Servsafe CH. 6-10
cooling food
-cool from 135° to 70° within two hours -cool from 70° to 41° in the next four hours (cooling time cannot be longer than 6 hours)
thawing
-in cooler, keeping temp at 41° -submerge food under running water at 70° -never let temp go above 41° for longer than four hours
fish
-internal temp of 41° -keep in original packaging or on ice
variance needed
-packaging fresh juice on-site for sale -smoke food to preserve it (not to flower) -use additives to preserve food -curing food -processing animals -ROP method -sprouting seeds -offering live shellfish from display tank
HACCP plan
1. Hazard Analysis 2. Determine CCPs 3. Critical Limits 4. Monitoring Procedures 5. Corrective Actions 6. Verify it works 7. Record keeping and documentation
partial cooking
NEVER cook food longer than 60 minutes in initial cooking cool immediately after, hold at 41°
storage order
Top to Bottom 1. ready to eat food 2. seafood 3. whole cuts of beef and pork 4. ground meat and ground fish 5. whole and ground poultry (based on internal cooking temp)
ROP food
checking the temp of this type of food, one should insert thermometer stem between two packages or fold packaging around probe
41°
cold TCS food needs to be held at what temperature?
135°
fruit, vegetables, grains, legumes that will be hot held for service
155°
ground meat (beef, pork) injected meat (ham) ratites (ostrich and emu) ground seafood shell eggs that are hot-held
135°
hot TCS food needs to be held at what temperature?
HACCP (Hazard Analysis Critical Control Point)
identifies significant hazards in production flow and how to prevent and eliminate them
165°
in microwave oven: meat seafood poultry eggs
meat
internal temp of 41° or lower -store in coldest part of cooler -NOT stored above other food
fresh produce
keep humidity at 85 to 95° (avocados, bananas, pears, and tomatoes ripen best at room temp)
reheating food
must reheat within two hours to 165° for 15 seconds -reheat commercially processed or ready to eat to temp of 135°
shellfish
once received at 50°, must be cooled to 41° or lower in 4 hours --> store in original container
165°
poultry (chicken, turkey, duck) stuffing made with fish orgeat stuffed meat, seafood, poultry, or pasta dishes that included previous cooked TCS ingredients
poultry
raw - internal temp of 41°
41°
ready-to-eat TCS food can be stored for only 7 days if it is held at ____° or lower (count begins on day opened)
24
ready-to-eat TCS food must be marked if held for longer than ____ hours
hot TCS food
receive at 135° or higher
cold TCS food
receive at 41° or lower
milk
receive at 45° or lower -cool to 41° in four hours
shucked shellfish
receive at 45° or lower -cool to 41° or lower in four hours
live shellfish (oysters, mussels, clams and scallops)
receive at air temp of 45° and an internal temp no greater than 50°
shell eggs
receive at air temp of 45° or lower
ROP food
reduced-oxygen packaging -includes MAP (modified atmosphere packaging), vacuum-packed, and sous vide food
145°
seafood shellfish, crustaceans pork, beef, veal, and lamb shell eggs served immediately
eggs
shell - stored at 45° to lower dried - once mixed with water, stored at 41° --> dont wash, used within 4 to 5 weeks
shell stock tag
shellfish must be received with this tag -must be kept of file for 90 days from the day the last shellfish is used
shellfish
shucked - 41° or lower live - air temp of 45° or lower
ROP Food
store at 41° or lower
TCS food
store at 41° or lower
6
store items away from walls and at least ____ inches off the floor
away
store meat, poultry, seafood, and dairy in coldest part of fridge ____ from the door
produce (citrus, squash, eggplant, and root veggies)
stores 60 to 70°
TCS food
stores this food at an internal temp of 41° or lower, or 135° or higher
175°
tea
hot food
what kind of food can be held without temp control for up to FOUR hours?
cold food
what kind of food can beheld without temperature control for up to 6 hours, if it does not exceed 70°?
