Flashcard 6 - Food Service Flashcard Set for the ServSafe

• Keep food under a sneeze guard.
• Keep food at the required temperature.
• Make sure food is correctly labeled.
• Provide separate serving utensils for each item.
• Do not allow guests to use dirty plates, utensils, or cups for food refills.

Buffets can become easily contaminated by either cross-contamination or time-temperature abuse, so multiple precautions are necessary to keep customers safe.