ServSafe Manager Course Section 6

What are some general guidelines for prepping food?

Only remove as much food from the fridge that you can prep, and prep food in smaller batches

What does it mean to honestly present food?

Do not mislead or misinform, it must display the food’s true appearance, color, and quality, it must not misrepresent appearance, the food must be identified accurately, and misrepresented food must be disposed

What does it mean to recondition food?

Restoring food to a safe condition - reheating food to safe temperatures

What is the best way to thaw a frozen turkey?

In a walk-in cooler

Should you thaw food in room temperature?

No

What are the 4 acceptable ways to thaw food in the operation?

In a cooler keeping the food at 41 or lower, in a microwave oven fi the food is going to be cooked immediately, in water in a clean and sanitized food prep sink, or as part of the cooking process (on the stove)

Do you refrigerate whole watermelons or cut watermelons?

Cut watermelons

What are pooled eggs?

A bunch of eggs cracked in the same container

When should you use pasteurized eggs?

For undercooked products like caesar salad or tiramisu

What is variance?

A document issued by the authority that allows a regulatory requirement to be waived or changed - it’s allowed for preparation practices that have special requirements

Is a variance required to grow and serve sprouts in a restaurant?

Yes because that process has a greater risk for grown pathogens

What are other practices that require a variance?

Packaging unpasteurized juice for later sale, smoking food or curing for preservation, using food additives to preserve or alter food, serving shellfish from a display tank, reduced-oxygen packaging method, custom processing animals for personal use (a hunter who brings a deer to a restaurant so that the hunter can take the meat home and eat it)

What is HACCP

A hazard analysis critical control point plan that accounts for food safety risks

What are the minimum cooking temperature requirements for poultry?

165 F for less than 1 second

What are the minimum internal cooking temperatures for non-intact meats?

155 F for 17 seconds

What are the minimum internal cooking temperatures for seafood?

145 F for 15 seconds

What are the minimum internal cooking temperatures for steaks or chops?

145 F for 15 seconds

What are the minimum internal cooking temperatures for roasts?

145 F for 4 minutes

What are the minimum internal cooking temperatures for plant foods that are hot-held?

135 degrees F

What are the cooking requirements for microwave cooking/reheating?

It needs to reach a temperature of 165 degrees F

What is required for consumer advisories?

If the menu has items that are raw or undercooked, the menu must have some indication that the menu has raw items which is a disclosure - but the restaurant must also directly tell guests too

Is it acceptable to serve a rare hamburger in a nursing home?

No

What are the requirements for cooling food?

You have to be able to cool food from 135 degrees to 70 degrees within 2 hours

After you cool the food from 135 degrees F to 70 degrees in 2 hours, what are the next steps?

you have to cool it to 41 degrees or lower in the next 4 hours

What is the total cooling time?

6 hours

What must you do if the food hasn’t cooled to 70 degrees within 2 hours?

You need to reheat it and then cool it again

What are some tips for cooling food?

Divide the food into smaller containers, place the containers in an ice bath, stir the food to cool more evenly, etc.

What must be done with food contaminated by drips from a food handler’s nose?

It must be thrown out

Which item must be held at 41 degrees F or lower?

Sliced tomatoes

A customer orders haddock. The kitchen has run out of haddock and serves cod instead. What is this an example of?

Not honestly presenting the food

What is the required minimum internal cooking temperature for ground beef?

155 degrees

When cooling TCS food, the temperature must go from 135 degrees to 70 degrees F in how long?

2 hours

Soup has been taken out of the cooler and reheated. It is to be hot-held for service later. what temperature should the soup be heated to?

165 Degrees F