ServSafe Manager Chapter 6 Flashcards
How much food should you remove from the cooler when prepping food?
only as much food from the cooler as you can prep in a short period of time.
How should additives be used?
Only use additives that have been approved by your local regulatory authority. NEVER use more than is allowed by law and NEVER use additives to alter the appearance of food.
DO NOT sell produce that was treated with sulfites; NEVER add sulfites to produce that will be eaten raw
What are acceptable methods for thawing foods?
Refrigeration–thaw food in a cooler, keeping temp at 41*F or lower
Running water–submerge food under running, drinkable water at 70*F or lower. The flow of the water must be strong enough to wash loose food bits into the drain. Always use a clean and sanitized food-prep sink
Microwave–thaw food in a microwave ONLY if it will be cooked immediately after thawing. Food must be cooked in conventional cooking equipment once thawed.
Cooking–thaw food as part of the cooking process
Guidelines for prepping EGGS and EGG MIXTURES
–Pooled Eggs
–Pasteurized Eggs
–High-Risk Populations
Pooled Eggs–handle carefully; cook immediately after mixing or store them at 41*F or lower. Clean and sanitize the containers used to hold them before making a new batch.
Pasteurized Eggs–use pasteurized eggs or egg products for dishes that need little to no cooking (e.g. Caesar dressing, hollandaise sauce, tiramisu, mousse)
High-Risk Populations–always use pasteurized eggs or egg products when serving dishes that are raw or undercooked; eggs that are pooled must also be pasteurized. Unpasteurized eggs may be used if they are in products that are cooked all the way through like cakes or omelets.
Guidelines for prepping SALADS CONTAINING TCS FOODS
only use leftover TCS food, such as pasta, chicken, and potatoes, if it was cooked, held, cooled, and stored correctly
DO NOT use leftover TCS food that has been held for more than 7 days
Guidelines for prepping ICE
make ice from water that is safe to drink
never use ice as an ingredient if it was used to keep food cold
use clean and sanitized containers and scoops to transfer ice from an ice matching to other containers; store ice scoops OUTSIDE of the ice machine; NEVER carry ice in containers that have held raw meat, seafood, poultry, or chemicals; NEVER touch ice with hands or use a glass to scoop ice
definition of VARIANCE
a document issued by your regulatory authority that allows a regulatory requirement to be waived or changed
When would you need a variance? (8 times)
when packaging fresh juice on-site for sale at a later time
smoking food as a way to preserve it (not as a way to enhance flavor)
using food additives or adding components such as vinegar to preserve or alter the food so that it no longer needs time and temperature control for safety
curing food
custom-processing animals for personal use
packaging food using a reduced-oxygen packaging method
sprouting seeds or beans
offering live shellfish from a display tank
What foods must be cooked to 165*F and for how long?
poultry, stuffing made with fish, meat, or poultry, stuffed meat, seafood, poultry, or pasta, dishes that include previously cooked TCS ingredients
< 1 second (instantaneously)
What foods must be cooked to 145*F and for how long?
seafood, steaks/chops of pork, beef, veal, and lamb, commercially raised game, shell eggs that will be served immediately
15 seconds
roasts of pork, beef, veal, and lamb
4 minutes
roasts may be cooked to alternate cooking times and temperatures depending on the type of roast and oven used
What foods must be cooked to 155*F and for how long?
ground meat, injected meat, mechanically tenderized meat, ground meat from game animals commercially raised and inspected, ratites (mostly flightless birds with flat breastbones like ostrich and emu), ground seafood, shell eggs that will be hot held for service
17 seconds
What foods must be cooked to 135*F and for how long?
foods from plants, including fruits, vegetables, grains, and legumes that will be hot held for service
no minimum time
What are special requirements for cooking foods in a MICROWAVE?
must be cooked at 165*F
cover the food to prevent its surface from drying out
rotate or stir halfway through the cooking process so the heat reaches all points evenly
let the food stand for 2 minutes after cooking to let the food temperature even out
check the temperature in at least 2 places to make sure that the food is cooked through
What are the special requirements for cooking food in the MICROWAVE?
food must be cooked to 165*F
cover the food to prevent surface from drying out
rotate or stir halfway through the cooking process so that the heat reaches the food more evenly
let the covered food stand for at least 2 minutes after cooking to let the food temperature even out
check the temperature in at least 2 places to make sure the food is cooked through
What are the special requirements for PARTIAL COOKING of food?
do not cook food for longer than 60 minutes during initial cooking
cool the food immediately after initial cooking
freeze or refrigerate the food after cooking it; make sure that the food is held at 41*F or lower and away from ready-to-eat food
heat the food to its required minimum internal temperature before selling or serving
cool the food if it will not be served immediately or held for service
