A caterer is evaluating an outdoor event site with no building access. Which finding should stop the event plan until it is resolved?
a.The site is a 20-minute drive from the commissary, so hot food will travel in insulated carriers
b.Guests will serve themselves from chafing dishes, each set under a sneeze guard, with its own clean serving utensil
c.The site has no access to safe drinking water for handwashing, utensil cleaning, or food prep
d.The venue has picnic tables instead of banquet tables, so the crew will bring linens for each one
Giải thích
Off-site service still requires the basics of a safe operation: potable water, handwashing capability, waste disposal, and temperature control. Without safe water the crew cannot wash hands or clean utensils, so the manager must arrange potable water or change the plan before serving food. A short haul in insulated carriers, guarded chafing dishes with proper utensils, and picnic tables with linens are all workable arrangements that do not stop the event.
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Câu hỏi liên quan cùng chủ đề
- 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 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 restaurant packages meals for off-site delivery to customers who will eat them later. What information should be provided with the food?
- 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?
- A catering crew arrives at an event and probes the shrimp cocktail from the cold carrier at 44°F. The crew chief knows the shrimp left the commissary at 38°F one hour ago. What is the best course of action?
- A caterer will serve a plated dinner at a barn venue with no dishwashing facilities. How should the operation handle service items?
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