ServSafe Chapters 7-8

What are the seven HACCP principles?

-Conduct a hazard analysis. -Determine critical control points. -Establish critical limits. - Establish monitoring procedures.

Under what requirements must the table settings meet to leave them unwrapped?

-They are removed when guests are seated. -If they remain on the table, they are cleaned and sanitized after guests have left.

What temperature should hot TCS foods be held at?

135 degrees or higher

What temperature should cold TCS foods be held at?

41 degrees or lower

How long can hot food be held without temperature control?

up to 4 hours

How often should you check the internal temperature of food?

every 4 hours

When should you throw food out?

when it is not at the correct temperature

What specific recommendations for controlling risk factors for foodborne illness does the FDA provide?

-As a manager, you must be able to show that you know what to do to keep food safe. Becoming certified in food safety is one way to show this. -Procedures must be put in place to make sure staff are practicing personal hygiene. -Controls must be put in place to prevent bare-hand contact with ready-to-eat food. -Procedures must be put in place to limit the time food spends in the temperature danger zone. -Notices must be provided to customers if you serve raw or undercooked menu items.

What rules should the serveice and kitchen staff know about re-serving food previously served to another customer?

-Do not reserve food returned by one customer to another customer. -You must protect condiments from contamination. -Do not reserve uneaten bread to other customers. Change linens used in bread baskets after each customer. -Never reserve plate garnishes, such as fruit or pickles, to another customer. Throw out served but unused garnishes. -You may only reserve unopened prepackaged food in good condtion. These include condiment packets and wrapped crackers. You may reserve bottles of ketchup, mustard, and other condiments. The containers must remain closed.

In which ways should you train your kitchen staff to serve food?

-Food handlers must wear single-use gloves whenever handling ready-to-eat food. -Use separate utensils for each food item. Clean and sanitize them after each serving task. If using utensils continuously, clean and sanitize them at least once every four hours. -Store serving utensils in the food with the handle extended above the rim of the container.

What are the service staff guidelines?

-Hold dishes by the bottom or edge. Hold glasses by the middle, bottom, or stem. Do not touch the food-contact areas of dishes or glassware. -Carry glasses in a rack or on a tray to avoid touching the food-contact surfaces. Do not stack glasses when carrying them. -Hold flatware by the handle. Do not hold flatware by food-contact surfaces. Store flatware so that servers grasp handles, not food-contact surfaces. -Avoid bare-hand contact with food that is ready to eat. -Use ice scoops or tongs to get ice. Never scoop ice with your bare hands or a glass. A glass may chip or break.

In order to hold hot food without temperature control for up to 4 hours, what conditions must you meet?

-Hold the food at 135 degrees F or higher before removing it from temperature control. -Label the food with the time you must throw it out. The discard time on the label must be 4 hours from the time you removed the food from temperature control. -Sell, serve, or throw out the food within 4 hours.

In order to hold cold food without temperature control for up to 6 hours, what conditions must you meet?

-Hold the food at 41 degrees F or lower before removing it from refrigeration. -Label the food with the time you removed it from refrigeration and the time you must throw it out. -Make sure the food temperature does not exceed 70 degrees F while it is being served. Throw out any food that exceeds this temperature. -Sell, serve, or throw out the food within 6 hours.

What procedures must you follow in order to transport correctly?

-Pack food in insulated food containers. -Clean the inside of delivery vehicles regularly. -Check internal food temperatures. -Make sure the service site has the correct utilities. -Store raw meat, poultry, and seafood and ready-to-eat items separately.

What are some examples of the programs your operation needs?

-Personal hygiene program -Food safety training program -Supplier selection and specification program -Quality control and assurance programs -Cleaning and sanititation program -Standard operating procedures -Facility desing and equipment maintenance program -Pest-control program

What are five common risk factors for foodborne illnesses?

-Purchasing food from unsafe sources -Failing to cook food correctly -Holding food at incorrect temperatures -Using contaminated equipment -Practicing poor personal hygiene

A food item does not need to be labeled if it meets what conditions?

-The product makes not claim regarding health or nutrient content. -There are no laws requiring labeling. -The food is manufactured or prepared on the premisses. -The food is manufactured or prepared at another food operation or processing plant owned by the same person. The operation must be regulated.

Under what conditions must you meet in order to refill a take-home container?

-They were designed to be reused. -They were provided to the customer by the operation. -They are cleaned and sanitized correctly. -It can be effectively cleaned at home and in the operation. -It will be rinsed before refilling with fresh, hot water under pressure. -It will be refilled by staff in the operation or by the customer using a process that prevents contamination.

When might you hold food without temperature control?

-When displaying food for a short time, such as at an off-site catered event. -When electricity is not available to power holding equipment.

How long can you hold cold food without temperature temperature control?

up to 6 hours