ServSafe Chapter 9

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

4

Hold cold food at what internal temperature?

41

What are some service staff guidelines for serving food:

-Hold dishes by the bottom or edge -Hold glasses by middle, bottom, or stem -Don't touch food on contact surfaces -Carry glasses in a rack not in a stack -hold silverware by handles -Avoid bare hand contact with ready to eat food -Use scoops or tongs to get ice not hands or glass

Reserving Food Safely:

-Returned menu items should never be reserved -Plate garnishes should never be reserved (ex. fruit or pickles) -Condiments--never reserve uncovered, do not combine leftover condiments with fresh ones; throw away opened portions of condiments -Bread and rolls--do not reserve uneaten bread or rolls -Prepackaged food- you may reserve only unopened prepackaged food in good condition

You can hold cold food without temperature control or up to how many hours?

6 hours; if held at 41 or lower prior; labeled when removed and discarded; temperature does not exceed 70; sell, serve, and throw out within 6 hours

Hold hot food at what internal temperature?

135

You can hold hot food without temperature control for up to how many hours?

4 hours; if held at 135 prior; labeled when removed and discarded; sell, serve, and throw out within 4 hours

At what maximum internal temperature should cold TCS food be held?

41

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

8

Self Service Area Guidelines:

Protection; sneeze guards Labels; name of each food Raw and ready to eat food Refills; do not let guests refill dirty plates or utensils Utensils; use correct utensils or dispensing food Ice; ice used to keep things cold should not be used for an ingredient

What are the general rules for holding food?

Temperature Thermometer Time Reheating food Food covers and sneeze guards Policies

How often should you check food temperatures?

every 4 hours

Does the gauge in the holding unit test the internal temperature of food?

no

Can you reheat food in hot holding equipment?

no; it does not pass through the temperature danger zone quick enough

Which part of the plate should a food handler AVOID touching when serving guests?

top

A pan of lasagna at 165 was packed in a heated cabinet for off site delivery. What is the minimum information that should be on the pan label?

use by date and time and reheating and service instructions

What are temporary units?

typically operate in one location for less than 14 days; ex. tents or kiosks at food fairs

At what minimum temperature should hot TCS food be held?

135

Kitchen Staff Guidelines:

-Bare hand contact--single use gloves with ready to eat food; can serve ready to eat food with bare hands if the dish does not contain raw meat, seafood or poultry and will be cooked to at least 145 -Serving utensils--use separate utensils for serving each food item; clean and sanitize every four hours -Utensil storage--store with utensils handle extended above the rim of the container -Refilling take home containers--

Delivery Guidelines:

Containers; insulated, food grade Labels; use by date and time; reheating and serve instructions Delivery Vehicles; clean Personal Hygiene; good Internal food temperatures; check Storage; raw food separate from ready to eat food

When a utensil is stored in water between uses, what are the requirements?

running water at any temperature or a container of water at 135 or higher

How often must you check the temperature of food that is being held with temperature control?

at least every 4 hours

Which may be handled with bare hands?

chopped tomatoes for soup

What item must guests take each time they return to a self service area for more food?

clean plate

What is an off site service?

delivery, catering, mobile/temporary kitchens, and vending machines

What are mobile units?

portable facilities ranging from concession vans to elaborate field kitchens