Servsafe ch 7 - The Flow of Food: Service

Dishes (pic p 7.7)

Hold by the bottom or edge

when holding hot food without temperature control

Hold the food at 135f or higher before removing it form temperature control, label the food with the time you must throw it out, sell, serve, or discard the food within four hours.

off-site service

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

5. At what minimum temperature should hot TCS foo be held?

135 F (57C)

8. What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination?

14 inches (35cm)

3. At what maximum internal temperatures should cold TCS food be held?

41 F (5C)

Ready to eat food

Avoid bare-hand contact

general rules for holding food

Check the internal temperature of food using a thermometer, check the temperature of food at least every four hours, establish a policy to ensure that food being held for service will be discarded after a predetermined amount of time, cover food and provide sneeze guards to protect food from contamination.

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

Clean plate

rules for holding cold food

Cold TCS food must be held at an internal temperature of 41f(5C)or lower, only use ____equipment that can keep food at the proper temperature. *This will prevent pathogens such as staphylococcus aureus from growing to unsafe levels

Refill

Do not let customers___dirty plates or use dirty utensils at self service areas. Pathogen such as Norovirus can easily be transferred by reused plates and utensils. Assign a staff member to monitor guests. Post signs reminding customers not to reuse plates and utensils

temporary unit

Establishment operating in one location for no more than fourteen consecutive days in conjunction with a special event or celebration. Usually serves prepackaged food or food requiring only limited preparation.

sneeze guard

Food shield placed over self-service displays and food bars that extends seven inches beyond the food and fourteen inches above the food counter.

when holding cold food without temperature control

Hold the food at 41f or lower before removing it from refrigeration, label the food with the time you removed it from refrigeration and the time you must discard it, make sure the food does not exceed 70f while being served, sell, serve, or discard the food within 6 hours.

rules for holding hot food

Hot TCS food must be held at an internal temperature of 135f(57C)or higher, only use ___equipment that can keep food at the proper temperature, never use___equipment to reheat food if it is not designed to do so, stir food at regular intervals to distribute heat evenly. *This will prevent pathogens such as Bacillus cereus from growing to unsafe levels

vending machine

Machines that dispense hot and cold food, beverages, and snacks.

self-service areas

Maintain proper food temperatures, keep raw meat, seafood, and poultry separate from ready-to-eat food, protect food on display with sneeze guards or food shields, identify all food items, do not let customers refill soiled plates or use soiled utensils at the food bar, ice used to keep food or beverages cold should never be used as an ingredient.

re-serving food safely

Menu items returned by one customer cannot be re-served to another customer, never re-serve plate garnishes, never re-serve uncovered condiments, do not re-serve uneaten bread or rolls.

Food containers

Pack food in insulated food containers Use only food-grade containers. They should be designed so food canno mix, leak, or spill.

mobile unit

Portable foodservice facilities, ranging from concession vans to full field kitchens capable of preparing and cooking elaborate meals.

food bar

Self-service buffet at which patrons can choose what they want to eat as they serve themselves.

Ch.7 Study Questions 1.Which part of the plate should a food handler avoid touching when serving customers?

Top

to avoid contamination, the servers should

handle glassware and dishes properly, not stack glassware and dishes when serving, hold flatware and utensils at the handle, minimize bare-hand contact with food that is ready to eat, use ice scoops or tongs to get ice, practice good personal hygiene.

to avoid contamination, the kitchen staff

should use clean and sanitized utensils for serving, store serving utensils properly, minimize bare-hand contact with ready-to-eat food, practice good personal hygiene.

safety procedures when transporting food

use insulated food containers capable of maintaining food at 135f or higher or 41f or lower, clean the inside of delivery vehicles regularly, practice good personal hygiene when distributing food, check internal food temperatures regularly, label food with a use-by date and time and reheating and service instructions for employees at off-site locations, consider providing food safety guidelines for consumers.

Flatware

*Hold by the handle *Do not hold by food contact surfaces *Store it so that servers grasp handles, not food contact surfaces

Glasses

*Hold by the middle, or bottom or stem *Carry in a rack or on a tray to avoid touching the food contact surfaces *Do not stack glasses when carrying them

Ice

*Use scoops or tongs *Never scoop with bare hands or a glass. It may chip

2. An operation has a small salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?

8

7. Which food items can be displayed in a self-service area without the use of packaging, sneeze gaurds, or a display case to protect them from contamination?

Nuts in the shell

when you might hold food without temperature control

When displaying food for a short time, such as at an off-site catering event, when electricity is not available to power holding equipment.

safety procedures when catering

use insulated containers to hold TCS food, serve cold food in containers on ice or in chilled, gel-filled containers, store raw and ready-to-eat products separately, if leftovers are given to customers, provide instructions on how they should be handled, place garbage-disposal containers away from food-preparation and serving areas.

6. 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