SERVSAFE EXAM CHAPTER 7 SERVICE

Hot food

- Hold food at 135 or higher before removing it from temperature control - Label the food with the time you must throw it out. Discard time must be four hours from the time you removed it - Sell, serve, or throw out the food within four hours

Bulk unpackaged foods does not need to be labeled if

- The product makes no claim to regarding health or nutrient content - There are no laws requiring labeling - The food is manufactured or prepared on the premises

Reserving food

-Do not reserve food returned by one guest to another guest -serve condiments in their original containers of in containers designed to prevent contamination -never reserve uncovered condiments -do not combine leftover condiments with fresh ones -do not reserve uneaten bread to other guests -never reserve plate garnishes -in general you may reserve only unopened, prepackaged food in good condition

Holding food without temperature control

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

Which items are not being handled correctly? 1) Soup being held at 120 F 2) Pasta being held at 39 F 3) Potato salad being held at 75 F 4) Soup placed in a hot holding unit at 41 F

1,3,4

What item must customers take each time they return to a self-service area for more food? A. Clean plate B. Extra napkins C. Hand sanitizer D. New serving spoon

A. Clean plate

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? A. Use by date and time and reheating and service instructions B. Use by date and reheating and service instructions C. Use by time and reheating service instructions D. Use by date and time and reheating instructions

A. Use by date and time and reheating and service instructions

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? A. 2 B. 4 C. 6 D. 8

B. 4

How often must you check the temperature of food that is being held with temperature control? A. At least every 2 hours B. At least every 4 hours C. At least every 6 hours D. At least every 8 hours

B. At least every 4 hours

When a utensil is stored in water between uses, what are the requirements? A. Running water at any temperature, or a container of water at 70 F or lower B. Running water at any temperature, or a container of water at 135 F or higher C. Running water at 70 F or lower or a container of water at 70 F or lower D. Running water at 135 F or higher, or a container of water at 135 F or higher

B. Running water at any temperature, or a container of water at 135 F or higher

At what minimum temperature should hot TCS food be held? A. 115 F B. 125 F C. 135 F D. 145 F

C. 135 F

At what maximum internal temperature should cold TCS food be held? A. 0 F B. 32 F C. 41 F D. 60 F

C. 41 F

Internal temperature

Check internal food temperatures

Time for holding foods

Check the foods temperatures every four hours - Throw out the food that is not 41 F or lower or 135 F or higher - You can check temperature every two hours. This will leave time for corrective action. Hot tcs food that has been held below 135 F can be reheated and placed back

Delivery vehicles

Clean the inside of delivery vehicles regularly

Food covers or sneeze guards

Cover food and install sneeze guards to protect food from contaminants

An operation has a self-service salad with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar? A. 2 B. 4 C. 6 D. 8

D. 8

Which part of the plate should a food handler avoid touching when serving customers? A. Bottom B. Edge C. Side D. Top

D. Top

Bare hand contact with food

Food handlers must wear single-use gloves whenever handling ready-to-eat food.

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

Temperature of holding food

Hold TCS foods at the correct internal temperature - Hot food at 135 F or higher - Hold cold food at 41 F or lower

Cold food

Hold food at 41 f or lower before removing it from the fridge Label the food with the time you removed it from the fridge and time you must throw it out Make sure the food temperature does not exceed 70 F while it is being served. TROW out any food that exceeds this temperature Sell, serve, or throw out the food within six hours

Labels

Label food with a use by date and time, and reheating instructions

Utilities

Make sure the service site has these utilities - Safe water for cooking, dishwashing and handwashing - Garbage containers stored away from food-prep storage and serving areas

Hot holding equipment

NEVER use hot-holding equipment to reheat food unless it is built to do so. Most hot holding equipment does not pass food through the temperature danger zone quickly enough

Food containers

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

Storage

Store raw meat, poultry, and seafood separate from ready to eat items

Serving utensils

Store serving utensils in the food with the handle extended above the rim of the container

Preset Tableware

Table settings do not need to be wrapped or covered if extra, or unused if: removed when guests are seated; If they remain on the table, they need to be cleaned and sanitized.

Refill take home containers

Take home containers can be refiled if they meet these conditions - They were designed to be reused - They were provided to the guest by the operation - They were cleaned and sanitized correctly Take home beverage - It can be effectlively cleaned at home and in the operation - It will be rinsed with fresh, hot water under pressure before refilling - It will be refilled by staff in operation

Thermometer

Use a thermometer to check a foods internal temperature. NEVER use the temperature gauge to check the food on hot holding unit.

which may be handled with bare hands a. cooked pasta for salad b. chopped potatoes for soup c. canned tuna for sandwiches d. pickled watermelon for garnish

b. chopped potatoes for soup

Vending machines

check product life daily, dispense TCS food in its original container (ex: turkey sandwich), wash and wrap fresh fruit with edible peels - keep tcs foods at correct temps. It should be held at 41 F or lower. - Dispense TCS food in its original containers - Wash and wrap fresh fruit with edible peels before putting it into a vending machine

Off-site service

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

Clean and sanitized utensils

use separate utensils for each food item

Service staff guidelines

•hold dishes by bottom or edge •hold glasses by middle, bottom, or stem •DO NOT touch food contact areas of dishes or glassware •carry glass on rack or tray (don't stack glasses) •hold flatware by handle (not food-contact surfaces) •store flatware so servers grab handles •avoid bare-hand contact with food that's ready to eat •use ice scoops or tongs to get ice (don't use hands or glass)