ServSafe: Chapter 7-10: 7th Edition

Food Rotation

"FIFO" First In First Out -Storing the freshest food at the back of the shelf in order that the oldest foods, stored at the front of the shelf, will be used first.

Methods for Cooling Food

- Ice water bath - Ice Paddle - Blast Chiller or Tumbler Chiller - Adding ice or cold water as an ingredient -Never cool large amounts of food in a cooler

Storage Guidelines: Poultry

-41F -can be ice packed in self-draining containers

Storage Guidelines: Meat

-41F or lower -primal cuts, quarters, sides of raw meat, and slab bacon can be hung on clean, sanitized hooks or placed on sanitized racks

Storage Guidelines: Fresh Produce

-41F or lower -raw, whole produce or cut packed in ice (celery, carrots, radish) can stay in ice -60-70F in cool, dry storage: whole citrus, hard rind squash, eggplant, root vegetables -room temp= banana, pear, tomato, avocado

Storage Guidelines: Eggs

-45F with constant temp and humidity -liquid eggs according to mfctr direction -dry eggs in cool dry storage area; once reconstituted 41F -do not wash- washed and sanitized at packing facility -use w/in 4-5 weeks of packing date -keep refrigerated until use

Truth in Presentation

-Always present food in a way that is honest- do not misrepresent food appearance by using food or color additives, colored overwraps, or lighting. -Food that is labeled must be that exact food

General Cleaning Guidelines

-Clean dollies, carts, transporters and trays often -Store food in containers that have been cleaned and sanitized -Store dirty linens away from food in clean, nonabsorbent containers or washable laundry bags

Labeling Food: Packed On-site for Retail Sale

-Common name/clearly identified -quantity -ingredients- descending order by weight -artificial colors & flavors -chemical preservatives -name & place of business of manufacturer, packer, or distributor -major food allergens

Partial Cooking

-Do not cook longer than 60 minutes -Cool immediately after initial cooking -Freeze/refrigerate after cooling -Heat food to minimum req'd temp before selling/serving -Cool food if it will not be served immediately or held for service

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

Reheating Food

-Immediate Service: as long as cooked and cooled correctly, reheat to any temperature. -Hot-Holding: TCS food- Internal Temp to 165 for 15 seconds within 2 hours. These guidelines apply to all reheating methods -Commercially processed and packaged RTE food- 135 min internal temp

Labeling Food: Onsite Use

-Must be labeled if not stored in OG container -common name, clearly identified. -Foods easily identifiable that can't be mistaken for other items, no label required (i.e. dry pasta)

Quantity Food Prep

-Only remove as much ingredients from cooler as needed -Remove enough to prep a few pans at a time, return prepared food to fridge before removing more ingredients

Additives

-Only use those approved by regulatory authority -Never exceed amount allowed by law -Never use to alter food appearance -Never sell produce pre-treated with sulfites -Never add sulfites to produce eaten raw

Salads Containing TCS Food guidelines

-Prep small batches -Use leftovers only when food has been cooked, held, cooled, and stored correctly -Storing leftovers 7 days max; check use by date -Chill all ingredients and utensils before making a salad (i.e. bowl, spoon, mayo, tuna) and leave in cooler until ready to mix

Storage Guidelines: Shellfish

-Shucked and live at 41F or lower -Do not remove shellstock tag until all used and keep 90 days -Display tanks must state that shellfish are for display only OR a variance must be obtained from local regulatory authority that allows to be served to customers

Off-Site Service: Delivery

-Use insulated, food-grade containers -Label w/use-by date/time, reheating and service instructions -Delivery vehicles cleaned regularly -Practice good personal hygiene -Awareness of internal food temps and course-correct as needed -Safe storage- RTE away from TCE, etc.

High-risk Populations: Serving Eggs

-Use pasteurized eggs or egg products when dishes w/eggs will be raw or undercooked -Shell eggs that will be pooled must be pasteurized -Unpasteurized shell okay if used in dish cooked through, like a cake

Food Storage Order

-Wrap or cover food -When possible store raw meat/seafood/poultry separate from RTE foods -Store top to bottom with food requiring the highest internal cooking temp at the bottom and the lowest at the top

Storage Guidelines: Fresh Produce: TCS

-cut melons, cut tomatoes, or cut leafy greens -41F or lower -keep relative humidity in cooler 85-95%

Supply Storage

-in designated storage areas only -away from walls and >6" off floor -in OG packaging if single use (gloves, plastic straws, etc)

What temp should TCS food should be stored and how to monitor?

-internal temp of <41F or >135F -randomly sample with a calibrated therm on a regular basis

Date Marking

-on all RTE TCS foods held >24 hours -when food must be sold, consumed, or tossed -system for this can be original to the business- i.e- may choose to write date prepared, or date to discard

Storage Guidelines: Canned Goods

-room temp -high acid or high temps spoil faster -wipe with clean cloth before opening

Storage Guidelines: Dry Food

-room temp in airtight containers -check for damage from insects or rodents

Washing produce

-water should be slightly warmer than the produce -leafy veggies; remove outer leaves, pull completely apart, and rinse thoroughly -certain chemicals may be used to wash some vegetables -produce can be treated by washing in water containing ozone to control pathogens

Thawing food

in a refrigerator at 41 or lower in a microwave oven, if the food will be cooked immediately after thawing as a part of the cooking process submerged under running potable water, at a temperature of 70 or lower, products shouldn't exceed 41 for more than 4 hours

the HACCP system

is used to control risks and hazards throughout the flow of food

HACCP Principles

1. Hazard analysis- look at how food is processed 2. Determine critical control points-where can the hazards be eliminated or reduced to safe levels 3. Establish critical limits-min and max limits for safety, like food temp 4. Establish monitoring procedures- best way to check critical limits 5. Identify corrective actions- steps to take when a critical limit is not met 6. Verify that the system works-use charts, records, etc to evaluate if plan is working as intended 7. Establish procedures for record keeping/documentation- t-t logs, receiving docs, equipment inspections, etc.

6 Steps of Implementing Active Managerial Control

1. Identify Risks, then i.d. hazards that can be controlled or eliminated 2. Monitor employees so food is safe 3. Corrective Action; steps to correct improper procedures or behaviors 4. Management Oversight verifying that policies, procedures, and corrective actions are taken 5. Training and retraining employees to follow procedures 6. Re-evaluation of system periodically to make sure working effectively

5 common risk factors for foodborne illness

1. Purchasing food from unsafe sources 2. Failing to cook food correctly 3. Holding food at incorrect temperatures 4. Using contaminated equipment 5. Practicing poor personal hygiene

What 5 areas should food never be stored in?

1. locker or dressing rooms 2. restrooms or garbage rooms 3. mechanical rooms 4. under unshielded sewer or leaking water lines 5. under stairwells

Minimum Internal Cooking Temperature: Seafood

145F/63C

Minimum Internal Cooking Temperature: Whole Cuts Beef & Pork

145F/63C

Minimum Internal Cooking Temperature: Ground meat & ground fish

155F/68C

Minimum Internal Cooking Temperature: whole and ground poultry

165F/74C

Minimum Internal Cooking Temperature

165°F (74°C) for 15 seconds Poultry—whole or ground chicken, turkey, or duck Stuffing made with fish, meat, or poultry Stuffed meat, seafood, poultry, or pasta Dishes that include previously cooked, TCS ingredients 155°F (68°C) for 15 seconds Ground meat—beef, pork, and other meat Injected meat—including brined ham and flavor-injected roasts Mechanically tenderized meat Ratites including ostrich and emu Ground seafood—including chopped or minced Shell eggs that will be hot-held for service 145°F (63°C) for 15 seconds Seafood—including fish, shellfish, and crustaceans Steaks/chops of pork, beef, veal, and lamb Commercially raised game Shell eggs that will be served immediately 145°F (63°C) for four minutes Roasts of pork, beef, veal, and lamb 135°F (57°C) Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service 175°F (80°C) Tea

T or F: meat, poultry, dairy, and seafood should be stored closest to the door of the refrigeration unit for easy access

False; store in the coldest part of the unit away from the door

T or F: Shelves in refrigeration units should be lined with paper or other barrier to prevent cross-contamination.

False; this restricts circulation of cold air in the unity

Active Managerial Control

Food safety management system designed to prevent foodborne illness by addressing the five most common risk factors identified by the Centers for Disease Control and Prevention (CDC)

Storage Guidelines: Fish

41F in OG packaging or tightly wrap in moisture proof materials Fresh, whole fish can be packed in self-draining crushed ice beds

How long can RTE TCS food be stored?

7 days if held at 41F or lower

Food safety management system

A group of practices and procedures intended to prevent food-borne illness by actively controlling risks and hazards throughout the flow of food

FDA Public Health Interventions

Demonstration of knowledge Staff health controls Controlling hands as a vehicle of contamination Time and temperature parameters for controlling pathogens Consumer advisories

Consumer Advisories

Disclosure: If TCS items may be raw or overcooked either have to note next to menu item or use an asterisk that relates to a footnote Reminder: Must advise guests who order raw or undercooked TCS food that FBI risk increases Children's menus should not have undercooked TCS foods, especially ground beef (per FDA)

Variance

Document issued by a regulatory agency that allows a requirement to be waived or modified. Required for packaging fresh juice to be sold, smoking or curing food, preserving or altering food(i.e.pickling), ROP methods, sprouting seeds or beans, offering live shellfish from a display tank

Cooling Food

Cool TCS food from: 135°F to 70°F within 2 hours; And then from 70°F to 41°F or lower in the next 4 hours **Essentially rapid cooling then refrigerating. *** The total cooling time cannot be longer than 6 hours!

Holding Food without Temperature Control: Hot

Don't do this for at-risk populations Up to 4 hours IF: -Hold at 135F -label time removed from heat and time to toss -Sell, serve, or toss w/in 4 hours

Holding Food without Temperature Control: Cold

Don't do this for at-risk populations Up to 6 hours IF: -Hold at <41 -label time removed from refrigeration and time to toss -food can not exceed 70F or must toss -Sell, serve, or toss w/in 6 hours

T or F: It is okay to store chemicals in an empty food container as long as it has been sanitized and is kept separate from other food

False; never use empty food containers to store chemicals, and never store food in empty chemical containers

Holding Food

Hot Food= >135 Cold Food=< Use a thermometer to check internal temp of food- never use temp gauge as it doesn't check internal temp Time- check temps min. every 4 hours; checking every 2 hours gives time for corrective action Never use a hot-holding unit to reheat food Cover and use sneeze guards

If chicken soup is prepared with chicken with a use-by- date of June 3, and vegetables with a use-by-date of June 1, what is the use-by-date of the prepared soup?

June 1

Cooking TCS Food in the Microwave

Meat, seafood, poultry, and eggs that you cook in a microwave must be cooked to 165 F and stand for 2 minutes

Fresh Juice

Must pasteurize according to an approved HACCP plan or have a warning label

Temporary Units

Operations operating in one location < 14 consecutive days. Usually prepackaged food or requiring limited preparation. Constructed to keep out dirt, gravel, etc Same safe-handling rules Clean water for cleaning, sanitizing, drinking, handwashing

Storage Guidelines: UHT & Aseptically Packaged Food

Pastuerized at Ultra High Temp -room temp unless open, then 41F

Slacking

Process of gradually thawing frozen food in preparation for deep-frying.

High-risk populations: NEVER serve:

Raw seed sprouts Raw/undercooked unpasteaurized eggs, meat, seafood Unpasteurized milk or juice

Storage Guidelines: ROP

Reduced oxygen packaged food- 41F -includes MAP, vacuum sealed, sous vide -susceptible to Clostridium botulinum- toss if slimy, torn, excess liquid, or bubbles

Thawing ROP ( reduced-oxygen packaging) fish

Remain frozen until ready to use; fish removed from packaging before thawing under refrigeration or before or immediately after thawing it under running water

Partial Cooking Written Procedures

Required by regulatory authorities, explaining how the food was cooked, will be prepped and stored

Off-Site Service: Catering

Same safety rules as permanent -Service site has appropriate utilities, including safe water and separate garbage areas -Use of insulated containers for TCS foods including dairy -Leftovers come with instructions on reheating, storage, and discard date

Off-Site Service

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

Reconditioning food

Sometimes food that is unsafe can be restored to a safe condition. Example- hot food not held at right temp can be reheated if not in danger zone for more than 2 hours.

When combining food, how is the use-by date determined?

The earliest use-by-date of an individual ingredient becomes the use-by date for the entire dish

What is protocol for damaged, spoiled, or incorrectly stored food?

Throw it out; including all food missing dates, has an expired date, or has exceeded time or temp requirements.

Minimum Internal Cooking Temperature: RTE

Undefined; depends on the food

HACCP plan

Written document based on HACCP principles describing procedures a particular operation will follow to ensure the safety of food served.