Servsafe Certification - Chapter 8: The Flow of Food.

Principles to make good prep choices that avoid cross-contamination and time-temperature abuse.

Equipment, quantity, storage, additives, presentation, corrective actions.

The equipment principle of good prep choices.

Ensure all equipment, workstations, and utensils are clean.

The quantity principle of good prep choices.

Only remove as much prep from a cooler as a food handler can prep in a short time.

The additives principle of good prep choices.

Only use food and color additives approved by local regulation. Do not sell produce treated with sulfites.

The presentation principle of good prep choices.

Food should be offered the way it is described.

Things that can make the presentation of food dishonest.

Food and color additives, colored overwraps, and colored lights.

Proper ways to thaw food.

Refrigerating overnight, submerging food under running, drinkable water with heavy flow, microwaving it, cooking it (for acceptable foods).

Limitations of thawing food by submerging it under water.

The water must be running, drinkable, have heavy flow, 70°F, and be in a clean prep sink. Time thawing counts as time in the temperature danger zone.

When ROP fish must be removed from packaging.

Before being thawed or immediately after being thawed under water.

When ROP fish must be frozen when packaging on site.

Before being packaged.

Guidelines for prepping and using salads containing TCS foods.

Prep in small batches, only use leftovers that were cooked, cooled and stored correctly, do not hold for longer than 7 days, chill all ingredients before assembling.

A type of bacteria that can be carried by hens.

Nontyphoidal Salmonella

Pooled eggs

Many eggs that have been cracked into the same container.

Guidelines for cooking pooled eggs.

Clean and sanitize pooled egg containers between batches, and cook eggs immediately after pooling.

Eggs that are best for egg dishes that do not require cooking.

Pasteurized eggs.

Ingredients that can prevent food from being cooked all the way through.

Batters and breadings.

A practice that slows cooking times in fryer baskets.

Overloading.

A plan to abide by when packaging fresh juices in house.

HAACP plan.

A warning that can be placed on juices not packaged according to a HAACP plan.

“Warning: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and people with weakened immune systems.”

The temperature of running water used to wash produce.

Slightly warmer than the produce itself.

Produce that needs to have outer leaves removed and be pulled apart when rinsing.

Lettuce and spinach.

Produce unable to be served to high-risk populations.

Raw seed sprouts.

Guidelines to prevent ice from becoming contaminated.

Make ice from drinking water, never use ice as an ingredient to keep fold cold, use clean and sanitized scoops to handle ice.

Storage guidelines for ice scoops.

Store scoops outside of the machines in protected locations, never use hands or a glass to scoop ice.

Practices you need a variance to perform in an operation.

Packaging fresh juice without warning labels, smoking food as a way of preserving it, using food additives or other components to preserve food out of TCS status, curing food, processing animals for personal use, sprouting seeds or beans, offering live shellfish from a tank.

Variances

Documents issued by a regulatory authority that allow you to perform special practices with special requirements. All for the love of food.

Minimum cooking temperature for poultry.

165°F for less than one second.

Minimum cooking temperature for stuffing made with fish, meat or poultry.

165°F for less than one second.

Minimum cooking temperature for stuffed meat, seafood, poultry, or pasta.

165°F for less than one second.

Minimum cooking temperature for dishes that use previously-cooked TCS ingredients.

165°F for less than one second.

Minimum cooking temperature for ground meat.

155°F for 17 seconds.

Minimum cooking temperature for meat mechanically tenderized by injection.

155°F for 17 seconds.

Minimum cooking temperature for ground meat from approved game animals.

155°F for 17 seconds.

Minimum cooking temperature for ratites like ostrich and emu.

155°F for 17 seconds.

Minimum cooking temperature for ground seafood.

155°F for 17 seconds.

Minimum cooking temperature for shell eggs not held for service.

155°F for 17 seconds.

Minimum cooking temperature for seafood.

144°F for 15 seconds.

Minimum cooking temperature for steaks and chops of pork, beef and lamb.

144°F for 15 seconds.

Minimum cooking temperature for commercially-raised game.

144°F for 15 seconds.

Minimum cooking temperature for shell eggs served immediately.

144°F for 15 seconds.

Minimum cooking temperature for roasts of pork, veal, and lamb.

145°F for four minutes.

Minutes roasts of pork, veal, and lamb must hold a temperature of 130°F.

112

Minutes roasts of pork, veal, and lamb must hold a temperature of 131°F.

89

Minutes roasts of pork, veal, and lamb must hold a temperature of 133°F.

56

Minutes roasts of pork, veal, and lamb must hold a temperature of 135°F.

36

Minutes roasts of pork, veal, and lamb must hold a temperature of 136°F.

28

Minutes roasts of pork, veal, and lamb must hold a temperature of 138°F.

18

Minutes roasts of pork, veal, and lamb must hold a temperature of 140°F.

12

Minutes roasts of pork, veal, and lamb must hold a temperature of 142°F.

8

Minutes roasts of pork, veal, and lamb must hold a temperature of 144°F.

5

Minimum temperature of food from plants that will not be held for service.

135°F

Minimum temperature of tea.

175°F

How long tea leaves should remain in contact with water if brewed by a machine.

One minute.

How long tea leaves should remain in contact with water if steeped manually.

Five minutes.

Minimum temperature for meat, seafood, poultry, and eggs cooked in the microwave.

165°F

General guidelines to follow while cooking.

Specify time and temperature in all recipes, use thermometers to verify temperature, avoid overloading ovens, fryers and other equipment, let equipment temperatures recover between batches.

What (and how) a menu must specify if it serves undercooked TCS items.

With an asterisk, that there are significant risk to consuming undercooked TCS foods.

A place raw or undercooked meat, poultry and eggs should never be offered.

Kids’ menus.

Foods that operations that serve high-risk populations cannot offer.

Raw seed sprouts, raw/undercooked meat, poultry and eggs, unpasteurized milk or juice.

Principles for partially cooking food as part of prep.

Time, cooling/freezing, heating, procedures.

The time principle of partially cooking food as part of prep.

Do not cook food for longer than 60 minutes.

The cooling/freezing principle of partially cooking food as part of prep.

Cool food immediately after cooking, freeze and refrigerate food after cooling it.

The heating principle of partially cooking food as part of prep.

Heat food to required minimum internal temperatures before serving.

The procedure principle of partially cooking food as part of prep.

Have written procedures for how partially-cooked food will be prepped and stored that are approved by a regulatory authority.

Requirements regulatory authorities will look for when approving procedures for partially cooking food.

How requirements will be monitored/documented, when corrective actions will be taken, how food will be marked to indicate further cooking, how partially-cooked food will be separated from RTE food.

The time frame TCS food must be cooled out of the temperature danger zone.

Six hours, but from 135°F to 70°F in two hours.

Factors that affect how quickly food cools.

Thickness, size, and containers.

A step of preparation to aid large food items in cooling.

Cutting them into smaller pieces.

A method of cooling large swaths of food that does not involve a dedicated chiller.

Divide the food into smaller containers and place them into a large prep sink or pot with ice water. Stir frequently and with ice paddles if available.

The place uncovered containers should be stored.

Above all other food.

The temperature reheated food for hot holding must be heated to.

165°F

The temperature commercially-processed and packaged RTE food must be heated to.

135°F