ServSafe Module 7

Food that is being held for service is at risk for these

Time-temperature abuse and cross contamination

Sneeze guards in self service areas do this

Protect food from contamination

Hot TCS food should be held at this temp

135 F or higher

Cold TCS food should be held at this temp

41 F or lower

Throw food away after how long in TDZ

4 hours

Check food temperatures at least how often

Every 4 hours

Checking food temperatures every 2 hours leaves time for

Corrective action such as reheating

Hot holding equipment is meant to ____, not ____

Maintain temperature, not reheat food

Before moving food to hot holding equipment, make sure it is

Reheated fully to the correct internal temperature

TCS food cannot be held without temperature control if an operation

Primarily serves a high risk population

Examples of when food might be held without temperature control

Short term display for catering, no electricity/power for holding equipment

Before using time as a method of control, check with

The regulatory authority for specific requirements

Cold TCS food held without temperature control for 6 hours must have been ____ when removed from refrigeration and must be ____ within the 6 hours

41 F or lower, served/sold/discarded

The temperature of cold TCS food being held for 6 hours must never exceed

70 F

Label cold TCS food for holding without temperature control with

Time of removal from refrigeration, discard time

Cold TCS food may be held with no temperature control can reach ___ for how long

Any temperature, 4 hours at most

Produce and sealed containers of food become TCS when they are

Cut/chopped/sliced or (containers) opened

TCS produce or RTE food can start at (never exceed) ____ if they are discarded within ___

70 F, 4 hours

Hot TCS food heated up to ____ can be held with no temperature control for ___

135 F, up to 4 hours

Whenever handling RTE food, food handlers must

Wear single-use gloves

Without gloves, RTE food may also be handled with

Deli sheets, tongs, spatulas, other utensils

Different utensils must be used for each food item, and each utensil must be cleaned & sanitized at these intervals

After use, or every 4 hours if in constant use

Store in-use serving utensils

Inside food container with handle above the rim

In-use spoons/scoops for ice cream/mashed potatoes/etc can be kept in

Running water or water at least 135 F

Takeout containers can be refilled by staff if they are

Designed to be re-used, provided to the customer by the operation, cleaned & sanitized correctly

Takeout beverage cups can be refilled by staff if they are

Refilled for the same customer, easily clean-able, rinsed with hot clean water before refill

Hold dishes by ___, glasses by ___, and utensils by

Bottom/edge, middle/bottom/stem, handle

Tableware in table settings should be protected from contamination by

Wrapping or covering items

Table settings do not need to be wrapped or covered if extra/unused settings meet these requirements

Extra settings are removed when guests are seated or extra settings are washed and sanitized after guests leave

When menu items can be re-served

NEVER

Condiments can be re-served if they are either

Kept in their original containers or ones designed to prevent contamination, or offered in individual sealed packets

Throw away used condiments if they are in

Uncovered portion cups or containers left open by guests

Re-serving bread or rolls

Throw away uneaten bread or rolls, change bread basket linens in between guests

Re-serving garnishes

Never re-serve plate garnishes (pickles, herbs etc) and throw uneaten garnishes away

These can be re-served if unopened and in good condition

Condiment packets, wrapped crackers, condiment bottles, salt/pepper shakers

Self-service areas should be stocked with the correct

Serving utensils

Protect food in self-service areas with either

Sneeze guards or display case/packaging

Food/dressings/etc in self-service areas must always be

Labeled

These items in self-service areas do not need to be labeled

Whole, raw unpeeled fruits and nuts (oranges, pistachios etc)

Raw, unpackaged meat/poultry/seafood cannot be offered for self-service except for

Sushi/raw shellfish, raw frozen shrimp, ready-to-cook meat that will be cooked & eaten on premises (Mongolian barbecue)

Do not let customer's refill from self-service areas with

Dirty plates or utensils

To remind customers of policies at self-service areas, ___ or ___

Post signs, assign staff to monitor

Replace self-service utensils every 4 hours and label them with

Designated menu item/sauce/dressing/etc

Labels on bulk food for sale must be in plain customer view and can either

Include manufacturer label or card/sign/other label

Bulk unpackaged food does not need a label if

It poses no nutrient/health claim, no laws require labeling, it was manufactured on premises or it was manufactured at another facility with the same owner

Food containers for transporting food off-site must be _________ and should be exchanged for holding equipment at the site

Insulated, food-grade, leak/spill proof

Labels for off-site service should include

Date & time, reheating instructions, name of food, serve/discard by time

Delivery vehicles for transporting food off-site should be

Cleaned regularly & thoroughly

Check internal temperature of food being transported off-site frequently, and if temps are off, try these corrective actions

Reevaluate delivery route/containers being used

Utilities for off-site food service must include

Potable water for handwashing, dishes and cooking, garbage containers separated from prep/storage/service areas

Vending operators should protect food from contamination and TT abuse during

Transport, delivery, & service

If vending machines store TCS food, they must have a mechanism that

Locks dispenser if unsafe temperatures are reached

Vending machine TCS food must be dispensed in

Its original packaging

How often to check vending machine product shelf life

Daily

Vending machine items with edible peels, like fresh apples, must be ____ before dispensing

Washed and wrapped