ServSafe Manager 6th edition: Chapter 6

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A set of flashcards for every chapter of the ServSafe Foodhandlers coursebook, 6th edition

Two-stage Cooling

Cooked food must be cooled from 135 - 70 degrees Fahrenheit within 2 hours and from 70 - 41 degrees Fahrenheit or lower within the next 4 hours (Total cooling time of 6 hours).

Methods for Cooling Food

- Ice water bath

- Ice Paddle

- Blast Chiller or Tumbler Chiller

- Adding ice or cold water as an ingredient

Ice Water Bath

Method of cooling food in which a container holding hot food is placed into a sink or larger container of ice water.

Ice Paddle

Plastic paddle filled with ice, or with water and then frozen, used to stir hot food to cool it quickly.

Blast or Tumble chiller

Blast chillers blast cold air across food at high speeds to remove heat.
Tumble chillers tumble bags of hot food in cold water.

Acceptable methods for Thawing Food

- In a refrigerator or cooler, at 41 degrees Fahrenheit or lower.

- Submerged under running potable water at a temperature of 70 degrees Fahrenheit or lower.

- In a microwave oven, if the food will be cooked immediately after thawing.

- As part of the cooking process.

Slacking

The gradual thawing of frozen food to prep it for deep-frying. Do not allow food to get any warmer than 41 degrees Fahrenheit (5C)

Minimum internal cooking temperature

The required minimum temperature the internal portion of food must reach in or to sufficiently reduce the number of microorganisms that might be present.

Guidelines for Properly Handling Meat, Fish, and Poultry during Preparation

- Use clean and sanitized work areas, cutting boards, knives, and utensils.

- Wash hands properly.

- If wearing gloves, wash hands and change gloves before starting each new task.

- Remove from refrigerated storage only as much product as you can prepare at one time.

- Return raw prepared meat to refrigeration, or cook it as quickly as possible. (Store properly to prevent cross-contamination.

Guidelines for Preparing Salads using Potentially Hazardous Foods

- Cook, hold, and store potentially hazardous foods properly.

- Leave food in refrigerator until all ingredients are ready to be mixed.

- Chill ingredients and utensils before using them to prepare the salad.

- Prepare food in small batches.

Guidelines for Preparing Untreated Eggs

- Cook or store pooled eggs promptly after mixing.

- Use pasteurized shell eggs or egg products when preparing egg dishes requiring little or no cooking.

- When serving high-risk populations use pasteurized eggs or egg products when serving raw or undercooked eggs, or when pooling eggs for a recipe.

- Promptly clean and sanitize all equipment and utensils used to prepare eggs.

Pooled Eggs

Eggs that are cracked open and combined in a common container.

Guidelines for Preparing Batters and Breading

- Prepare batter in small batches and store unused portions at 41 degrees Fahrenheit in a covered container.

- When breading food that will be cooked at a later time, store it in the refrigerator as soon as possible.

- Throw out unused batter or breading after each shift.

- Do not use batter or breading for more than one product.

Guidelines for Preparing Produce

- Fruit and vegetables should not come into contact with surfaces exposed to raw meat and poultry. (Clean & sanitize all work spaces and utensils that will be used).

- Wash fruit and vegetables under running water before using.

- When soaking or storing produce in standing water or an ice water slurry, do not mix different items or multiple batches of the same item.

- Refrigerate and hold cut melons at 41 degrees Fahrenheit or lower.

- Do not add sulfates (preservatives).

- Do not serve raw seed sprouts to high-risk populations.

Proper Preparation & Handling of Ice

- Use drinking water to make ice that will be consumed or used to chill food.

- Ice used to chill food or beverages should not be used as an ingredient.

- Use a clean, sanitized container and ice scoop to transfer ice from an ice machine to other containers.

- Never handle ice with your hands or scoop with a glass.

- Do not transport ice in containers that have held raw meat, fish, poultry, or chemicals.

Preparation Methods that Require a Variance

When an establishment
- smokes food or uses food additives for preservation.

- cures food

- custom-processes animals for personal use

- packages food using a reduced-oxygen packaging method

- serves raw or undercooked fish, eggs, shellfish, or meat (excluding steaks).

- sprouts seeds or beans

Minimum Internal Cooking temperature for
Meat, Fish, Poultry, Pasta, and Stuffing

165 degrees Fahrenheit (74 degrees Celsius)
for 15 seconds

Minimum Internal Cooking temperature for
dishes that include potentially hazardous ingredients

165 degrees Fahrenheit (74 degrees Celsius)
for 15 seconds

Minimum Internal Cooking temperature for
eggs, poultry, fish, and meat cooked in the microwave

165 degrees Fahrenheit (74 degrees Celsius)

Minimum Internal Cooking temperature for
Ground Meat or Injected meat

155 degrees Fahrenheit (68 degrees Celsius)
for 15 seconds

Minimum Internal Cooking Temperature for
Steaks/Chops, Ground, Chopped, or Minced Fish

145 degrees Fahrenheit (63 degrees Celsius
for 15 seconds

Minimum Internal Cooking Temperature for
Roasts

145 degrees Fahrenheit (63 degrees Celsius)
for 4 minutes

Minimum Internal Cooking Temperature for
Eggs

For immediate service: 145 degrees Fahrenheit (63 degrees Celsius) for 15 seconds

Hot held for service: 155 degrees Fahrenheit (68 degrees Celsius) for 15 seconds

Minimum Internal Cooking Temperature for
Fruit, Vegetables, Grains (rice or pasta), and legumes (beans, refried beans) that will be hot-held for service.

135 degrees Fahrenheit (57 degrees Celsius)

Minimum Internal Cooking Temperature for
Commercially processed, Ready-to-Eat food hot held for service (cheese sticks, deep-fried vegetables, and chicken wings)

135 degrees Fahrenheit (57 degrees Celsius) for 15 seconds

The most dangerous part of the Temperature Danger Zone

125 - 70 degrees Fahrenheit ( 52-21 degrees Celsius)

Minimum Internal Temperature to which hot-held TCS foods must be reheated

165 degrees Fahrenheit (74C) for 15 seconds

Proper steps when partially cooking meat, seafood, poultry, or eggs (or dishes containing them)

- Do not cook for longer that 60 minutes during initial cooking.

- Cool food immediately after initial cooking.

- Freeze or refrigerate food after cooling it (41 degrees Fahrenheit (5C) or lower).

- Heat food to 165 degrees Fahrenheit (74C) for 15 seconds before selling or serving it.

- Cool the food if it will not be served immediately or held for service.

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