Page 151 - ServSafe E-Book
P. 151
Kitchen Staff Guidelines
Prevent contamination when serving food:
Avoid bare-hand contact with ready-to-eat food
o Wear single-use gloves
o Use spatulas, tongs, deli sheets, or other utensils
Use clean and sanitized utensils for serving
o Use separate utensils for each food
o Clean and sanitize utensils after each task
o If using them continuously, clean and sanitize
them at least every four hours
7-7
