Giữ nóng/lạnh & Phục vụCâu 237 / 320
At the end of a catered luncheon, the client asks to keep the chafing dishes of pasta that sat on the buffet for 3 hours. What is the food-safety-sound response from the catering manager?
a.Explain that food displayed on a buffet for hours is at higher risk and the operation's policy is to discard it rather than leave it for later use
b.Box the pasta and tell the client it will stay safe until tomorrow evening
c.Leave the pasta as is; once food is delivered, its safety is the client's responsibility
d.Mix the buffet pasta back with the unserved backup pans before boxing it
Giải thích
Food that sat on a self-service buffet has faced hours of temperature stress and potential guest contamination, and the caterer cannot control how it will be handled afterward. A responsible policy is to discard displayed food; never blend served food back with unserved reserves.
Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
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