ServSafe Manager Chapter 5 Flashcards
definiton of APPROVED, REPUTABLE SUPPLIER
suppliers that have been inspected and can show an inspection report; they meet all applicable local, state, and federal laws
Guidelines for a recall (4)
1.) identify the recalled food items by matching information from the recall notice to the item
2.) remove the item from inventory, and place it in a secure and appropriate location; they must be stored separately from food, utensils, equipment, linens, and single-use items
3.) label the item in a way that will prevent it from being placed back in inventory
4.) refer to the vendor’s notification or recall notice for what to do with the item
how to check the temperature of meat, poultry, or fish
insert the thermometer stem or probe directly into the thickest part of the food (usually the center)
how to check the temperature of ROP, MAP, or sous vide
insert the thermometer probe or stem between the two packages; if the package allows, fold it around the thermometer stem or probe
how to check the temperature of other packages
open the package and insert the thermometer stem or probe into the food; the sensing area must be fully immersed and cannot touch the packaging
required receiving temperature for COLD TCS during delivery
41*F or lower unless specified
required receiving temperature for LIVE SHELLFISH during delivery
received at an air temp of 45F and an internal temp no greater than 50F
cool the shellfish to 41*F or lower in four hours
required receiving temperature for SHUCKED SHELLFISH during delivery
received at 45F or lower
cool the shellfish to 41F or lower in four hours
required receiving temperature for MILK during delivery
received at 45F or lower
cool the shellfish to 41F or lower in four hours
required receiving temperature for SHELL EGGS during delivery
received at 45*F or lower
required receiving temperature for HOT TCS during delivery
received at 135*F or higher
reasons to reject FROZEN FOODS
1.) fluid or water stains appear in case bottoms or on packaging
2.) there are ice crystals or frozen liquids on the food or the packaging (evidence of thawing and refreezing…time-temperature abuse)
reasons to reject PACKAGED FOODS
general damage: tears, holes, or punctures in the packaging
cans: severe or deep dents, missing labels, swollen or bulging ends, holes and visible signs of leaking, rust
vacuum-packed meats: bloated or leaking, broken cartons or seals, dirty and discolored packaging
liquid: leaks, dampness, or water stains
pests: signs of pests or pest damage
dates: food that is missing a use-by date or expiration date
sell-by date
tells the store how long to display a product
use-by date
the last day that the product is at peak quality
best-by date
the product should be eaten for best flavor or quality
documentation for shellfish
1.) must arrive with a shellstock tag
2.) store in the original container (do not remove tag)
3.) when the last shellfish is removed from the container, write the date on the shellstock tag
4.) keep the shellstock tag on file for 90 days from that date
criteria for rejecting food: APPEARANCE
moldy or has an abnormal color
food that is moist when it should be dry (e.g. salami)
signs of pests or pest damage
criteria for rejecting food: TEXTURE
meat, fish, or poultry that is slimy, sticky, or dry
soft flesh that leaves an imprint when you touch it
criteria for rejecting food: ODOR
abnormal or unpleasant odor
guidelines for labeling food on-site
all items not in their original containers must be labeled
food labels should include the common name of food or a statement that clearly and accurately identifies it
not necessary if the food can be easily identified and not mistaken for another
guidelines for labeling food PACKAGED on-site for retail sale
common name of the food or a statement that clearly identifies it
quantity of the food
list of ingredients and subingredients in descending order of weight
list of artificial colors and flavors in the food
chemical preservatives
name and place of business of the manufacturer, packer, or distributor
source of each major food allergen contained in the food
guidelines for date marking
must be marked if held for longer than 24 hours
label indicates when the food must be sold, eaten, or thrown out
TCS food can only be stored for 7 days if held at 41*F or colder
temperature guidelines for keeping food safe during storage
41F (5C) or lower or 135F (57C) or higher
storage units must have a temperature measuring device
do not overload coolers or freezer
use open shelving
monitor food temperatures regularly
FIFO (first in, first out)
1.) identify the food item’s use-by or expiration date
2.) store items with the earliest use-by or expiration dates in front of items with later dates
3.) once items are shelved, use the items stored in front first
4.) throw out food that has passed it’s manufacturer’s use-by or expiration date
preventing cross-contamination: SUPPLIES
store all items in designated storage areas
store items away from walls and at least six inches off the floor
store single-use items in original packaging
preventing cross-contamination: CONTAINERS
store food in containers intended for food
use containers that are durable, leakproof, and able to be sealed or covered
NEVER
preventing cross-contamination: CLEANING
clean all areas on a regular basis
clean up spills and leaks promptly to keep them from contaminating food
clean dollies, carts, transporters, and trays often
store food in containers that have been cleaned and sanitized
store dirty linens away from food in clean, nonabsorbant containers
preventing cross-contamination: STORAGE
wrap or cover food
store raw meat, poultry, and seafood separately from ready-to-eat food; if cannot be stored separately, ready-to-eat food must be stored ABOVE raw meats
raw meat, poultry, and seafood can be stored with or above ready-to-eat food in a freezer if all of the items have been commercially processed and packaged
order of stored foods
store raw meat, poultry, and seafood in coolers in the following top-to-bottom order: seafood, whole cuts of beef or pork, ground meat and ground fish, whole and ground poultry (based on minimum internal cooking temperature)
NEVER store foods in these areas:
locker rooms/dressing rooms
restrooms/garbage rooms
mechanical rooms
under unshielded sewer lines or leaking water lines
under stairwells
