FUTURE TRENDS IN FOOD TECHNOLOGY
PERSONALIZED NUTRITION
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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ensure that guests use only one plate
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require people to monitor the self-service area
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post allergen information around the self-service area
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list all of the ingredients in each menu item
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Detailed explanation-1: -Supervision. Self-service areas should be monitored by a food worker who has been trained in keeping these areas safe. Sneeze Guards. Serving Utensils. Dishes. Temperature. When to Throw Food Away.
Detailed explanation-2: -Install sneeze guards. Sneeze guards are a necessity for self-service restaurants. It prevents unfacilitated customers from contaminating foods.
Detailed explanation-3: -Remove and discard potentially contaminated food. Use sneeze guards or other barriers to reduce contamination. Make sure the serving utensils are stored on a clean and sanitized surface or in food containers. Keep the handles out of food.
Detailed explanation-4: -SELF SERVICE BARS-Never allow customers to re-use soiled or dirty plates. Protect food in food bars and buffets with sneeze guards and make sure equipment can hold food at the proper temperature. Keep raw foods away from ready-to-eat or cooked foods and label all food items.
Detailed explanation-5: -Customers can cross-contaminate food when they serve themselves. It can happen when they refill dirty plates or reuse dirty utensils. It can also happen when they pick up food with bare hands, or place their heads underneath the sneeze guard while reaching food. Self-service areas must be protected from contamination.