Chapter 5-6 ServSafe
What should be on labels for food for use on site?
-All items that are not in their original containers much be labeled -Food labels should include the common name of the food or a statement that clearly and accurately identifies it -It is not necessary to label food if it clearly will not be mistaken for another item.
Where to put thermometers in refrigerators
-It must be located in the warmest part of refrigerated units, ands the coldest part of hot-holding units.
Circumstances in which to reject frozen food...
-fluids or water stains appear in case bottoms or on packaging -there are ice crystals or frozen liquids on the food or the packaging. This may be evidence of thawing and refreezing, which shows the food has been time-temperature abused.
What documents do you need for fish and for how long?
Documents must indicate the fish was correctly frozen before you received it and keep them on file for 90 days.
What should you look for in packaging or when accepting or rejecting dates?
Food items must be correctly labeled. Do NOT accept food that is missing use-by or expiration dates from the manufacturer. Reject items that have passed their use-by or expiration dates.
What documents do you need for shellfish and for how long?
Food items must be delivered with the correct documents. Shellfish must be received with shell stock identification tags and kept on file for 90 days.
What must you receive from the delivery person if you are rejecting an item?
Get a signed adjustment or credit slip before giving the item back to the delivery person
Practices for preventing cross-contamination: Quantity
Only remove as much food from the cooler as you can prep in a short period of time. This keep ingredients from sitting out for long periods of time.
When receiving cold other packaged foods like milk cartons, how do you check the temperature?
Open the package and insert the thermometer stem or probe into the food. The sensing area must be fully immersed in the food. The stem or probe must NOT touch the package.
What does ROP stand for?
Reduce-oxygen packaging
Things to look for when rejecting or accepting food for quality of texture?
Reject meat, fish, or poultry that is slimy, sticky, or dry. Also reject if it has soft flesh that leaves an imprint when you touch it.
Practices for preventing cross-contamination: Storage
Return prepped food to the cooler, or cook it as fast as possible
Key Drop Deliveries
The supplier is given a key or other access to the operation to make the delivery. Products are then placed in coolers, freezers, and storage areas. Delivery must be inspected once you arrive at the operation and must meet the following conditions: -it is from an approved source -it was placed in the correct storage location to maintain the required temperature -it was protected from contamination in storage -it has not been contaminated it is honestly presented
Temperature at which food different foods can be received...
*Cold TCS foods- 41 degrees F *Live shellfish- air temp of 45 degrees F and internal temp of 50 degrees F *Shucked shellfish- receive at 45 degrees F or lower, and cooled at 41 degrees F or lower for 4 hours *Milk- receive 45 degrees F or lower, and cool the milk to 41 degrees F or lower for 4 hours * Shell eggs- receive at an air temp of 45 degrees F or lower *Hot food- receive at 135 degrees F or higher *Frozen food- should be frozen solid when received
Steps in food rotation
-Identify the food items use-by or expiration date -Store items with the earliest use-by date or expiration dates in front of items with later dates -Once shelved, use those items stored in front first -Throw out food that has passed its manufacturers use-by or expiration date
4 ways food can be thawed
-REFRIGERATION: Thaw food in a cooler, keeping its temperature at 41 degrees F (5 degrees C) or lower -RUNNING WATER: Submerge food under running, drinkable water at 70 degrees F (21 degrees C) or lower. The flow of the water must be strong enough to wash loose food bits into the drain. -MICROWAVE: Thaw food in a microwave oven if it will be cooked immediately after thawing. The food must be cooked in conventional cooking equipment. COOKING: Thaw food as part of the cooking process.
Food order
-Ready-to-eat food -Seafood -Whole cuts of beef and pork -Ground meat and ground fish -Whole and ground poultry
Temperatures to store TCS foods
-Store TCS food at an internal temperature of 41 degrees (5 degrees C) or lower or 135 degrees F (57 degrees C). -Store frozen food at temperatures that keep it frozen. -Do not overload coolers or freezers. Storing too many food items prevents good airflow and makes the units work harder to stay cold. -Use open shelving. Do not line shelves with aluminum foil, sheet pans, or paper. -Monitor food temperatures regularly. Randomly sample the temperature of stored food to verify that the cooler is working.
What are the steps to follow for an item recall?
-identify the recalled food items by matching information from the recall notice to the item -remove the item from inventory and place it in a secure and appropriate location -label the item in a way that will prevent it from being placed back in inventory -refer to the vender's notification or recall notice for what to do with the item
Practices for preventing cross-conatmination: Presentation
Food must be offered to customers in a way that does not mislead or misinform them. Customers must be able to judge the true appearance, color, and quality of food. Do not use the following to misrepresent the appearance of food. -food additives or color additives -colored overwraps -lights
What should be on labels for food that is packaged for retail sale?
Food packaged in the operation that is being sold to customers for use at home, must be labeled. The label must include the following information: -Common name of the food or a statement that clearly identifies it -Quantity of the food -List of ingredients & sub ingredients in descending order by weight. -List of artificial colors & flavors in the food. Chemical preservatives must also be listed. -Name & places of business of the manufacturer, packer, or distributor. -Source of each major food allergen contained in the food.
Practices for preventing cross-contamination: Corrective Actions
Food that has become unsafe must be thrown out unless it can be safely reconditioned. All food-escpecially ready-to-eat food-must be thrown out in the following situation. -When it is handled by staff who have been restricted or excluded from the operation due to illness -When it is contaminated by hands or bodily fluids from the nose or mouth -When it has exceeded the time and temperature requirements designed to keep food safe
Practices for preventing cross-contamination: Additives
If you use food or color additives when prepping food, follow these guidelines: -Only use additives that have been approved by your local regulatory authority. Never use more than is allowed by law. Never use additives to alter the appearance of the food -Do not sell produce that was treated with sulfites before it was received in the operation. Never add sulfites to produce that will be eaten raw.
When receiving cold ROP foods (vacuum packed), how do you check the temperature?
Insert the thermometer stem or probe between two packages. If the package allows, fold it around the thermometer stem or probe. Be careful not to puncture the package.
When receiving cold meat, poultry, and fish, how do you check the temperature?
Insert the thermometer stem or probe directly into the thickest part of the food. The center is usually the thickest part.
When can food be restored to a safe condition?
It may be reheated if it has not been in the temperature danger zone for more than two hours. This can return food to a safe condition.
Practices for preventing cross-contamination: Equipment
Make sure workstations, cutting boards, and utensils are clean and sanitized
How to date mark ready-to-eat food TCS foods?
Ready-to-eat TCS food must be marked if held for longer than 24 hours. It must indicate when the food must be sold, eaten, or thrown out. Ready-to-eat TCS food can be stored for only 7 days if it is held at 41 degrees F (5 degrees C) or lower. This begins when the container was open.
Things to look for when rejecting or accepting food for quality of appearance?
Reject food that is moldy or has an abnormal color. Food that is moist when it should be dry, such as salami, should also be rejected. Do not accept any food item that shows signs of pests or pest damage.
Things to look for when rejecting or accepting food for quality of odor?
Reject food with an abnormal or unpleasant odor.
What should you look for in packaging or when accepting or rejecting liquid?
Reject items with leaks, dampness, or water stains (which means the item was wet at some point).
What should you look for in packaging or when accepting or rejecting pests?
Reject items with signs of pests or pest damage.
What should you look for in packaging or when accepting or rejecting types of damage?
Reject items with tears, holes, or punctures in their packaging. Reject cans with labels that are not intact or have bulging or swollen ends, rust, or dents. Reject vacuum packed food if the packaging is bloated or leaking. Items with broken cartons or seals, or items with dirty and discolored packaging. Do NOT accept cases or packages that appear to have been tampered with.
How to store food to prevent cross-contamination
SUPPLIES: Store all items in designated storage areas -Store items away from walls & at least six inches off the floor -Store single-use items in original packaging CONTAINERS: Store food in containers intended for food -Use containers that are durable, leak proof, and able to be sealed or covered. -Never use empty food containers to store chemicals. Never put food in empty chemical containers. CLEANING: Keep all storage areas clean and dry. -Clean dollies, carts, transporters, and trays often -Store food in containers that have been cleaned and sanitized -Store dirty linens away from food. Store them in clean, nonabsorbent containers STORE ORDER: Wrap or cover food. Store raw meat, poultry, and seafood separately from ready-to-eat food. -Raw meat, poultry, and seafood can be stored with or above ready-to-eat food in a freezer in all of the items have been commercially processed and packaged. -Store raw meat, poultry, and seafood in coolers.
When should food deliveries be made?
When the staff has enough time to do inspections. They should.d be delivered at a time when they can be correctly received.
