ServSafe ch 7 review

Store meat, poultry, seafood, and dairy items in the coldest part of the unit away from the door.

coldest part of the unit away from the door.

Operators who package food in-house using a ROP process need to

follow specific rules for packaging and labeling. Consult your local regulatory authority for guidance Need a variance to sell these items

Freezers are more efficient when they are free of ________.

frost- so it is important to defrost the freezer often

Frozen food that is being thawed in a cooler

must be below TCS food

Food that has been pasteurized at ultra-high temperatures (UHT) and aseptically packaged can be stored at

room temperature. •Once opened, store UHT and aseptically packaged food in the cooler at 41°F (5°C) or lower.

Ready-to-eat TCS food can be stored for only _____ if it is held at 41˚F (5˚C) or lower.

seven days -The count begins on the day that the food was prepared or a commercial container was opened.

If unsafe food must be stored until it can be returned to the vendor, there is a risk of contaminating the food stored near it. To prevent this risk

store the food away from other food and equipment. And label the food so food handlers do not use the product

Naming the source of each major food allergen contained in the food is not necessary if

the source is already part of the common name of the ingredient.

Air temperature measuring devices must be located in

the warmest part of refrigeration units, and the coldest part of hot-holding units. -It must be accurate to +/- 3˚F or +/- 1.5˚C.

ROP Foods (Reduced Oxygen Packaging)

•Always store reduced-oxygen packaged (ROP) food at temperatures recommended by the manufacturer or at 41°F (5°C) or lower. ROP food includes modified atmosphere packaged (MAP), vacuum-packed, and sous vide food. •Frozen items should be stored at temperatures that will keep them frozen. Store and handle these items carefully. •ROP items are especially susceptible to the growth of Clostridium botulinum. Throw the item away if the package shows any of the following characteristics. It is torn or slimy. It contains excessive liquid. The food item bubbles, indicating the possible growth of Clostridium botulinum.

Fresh produce storage

•Cut melons, cut tomatoes, and cut leafy greens are TCS food. Store them at 41°F (5°C) or lower. •Store whole citrus fruit, hard-rind squash, eggplant, and root vegetables—such as potatoes, sweet potatoes, rutabagas, and onions—in a cool dry-storage area. Temperatures of 60°F to 70°F (16°C to 21°C) are best.

Egg guidelines

•Do NOT wash shell eggs before storing them. They are washed and sanitized at the packing facility. •Keep shell eggs in cold storage until the time they are used . Take out only as many eggs as are needed for immediate use. - Plan to use eggs 4-5 weeks after packaging

Fresh produce guidelines

•Fruits and vegetables kept in the cooler can dry out quickly. Keep the relative humidity at 85 to 95 percent. •Although most produce can be stored in the cooler, avocados, bananas, pears, and tomatoes ripen best at room temperature. •Most produce should not be washed before storage. Moisture often promotes the growth of mold. Instead, wash produce before prepping or serving it. •When soaking or storing produce in standing water or an ice-water slurry, do not mix different items or multiple batches of the same item.

Live shellfish, such as clams, oysters, mussels, and scallops, can be stored in a display tank under one of two conditions:

•The tank has a sign stating that the shellfish are for display only. •For shellfish to be served to customers, a variance has been obtained from the local regulatory authority that allows the shellfish to be served to customers.

To obtain a variance, you will need to show the following:

•Water from other tanks will not flow into the display tank. •Using the display tank will not affect food quality or safety. •Shellstock ID tags have been retained as required.

Fish guidelines

- 41F or lower -Keep filets and steaks in original packaging -Fresh or frozen fish can be packed or crushed onto frozen ice, the ice beds should be self draining- clean these and sanitize them often

Labelling

-All items not in their original containers must be labeled. -Food labels should include the common name of the food or a statement that clearly and accurately identifies it. -It is not necessary to label food if it clearly will not be mistaken for another item.

Food label requirements for onsite

-Common name of the food or a statement clearly identifying it. -Quantity of the food. -If the item contains two or more ingredients, list the ingredients and subingredients in descending order by weight. -List of artificial colors and flavors and chemical preservatives. -Name and place of business of the manufacturer, packer, or distributor. -Source of each major food allergen contained in the food.

Discrard food if

-Damaged -Spoiled -Incorrectly stored -Missing its date mark -Past its date mark -Exceeded time/temperature requirements

freezer guidelines

-Do NOT overload coolers or freezers. -Avoid frequent opening of the cooler. -Use cold curtains in walk-in coolers and freezers. -Use open shelving (dont line shelves with foil) -Monitor food temperatures regularly. -Randomly sample food temperatures. -If the food is not at the correct temperature, throw it out. -Defrost freezers regularly.

Never store food in

-Locker rooms or dressing rooms -Restrooms or garbage rooms -Mechanical rooms -Under unshielded sewer lines or leaking water lines -Under stairwells

Storing meat

-Refrigerate 41F or below A.S.A.P. after delivery - Frozen meat: a temp that keeps it frozen •Immediately after delivery and inspection, store meat in its own storage unit or in the coldest part of the cooler. •If meat is removed from its original packaging, wrap it in airtight, moisture-proof material or place it in clean and sanitized containers. •Primal cuts, quarters, sides of raw meat, and slab bacon can be hung on clean and sanitized hooks or placed on sanitized racks. •To prevent cross-contamination, do NOT store meat above other food.

Containers

-Store food in containers intended for food. -Use containers that are durable, leakproof, and able to be sealed or covered. -NEVER use empty food containers to store chemicals. -NEVER put food in empty chemical containers. -Wrap or cover all food correctly.

Ready-to-eat TCS food must be marked if held for longer than 24 hours. oDate mark must indicate when the food must be sold, eaten, or thrown out.

24 hours -Date mark must indicate when the food must be sold, eaten, or thrown out.

Poultry guidelines

41F or lower If removed from original packaging seal in air tight container or wrap Ice packed poultry can be stored as is if the container is self raining and it is cleaned and sanitized regularly

Store TCS food at an internal temperature of

41˚F (5˚C) or lower, or 135˚F (57˚C) or higher.

Store items atleast

6 inches (15 cm) off of the floor

Storage Order

A:Ready to eat food B: Seafood C:Whole cuts of Beef and pork D:Ground meat and ground fish E:Whole and ground Poultry

FIFO

First In, First Out. Rotation system that uses the oldest products first

Shellfish Guidelines

Shucked shellfish- internal temp 41F or lower Live shellfish- air temp of 45F or lower

Egg storage

Store shell eggs at an air temperature of 45°F (7°C) or lower. Maintain constant temperature and humidity levels in coolers used to store shell eggs. -dried eggs can be stored in a cool, dry area but must be refrigerated after they are reconstituted at 41 or lower

If a commercially processed food has a use-by date that is less than seven days from the date the container was opened

The container should be marked with this use-by date as long as the date is based on food safety

To keep cans clean

Wipe cans clean with a sanitized cloth before opening them. This will help prevent dirt from falling into the contents of the can.

Keep flour, cereal, and grain items, such as pasta or crackers, in

airtight containers -if stored correctly these can be stored almost indefinitely

Raw, whole produce and raw, cut vegetables—such as celery, carrots, and radishes—delivered packed in ice can be stored

as they are. Make sure the containers are self-draining. The ice should also be changed regularly.