Holding & ServiceQuestion 226 of 320
A caterer will serve a plated dinner at a barn venue with no dishwashing facilities. How should the operation handle service items?
a.Wash dishes in a garden hose station behind the barn
b.Ask guests to keep the same plate all evening
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 used dishes with sanitizer wipes between courses
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.
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