Karl Andrei P.

Aberia

BSHM 1-1

FOOD FLOW: SERVICE

1. What can be done to minimize contamination in self-service area?

INTERNET SEARCH

 Implement a personal hygiene program

 Remind employees to wash their hands

 Use separate equipment

 Clean and sanitize all work surfaces

My Opinion

 Always wash your hands

 Each type of food should be prepped and handled with a separate piece
of equipment. 

 Institute a good personal hygiene program that includes policies

addressing critical hand practices like proper handwashing, hand care
and glove use.

2. What hazards are associated with the transportation of food and how can they
be prevented?

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 Clean the inside of delivery vehicles regularly.

 Enforce good personal hygiene for employees.

 Check internal food temperatures.

 Keep raw & ready-to-eat products separate

My Opinion
 The person who will gonna serve the food should have the broad knowledge to
ensure the cleanliness and safety of the food.

3. What are the requirements for using time rather than temperature as the only
method of control when holding potentially hazardous, ready-to-eat food?

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Cold Food

 It was held at 41F or lower before removing it from the fridge.

 It has a label that specifies both the time it was removed from the fridge and that
time it must be thrown out.
 It is sold, served, or thrown out within six hours.

Hot Food

 It was held at 135F or higher before removing in from the temperature control.
 It has a label that specifies when the item must be thrown out.
 It is sold, served, or thrown out within 4 hours.

My Opinion

 Use time-control if there’s no temperature control.

 Provide thermometers and temperature logs

4. What practices should be followed to serve food safely off site?

INTERNET SEARCH

 Make sure staff practice good personal hygiene.

 Ensure there is safe water for cooking, dish washing, and hand washing.
 Check internal food temperatures regularly
My Opinion
 Know how to prepare or organize utensils, tools and supplies.

 Ensure there is adequate power for holding & cooing equipment