ServSafe Manager Course Section 5

What makes a supplier an approved supplier?

One that meets all applicable local, state, and federal laws, and one that’s been inspected

What is the best way to work with a supplier?

Develop a relationship with them and know their food safety practices

How can you get to know your suppliers’ food safety practices?

Check their inspection reports

How should you prepare for deliveries?

Schedule them when the staff has enough time to inspect them and is available; assign and train specific staff members for the task; provide the right tools such as an inspection list with certain criteria

What should employees pay attention to when receiving deliveries?

Signs of temperature abuse and contamination

What is the first thing employees should evaluate as the delivery is arriving?

Visually inspect the truck and look for signs of contamination, the overall condition of the vehicle and product, and any signs of pests

What is the proper way to reject deliveries?

Set the items aside, inform the driver what exactly is wrong, and then log the incident

When are food items typically recalled by the manufacturer?

When allergens haven’t been identified on the label, when the food has been mislabeled, or when the food has been contaminated

What are some things to do when the FDA notifies the public about a recall?

identify the food item by matching the information from the notice to the item. Then remove the item from inventory and place in an appropriate, separate location. Then label the item to prevent it from being placed in inventory again. And then lastly refer to the notice about what to do with the item

What is the best way to check the temperatures of various foods?

Insert the thermometer directly into the thickest part of the food

What is reduced-oxygen packaging?

When food is packaged in an air-tight place (vacuum sealed or something)

How do you check the temperature of raw food deliveries that are packaged in reduced-oxygen packaging food?

Check the temperature between two packages, or fold it over onto the thermometer, but most importantly, do not puncture the package

What temperature should hot TCS food be received at?

135 degrees F

What temperature should cold TCS food be received at?

41 degrees

What conditions should frozen food be at when received?

It should be completely solid and there shouldn’t be any ice crystals, fluids, or water stains

What do ice crystals indicate on frozen food?

The food has likely been thawed and refrozen

What is the specific receiving temperature of milk?

45 degrees or lower, but has to be cooled to 41 degrees in 4 hours

what is the specific receiving temperature of shucked shellfish?

45 degrees or lower, but has to be cooled to 41 degrees in 4 hours

what is the specific receiving temperature of live shellfish?

air temperature of 45 degrees, international temperature less than or equal to 50 degrees; but has to be cooled to 41 degrees in 4 hours

what is the specific receiving temperature of in-shell products?

the manufacturers’ directions

what is the specific receiving temperature of shell eggs?

air temperature of 45 degrees or lower

Conditions that packaging should be in for food

Must be clean and intact

When to reject items based on its packaging?

When its repackaged, if it has pests or signs of pests, and anything that has passed or missing use-by or expiration dates or is missing that information

When to reject cans

If it has severe dents in the seams, deep dents in the body, swollen or bulging ends, holes or tears, missing labels, or developed rust

When to reject reduced-oxygen packaging foods

If its bloated or leaking packages

When to reject boxes

If it contains leaks, damps, or if it’s water-stained

What is sell-by date?

The date that tells the store how long to display the product for sale

What is best-by date

The date by which the product should be eaten for best flavor or quality

What is use-by or expiration date/

The last date recommended for use of the product while at peak quality

What is a shellstock identification tag?

A document that tells you when and where the shellfish were harvested

What must you do with the shellstock identification tag or label when you’re using shellfish?

It must be stored in its original container and the tag or label must stay there until the last shellfish is used

Once you use all of the shellfish, what must you do with the shellstock identification tag or label?

Write the date of you using the last shellfish and keep it on file in chronological order for 90 days

For fish that is eaten raw or partially cooked, what must the document state?

It must show that the fish was properly frozen because it ensures that the parasites on the fish have been destroyed

What are the 4 ways to keep food safe in storage?

Label and date-mark the food, rotate the food, store food at the correct temperature, and store food to prevent cross-contamination

When should you label food?

As soon as you take the food out of its original container

How should you label food?

With its common name

How long can TCS prepared food be stored at the safe temperature levels?

7 days and the count begins the day that the food was made

What are some general rules for using a cooler? (fridge or something/walk-in fridge)

Don’t overload the unit, don’t line shevles with foil or sheet pans and paper, monitor the air temperature and monitor the food in the units too

What is FIFO?

First in, First out - common way of rotating food in storage

What is the 3 step process for food rotation?

Check the use-by or expiration date, store the food in FIFO order, and then use the food stored in the front first

How many inches should food be kept from the floor when it comes to storage?

6 inches

What is the correct top-to-bottom order of food in cooler units?

Ready-to-eat food, seafood, whole cuts of beef and pork, ground meat and ground fish, whole and ground poultry

Where does the order for storing food in cooler units come from?

The minimum internal cooking temperature of each food

How do you store things when it comes to a freezer?

ready to eat food can be stored with TCS foods as long as its all in its own separate boxes

How can a manager tell if a supplier is an approved supplier?

It has been inspected

What’s the best way to check the temperature of vacuum-packaged meat?

Place the thermometer stem or probe between two packages of product

Milk has been received at a temperature of 45 degrees. What should be done next?

Must be cooled to 41 degrees F or lower in 4 hours

When must tuna salad prepped on July 19 be thrown out?

July 25

A food handler pours a bag of lfour into a storage container. what information is required on the label of the storage container?

Common name of the food

An operation received a shipment of cans. one can has a small dent. One has a broken seam. Another can has rust and the can is missing a label. Which can is safe to accept?

The can with the small dent

How many inches from the floor must food be stored?

6 inches