LESSON 4
INSPECT THE SERVING LINE AREA
4-1. INTRODUCTION
Lesson 4 presents the major items to
check when inspecting the serving line
area. This is the area where diners obtain
the prepared food. It would be unfortunate
if the food arrived at the serving line in a
safe condition and then, due to careless
serving line procedures, became a health
hazard. For this reason, it is important that
the serving line be maintained in a safe
and sanitary condition.
4-2.
INSPECT THE SERVING LINE AREA
a. The chart on pages 4-3 through 4-18 presents the important items to check
when inspecting the serving line area.
b. Again, as with other areas of a food service facility, it is important to
distinguish between major and minor deficiencies.
c. Answer the questions with the items as you did in Lessons 2 and 3.
MD0182
4-2