ServSafe Chapter 7

How can you prevent contamination and time-temperature abuse when serving through Vending Machines?

-Check products shelf life daily. Products have a code date such as expiration or use-by-date. If the date is expired, throw it out immediately. If the food isn't sold on site within seven days, throw it out. -Keep TCS foods at the correct temperatures. They should be held at 41 degrees F(5 degrees C) or lower, or at 135 degrees F(57 degrees C) r higher. If the food is in the danger zone, throw it out. -Dispense TCS food in its original container -Wash and wrap fresh fruit with edible peels before putting it in a machine.

How can you prevent contamination and time-temperature abuse when serving food and in self-serve areas?

-Food Covers and Sneeze guards: Protect foods from contaminates and helps food maintain their internal temperature. -Temperature: Hold TCS foods at the right temperatures. -Hold Hot food at 135 degrees F(57 degrees C) or higher -Hold cold good at 41 degrees F(5 degrees C) or lower -Thermometer: Use these to check a food's internal temperature. NEVER use the temperature gauge, they don't check for the internal temperature. -Time: Check food temperatures at least every four hours. -Throw out foods that aren't 41 degreesF(5 degrees C) or lower or 135 degrees F(57 degrees C) or higher. -You can check temperatures every two hours. This can leave time for corrective action. For example, if a hot TCS food has been held below 135 degrees F(57 degrees C), it can be reheated and placed back into a hot holding pan.

How can you prevent contamination and time-temperature abuse when serving food off-site services?

-Food containers: Pack food in insulated food containers. Use only food-grade containers. They should designed so food cannot mix, leak, or spill. At service site, use appropriate containers or equipment to hold food at the correct temperature. -Labels: Foods must be labeled with a use-by date and time, and reheating and service instructions for staff at off-site locations. -Delivery Vehicles: Clean the inside of delivery vehicles regularly. -Internal temperature: Check internal food temperature: Check internal food temperature, revaluate the length of the delivery route or the efficiency of the equipment being used. -Utilities: Make the service site has the correct utilities. -Safe water for cooking, dishwashing and hand washing. -Garbage containers stored away from food- prep, storage, and serving areas. -Storage: Store raw meat, poultry and seafood separate from ready-to-eat items.

When and how can food be held without temperature control?

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

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

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

Clean plate

What are the guidelines for holding cold foods?

Cold Foods: Can be held without temperature control for six hours if these conditions are met. -Hold the food at 41 degrees F(5 Degrees C) or lower before removing it from refrigeration. -Label foods with the time you remove it and the time you must discard it. Discard label must be must be sic hours after the time you removed it. -Make sure food temperature doesn't exceed 70 degrees F(21 degrees C) while it is being served. Throw out any food that exceeds this temperature. -Sell serve, or throw out the food within six hours.

Off-site service

Delays from the point of preparation to the point of service increase the risk that food will be exposed to contamination or time-temperature abuse.

Holding Food

Food that is being held for service is at risk for time-temperature abuse and cross-contamination.

What are the guidelines for holding hot foods?

Hot Foods: Can be held without temperature control for four hours under these conditions. -Hold the food at 135 degrees F(57 degrees C) or higher before removing it from temperature control. -Label food with the time you should discard it four hours after you removed it. -Sell, serve, or throw out foods within four hours.

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 degrees F(57 degrees C) or higher.

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

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