Buffet and Self-Service

Self-service moves contamination control from employees to customers, so the operation supplies the barriers.

Key points:

• Provide a sneeze guard and enough utensils so guests can serve without touching food.

• Keep hot food at 135 F or above and cold food at 41 F or below on the line.

• Replace soiled utensils, and use a separate utensil for each item.

• Do not let guests reuse a plate. Provide a clean one at the return station.

Verify it against the source, not a memory of it. On the exam you are given a number, and the right answer is the one the Food Code actually requires.

Free practice bank: FoodSafe Prep.

Related: ServSafe Manager practice test.