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.Wipe used dishes with sanitizer wipes between courses
c.Ask guests to keep the same plate all evening
d.Bring enough clean tableware for the full event, or use single-use items, since soiled tableware cannot be properly cleaned on site
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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