50 Chapter 9: Serving Food Safely

Chapter 9 – Serving Food

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Chapter Learning Objectives:

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Analyze the importance of maintaining proper hot and cold holding temperatures, and explain their role in preventing foodborne illness.

Explore alternative strategies for holding food safely without relying on temperature control.

Demonstrate an understanding of the sanitation standards required when setting a table to ensure a safe dining environment.

Evaluate food safety practices and protocols specific to self-service areas, such as buffets or salad bars.

Examine the unique food safety considerations and regulatory requirements for off-premise food service operations, including delivery and catering.

Describe the food safety guidelines and operational procedures necessary for maintaining the safety of products sold in vending machines.