Ch. 7: The Flow of Food: Service Flashcards
What physical thing is needed to protect held food from contaminants (during self-service)?
Food covers/sneeze guards
Correct holding temps for TCS foods?
Hot: 135F+
Cold: 41F-
How to check temperatures for monitoring food in holding units?
Use a thermometer to get the internal temps, can’t just use holding unit temp gauge
Max time before checking food temp?
4 hours
After the 4 hr check what do you do?
Toss food that is in the TDZ
Alternative time to check food and why?
Every 2 hrs
So corrective action can be taken
Can you reheat food in hot-holding equipment?
NO. reheat traditionally then move to holding unit
When can food be held w/o temp control? (2)
Displaying food for a short time (catered event)
When electricity isn’t available to power holding equipment
How long can you hold cold food w/o temp control? (if done correctly)
Up to 6 hrs
Conditions for holding cold food w/o temp control? (4)
Held at 41F- before removing from refrigeration
Label w/ time removed from fridge and time it must be tossed
Food cannot exceed 70F
Sell, serve, or toss w/i 6 hrs
How long can you hold hot food w/o temp control (if done correctly)?
Up to 4hrs
Conditions for holding hot food w/o temp control? (3)
Held at 135F+ before removed from temp control
Label w/ time it must be tossed
Sell, serve or toss w/i 4 hrs
Rules for barehand contact w/ food
Need single-use gloves for RTEF
Or use a tool
How many clean/sani’d utensils are needed for serving food?
As many as there are food items.
Must be W/R/S’d between tasks, or every 4 hours
How to store serving utensils? (3)
In the food w/ the handle above the container rim
If non-TCS food can be on a clean/sani’d food contact surface
Spoons/scoops can be under running water or in a water container that is at least 135F
8 rules for refilling take-home containers
Must be designed for reuse
Provided to guest by operation
Cleaned and sani’d correctly
Bev containers if they aren’t a TCS bev
Bev containers if they are refilled for the same guest
Can effectively be cleaned at home and in operation
Be rinsed w fresh hot pressured water before refill
Must be refilled by guest or staff in a way that prevents contam.
11 Service guidelines
Hold dishes by bottom/edge Hold glasses by middle, bottom, or stem Do not touch food-contact areas of dishes/glassware Carry glasses in rack/tray Do not stack glasses when carrying Hold flatware by handle Do not touch flatware by head Store flatware so handles will be grabbed Avoid bare-hand contact w/ RTEF Use ice scoops/tongs for ice NEVER get ice w/ bare hands or a glass
Avoiding contamination of preset tableware (3)
Wrapping/covering w/ napkins
Unwrapped/covered if they’re removed when guests are seated
Unwrapped/covered if they’re cleaned/sani’d after guests leave
Rules for re-serving food (5)
Never food returned by one guest to another guest
Condiments if they’re protected from contam.
Never uneaten rolls/bread to other guests (also change linens!)
Never uneaten garnishes
Prepackaged food if it’s in good condition
Food protection in self-service areas? And for what food do you not need protection? (4)
Sneezeguard
Display cases
Packaging
Whole raw produce/nuts that require peeling/cracking don’t need above protection
Does self-service food need labels?
Yes, a small card or on ladle etc
Temp for self-service?
Hot: 135F+
Cold:41F-
Can you serve raw unpackaged meat/poultry/seafood in self-service? (4)
Usually no BUT
RTEF at a buffet that sells sushi/raw shellfish
Ready to cook portions that will be cooked/eaten immediately there (mongolian bbq)
Raw frozen shell-on shrimp/lobster are okay
Can you refill at a self-service area? (3)
Not with dirty plate/utensils! It spreads germs!
Staff must be assigned to monitor guests
There must be signs as well
What kind of utensils at self-service?
Ones that will be appropriate for each food item (tongs, ladles, deli sheets)
Can you use ice as an ingredient?
Not if it was used to keep food/bevs cold
Does bulk food in self-service need to be labeled (5)
Mostly, but not if It doesn't make health/nutrient claims There aren't any laws abt labeling The food is mfr'd on the premises The food is mfr'd somewhere else owned by the same person (also regulated)
Food containers for offsite service? (4)
Insulated
Food-grade
Designed so they won’t leak/spill
Appropriate for holding correctly
How to label food for off-site service? (2)
Use-by date and time
Reheating/service instructions
How often should delivery vehicles be cleaned?
Regularly
What if internal temps aren’t correct for off-site service? (2)
Reevaluate delivery route
Check efficiency of equipment
2 utilities needed for off-site service?
Safe water for cooking, dishwashing, handwashing
Garbage containers away from food prep, storage, serving areas
Where to store raw proteins?
Separate from RTE items
Rules for vending machines? (4)
Check shelf life daily–if exp. toss immediately, if not sold w/i 7 days
Keep TCS food at correct temp (need controls that stop dispensation if time/temp abused)
Dispense TCS food in original container
Wash/wrap fresh fruit w/ edible peels before putting in machine