44

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

13 / 44

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

14 / 44

Which statements is true about bulk food?

15 / 44

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

16 / 44

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

17 / 44

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

18 / 44

How can staff avoid contaminating food during service?

19 / 44

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

20 / 44

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

21 / 44

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

22 / 44

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

23 / 44

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

24 / 44

What can be used to serve food without touching it with bare hands?

25 / 44

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

26 / 44

What are some requirements for preset tableware?

27 / 44

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

28 / 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?

29 / 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?

30 / 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?

31 / 44

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

32 / 44

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

33 / 44

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

34 / 44

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

35 / 44

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

36 / 44

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

37 / 44

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

38 / 44

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

39 / 44

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

40 / 44

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

41 / 44

What are some guidelines for storing serving utensils during use?

42 / 44

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

43 / 44

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

44 / 44

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