ServSafe Manager Chapter 7: The Flow of Food: Service

When transporting food off-site, make sure the service site has ____ and ____.

-Safe water for cooking, dishwashing, and handwashing -Garbage containers stored away from food-prep, storage, and serving areas.

A label for bulk food in self-service areas aren't needed, if:

-The product makes no claim regarding health -No laws require them to be labeled -The food is manufactured or prepared on the premises -The food is manufactured or prepared at another operation or processing plant owned by the same person

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

135 degrees F

Hold hot food at ___

135 degrees F or higher.

Hot beef vegetable stew should be held at ___

135 degrees F or higher.

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

At what maximum internal temperature should cold TCS food be held?

41 degrees F

Cold tuna salad for sandwiches should be held at ___

41 degrees F or lower.

Hold cold food at ____

41 degrees F or lower.

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

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

At least every 4 hours

When serving food, how often must you clean and sanitize utensils for serving if they are being used continuously?

At least every 4 hours

Which may be handled with bare hands?

Chopped potatoes for soup

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

Clean plate

Food covers and sneeze guards

Cover and protect food from contaminants

Vending machine product shelf life should be checked _____.

Daily

When holding food in hot-holding equipment, at least how frequently should the temperature be checked?

Every 4 hours

When transporting food off site, how should information such as a use by date and time be communicated to the off site staff?

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

Re-serve or throw out a bottle of ketchup with cap on?

Re-serve

Re-serve or throw out a washed and wrapped pear that has been in a vending machine for 8 days?

Re-serve

Re-serve or throw out individually wrapped crackers?

Re-serve

Re-serve or throw out mustard packets?

Re-serve

You must get ________ to hold food without temperature control.

Regulatory approval

Table setting do not need to be wrapped or covered if extra settings are either:

Removed when guests are seated If left on table, cleaned and sanitized after guests have left

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 or higher.

Never use a _______ on a hot holding unit to check a food's internal temperature.

Temperature gauge

What should you use to check a food's internal temperature?

Thermometer

Re-serve or throw out an untouched slice of pie with whipped cream returned by a customer?

Throw out

Re-serve or throw out breaded, baked fish returned by a customer who wanted broiled fish?

Throw out

Re-serve or throw out chili without temperature control for 5 hours?

Throw out

Re-serve or throw out ice used to hold cold food on a self-service area?

Throw out

Re-serve or throw out previously served, but untouched, basket of bread?

Throw out

Re-serve or throw out unwrapped butter served on a plate?

Throw out

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

Top

Hot food can be held without a temperature control for ______ hours.

Up to 4.

Cold food can be held without temperature control for ______ hours.

Up to 6

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 and reheating and service instructions

Coffee cups should be handled by the ___

handle.

The proper way to handle a plate when serving food is to

hold it by the bottom.

Ice should be handled using

scoop.