Page 152 - ServSafe E-Book
P. 152
Kitchen Staff Guidelines
Prevent contamination when serving food:
Store serving utensils correctly between uses
o Leave them in the food with the handle
extended above the container rim
o Place them on a clean and sanitized food-
contact surface
o Optional: Store spoons or scoops under running
water or in a container of water at a temperature
of at least 135˚F (57˚C)
7-8
