Chapter 7

Typically, raw, unpackaged meat, poultry, and seafood cannot be offered for self-service however these items are an exception:

-buffets serve sushi or raw shellfish -portions will be cooked and eaten immediately (stir fry) -raw, frozen shell on shrimp or lobster

At what max internal temp should cold TCS food be held?

41 F

The discard time on cold food label must be ______ from the time you removed the food from refrigeration.

6 hours

Which may be handled with bare hands?

Chopped potatoes for soup

Kitchen Staff guidelines for bare hand contact

Food handlers: must wear single-use gloves when handling TCS foods. Alternatives: Tong, Spatulas, Deli Sheets, or other Utensils.

Use ice scoops or tongs to get ice. Never scoop ice with?

a glass or bare hands

How often must you check the temp of food that is being help with temperature control?

at least every 4 hours

bulk food in self service areas must be

labeled

Pathogens such as _____________ can be easily transferred by reused plates and utensils.

norovirus

never reserve _________ condiments.

uncovered

Guidelines for holding food?

-Food covers and sneeze guards -hold TCS food at 135 F hot or 41 F or lower cold -use a thermometer to check temperature at least every four hours (never use hold holding equipment to reheat food) -Check food temperatures every four hours never use hot holding equipment to reheat food unless it is built to do so

You can hold hot without temperature control for up to four hours if you meet these conditions?

-hold food at 135 F or higher before removing it from temperature control -label the food with the time you must throw it out -serve, sell or throw out the food within four hours

You can hold cold food without temperature for up to 6 hours if you meet these conditions?

-hold food at 41 F or lower before removing it from fridge -label the food with the time you removed it from fridge and the time you must throw it out -make sure the food temp does not exceed 70 F while being served -sell, serve or throw out food within six hours

Bulk unpackaged food (like bakery products) does NOT need to be labeled if it meets these conditions:

-product makes no claim regarding health or nutrient content -there are no laws requiring labeling -the food is manufactures or prepared on the premises -the food is manufactured or prepared at another food operation owned by the same person.

To protect condiments from contamination?

-serve them in original containers -offer in individual packets

kitchen staff guidelines for serving utensils

-store serving utensils in the food with the handle extended above the rim of the container -if serving non TCS foods you can place utensils on clean and sanitized food contact surface -spoons or scoops for mashed potatoes and ice cream can be stored under running water

kitchen staff guidelines for clean and sanitized utensils

-use separate utensils for each food item -clean and sanitize after each serving tasks

Examples of when food might be held without temperature for a long time?

-when displaying for a short time -when electricity is not available to power holding equipment

Preset tableware must: (2)

1. Must be wrapped or covered if preset 2. Must either be removed if not needed when guests are sat or cleaned and sanitized when they leave, even if it was never used

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

135 F

Spoons and scoops for mashed potatoes or ice cream can be store in a container of water with a minimum temp of?

135 F

You can also check the temperature of food every _______ which will leave time for corrective action

2 hours

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

The discard time on hot food label must be _______ from the time you removed it from temperature control.

4

Throw out food that is not?

41 F or lower or 135 F or higher

an operation has a self service salad bar with 8 different items. How many utensils are needed to serve the items on the salad bar?

8

Take-home beverage containers can be refilled if:

Beverage is not TCS Will be refilled for the same customer Can be cleaned at home and in the operation Rinsed before refilling Will be refilled by staff in operation, or by customer in process that prevents contamination

If you primarily serve a high risk population, you cannot hold _________ without temperature control.

TCS foods

Self-Service Areas: Protection

Use a sneeze guard. They should be 14 inches above the counter and should extend 7 inches beyond the food. Or use a display case or packaging. Whole raw foods that need opening don't need protection

To keep vended food safe:

check product shelf life daily, keep TCS food at right temp, dispense TCS food in its original container, wash and wrap fresh fruit w/ edible peels before putting in machine

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

clean plate

The biggest threat to food that is ready to be served is ?

contamination

If using utensils continuously, how often should you clean and sanitize them?

every four hours

To transport food and items correctly, follow these procedures?

food containers: pack food in insulated food grade containers labels: label food with use by date and time and reheating and service instructions delivery vehicles: clean the inside of trucks regularly internal temp: check internal food temp utilities: service site must have safe water and garbage containers storage: store raw meat, poultry and seafood in separate containers

Do not combine left over condiments with?

fresh condiments

service staff should hold flatware by the?

handle -store flatware so that servers grasp handles not food contact surfaces

Most ______________ does not pass through the temperature danger zone quickly enough.

hot holding equipment

service staff should carry glasses by?

in a rack or on a tray to avoid touching the food contact surfaces

self-service areas: temperature

keep hot food at 135 or up and cold food at 41 and lower

Do not _________ food returned by one guest to another guest.

reserve

When a utensil is stored in water between uses, what are the requirements?

running water at any temperature, or a container of water at 135 F or higher

Do not let guests refill dirty plates or use dirty utensils in _____________ areas.

self service

Off-site service

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

Kitchen staff guidelines: refilling take home containers

take home containers can be refilled if -designed to be reused -provided to the guest by the operation -are cleaned and sanitized correctly

Service staff should hold dishes by?

the bottom or edge hold glass by middle, bottom or stem

You must _______ opened portions or dishes of condiments after serving them to guests.

throw away

Food that is being held for service is at risk for?

time temp abuse and cross contamination

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

top

A pan of lasagna at 165 degrees F was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label?

use by date and time, reheating and serving instruction