A caterer will serve a plated dinner at a barn venue with no dishwashing facilities. How should the operation handle service items?
a.Set up a three-bin wash line, filled from the unheated garden hose behind the barn, and let the plates air-dry on a wire rack between courses
b.Ask each guest to reuse one plate for all three courses, with a server wiping it with a damp towel in between
c.Bring enough clean tableware for the full event, or use single-use items, since soiled tableware cannot be properly cleaned on site
d.Wipe the used dishes and flatware with sanitizer wipes between courses and let them air-dry before the next plating
Explanation
Without a proper warewashing setup, used tableware cannot be washed, rinsed, and sanitized on site. The caterer must either transport enough clean dishes and utensils for every course or switch to single-use service items. An unheated hose is not an approved warewashing sink, reusing a guest's plate across courses spreads contamination, and sanitizer wipes do not remove the soil that sanitizing requires be removed first.
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