Servsafe ch 9

temporary units

foodservice facilities such as tents that operate in one location for less than 14 days.

Mobile units

portable facilities ranging from concession vans to elaborate field kitchens.

vending machine-care of food

food must be held at 135 or 41. Check shelf life daily. refrigerated TCS food is to be used within 7 days of prep. Place machines away from garbage.

sneeze guards

food shields over food counters

Conditions for holding cold TCS food without temp. control.

1. Hold the food at 41 degrees or lower before removing it from refrigeration. 2 Label the food with the time removed from refrigeration and the time you must discard it. 3 food should not exceed 70 degrees while it is being served. 4 Sell, serve, or discard with 6 hrs.

food bars

A self-service food area

6 hours

Amount of time that cold TCS food can be held without temp. control.

off- site services

Include delivery, mobile/temporary kitchens, and vending machines.

Conditions for holding hot TCS food without temp. control.

1. Hold the food at 135 degrees or higher before removing it from temp. control. 2. Label the food with the time you must throw it out. 3. sell, serve, or discard the food within 4 hrs.

requirements for sneeze guards

14 inches above the food counter and should extend 7 inches beyond food

4 hours

Amount of time that hot TCS food can be held without temp. control.

41 degrees

The maximum internal temp. that cold TCS food should be held.

135 degrees

The minimum internal temp. that hot TCS food should be held.

safety procedures when transporting food.

Use insulated food containers capable of maintaining 135 or 41 degrees. Clean inside of delivery vehicles regularly. Practice good personal hygiene. Check internal food temperatures regularly. Label dood with a use by date and time & reheating instructions. Consider providing food safety guidelines for consumers.

foodhandling procedures when water and power not available.

use insulated containeres to hold TCS food. Serve cold food in containers on ice or in chilled, gel-filled containers. Store raw and ready-to-eat products separately. If leftovers are given to customers, provide instruct. on how they should be handled. Place garbage containers away from food-prep & serving areas