ServSafe

Flow of food

Path food takes through an establishment, from purchasing and receiving, through storing, preparing, cooking, holding, cooling, reheating, and serving.

Recalls from suppliers Guidelines

Recalls notification made by FDA and USDA. Follow guidelines: *Identify items by their information *remove from inventory to a safe place *Label them in order to prevent replace them. *Contacto to supplier to know what to do with the items.

Deliveries Guidelines - Food quality

Reject any items that had been time temperature abuse: *Appearance: moldy or has an abnormal color or has large ice crystals. *Texture: any meat slimy, sticky or dry. *Odor: abnormal or unpleasant.

Receiving Consideration and Rejecting

Scheduling for enough time, training especific staff for reciving, good preparation making enoug space for the new items and circulation, and timing of inspections trucks, take samples temps., check damage, and storage promply. *Staff should know how to refuse any delivery does not meet your standars: put them aside, tell what is wrong, get a signed adjustment, record the incident.

Storage Guidelines - TEMPERATURES

TCS food at 41 or 135F. Store all meats and dairy items away from the door, in the coolest part; have a air-temperature thermometer accurrate at +/-3F (+/- 1.5C) in the warmest part or in the coolest part in each case; use curtains in walk-in coolers and do not overload it; use open shelving; randomly temps checking cooler is working, defrost freezers regulary.

Minimum internal cooking Temp. 175F (80C)

Tea and coffee - machine 1 min, tradicional 5 min.

Deliveries Considerations

Temperature Packaging Documents and stamps Food Quality

Storing Fresh Produce

Whole citrus and root vegetables at 60-70F (16-21C) in dry area Do not wash until use Room temps. banana, tomateo, avocado, pears. In the cooler kept the humidity at 85-95%.

Storing Eggs

do not wash them and use 4-5 weeks with the packing date

Minimum internal cooking Temp. 155 F (68C)

ground meats, shell eggs hot-held, ratites, mecanically tenderized meats. 15min

Partially cooked food

no longer than 60 min cool it, refrigerate or freez it. Heat at 165 F for 15 sec. (also for reheated)

Minimum internal cooking Temp. 165 F (74C)

poultry, stuffing, stuffed meats, dishes with TCS food. 15 min in a microwave: cover the food, rotate or stir in the halfway of process, leave the covered for 2 min. and check temp.

Minimum internal cooking Temp. 135 F (57C)

produces, grains, and legumes for hot-held.

Storage Guidelines - DATE MARKING

some bacterias can grow in refrigeration temperatures thats why RTE TCS food must have date marking indicaded when it was prepared or the comercial container was opened, is good for 7 days at 41F.

Minimum internal cooking Temp. 145 F (63C)

steaks, chops, seafood, shell eggs served immediatly. 15 min roasted pork, beef, lamb, veal. 135F - 112min 145 - 5 min

Storage Guidelines - LABELING

to prevento a mistake, unknowingly allergens. For retail sale the label must include: *name, quantity, all ingredientes by weigth including preservatives, artificial colors, and flavors; the business name, and allergens if it is the case.

PREVENTING CROSS-CONTAMINATION in storage phase

*store each items in designated areas, away from walls and 6 inches off the floor and clean all storages areas. *store food in containers made for food able to cover, never use empty food containers to chemicals or vice versa.

Cross-contamination in Flow of food

Cross-contamination occur in any point of it, to prevent it keep away raw and ready-to-eat food from each other: *using different equipment for meat, poultry and produce. *Cleaning and sanitizing surfaces and equipment after used it. *Prepping food at different time when just have a single prep table. *Buying prepared food that do no require much prepping.

Methods for cooling food

Factors: size and density (into smaller pieces), container (stain sta. *Ice water bath *Ice plastic paddle * blast or tumble chiller (good for large thick food) *Ice or cool water as an ingredientes, added after cooking.

Avoiding Time-Temperature Abuse

Food handlers has to follow policies and procedures than cover the next areas: *Monitoring: each area has to have a person who knows which food need temperature control and how often. *Tools: give food handlers their own thermometers and also timers in order to know for how long the food is in danger zone. *Recording: keep a record of the temperatures monitoring. *Time and temperature control: have procedures that minimize the danger zone time for food. *Corrective actions: food handlers have to know what to do when time and temperature abuse had happened.

Cooling Food

From 135 - 41 F (57 - 5 C) no more than 6 hrs. *First step : from 135 - 70 F (57-21C) no more than 2 hrs. (if this does not ocurre, reheat and cool again). *Second step: from 70 - 41 (21- 5C) no more than 4 hrs.

HACCP

Hazard Analysis Critical Control Point (created by the National Advisory Committee on Microbiological Critical Foods) based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow. Once identified, the hazards can be prevented, eliminated, or reduced to safe levels. It must be specific to each facility's menu, customers, equipment, processes, and operations.

Prepping Produce

*Away from raw meat and ready-to-eat food and their surfaces wich touched them. *wash under runing water (a bit warmer than produce) before cutting and mix. *in leafy greens remove outer leaves and rinse thoroughly *clean and sanitized all utensils and surfaces used to wash. *sanitized them using water with ozone. *Do not soaking or storing in stading water different produce. *Do not serve raw seeds sprout to high-risk population.

Bimetallic stemmed Thermometer

*Checks 0-220 F (108-104 C). *used to check receiving and check hot or cold holding unit. *good for thick food, not for thin food. *features: calibration nut, easy to read markings, dimple. *sensing area are between the dimple and the end of the stem.

Thermocouples and thermistors

*Checks through a metal probe. *Is digital *sensing area in the tip of their probe. *good for thick food and thin food. *Types: immersion, surface, penetration and air probes.

General Preparation Practices and Meat, seafood and Poutry

*Clean and sanitized all equipment and utensils. *Just remove froom cooler as much as you can prepared in a short time. *Return prepped food to cooler or cook it. *Use additives aproved for local authority, never use them to change the appearance and show the food to costumers as it is.

Thermometers Guidelines

*Cleaning and sanitation: before and after each use, also the its case. *Calibration: after each shift and before first delivery arrives. *Accuracy: for food +/-2F (+/- 1C) for air +/-3F (+/- 5C). *Glass thermomether: use it enclosed in a shatterproof casing. *Checking temperature: in the thickest part, and also in another part.

Thawing Methods

*Cooler: 41 F *Running water: 70 F or lower *Microwave: cock immediately *Cooking: straight form freez to deep fry, grill or broil. verify final internal temperature.

Deliveries Guidelines - Documents and Stamps

*Each items food has its documents, wich says when was harvest, how was handled or packaged. file this documents for 90 days. *Meat, poultry,eggs and eggs productos must have the USDA inspection stamps, wich means that product and the plant passed the standars. the grader stamps are voluntary and paid for the processors.

Reheating Food

*For immediaty serve: any temp. *For hot-held: 165 F - 15 sec with in 2 hrs. *Processed and packaged RTE food at 135F.

Other temperature monitor devices

*Maximum registering thermometer: * Registering time an temperature (TTI): tags attached to packaging, a color apears if the food had been time temperature abuse, in not reversible. *time temperature devices: constantly monitor and record temperature.

Deliveries Guidelines - Temperature

*Meat, poultry, fish: insert thermo in thickest part *Package and bulk food: put thermo between 2 packages. *others: open it and insert the thermometer. *Temps Requiriments: *Cold TCS 41F (5C) *Hot TCS 135F (57C) *Frozen: solid *Milk 45F, refrig. at 41F in 4 hours. *Shell eggs: air at 45F *Shellfish: 45F, refrig. at 41F in 4 hours

Consumer Advisories about TCS raw or undercooked food

*Note it in the menu, nexto to the item and advise costumers that to eat it increase the risk of foodborne illness. FDA advise against offering it in children's menus.

Prepping Egg and Egg Mixtures

*Pooled eggs: combined in container for mixing or store at 41F, . *Pasteurized egg when is requiered raw egg or little cooked, and use them in high-risk population. *clean and sanitized containers after use.

Prepping Salads containing TCS Food

*Prepp small batches to prevent much time out of cooler. *Just use leftovers if where cooked, held and cooled correctly. throw after 7 days. *Consider chilling ingredientes and utensils before make the salad, and keep them in the cooler untile alla ingredientes are ready.

Pursaching Considerations

*Purchasing from approved local, federal, and state laws. and also verify that they have safety practices. *Check most recent supplier report from USDA, FDA, based in GMP or GAP. Reports should cover next areas: *Receiving and storage *Processing *Shipping *Cleaning and sanitazing *personal hygiene *staff training *Recall program *HACCP or other food safety sistem

General Cooking Guidelines

*Specify time and internal temp. in all recipies. *Use a correct thermometer *Avoid overloading * let equip.'s temp. recover between batches.

Infrared (laser) Thermometer

*for food and equipment surfaces, quick and easy. *not for air and internal food temperature *to check: hold it as close is possible without touching it, nothing has to be between the food and thermometer and follow manufacture's instruction in order to get the most accurate reading.

Prepping Practices that have special requirement

*packaging juice on-site for sale later, unless warning label. *smoking food as a way to preserving it. *using preservatives to avoid time and temperature control. *curing food. *packaging ROP food. *costume procesing animal for personal use. (costumers brings and take for eat later). *sprouting beens or seeds. *offering live shellfish from display.

Self service Areas Guidelines

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Ways to calibrate a thermometer

1. ICE-POINT METHOD: water frezze temperature, putting it in a large glass with ice and water and submerge the sensor area, wait 30 sec. or until the indicator stops moving and indicate 32F. (0C). 2. BOILING POINT METHOD: water boilis temp., should indicate 212F (100C). Do not let the thermometer touch the container.

Storage order

1. Ready to eat food 2. Seafood 3. Whole cuts of beet and pork 4. Ground meat and ground fish 5. Whole and ground poultry

Deliveries Guidelines - Packaging

All items and food has to have original, intact and clean packaged. You should reject any item or food with: *any kind of damage. *signs of wet and frozen food with large ice crystals. *signs of pests or pest damage. *Missing use-by or expiration date *that have passed their expiration date

Storing ROP Food

Are very susceptible to growth of clostridium botulinum. Throw out if: * torn or slimy *excesive liquid *has bubbles

General Storage Considerations

Labeling, mark date, rotation, temps. location and storage order in coolers.

Minimum internal cooking Temps

To reduce pathogens in food, cook it at its minimal internal temp. for especific amount of time, but cook does not destroy spores and toxins.