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Serve Safe > Service And Display Of Food > Flashcards

Service And Display Of Food Flashcards

1
Q

Hot TCS food needs to be what temp.?

A

135 degrees or higher

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2
Q

Cold TCS food needs to be held at what temperature?

A

41 degrees or lower

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3
Q

Food has been hot-held for 4 hrs, and it’s internal temperature is 126 Degrees. What should you do?

A

Throw it out. It’s been 4hrs already

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4
Q

During hot and cold holding, how often should you check temperatures?

A

At least every 4 hrs. Also every 2

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5
Q

Temperature danger zone is between what temperatures?

A

41 degrees - 135 degrees

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6
Q

If hot held food falls below 135 and only been a few hrs what should you do?

A

Reheat it to 135 or higher

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7
Q

Time control is okay when:

A
  • short term display for catering
  • when electricity is not available
  • Requirements differ for cold and hot food

-need regulatory approval
Need to maintain procedures
Prepare written procedures
Make procedures available

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8
Q

How long can you hold cold ready-to-eat TCS food without temperature control?

A

Up to 6 hrs

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9
Q

Cold TCS holding requirements for 6hrs

A
  • must be held at 41 degrees or lower before removing from fridge
  • must be labeled with removal time and discarding time
  • never goes higher than 70 degrees while being served (if so discard)
  • need to SELL, SERVE, or THROW OUT within 6hrs
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10
Q

Alternatives for holding cold ready-to-eat TCS food w/out temperature control :

A
  • if discarded within 4hrs it can reach ANY temperature
  • must be held at 41 degrees or lower before removing it from temperature control
  • discard time MUST BE 4 HRS from the time it was REMOVED from temperature control
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11
Q

Produce that becomes TCS when cut, chopped or sliced in sealed containers of food that become TCS when opened:

A

Cut chopped sliced: tomatoes, melons

Cans: can of tuna

Can start with 71 degrees

  • must be discarded within 4 hrs
  • cannot exceed 70 degrees within 4hrs
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12
Q

How long can you hold hot ready-to-eat food without temperature control?

A

4 hours

NEEDS:
-held at 135 before removing from temp. Control

-label with discard time

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13
Q

For a high risk population, can you hold food w/out temperature control for cold and hot foods?

A

No

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14
Q

How can kitchen staff protect ready-to-eat food when handling it?

A

Wear gloves
Use tongs
Deli sheets

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15
Q

Continuous use of utensils need sanitized when?

A

At least every 4hrs

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16
Q

Serving utensils need (TCS food):

A

In food

With handle above rim of container

17
Q

Serving utensils need (Non TCS food):

A

Places on a clean sanitized food-contact surface

18
Q

Ice cream scoops holding:

A

Under running water

Container of 135 degree water

19
Q

Does food in a self service area need to be labeled?

A

Yes

20
Q

Self service areas Hot food temperature

A

135 degrees or higher

21
Q

Self service cold food temperature

A

41 degrees or lower

22
Q

What’s EXCLUDED from self service?

A

Raw unpackaged meat, poultry, and seafood are not allowed.

UNLESS

Ready- to -eat food is at buffets or salad are that serve food like sushi, raw shellfish, raw frozen shell-on shrimp or lobster. OR READY TO COOK FROZEN (Mongolian bbq’s)

23
Q

Bulk food needs what? (With exception of certain foods like bakery products and unpackaged food that’s pre portioned)

A
  • Manufacturer or processor label

- Card,sign, or other method

24
Q

Bulk food NO LABEL is okay for what?

A
  • no health or nutrient claims
  • no laws requiring labeling
  • manufactured on the premises
  • manufactured at facility with the same owner
  • must be regulated
25
Q

Driving to offsite service (catering) requirements:

A
  • insulated food containers
  • food grade
  • @ service site needs appropriate containers or equipments to hold food at correct temps
26
Q

Do temps need taken for offsite service?

A

Yes

27
Q

Food delivered off site needs what ?

A

Use-by date and time

Reheating instructions for staff at off-site locations

28
Q

Offsite requirements for facilities:

A
  • safe water (for cooking, dishwashing, hand washing)
  • garbage containers stored away from food prep, storage, and serving areas
  • store raw meat, poultry, and seafood separately from ready-to-eat items
29
Q

Vending machine operation:

A
  • protect from time temperature abuse
  • check shelf life daily, discard expired items
  • discard after 7 days
  • keep TCS food out of TDZ (cold 41 degrees or lower. Hot 135 degrees or higher)
  • keep original packaging
  • wash and wrap items with edible peels
30
Q

Do whole fruits, veggies, and shelled nuts need packaging for self service?

A

No. Doesn’t require covering or packaging

31
Q

What is the maximum amount of time that refrigerated food that was prepped on-site can be kept in a vending machine?

A

7 days

Serve Safe (3 decks)

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