ServSafe Manager Course Section 7

What does it mean to “hold” food?

Think of a buffet and how the food stays in a container

What are some of the guidelines for holding food

Keep food covered, install sneeze guards, cover food and keep at the proper temperature

What temperature do you hold hot TCS food?

135 degrees or higher

What temperature do you hold cold TCS food?

41 degrees or lower

How often should you check held food’s temperature?

Every 4 hours but it’s recommended every 2 hours for corrective action

Are there any scenarios where you can hold food without temperature control and instead just use time as a method?

Yes, but make sure there are proper procedures in place and prohibit any raw eggs for high-risk populations

How long can you hold cold ready-to-eat TCS food without temperature control?

up to 6 hours but the food must be held at 41 degrees or lower

What are the criteria for holding cold TCS food without temperature control for up to 6 hours?

The food should be labeled with the time removed and the discard time, and the food temp must not go any higher than 70 degrees while it’s being served - the food must be sold or discarded within 6 hours

If the cold TCS food is going to be discarded within 4 hours, what temperature can the food be at?

It can be at any temperature, as long as the food was held at 41 degrees or lower before being removed from the storage unit

How long can you hold hot ready-to-eat TCS food without temperature control?

up to 4 hours

What is the biggest threat to food being served?

Contamination

What are the guidelines for kitchen staff handling ready-to-eat food?

They must use tongs or other utensils, wear gloves, or use deli sheets

How should spoons and scoops that are used to serve ice cream or mashed potatoes be stored?

Under running hot water

What is the criteria on refillable take-home containers?

The container must be designed for re-use, must be cleaned and sanitized by a food handler before being refilled, and must be visually inspected by a food handler to verify that it meets requirements

When can you re-serve food?

When it’s unopened, pre-packaged food or if it’s a condiment bottles that stays closed between uses

When is it okay for bulk food not to be labeled?

If there are no health or nutrient claims, no laws requiring it, if it’s manufactured on the premises, or if it’s manufactured at another facility with the same owner (regulated of course)

When handling hot-holding food, what is the longest time allowed between temperature checks?

4 Hours

Cut watermelon was held at 41 degrees, removed from refrigeration at 12 pm, and labeled with a discard time of 7pm. The temperature never exceeded 70 degrees. What was done incorrectly with the food?

It was labeled with the wrong discard time

The following items are left on a table: rolls, basket of chips, bowl of fruit, and unopened packets of ketchup. Which item can be re-served?

Unopened packets of ketchup

Which part of the plate should a food handler avoid touching when serving customers?

Top

Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination?

Nuts in the shell

Food is being delivered off-site. During the drive, raw meat is mixed with salads. What should be done?

The food should be thrown out