Final answer:
Temporary food service units should be made of hygienic materials like glass and stainless steel, should feature visible kitchen areas for transparency, and use proper refrigeration. Disposable items are also important for maintaining hygiene standards.
Step-by-step explanation:
Temporary units that serve food should be constructed with several key factors in mind to ensure safety and hygiene. First, these units should be built with materials that are easy to clean and maintain, such as glass, stainless steel, and white porcelain. These materials not only provide a modern look but also assure the public that the environment is hygienic. Furthermore, the layout of the temporary unit should allow for visibility of the kitchen areas, which helps in maintaining transparency and trust with customers. It is also important to equip such units with proper refrigeration to store and transport fresh and frozen foods effectively, preventing spoilage and potential foodborne illnesses. Additionally, the use of disposable items such as egg cartons, packing peanuts, and disposable utensils should be considered both for convenience and to maintain hygiene standards.
Throughout history, such as during World War I, and in the development of fast food during the mid-1900s, these principles have been crucial in satisfying the public's demand for safe and reliable food sources, impacting both customer confidence and operational efficiency.