ServSafe Manager 6th Edition - chapter 7

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Flashcards for the ServSafe Manager book 6th edition

Hot-holding equipment

Equipment specifically designed to hold food at an internal temperature of 135 degrees Fahrenheit or higher. (Chafing dishes, steam tables, heated cabinets)

Cold-holding equipment

Equipment specifically designed to hold cold food at an internal temperature of 41 degrees Fahrenheit or lower.

Sneeze Guard

Food shield placed over self-service displays and food bars, which extends 7 inches beyond the food and 14 inches above the food counter.

Off-site service

Service of food to someplace other than where it is prepared or cooked. (catering and vending)

Vending machine

Dispenses hot and cold food, beverages, and snacks.

Single-use item

Disposable tableware designed to be used only once. (plastic flatware, paper or plastic cups, plates and bowls)

General Rules for Holding Food

- Use a thermometer to check the internal temperature of food.

- Check the temperature of food at least every 4 hours.

- Establish a policy for discarding food.

- Cover food and install sneeze guards.

- Prepare food in small batches.

Specific Rules for Holding Hot Food

- Use only hot-holding equipment that can keep food at the proper temperature (135 degrees F)

- Never use hot-holding equipment to reheat food.

- Stir food at regular intervals to distribute heat evenly.

Specific Rules for Holding Cold Food

- Use only cold-holding equipment that can keep potentially hazardous food at the proper temperature (41 degrees F).

- Do not store food directly on ice.

Cold Food can be held without temperature control for up to 6 hours if....

- It was held at 41 degrees F or lower prior to removing it from refrigeration.

- It does not exceed 70 degrees F during the 6 hours.

- It is labeled with the time is was removed from refrigeration and the time it must be discarded (6 hours later).

Hot Food can be held without temperature control for up to 4 hours if ...

- It's minimum internal temperature was 135 degrees F or higher prior to removing it from temperature control.

- It is labeled with the time it must be discarded.

- It is sold, served, or discarded withing 4 hours.

Guidelines for Kitchen Staff to Follow in Serving Food Safely

- Use clean and sanitized utensils.

- Use long-handled utensils.

- Store serving utensils properly.

- Minimize bare-hand contact with food that is cooked or ready to eat. (Use tongs, deli sheets, or gloves).

- Practice good personal hygiene.

Rules for Keeping Utensils Clean & Sanitized for Serving Food

- Use separate utensils for each food item, and properly clean & sanitize them after each serving task.

- Utensils should be cleaned & sanitized at least once every 4 hours during continuous use.

Rules for Storing Utensils used in Serving Food

- In the food, with the handle extended above the rim of the container.

- Place on a clean, sanitized food-contact surface.

- Spoons or scoops can be stored under running water.

Guidelines for Servers to Follow in Serving Food Safely

- Do not touch the food-contact areas of plates, bowls, glasses, or cups.

- Do not stack glassware and dishes.

- Hold flatware and utensils by their handles.

- Minimize bare-handed contact with food that is cooked or ready-to-eat.

- Use ice scoops or tongs to get ice.

- Practice good hygiene.

- Use disposable, dry cloths to wipe up spills and discard immediately. Tables should be cleaned with a moist cloth that has been stored in a fresh sanitizer solution.

Proper way to handle a dish

Hold by the bottom or the edge

Proper way to handle cups and glassware

- Hold cups by their handles

- Hold glassware by its middle, bottom, or stem.

Rules for Re-Serving Food Safely

- Do not re-serve a customer's unused menu items to another customer.

- Do not re-serve plate garnishes.

- Never re-serve condiments.

- Do not re-serve uneaten bread or rolls.

- Only unopened, prepackaged food can be re-served.

Guidelines for Preventing Contamination of Food Held in Buffets or Food Bars

- Protect food with sneeze guards or food shields.

- Identify (label) all food items.

- Maintain proper food temperatures.

- Replenish food on a timely basis - practice FIFO

- Keep raw meat, fish, and poultry separate from cooked and ready-to-eat food.

- Do not allow customers to refill soiled plates or use soiled silverware at the food bar.

Proper placement of Sneeze Guards

14 inches above the food counter and the shield should extend 7 inches beyond the food.

Procedures to Follow When Transporting Food

- Use rigid, insulated food containers that can hold food at correct temperatures.

- Clean the inside of delivery trucks regularly.

- Label food with storage, shelf life, and reheating instructions.

- Practice good personal hygiene.

- Store raw meat, poultry, seafood, and ready-to-eat items separately.

Procedures to Follow When Catering

- Make sure safe water is available for cooking, dish-washing, and hand-washing.

- Ensure that adequate power is available for all equipment.

- Use insulated containers to hold potentially hazardous food.

- Serve cold food in containers on ice or in chilled, gel-filled containers.

- Store raw food and ready-to-eat items separately.

- Use single-use items.

- Provide instructions to customers on how leftovers should be handled.

- Place garbage-disposal containers away from food-preparation and serving areas.

Procedures to Keep Vended Food Safe

- Keep potentially hazardous food at the right temperature.

- Check product shelf life daily.

- Dispense potentially hazardous food in its original container.

- Wash and wrap fresh fruit with edible peels before loading them into the vending machine.

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