Chapter 7: 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, serve, or thrown out?

4 hours

What temperature should cold food be kept at?

41*F (5*C)

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

41°F (5°C)

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

How often should you check the internal temperature of food for?

Atleast every 4 hours

Which may be handled with bare hands?

Chopped potatoes for soup

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

Clean plate

You should check product shelf life ___________.

Daily

Use separate utensils for different ____________ items.

Food

Define bare hand contact with food

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, and other utensils.

Your operation should have policies for __________ and _________ food.

Holding Discarding

At 6 AM Alvin remove deli meat, sliced cheese, apples, and pudding cups From the cooler to make lunch boxes for a high school class field trip. When he finished making the lunches, Alvin left them on the table for the teacher. Their lunches were left on the bus that warm spring day while the students toured a museum. At 1 PM, they were turned to a very warm bus to get their lunches, which they ate in a picnic area. Is this food safe to serve?

No the lunches were left too long outside of temperature control. The temperature of the food also probably rose higher than 70*F as the bus warmed in the sun.

Cover food or use __________ guards.

Sneeze

Self service areas can be contaminated by ___________ and ______________.

Staff Customers

Use a ______________ to check the internal temperature at least every four hours.

Thermometer

Define clean and sanitize utensils

These are utensils I have been clean and sanitize

Label food with the use-by- date and __________ and reheating and service _______________.

Time Instructions

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

Top

When giving a plate of food to a guest house should you hold the plate?

Whole dishes by the bottom or edge. Hold glasses by the middle bottom, or stem. And do not touch the food contact areas of dishes or glassware.

Casey prepared pans of pasta with meat sauce and held them in a 200* F degree oven for two hours. At 5 PM she packed them in a insulated container to a wedding reception at the beach. There was no equipment to keep the food hot. At 8 PM, three hours after Casey remove the pasta from the oven in her operation, the pasta was served to the guest. Is the food safe to serve?

Yes the food was held above 135*F And then started within four hours after being removed from temperature control.

Bottle of ketchup with cap on. Do you have to throw out the ketchup? Or can you reserve it?

You can reserve the ketchup because guest don't touch any surface where the ketchup comes out of. They only touch the cap.

Individually wrapped crackers. Do you have to throw out these crackers? Or can you reserve?

You can reserve them because they are individually wrapped.

Chili held without temperature control for five hours. Do you have to throw this chili out or can you reserve it?

You have to throw away the chili Because of the temperature.

Previously served, but untouched, basket of bread. Do you have to throw out the bread? Or can the bread be reserved?

You have to throw out the bread because it's already been served to a guest and you're not supposed to reserve it because you don't know if they've touched it or done something else to it.

When handling cups how should you carry them?

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

One setting up silverware on a table for guest how should you place them?

You should hold the silverware by the handle. Do not touch the silverware by the food contact surfaces.

At what minimum internal temperature should hot TCS food be held?

135* F (57* C)

What temperature should hot food be kept at?

135* F (57*C)