ACTIVITY No: 4

Name of Activity: Protecting Food during Service

Deadline: 04/16/2020 | time: 10:00 pm

DIRECTION: Conduct readings from the sources given by the instructor/professor. This will
give an understanding about protecting food during the process of serving. After the readings
answer the set of activities below.

PART 1 Serve or Discard (1 point each)

Direction: Based on what you have learned from the topic protecting food during service,
identify whether each food listed below can be re-served or must be discarded. Indicate your
answer in the space provided.

Discarded -A previously served, but untouched basket of bread

Re-served -Individually wrapped crackers

Discarded -Unwrapped butter served on a plate

Re-served -Mustard packet

Discarded -Bowl of mayonnaise

Re-served -Unopened, single served yogurt cup in nursing home

Discarded -Ice use on food bar

Discarded -An uncovered cream container left on the table for the day

Discarded -Fruit garnish

Re-served -Previously served wrapped crackers

Part 2 Right or Wrong (2 points each)
Direction: The pictures shows ways in which food and utensils might be served and handled.
Below each picture indicate whether the procedure is right or wrong and explain why?

1. 2.

Right - Hold cups by their handles and Wrong- Serving utensils can be stored in
glassware by the middle, bottom, or stem. the food,with the handle extended above
the containers rim. They can also be placed
on a clean, sanitized food contact surface.

3. 4.

Wrong-The food contact area of plates, Wrong-Practice good personal hygiene.

bowls, glasses, or cups should not be Minimize bare hand contact with cooked
touched. Hold dishes by the bottom or the and ready to eat food. Serve food with
edge. Hold cups by their handles and tongs or gloves.
glasswareby the middle, bottom, or stem.
5. 6.

Wrong-The food contact area of plates,

bowls, glasses, or cups should not be Right-Use plastic or metal scoops or tongs
touched. Hold dishes by the bottom or the to get ice.
edge. Hold cups by their handles and
glassware by the middle, bottom, or stem.