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
How must preset flatware be handled?
they should be wrapped or covered
table settings do not need to be wrapped or covered if they are removed when guests are seated or if they remain on the table, they are cleaned and sanitized after the guests have left
What types of foods can be re-served to guests?
you may re-serve only unopened, prepackaged food in good condition
condiment bottles can be re-served if the containers remain closed between use
What types of foods CANNOT be re-served to guests?
menu items that were returned by a guest
condiments that have been uncovered; DO NOT combine leftover condiments with fresh ones; throw away opened portions or dishes of condiments after serving them to guests
uneaten bread; linens must be changed in bread baskets after each guest
plate garnishes; must be thrown out after served to a guest
What are the PROTECTION guidelines for self-service areas?
use sneeze guards, placing it in display cases or by packaging it in a way that will protect it from contamination
raw fruits and vegetables and nuts in the shell that require peeling or hulling do not need protection
What are LABEL guidelines for self-service areas?
food must be labeled on handles or signs
What are TEMPERATURE guidelines for self-service areas?
hot food must stay at 135*F or higher
cold food must stay at 41*F or lower
What are RAW AND READY TO EAT FOODS guidelines for self-service areas?
raw, unpackaged meat, poultry, and seafood cannot be offered for self-service EXCEPT:
ready-to-eat food at buffets or salad bars that serve food
such as sushi or raw shellfish
read-to-cook portions that will be cooked and eaten
immediately on the premises, such as Mongolian
barbecues
raw, frozen, shell-on shrimp or lobster
What are REFILL guidelines for self-service areas?
guests cannot refill dirty plates or use dirty utensils at self-service areas
What are UTENSIL guidelines for self-service areas?
stock food displays with the correct utensils for dispensing food
What are ICE guidelines for self-service areas?
ice used to keep food or beverages cold should NEVER be used as an ingredient
How should bulk foods be labeled?
include the manufacturer or processor label provided with the food
can provide the information using a card, sign, or other labeling method
When do you NOT need to label bulk, unpackaged food, such as bakery products and unpackaged food portioned for the customers?
the product makes no claim regarding health or nutrient content
there are no laws requiring labeling
the food is manufactured or prepared on the premises
the food is manufactured or prepared at another food operation or processing plant owned by the same person
What are the guidelines for prepping FOOD CONTAINERS for off-site services?
pack food in insulated containers
use only food-grade containers
at the off-site service site, use appropriate containers or equipment to hold food at the correct temperature
What are the guidelines for using LABELS for off-site services?
label food with a use-by date and time and reheating and service instructions for the staff
What are the guidelines for DELIVERY VEHICLES for off-site services?
clean the inside of delivery vehicles regularly
What are the guidelines for INTERNAL TEMPERATURES for off-site services?
check internal temperatures; if containers or delivery vehicles are not holding food at the correct temperature, re-evaluate the length of the delivery route or the efficiency of the equipment being used
What are the guidelines for the UTILITIES at the off-site locations?
make sure the service site has:
safe water for cooking, dishwashing, and handwashing
garbage containers stored away from food-prep, storage,
and serving areas
What are the guidelines for STORAGE at the off-site location?
store raw meat, poultry, and seafood separate from ready-to-eat items
What are the guidelines for vending machines?
check product shelf life daily; throw out food that is expired per the label or if refrigerated food prepped on-site is not sold within 7 days
keep TCS food at the correct temperature (41F or lower OR 135F or higher)
dispense TCS food in its original container
wash and wrap fruit with edible peels before putting it in a machine
