Chapter 9: The flow of food- SERVICE

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

how often must you check the temp of food that is being held with temp control?

4 hours

At what max internal temp should cold TCS food be held?

41F

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

8

Off-site service

service of food to someplace other than where it is prepared or cooked, including catering and vending.

Holding food for service

Temperature- hot food 135; cold 41 F Thermometer- use one to check foods temp TIme- check every 4 hours Reheating Food- Never use hot hold equip. to reheat food Food covers and sneeze guards- cover pots (like soups) Policies- create policies as to how long to hold and when to throw food out

Temporary units that serve food should be constructed

1 to keep out dirt and pests 2 use the safe handling rules 3 safe drinking water is available

Kitchen Staff Guidelines

1. Bare handed contact - Food handlers must use single-use gloves whenever handling ready-to-eat food. There are 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 145F. 2. Serving utensils - Use separate serving utensils for each food item. 3. Utensil storage - Store serving utensils in the food with the handle extended above the rim of the container. 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 135F. 4. Refilling take-home containers - some jurisdictions allow this if: - they were designed to be reused. - they were provided to the customer by the operation. - they are cleaned and sanitized correctly 5. Take home beverage containers - can also be refilled as long as the beverage is on a TCS food and the container will be refilled for the same customer. The container must also meet these conditions: - 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.

Preset tableware must: (2)

1. Must be wrapped or covered if preset 2. Must either be removed if not needed when guests are sat or cleaned and sanitized when they leave, even if it was never used

Re-serving Food Safety

1. Returned menu items - do not re-serve an item that has been returned by a customer. 2. Plate garnishments - do not re-serve, throw out any unused garnishes. 3. Condiments - serve condiments in their original containers or in containers designed to prevent contamination. Offer in individual packets or portions can also help keep them safe. 4. NEVER re-serve uncovered condiments. Do not combine leftover condiments with fresh ones! Throw away opened portions of condiments after serving them to customers. (Salsa, butter, mayo and ketchup are examples.) 5. Bread and rolls - do not re-serve uneaten bread or rolls. change linens used in bread baskets after each customer use. 6. 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.

When Catering, check these things:

1. Utilities- make sure safe- ie safe water for cooking, hand washing etc. and that garbage containers are away from food Insulated Containers- The raw meat should be wrapped and stored on ice while dairy is refrigerated Cold Food- serve on ice or chilled containers Ready to Eat food- store it separate from raw food Leftovers- provide instructions how to handle the food like reheating instructions, etc.

Holding Food with OUT Temp Control:

1. When displaying food for short period of time 2. When electricity is not available to power holding equipment

at what minimum temp should HOT TCS food be held?

135F (57C)

Labeling Bulk Food

Bulk food in self-service areas must be labeled. Label must be in plain view of the customer. Bulk unpackaged food such as bakery products and unpackaged food portioned for customers does not need to be labeled if meets conditions: -makes no claim regarding health of nutrient content -no laws requiring labels -manufactured on the premises -manufactured on plant owned by same person

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

running water at any temp, or a container of water at 135 F or higher

Which may be handled with bare hands?

Chopped tomatoes for soup

delivery

Containers- pack food in insulated, food grade containers Labels- use by date/time & reheating instructions Delivery Vehicles- Clean them ofter Personal hygiene- practice it Internal Food Temp- check it Storage - store raw food away from ready to eat food

Self-Service Areas

Food on display, sneeze guards should be located 14 inches above the counter and should extend 7 inches beyond the food. Label food located in self-service areas Keep hot food hot (135˚F of higher) Keep cold food (41˚F or lower) RTE food at buffets or salad bars that serve food such as sushi or raw shellfish is acceptable, RTE portions that will be cooked and eaten immediately, or raw, frozen, shell-on-shrimp or lobster Do NOT let customers refill dirty plates or use dirty utensils. Stock food displays with the correct utensils for dispensing food. Ice used to keep things cold is not an ingredient

9.14- 9.16

see answers

Cold FOOD

TCS food should be received at 41 F Label the food with the time to remove or discard it Make sure the food doesn't exceed 70 F while being served (throw out if it does) Sell, serve, throw out food within 6 hours

A pan of lasagna at 165 degrees F 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 team and reheating/ service instructions

Vending machines must:

check product shelf life daily keep tcs food at correct temp dispense it in original container wash and wrap fresh fruit with edible peels before putting in machine

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

clean plate

Hot Food

hold food at 135 or higher Label food with time to discard sell, serve, or throwout within 4 hours

Temporary units typically operate in a single location for:

less than 14 days

catering

must offer same food safety rules as permanent operations

mobile units

portable facilities ranging from concession vans to elaborate field kitchens

Vending machines that hold TCS food must have controls that prevent TCS food from being dispensed if the food

t

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

top

Service Staff guidelines

•hold dishes by bottom or edge •hold glasses by middle, bottom, or stem •DO NOT touch food contact areas of dishes or glassware •carry glass on rack or tray (don't stack glasses) •hold flatware by handle (not food-contact surfaces) •store flatware so servers grab handles •avoid bare-hand contact with food that's ready to eat •use ice scoops or tongs to get ice (don't use hands or glass)