Servsafe Ch 9 the flow of food: service

safety procedures with deliveries

containers, delivery vehicles, personal hygiene, internal food temps, labels, storage

safety procedures with catering

correct and safe utilities, insulated containers, cold food (serve on ice/chilled gel filled containers or meet requirements), ready to eat food, leftovers

3 off-site services

delivery, mobile/temporary kitchens, vending machines

hot food w/o temp control requirements

hold food at 135F or higher before removing, label food with the time you will throw it out, serve, sell or throw food out

things you can not reserve

returned menu items, plate garnishes, open condiments, bread/rolls

which part of the plate should a food handler avoid touching when serving customers?

top

what is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination?

14 inches

hot food held w/o temp control for how many hrs?

4 hrs

at what maximum internal temp should cold TCS food be held?

41F (5C)

an operation has a small salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?

8

kitchen staff guidelines

bare-hand contact (single use gloves), serving utensils (separate utensils for each food), utensil storage (utensils in food, handle needs to be above rim)

temporary units

foodservice operated in one location for less than 14 days

service staff guidelines

hold dishes by the bottom/edge, carry glasses in a rack/tray, hold flatware by the handle, avoid bare hand contact to food, use ice scoops for ice

which food items can be displayed in a self-service area w/o the use of packaging, sneeze guards, or a display case to protect them from contamination?

nuts in the shell

mobile units

portable facilities ranging from concession vans to elaborate field kitchens

general rules for holding food

temp hot hold 135F/cold hold 41F, thermometer, time (check food every 4hrs), reheating food (never use hot holding equipment to reheat), food covers/sneeze guards, policies

an operation is located in a jurisdiction that allows it to hold TCS food without temp control. How many hours can it display hot TCS food w/o temp control before the food must be sold, served or thrown out?

4

cold food held w/o temp control for how many hrs?

6 hrs

what item must customers take each time they return to a self-service area for more food?

clean plate

cold food w/o temp control requirements

hold food at 41F or lower before removing, label the food with the time you removed it and time you must throw it out, make sure the temp does not go above 70F while being served, sell, serve or throw food out

things you can reserve

prepackaged food, individually wrapped condiments

guidelines in self-service areas

protection, labels, raw/ready to eat food, refills, utensils

protection in self-service areas

sneeze guards, 14 in above the counter and extended 7 in beyond food

at what minimum temp should hot TCS food be held?

135F (57C)