Chapter 9 - HMGT 251

Spoons or scoops used to serve food, such as ice cream or mashed potatoes, can be stored under running water that is at least ____.

135°F

Temporary units typically operate in one location for less than

14 days

What is the maximum internal temperature at which cold food should be held before removing it from​ refrigeration?

41degrees°F ​(5degrees°​C)

Hold cold TCS food without temperature control at ____ or lower before removing it from refrigeration.

41° F

When holding cold food without temperature control, make sure the food temperature does not exceed ____.

70°F

Here are some additional guidelines:

Temporary units should be constructed to keep out dirt and pests. If floors are made of dirt or gravel, cover them with mats or platforms to control dust and mud. Construct walls and the ceiling with materials that will protect food from weather and windblown dust. The safe-handling rules discussed throughout this book apply to food prep in temporary units. Safe drinking water also needs to be available for cleaning, sanitizing, and handwashing. Because dishwashing facilities will likely be limited too, it is best to use disposable, single-use items.

Temporary Units

Temporary units typically operate in one location for less than 14 days. Foodservice tents or kiosks set up for food fairs, special celebrations, or sporting events may be temporary units.In some areas, the definition also extends to units set up for longer periods. Temporary units usually serve prepackaged food or food requiring limited prepping, such as hot dogs. It is best to keep the menu simple to limit the amount of on-site food prep. Check with your regulatory authority for operating requirements.

Bulk unpackaged food, such as bakery products and unpackaged food portioned for guests, does not need to be labeled if it meets these conditions:

The product makes no claim regarding health or nutrient content. There are no laws requiring labeling. The food is manufactured or prepped on the premises. The food is manufactured or prepped at another food operation or processing plant owned by the same person. The operation must also be regulated.

When taking cold food out of the cooler and holding it without temperature​ control, the food must be labeled with the time it was removed and when it must be

discarded

Hot food in a vending machine must be held at

135degrees°F ​(57degrees°​C) or higher.

Glasses

Carry glasses in a rack or on a tray to avoid touching the food-contact surfaces. Do not stack glasses when carrying them.

At a​ minimum, how often should food temperature be​ checked?

At least every four hours

Ready-to-Eat Food

Avoid bare-hand contact with food that is ready to eat.

Kitchen Staff Guidelines Train your kitchen staff to serve food in these ways.

Bare-hand contact: Food handlers must wear single-use gloves whenever handling ready-to-eat food. As an alternative, food can be handled with spatulas, tongs, deli sheets, or other utensils. Keep in mind that there are some situations where it may be acceptable to handle ready-to-eat food with bare hands, such as when a dish does not contain raw meat, seafood, or poultry and will be cooked to at least 145°F (63°C). Serving utensils: Use separate utensils for serving 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. Utensil storage: Store serving utensils in the food with the handle extended above the rim of the container, as shown in the photo. Or if you are serving a non-TCS food item, you can also place them on a clean and sanitized food-contact surface. Spoons or scoops used to serve food, such as ice cream or mashed potatoes, can be stored under running water that is at least 135°F (57°C). Refilling take-home containers: Some jurisdictions allow food handlers to refill take-home containers brought back by a guest with food and beverages. Take-home containers can be refilled if they meet the following guidelines:They were designed to be reusedThey were provided to the guest by the operationThey are cleaned and sanitized correctly Take home beverage containers can also be refilled as long as the beverage is not a TCS food and the container will be refilled for the same guest. The container must also meet these conditions:It can be effectively cleaned at home and in the operationIt will be rinsed with fresh, hot water under pressure before refillingIt will be refilled by staff in the operation or by the guest using a process that prevents contamination.

Which of the following is an accurate statement about self-service areas?

Bulk-food labels must be in plain view of the customer.

Catering

Caterers must follow the same food safety rules as permanent operations. Food must be protected from contamination and time-temperature abuse. Facilities must be clean and sanitary. Food must be prepared and served correctly, and staff must follow good personal hygiene practices.

Vending operators should:

Check product shelf life daily. Keep TCS food at the correct temperature. Wash and wrap fresh fruit with edible peels before putting it in a machine.

Follow these guidelines:

Check product shelf life daily. Products often have an expiration or use-by date, such as that shown in the photo. If the date has expired, throw out the food immediately. Throw out refrigerated food prepped on-site if not sold within seven days of preparation. Keep TCS food at the correct temperature. It should be held at 41°F (5°C) or lower, or at 135°F (57°C) or higher. These machines must have controls that prevent TCS food from being dispensed if the temperature stays in the danger zone for a specified amount of time. This food must be thrown out. Dispense TCS food in its original container. Wash and wrap fresh fruit with edible peels before putting it in a machine.

When transporting food, follow these safety procedures.

Containers: Pack food in insulated, food-grade containers. They should be designed so food cannot mix, leak, or spill. At the service site, use appropriate containers or equipment to hold food at the correct temperature. Delivery vehicles: Clean the inside of delivery vehicles regularly. Personal hygiene: Practice good personal hygiene when distributing food. Internal food temperatures: Check internal food temperatures. If containers or delivery vehicles are not holding food at the correct temperature, reevaluate the length of the delivery route or the efficiency of the equipment being used. Labels: Label food with a use-by date and time, and reheating and service instructions for staff at off-site locations. Storage: Store raw meat, poultry, and seafood separate from ready-to-eat items. For example, store raw chicken separately from ready-to-eat salads.

If leftovers are sent home with a catering​ company's customers, what must be sent along with the​ food?

Directions on how to store and reheat the food

Refills

Do not let guests refill dirty plates or use dirty utensils at self-service areas. Assign a staff member to monitor guests. Post signs reminding guests not to reuse plates and utensils.

What is one of the first steps to take if delivery vehicles are not holding food at the correct​ temperature?

Explore possible ways to shorten the overall delivery routes.

Ways of preventing time-temperature abuse and cross-contamination when displaying and serving food

Food Covers and Sneeze GuardsCover food and install sneeze guards to protect food from contaminants. Covers will help maintain a food's internal temperature.PoliciesCreate policies about how long the operation will hold food and when it will be thrown out.

What does a manager need to know if planning on holding food without temperature​ control?

Food can be held without temperature control if set conditions are met.

Protection

Food on display can be protected from contamination using sneeze guards.Food can also be protected by placing it in display cases or by packaging it to protect it from contamination. Whole, raw fruits and vegetables and nuts in the shell that require peeling or hulling before eating do not require the protection measures discussed above.

Which of the following statements is true?

Hot-holding equipment should not be used for reheating, because most units do not pass food through the temperature danger zone quickly enough.

What should a manager know about vending machine food item​ safety?

Fresh fruit with edible peels should be washed and wrapped before being put into the machine.

How should glasses be correctly​ handled?

Held by the​ middle, bottom, or stem

Dishes and Glassware

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.

Flatware

Hold flatware by the handle. Do not hold flatware by food-contact surfaces. Store flatware so that servers grasp handles, not food-contact surfaces.

Hold TCS food at the correct internal temperature:

Hold hot food at an internal temperature of 135°F (57°C) or higher. Hold cold food at an internal temperature of 41°F (5°C) or lower.

You can hold hot food without temperature control for up to four hours if you meet these conditions:

Hold the food at 135°F (57°C) 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 four hours from the time you removed the food from temperature control. Sell, serve, or throw out the food within four hours.

You can hold cold food without temperature control for up to six hours if you meet these conditions:

Hold the food at 41°F (5°C) 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. The discard time on the label must be six hours from the time you removed the food from refrigeration. For example, if you remove potato salad from the cooler at 3:00 p.m. to serve at a picnic, the discard time on the label should be 9:00 p.m. This equals six hours from the time you removed it from refrigeration. Make sure the food temperature does not exceed 70°F (21°C) while it is being served. Throw out any food that exceeds this temperature. Sell, serve, or throw out the food within six hours.

Ice

Ice used to keep food or beverages cold should NEVER be used as an ingredient.

When can raw unpackaged​ meat, seafood, and poultry be offered for​ self-service in a​ restaurant?

If they will be cooked and eaten immediately on the premises

Holding Food without Temperature Control

If your operation displays or holds TCS food without temperature control, it should do so under certain conditions. Also note that the conditions for holding cold food are different from those for holding hot food. Before using time as a method of control, check with your regulatory authority for specific requirements.

Preset Tableware

If your operation presets tableware on dining tables, you must take steps to prevent it from becoming contaminated. This might include wrapping or covering the items.Table settings do not need to be wrapped or covered if extra (or unused) settings meet these requirements: They are removed when guests are seated. If they remain on the table, they are cleaned and sanitized after guests have left.

Which of the following statements is true regarding temporary or mobile units?

It is best to use disposable, single-use items.

Labeling Bulk Food

Label bulk food in self-service areas. The label must be in plain view of the guest. When labeling food, you can include the manufacturer or processor label provided with the food. As an alternative, you can provide this information using a card, sign, or other labeling method.

Labels

Label food located in self-service areas. For example, place the name of the food, such as salad dressings, on ladle handles or signs.

Delivery

Many operations prep food at one location and then deliver it to remote sites. The longer the time between preparation and consumption, the greater the risk that food will be exposed to contamination or time-temperature abuse.

Mobile Units

Mobile units are portable facilities ranging from concession vans to elaborate field kitchens. Those serving only frozen novelties, candy, packaged snacks, and soft drinks need to meet basic sanitation requirements. However, mobile kitchens prepping and serving TCS food need to follow the same rules required of permanent foodservice kitchens. Both types of operations might be required to apply for a special permit or license from the regulatory authority.

Reheating Food

Never use hot-holding equipment to reheat food unless it is built to do so. Most hot-holding equipment does not pass food through the temperature danger zone quickly enough. Reheat food correctly. Then move it to the holding unit.

Which of the following statements is true?

Off-site service food menu items should contribute to safe service.

The possible hazards of transporting food and ways of preventing themThe possible hazards of serving food off-site and ways of preventing them

Off-site service such as delivery, catering, mobile/temporary kitchens, and vending machines can present special challenges. Those who operate these services need to follow the same food safety rules as permanent operations. Food should be protected from contamination and time-temperature abuse. Facilities and equipment used to prep food need to be clean and safe. Menu items should contribute to safe service. Food needs to be handled correctly as well.

Re-serving Food Safely Service and kitchen staff should also know the rules about re-serving food previously served to another guest.

Returned menu items: Do not re-serve food returned by a guest. Plate garnishes: Never re-serve plate garnishes such as fruit or pickles. Throw out served but unused garnishes. Condiments: Serve condiments in their original containers or in containers designed to prevent contamination. Offering condiments in individual packets or portions can also help keep them safe.Never re-serve uncovered condiments.Do not combine leftover condiments with fresh ones.Throw away opened portions of condiments after serving them to guests. Salsa, butter, mayonnaise, and ketchup are examples. Bread and rolls: Do not re-serve uneaten bread or rolls to other guests. Change linens used in bread baskets after each guest. Prepackaged food: In general, you may re-serve only unopened, prepackaged food in good condition. This includes condiment packets and wrapped crackers. You may also re-serve bottles of ketchup, mustard, and other condiments. The containers must remain closed between uses.

How to prevent guests from contaminating self-service areas

Self-service areas can be contaminated easily. Following certain guidelines can help prevent contamination and time-temperature abuse.

What should a food handler know about the safe use of serving​ utensils?

Separate serving utensils should be used for serving each food item.

Ways of minimizing bare-hand contact with ready-to-eat food

Service staff can contaminate food simply by handling food-contact areas of glasses, dishes, and utensils. Service staff should use certain guidelines when serving food.

How to prevent staff from contaminating food during service

Staff should be trained to avoid bare-hand contact with ready-to-eat food. They should also be trained to use and maintain utensils correctly.

What should be done in order to minimize customers contaminating​ self-service areas?

Stock food displays with the correct serving utensils.

Utensils

Stock food displays with the correct utensils for dispensing food. This might include tongs, ladles, or deli sheets.

Check food temperatures at least every four hours. Follow these guidelines:

Throw out food that is not being held at the correct temperature. You can also check the temperature every two hours. This will leave time for corrective action. For example, hot TCS food that has been held below 135°F (57°C) can be reheated and then placed back in the hot-holding unit.

Raw and Ready-to-Eat Food

Typically, raw unpackaged meat, poultry, and seafood cannot be offered for self-service. However, these items are an exception: Ready-to-eat food at buffets or salad bars that serve food such as sushi or raw shellfish. Ready-to-cook portions that will be cooked and eaten immediately on the premises, such as at Mongolian barbecues. Raw, frozen, shell-on shrimp or lobster.

Which food item is permissible to​ re-serve to​ customers?

Unopened cracker packages

Thermometer

Use a thermometer to check temperatures. Never use the temperature gauge on a holding unit to check the food's temperature. The gauge does not check the internal temperature of the food.

Ice

Use ice scoops or tongs to get ice. Never scoop ice with your bare hands or a glass. A glass may chip or break.

Catering often presents unique challenges. Follow these guidelines to keep food safe.

Utilities: Make sure the service site has the correct utilities:Safe water for cooking, dishwashing, and handwashingGarbage containers stored away from food-prep, storage, and serving areas Insulated containers: Use insulated containers to hold TCS food. Raw meat should be wrapped and stored on ice. Deliver milk and dairy products in a refrigerated vehicle or on ice. Cold food: Serve cold food in containers on ice or in chilled, gel-filled containers. If that is not desirable, the food may be held without temperature control according to the guidelines specified in this chapter. Ready-to-eat food: Store ready-to-eat food separately from raw food. Leftovers: If leftovers are given to guests, provide instructions on how they should be handled. Information such as a discard date and the food's storage and reheating instructions should be clearly labeled on the container.

The possible hazards of vending food and ways of preventing them

Vending operators should protect food from contamination and time-temperature abuse. This is especially important when prepping and packaging food and during transport and delivery.

Which is an approved method of handling​ ready-to-eat food?

Wear​ single-use gloves to put a pickle on a plate.

Here are some examples of when food might be held 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

The requirements for using time rather than temperature as the only method of control when holding TCS food

Your operation may want to display or hold TCS food without temperature control. However, if you primarily serve a high-risk population, do not hold TCS food without temperature control.

Change linens used in bread baskets after each ____.

customer

Use the temperature gauge on a holding unit to check food temperatures. t/f

false

If you meet certain conditions, you can hold hot food without temperature control for up to ____ hours.

four

The longer the time period between food preparation and​ consumption, the

greater the chance of possible contamination.

The correct method for handling glassware and utensils is to ___.

place flatware food-contact surface down in containers

Create ____ about how long the operation will hold food and when it will be thrown out.

policies

A guest brings a container to take leftover foods home at the end of the meal. The server can use the guest's container if the container is ___.

provided to the guest by the operation

For off-site service, store ready-to-eat food separately from ____ food.

raw

Food handlers must wear ____ gloves whenever handling ready-to-eat food.

single-use

Sell, serve, or throw out cold food within ____ hours of being removed from refrigeration.

six

Install ____ above buffets to protect food from contaminants.

sneeze guards

After four​ hours, a server checked the holding temperature of the cold tuna salad in the buffet. It was 71degrees°F ​(22degrees°​C). What should be done with the tuna​ salad?

throw it out

Temporary units that serve food should be constructed

to keep dirt and pests out

Covers will help maintain a food's internal temperature. t/f

true

Never re-serve uncovered condiments. t/f

true

Vending machines must have controls that prevent TCS food from being dispensed under certain circumstances. t/f

true

Is the​ built-in temperature gauge on a holding unit suitable to check food​ temperatures?

​No, it​ doesn't check the internal temperature of the food.