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ServSafe 6th Edition Coursework _Ch 7 Key Terms & Summary
Terms in this set (43)
A date on ready-to eat TCS food held for more than 24 hours indicating by when the food must be sold, eaten or thrown out.
First-in, First-out (FIFO)
Method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first.
Reduced-oxygen packaged (ROP) food
Packaging method that reduces the amount of oxygen available in order to slow microbial growth. ROP methods incluse sous vide, MAP, and vacuum packaging.
7-1 Case in Point - Fatal Outbreak Linked to Incorrect Storage Practices
What should have been done differently at the operation to prevent the outbreak?
The packages of raw ground beef should have been stored separatley from the ready-to-eat rolls and cartons of chocolate milk. If that was not possible, then the ground beef should have been stored below these items. This would have prevented the juices from the raw ground beef from dripping onto the ready-to-eat food and causing the outbreak.
The recommended top-to-bottom order for storing the items in the same cooler is:
* Pecan pie READY-TO-EAT FOOD
* Raw Trout SEAFOOD
* Uncooked Beef Roast WHOLE CUTS OF BEEF & PORK
* Raw Ground Beef GROUND MEAT & GROUND FISH
* Raw Chicken WHOLE AND GROUND POULTRY
This order is based on the minimal internal cooking temperature of each food.
Any item not stored in its original container must be labeled.
The label must include the common name of the food or a statement that clearly and accurately identifies it.
Ready-to-eat TCS food prepped in-house can be stored for up to 7 days if held at 41F or lower.
It must be date marked if held for longer than 24 hours. The label must indicate when the food must be sold, eaten, or thrown out.
What happens when you overload freezers?
Do not overload coolers or freezers. This prevents good airflow and makes units work harder to stay cool.
Foods must be rotated so they items with the earliest use-by or expiration dates are used before those with later dates.
Store TCS foods at an internal temperature of 41F or lower, or 135F or higher.
Randomly sample the internal temperature of stored food.
How to store ready-to-eat food and raw foods:
Store raw meat, poultry, and seafood separatley from ready-to-eat food. If raw and ready-to-eat food cannot be stored separately, store ready-to-eat food above raw meat, poultry and seafood.
Store food, linens, and single-use items in designated storage areas.
These items must be stored away from walls and at least 6 inches (15 centimeters) off the floor. Single-use items should be stored on the original packaging.
What are storage requirements for live shellfish?
Live shellfish must be store in its original container at an air temperature of 41F or lower. Shellstock identification tags must be kept on file for 90 days from the date the last shellfish was sold or served from the container.
Explain the labeling requirements for food packaged on-site for retail sale.
Food packaged in the operation that is being sold to customers for home use, such as bottled salad dressing, must be labeled. The label must include the following information:
* Common name of the food or a statement that clearly identifies it.
* Quantity of the food.
* List of ingredients and sub-ingredients in descending order by weight. This is necessary if the item contains two or more ingredients.
* List of artificial colors and flavors in the food. Chemical preservatives must also be listed.
* Name and place of business of he manufacturer, packer, or distributor
* Source of each major food allergen contained in the food. This is not necessary if the source is already part of the common name of the ingredient.
Do these labeling requirements apply to customer's leftover food items place in carry-out containers? NO
Explain the FIFO method of stock rotation.
Many operations us the first-in, first-out method to rotate their refridgerated, frozen, and dry food during storage. Here is one way to use the FIFO method:
1. Identify the food item's use-by or expiration date.
2. Store items with the earliest use-by or expiration dates in fron of items with later dates.
3. Once shelved, use those items store in front first.
4. Throw out food that has passed its manufacturer's use-by or expiration date.
Case in Point - Problems at Enrico's
What storage errors occured?
* A food handler at the restaurant failed to shut the door to the walk-in freezer. This could have warmed the interior of the freezer and allowed products to thaw.
* Alyce placed the case of sour cream into an already overloaded refridgerator. This could prevent the good airflow and make the units work harder to stay cool.
* The stockpot of soup should not have been stored on the floor of the cooler. Food must be stored at least six inches off the floor.
* Alyce should not have stored the fresh salmon above the ready-to-eat soup. The salmon could drip fluids into the soup cross-contaminating it. Ready-to-eat food must always be stored above raw meat, poultry, and seafood.
* Alyce should not have stored the ground beef near teh door, which is the warmest part of the unit. Raw meat, poultry, and seafood should be stored in the coldest part of the unit.
*Mary was lining the shelving with aluminum foil. This can restrict airflow in the unit.
Case in Point - A Second Chance
List some things that Chase and his staff should consider as they conduct a review of the new storage area.
* Determine where the meat, poultry, and seafood will be stored. Ideally they will want to store it in the warmest part of the unit away from the door.
* Ensure taht there is at least one air temperature measuring device in each storage unit. That device must be located in the warmest part of the unit. This might include a hanging thermometer.
* Install cold curtains in walk-in coolers and freezers to help maintain temperatures in the unit.
* Purchase open shelving for walk-in coolers and freezers. This will ensure that they have good airflow in the units. The shelving should also be adjustable so taht food is stored at least six inches from the floor.
* Create procedures which identify the designated storage location for each stored product. That includes both foods and nonfood items, such as paper napkins and single-use cups.
* Purchase storage containers intended for food.
* Identify the storage location for dirty linen.
* Establish a procedure for the correct storage order for raw and ready-to-eat food.
What must be included on the label of TCS food that was prepped in-house?
Date that the food should be thrown out
How long can ready-to-eat TCS food that was prepped in-house be stored it it was held at 41F?
When storing food using the FIFO method, where should the food with the earliest use-by dates be stored?
In front of food with later use-by dates
How far above the floor should food be stored?
At least 6 inches.
What is the problem with storing raw ground beef above prepped salads?
In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?
Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts.
In general, what three things must be done to ensure proper storage?
* Label and date mark the food correctly.
* Rotate the food and store it at the correct temperature.
* Store items in a way that prevents cross-contamination.
At what point does the count begin for labeled foods that are stored?
The count begins on teh day the food was prepared or a commercial container was opened. For example, a food handler that prepared and stored potato salad on Oct. 1st would write a discard date of Oct. 7th on the label.
Combing food with different use by dates one should use the
the discard date of the dish should be based on the earliest prepared food. e.g. jumbalaya is prepped on Dec 4th using shrimp and sausage. The shrimp has a use-by date of Dec 8th, and the sausage a date of Dec 10th. The use-by date of the Jumbalaya is December 8th.
Never store foods in these areas to prevent contamination:
* Locker rooms or dressing rooms
* Restrooms or garbage rooms
* Mechanical rooms
* Under unshielded sewer lines or leaking water lines
* Under stairwells
The storage of live shellfish, such as clams, oysters, mussels, and scallops, in a display tank under one of two conditions:
1. The tank has a sign stating that the shellfish are for display only.
2. For shellfish to be served to customers, a variance has been obtained from the local regulatory authority that allows the shellfish to be served to the customers. You will also need to do the following:
* Water from other tanks will not flow into the display tank.
* Using the display tank will not affect food quality or safety.
* Shellstock ID tags have been retained as required.
Egg storage guidelines
Store shell eggs at an air temperature of 45F or lower. Maintain constant temperature and humidity levels in coolers use to store shell eggs.
* Do not wash shell eggs before storing them. They are washed and sanitized at the packing facility.
* Plan to use all shell eggs within four to five weeks of the packing date.
* Keep shell eggs in cold storage unit the time they are used. Take out only as many eggs as are needed for immediate use.
* Store frozen egg items at temperatures that will keep them frozen.
* Store liquid eggs according to the manufacturer's recommendations.
* Dried egg items can be stroed in a cool dry-storage area. Once they are reconstituted, store them in the cooler at 41F. or lower. Do not reconstitute more dried egg itme than is needed for immediate use.
Store milk at 41F or lower.
Cut melons, cut tomatoes, and cut leafy greens are TCS food.
Store them at 41F or lower.
Fruits and vegetables kept in a cooler can dry out quickly.
Keep them in a relative humidity at 85 to 95 %
Avocados, bananas, pears, and tomatoes
ripen best at room temperature.
Most produce should not be washed before storage.
Moisture often promotes the growth of mold. Instead, wash before prepping or serving.
Store whole citrus fruits, hard-rind squash, eggplant, and root vegetables - such as potatoes, sweet potatoes, rutabagas, and onions
in a cool dry-storage area. Temperatures of 60F to 70F are best. Make sure containers are well ventilated. Store onions away from other vegetables that might absorb odor.
Modified Atmosphere Packaging.
ROP items are especially suseptible to the growth of
Throw an ROP item away if you see any of the following:
* It is torn or slimy
* It contains excessive liquid.
* The food item bubbles, indicating the possible growth of Clostridium botulinum
ROP food guidelines
* Always check the expiration date before using ROP items.
*Labels should clearly list contents, storage temperatures, prep instructions, and use-by date.
Operators who package food in-house using a ROP process need to follow specific rules for packaging and labeling.
Ultra High Temperatures.
Food that has been pasteurixed at UHT and aseptically packaged can be stored at room temperature.
Once opened however, store UHT and aseptically packaged foods in the cooler at 41F or lower.
Store UHT items that are not aseptically packaged at an internal temperature of 41F or lower.
Canned goods guidelines
Even canned goods can spoil over time. Higher storage temps may shorten shelf life.
Acidic foods, such as canned tomatoes, does not last as long as food that is low in acid. The acid can also form pinholes in the metal over time.
Follow these guidelines:
* Discard damaged cans.
* Keep dry-storage areas dry. Too much moisture can cause the cans to rust.
* Wipe cans clean with a sanitized cloth before opening them. This will prevent dirt from falling into the contents of the can.
Dry Food guidelines
Keep flour, cereal, and grain items, such as pasta or crackers in an airtight container. They can quickly become stale in a humid room. They can also become moldy with too much moisture.
Before using a dry food, check containers or packages for damage from insects or rodents. Cereal and grain items ae often targets for these pests.
If stored in the correct conditions, salt and sugar can be held
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