ServSafe Manager Key Points

Shellfish must be received with shellstock identification tags:

Tags indicate when and where the shellfish were harvested.

Must be kept on file for 90 days from the date the last shellfish was used from its delivery container.

shellstock identification tags, be kept for 90 days

Live shellfish: Receive oysters, mussels, clams, and scallops at an air temperature of 45°F (7°C) and an internal temperature no greater than 50°F (10°C).

Once received, the shellfish must be cooled to 41°F (5°C) or lower in four hours.

Shucked shellfish: Receive at 45°F (7°C) or lower.

Cool the shellfish to 41°F (5°C) or lower in four hours.

Live shellfish receiving temperature, air 45F, internal 50F

Fish that will be eaten raw or partially cooked

Documentation must show the fish was correctly frozen before being received.

Keep documents for 90 days from the sale of the fish.

Farm raised fish

Must have documentation stating the fish was raised to FDA standards.

Keep documents for 90 days from the sale of the fish

Document to be kept for 90 days from the sales, or used

Date marking

Date marking

Ready-to-eat TCS food must be marked if held for longer than 24 hours.

Date mark must indicate when the food must be sold, eaten, or thrown out.

Ready-to-est TCS food Storing period

Ready-to-eat TCS food can be stored for only seven days if it is held at 41°F (5°C) or lower

The count begins on the day that the food was prepared or a commercial container was opened

For example, potato salad prepared and stored on October 1 would have a discard date of October 7 on the label

Some operations write the day or date the food was prepared on the label. Others write the use-by day or date on the label.

6 inches

Store all items in designated storage areas.

Store items away from walls and at least six inches (15 centimeters) off the floor

Storing food

Store food items in the following top-to-bottom order:

Ready-to-eat food

Seafood

Whole cuts of beef and pork

Ground meat and ground fish

Whole and ground poultry

Four Methods for Thawing Food

Thaw food in a cooler, keeping its temperature at 41°F (5°C) or lower

Submerge food under running water at 70°F (21°C) or lower

Never let the temperature of the food go above 41°F (5°C) or lower for longer than four hours

Thaw food in a microwave, only if cooked immediately after thawing

Thaw as part of the cooking process

Salad containing TCS food

Salads containing TCS food:

Make sure leftover TCS ingredients (i.e., pasta, chicken, potatoes) have been handled safely by ensuring that they were:

Cooked, held, and cooled correctly

Stored for less than 7 days at 41°F (5°C) or lower

Minimum internal cooking temperature:

165°F (74°C) for 15 seconds

Minimum internal cooking temperature:

165°F (74°C) for 15 seconds

Poultry—whole or ground chicken, turkey or duck

Stuffing made with fish, meat, or poultry

Stuffed meat, seafood, poultry, or pasta

Dishes that include previously cooked, TCS ingredients

Minimum internal cooking temperature:

155°F (68°C) for 15 seconds

Ground meat—beef, pork, and other meat

Injected meat—including brined ham and flavor-injected roasts

Mechanically tenderized meat

Ratites including ostrich and emu

Ground seafood—including chopped or minced seafood

Shell eggs that will be hot-held for service

Minimum internal cooking temperature:

145°F (63°C) for 15 seconds

Seafood—including fish, shellfish, and crustaceans

Steaks/chops of pork, beef, veal, and lamb

Commercial raised game

Shell eggs that will be served immediately

135°F (57°C)

Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service

Minimum internal cooking temperature:

165°F (74°C)

Meat

Seafood

Poultry

Eggs

Food Reheated for Hot-Holding

Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within 2 hours

Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least 135°F (57°C)

Cold food can be held without temperature control for up to 6 hours if:

It was held at 41°F (5°C) or lower before removing it from refrigeration

It does not exceed 70°F (21°C) during service

Throw out food that exceeds this temperature

It has a label specifying:

Time it was removed from refrigeration

Time it must be thrown out

It is sold, served, or thrown out within 6 hours

Hot food can be held without temperature control for up to 4 hours if:

It was held at 135°F (57°C) or higher before removing it from temperature control

It has a label specifying when the item must be thrown out

It is sold, served, or thrown out within 4 hours

Prevent time-temperature abuse and contamination continued

Use sneeze guards

Must be located 14" (36cm) above the counter

Must extend 7" (18cm) beyond the food

Surfaces can be sanitized using:

Heat

The water must be at least 171F°(77°C)

Immerse the item for 30 seconds

Chemicals

Chlorine

Iodine

Quats