ServSafe Manager Chapter 7 Flashcards
What are the guidelines for holding foods using sneeze guards?
must cover food and install sneeze guards to protect food from contaminants
What are the guidelines for holding foods at specific temperatures?
hold hot food at 135*F or higher
hold cold food at 41*F or lower
What are the guidelines for holding foods using a thermometer?
always use a thermometer to check a food’s internal temperature
NEVER use the temperature gauge on a holding unit to check the food’s temperature
What are the time guidelines for holding food?
check food temperatures at least every 4 hours
throw out foods that do not meet temperature guidelines
if you check food temperatures every 2 hours, it allows for corrective action and food does not need to be thrown away
What are the guidelines for holding food using hot-holding equipment?
NEVER use hot-holding equipment to heat food because it does not pass food through the temperature danger zone quickly enough
What are the conditions for COLD HOLDING if you need to hold TCS foods without temperature control?
cold food can be held for up to 6 hours if…
food is held at 41*F or lower before removing it from refrigeration
label the food with the time it was removed and the time it must be thrown out
food temperature cannot exceed 70*F while it is served (throw out if it exceeds this
temperature)
sell, serve, or throw out food within 6 hours
What are the conditions for HOT HOLDING if you need to hold TCS foods without temperature control?
hot food can be held for up to 4 hours if…
food is held at 135*F or higher before removing it from temperature control
label the food with the time you must throw it out sell, serve, or throw out food within 4 hours
How should dishes be held?
by the bottom or edge
How should glasses be held?
by the middle, bottom, or stem
How should glasses be carried?
in a rack or on a tray to avoid touching the food-contact surfaces
do NOT stack glasses when carrying them
How should flatware be handled?
hold flatware by the handle
do NOT hold flatware by food-contact surfaces
How should BARE-HAND contact with food be handled?
must wear single-use gloves when handling ready-to-eat food
food can be handled with spatulas, tongs, deli sheets, or other utensils
How should food be handled with CLEAN AND SANITIZED UTENSILS?
use separate utensils for each food item
clean and sanitize after each serving task
if using utensils continuously, clean and sanitize them at least once every 4 hours
How should SERVING UTENSILS be used when serving food?
store in the food with the handle extended above the rim of the container
if serving a non-TCS food item, place them on a clean and sanitized food-contact surface
spoons or scoops used to serve food such as ice cream or mashed potatoes can be stored under running water or stored in a container of water that is maintained at a temperature of at least 135*F
How to serve food when REFILLING TAKE-HOME CONTAINERS
Take-home food containers:
if containers were designed to be reused
they were provided to the guest by the operation they are cleaned and sanitized correctly
Take-home beverage containers:
it can be effectively cleaned at home and in the operation
it will be rinsed with fresh, hot water under pressure before refilling
it will be refilled by staff in the operation or by the guest using a process that
prevents contamination
