Having transportation carts or patient trays that will maintain hot food temperatures is most important in which type of foodservice?
A) Cook-chill food production with decentralized service.
B) Conventional food production with centralized service.
C) Cook-chill food production in a commissary kitchen.
D) Individual prepackaged meals with decentralized reheating.

Question

Quizplus · Accepted Answer

In conventional food production with centralized service, the food is prepared and held at a central location before being transported to different areas for service. Therefore, it is important to have transportation carts or patient trays that can maintain hot food temperatures to prevent foodborne illness and ensure food quality. Cook-chill production with decentralized service, cook-chill production in a commissary kitchen, and individual prepackaged meals with decentralized reheating may not require transportation carts or patient trays to maintain hot food temperatures as the food is either reheated or consumed immediately after heating.

Having Transportation Carts or Patient Trays That Will Maintain Hot