Serving Food Safely

Thalia Delgado

Equipment Needed

  • Gloves
  • Clean and sanitized utensils
  • Tableware,spatulas
  • Tongs
  • Deli sheets


  • Hold dishes by the bottom or edge
  • Carry glasses in a rack or on tray
  • Hold flatware by the handle
  • Avoid bare hand contact
  • Use ice scoop or tongs to get ice


  • Touch food contact area of dishes
  • Do not stack glasses when carrying them
  • Scoop ice with your bare hands or a glass
  • Store flatware by food-contact areas

Proper Technique to Ensure Safety

  • Use separate utensils for every food item
  • Clean and sanitize every 4 hours
  • Store utensils correctly
  • Wear single use gloves to prevent bare contact
  • Food can only stay out unless it reaches below 70 degrees
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