Inspect the Serving Line Area.
Paragraphs 4-1 and 4-2 and chart.
After completing this lesson, you should be able to:
4-1. Identify the basic items to check when
inspecting the serving line area, to include:
reasons for checking the items, their importance
as possible causes of foodborne illness, and
4-2. Evaluate a described food serving line area
and record any deficiencies on the inspection
4-3. Evaluate the described serving line area as a
After studying the assignment, complete the
exercises at the end of this lesson. These exercises
will help you to achieve the lesson objectives.