Holding & ServiceQuestion 221 of 320
A catering company loads hot brisket and cold potato salad into a van for a wedding 45 minutes away. What is the most important transport control?
a.Loading the hot and cold food in the same container to save space
b.Driving with the windows open to keep the van cool
c.Wrapping all food in plastic film so it cannot spill
d.Using insulated, rigid containers that keep hot food at 135°F or above and cold food at 41°F or below throughout the trip
Explanation
Off-site service depends on maintaining holding temperatures during transport, which requires insulated food-grade carriers for hot and cold items. Temperatures should be checked at loading and again on arrival so any food that fell out of range can be handled before service.
Practice all 320 questions free — no signup required.
Related questions on this topic
- A grocery store sets up a self-service bulk granola and dried fruit station. Beyond sneeze guards and clean utensils, what should the manager ensure about the containers?
- Which utensil setup is correct for a self-service soup station?
- A manager notices a child at the buffet eating directly from the serving line with the tongs. What does this situation show about self-service stations?
- A restaurant packages meals for off-site delivery to customers who will eat them later. What information should be provided with the food?
- A caterer is evaluating an outdoor event site with no building access. Which finding should stop the event plan until it is resolved?
- A hotel kitchen sends trays of hot chicken marsala to a conference room on another floor. When the banquet captain probes the chicken before service, what reading confirms it is still safe to hold and serve?
Last reviewed: · editorial process
Sen Lin, PrepPass Founder · Verified against ServSafe Food Protection Manager Exam · How we review