Question: What Can Be Done To Minimize Contamination In Self-Service Areas?

Which is a way to prevent contamination of hot food on display in a self-service area?

Answer: Instructing customers to use a clean plate each time they come to the service area..

What is the temperature danger zone for food?

Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” Never leave food out of refrigeration over 2 hours.

Which food items can be displayed in a self-service area without the use of packaging?

Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination? Answer: B because a nut has an outer shell to protect it from contaminates.

What is the best alternative to safely cooling foods?

Approved and efficient ways to cool food include:Ice-water bath and frequently stirring the food. … Ice paddles (plastic container filled with water and frozen) used to stir food in an ice-water bath.Adding ice as an ingredient (if water is an ingredient).Blast or tumble chiller.More items…

What is the food code 3 401?

Explanation: Food Code is a rule that ensures public health safety and protection concerning food sold by retail outlets. … The charts with the food code 3-401 should be placed where customers can see them to create awareness and make them to understand the level of what is expected from a food outlet.

What should be done to minimize customers contamination in self-service areas?

What can be done to minimize contamination in self-service areas? – Protect food on display using sneeze guards, display cases, or packaging to protect it from contamination. – Label food located in self-service areas. – Do not let customers refill dirty plates or use dirty utensils in self-service areas.

What are the correct procedures for preparing and serving food for off site service?

Hold the food at 41f or lower before removing it from refrigeration, label the food with the time you removed it from refrigeration and the time you must discard it, make sure the food does not exceed 70f while being served, sell, serve, or discard the food within 6 hours.

What is the most important factor in choosing a food supplier?

Servsafe Chapter 5QuestionAnswerWhat is the most important factor when choosing a food supplier?It has been inspected and cimples with local, state, and federal laws.What is the best method of checking the temperature of vacuum-packed meat?Place the thermometer stem or probe between two packages of products.13 more rows

How quickly can bacterial contamination occur?

Biological contamination Bacteria are small microorganisms that split and multiply very quickly. In conditions ideal for bacterial growth, one single-cell bacteria can become two million in just seven hours.

What practices are required in a self-service food area?

Maintain proper food temperatures, keep raw meat, seafood, and poultry separate from ready-to-eat food, protect food on display with sneeze guards or food shields, identify all food items, do not let customers refill soiled plates or use soiled utensils at the food bar, ice used to keep food or beverages cold should …

When returning to self-service lines for more food customers should not?

91 Cards in this SetWhen serving, it is important to avoid touching the _____ of a plateTopWhen returning to self-service lines for more food, customers should not _____ their dirty platesRefillAt what minimum internal temperature should hot TCS food be held?135 F88 more rows

What is the 2 4 hour rule?

The 2-hour/4-hour rule is a good way to make sure potentially hazardous food is safe even if it’s been out of refrigeration. The rule has been scientifically checked and is based on how quickly microorganisms grow in food at temperatures between 5°C and 60°C.

What is the danger zone temperature where bacteria can multiply rapidly?

Between 4°C and 60°C (or 40°F and 140°F) is the “Danger Zone.” Keep food out of this temperature range because bacteria will multiply rapidly. Between 0°C and 4°C (or 32°F and 40°F), most bacteria will survive but will not multiply quickly.

Under what condition can you hold food without temperature control for up to 6 hours?

Cold food can be held without temperature control for up to six hours if: It was held at 41˚F (5˚C) or lower before removing it from refrigeration. It does not exceed 70˚F (21˚C) during service. Throw out food that exceeds this temperature.

Do buffets reuse food?

So, here’s the thing with a buffet: you’re supposed to get a new plate each time you go up there to refill your food. However, a lot of people decide to just use their old plate (which we get — it’s better for the environment).

What is the best way to limit the growth of bacteria?

The best way to limit the growth of bacteria in food is to NOT leave the food for too long in the Danger Zone.

Which is the most effective way to prevent viral foodborne illnesses?

Prevention of Foodborne IllnessCLEAN: Wash hands and food contact surfaces and utensils often, between tasks, and if they have become contaminated. … SEPARATE to prevent cross contamination. … COOK food thoroughly and use a thermometer to verify the proper temperature was reached.Dec 9, 2015

What can be done to prevent contamination of food bars and buffets?

5 Critical Buffet Food Safety Tips For RestaurantsInstall a Food Shield/Sneeze Guard. The trays and containers of food on your buffet may tempt any palate. … Keep All Surfaces Clean and Disinfected. … Be Mindful of Safe Food Temperatures. … Wash All Kitchen Utensils to Prevent Cross Contamination. … Install Hand Washing Stations for Employees.Apr 17, 2018

What foods become toxic in 4 hours?

Types of Potentially Hazardous FoodsMilk and dairy products.Eggs (except those treated to eliminate microorganisms)Meat (beef, pork and lamb)Poultry.Fish and shellfish.Baked Potatoes.Heat-treated plant foods (rice, beans, and vegetables)Tofu and other soy proteins.More items…

What three points should a food defense focus on to prevent possible threats to food?

What 3 points should a food defense program focus on to prevent possible threats to food? Human element, building interior, building exterior.

What is the best way to get rid of pathogenic contamination?

The best way to ensure you are removing all germs is to use a food grade sanitizer. Food grade sanitizers remove 99.99% of all germs. Food grade or food contact sanitizer is the best choice, because it kills germs and is safe to come into contact with food without contaminating it.