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Chapter 7-The Flow of Food Service

Horizontales
High-risk populations can not be served ___ food without temperature control.
This must be used to check a foods internal temperature.
These should not be refilled when dirty after using at self-serve areas.
Whole, raw fruits and vegetables and nuts in a shell that require peeling or hulling before eating do not require ________ _________.
Bulk food in a self service area must be _________.
Glasses should be carried by the ______to avoid touching food-contact surfaces.
Verticales
Flatware must always be held by the ________.
Food on display can be protected from contamination using _________ _____.
These leftover food items must never be combined with fresh ones.
The part of the plate to avoid touching when serving customers.
If these are removed when guest are seated , they do not need to be wrapped or covered.
Hot food must be sold, serve or thrown out within ______ hours.
Cold food should be sold, served or thrown out within _______ hours.