NFS 220 Lecture Notes - Lecture 9: Paper Towel
11 Jun 2018
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Serving Food Safely
In self-service situations such as buffets and salad bars, food may be contaminated because
of issues with time and temperature and through customer contact with the food. Some
methods to reduce the risk in self-service situations include:
-ensure that food is placed into the self-service or display units only after both the food and
the unit have been pre-heated or pre-chilled to a safe temperature
-use clean service utensils for each dish and make sure that handles do not touch the food
-post signs reminding guests not to mix service utensils between dishes
-use sneeze guards
-remind guests to use a clean fresh plate when returning to the self-service line
-never add fresh food to food that has been sitting in the buffet table; food that has been on
a self-service table must not be re used
-children should be supervised by an adult when at the self-service line
-limit amount of displayed food to what can be used within two hours
Serving Food
-wash hands frequently when handling food
-use tongs to touch and serve food; the handles of the tongs should never come into contact
with the food
-use proper scoops for ice, eer use glassare to scoop ice; do’t store the scoop i the ice
-store ice cream scoops in containers with cold running water, or, if used infrequently, wash
after each use
-aoid touchig surfaces that ay touch food or a perso’s outh
Clearing and Setting Tables
-food that has been served but not eaten must be discarded
-use a clean, damp cloth or paper towel and a spray sanitizer to clean tables between uses
-table linens should be changed between each setting, and tables must be cleared
completely after each use; even if a gust only has a coffee and does not use the cutlery, the
entire setting must be removed when the guest leaves
-glasses and cups should be inverted on clean placemats or saucers to reduce the risk of
contamination
-handle glasses by their base and cutlery by the handle when setting tables
-if leaving set, cutlery should be wrapped to reduce the risk of contamination from dust and
dirt
Single Service Items
-single service items such as straws, paper cups, plastic cutlery or plastic paper plates must
be used only once and then discarded
Taking Away Leftovers
-when customers take home leftover food, they should be instructed, verbally and in
writing, that the food should be consumed or refrigerated within two hours
Catering and Delivery
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
In self-service situations such as buffets and salad bars, food may be contaminated because of issues with time and temperature and through customer contact with the food. Some methods to reduce the risk in self-service situations include: Ensure that food is placed into the self-service or display units only after both the food and the unit have been pre-heated or pre-chilled to a safe temperature. Use clean service utensils for each dish and make sure that handles do not touch the food. Post signs reminding guests not to mix service utensils between dishes. Remind guests to use a clean fresh plate when returning to the self-service line. Never add fresh food to food that has been sitting in the buffet table; food that has been on a self-service table must not be re used. Children should be supervised by an adult when at the self-service line. Limit amount of displayed food to what can be used within two hours.
