Final answer:
Permissible items to re-serve to customers include packaged foods and disposables that haven't been directly handled. Foods handled by people and not cooked, or improperly stored perishable foods, should not be re-served due to the risk of foodborne illness. Proper storage and handling are key for food safety.
Step-by-step explanation:
The food items that are permissible to re-serve to customers are typically non-perishable and have not been directly handled by other customers. These items include packaged foods such as egg cartons, packed peanuts, disposable items like cups, plates, trays, and cutlery, as well as sealed disposable take-away containers. On the other hand, it's crucial to avoid re-serving foods that are prone to being spiked with bacteria, such as ground beef, bagged lettuce, eggs, and chicken, especially if they have been inadequately stored or handled.
Items like sliced meats, puddings, pastries, and sandwiches, which are often handled by people and not cooked, as well as raw dairy products like milk and cheese, are associated with a higher risk of transmitting foodborne illness if re-served. This is particularly true if they have been kept at temperatures between 4 and 60 degrees C for more than two hours. Thus, perishable leftovers should be refrigerated promptly, and foods intended to be served hot should be kept hot, while those intended to be cold should remain refrigerated until service.