Final answer:
Work water to hold temperature is not a required practice in a self-service food area. Food safety is ensured through other means such as utensils being frequently changed, high-handled utensils, a sneeze guard, and ensuring food reaches the necessary internal temperature.
Step-by-step explanation:
In a self-service food area, the practice that is not required is work water to hold temperature. High standards of food safety are maintained by ensuring utensils are frequently changed, utensils have high handles to prevent hands from touching food surfaces, and a sneeze guard is used to protect food from contamination. However, work water is not specifically mentioned in food safety regulations as a requirement for holding temperature. Instead, proper temperatures are usually maintained through heating equipment or refrigeration systems. It is crucial to ensure food reaches an internal temperature of at least 74 degrees C (165 degrees F) to kill any bacteria it may contain, using tools like a thermometer as shown in Figure 4.7.7 for food safety.
Additional food safety practices include regular handwashing to defend against the spread of foodborne diseases, rotating food in your pantry to use older items first, checking expiration dates, rinsing fresh produce, and thoroughly cooking food to the appropriate internal temperature for safety.