ServSafe Chapter 6 – Flashcards

make sure workstations, cutting boards, and utensils are clean and sanitized

only remove as much food from the cooler as you can prep in a short period of time. This keeps ingredients from sitting out for long periods of time.

return prepped food to the cooler, or cook it as quickly as possible

If you use food or color additives when prepping food, follow these guidelines *only use additives that have been approved by your local regulatory authority. NEVER use more than is allowed by law. NEVER use additives to alter the appearance of the food *do NOT sell produce that was treated with sulfites before it was received in the operation. NEVER add sulfites to produce that will be eaten raw.

Food must be offered to customers in a way that does not mislead or misinform them. Do NOT use the following to misrepresent the appearance of food. *Food additives or color additives *colored overwraps *lights Food that has not been honestly presented must be thrown out.

food that has become unsafe must be thrown out unless it can be safely reconditioned. All food must be thrown out in the following situations *when it is handled by staff who have been restricted or excluded from the operation due to illness *when it is contaminated by hands or bodily fluids from the nose or mouth *when it has exceeded the time and temperature requirements designed to keep food safe

*when it is handled by staff who have been restricted or excluded from the operation due to illness *when it is contaminated by hands or bodily fluids from the nose or mouth *when it has exceeded the time and temperature requirements designed to keep food safe

it may be reheated if it has not been in the temperature danger zone for more than 2 hours

1 refrigeration - thaw food in a cooler, keeping the temperature 41*F or lower 2 running water - submerge food under running, drinkable water at 70*F or lower 3 microwave - thaw food in a microwave oven if it will be cooked immediately after thawing 4 cooking - thaw food as part of the cooking process

reduced oxygen packing

How to wash produce: wash produce throughly under running water. The water should be a little warmer than the produce.

pooled eggs: handle carefully. cook promptly after mixing or store at 41*F or lower pasteurized eggs: consider using pasteurized shell eggs or egg products when prepping egg dishes that need little to no cooking serving eggs to high-risk populations: use pasteurized eggs or egg products when serving dishes that are raw or undercooked.

can only be used if it has been cooked, held, and cooled correctly.

throw out leftover food held at 41*F or lower after 7 days.

Consumption: make ice from water that is safe to drink Cooling food: never use ice as an ingredient if it was used to keep food cold containers and scoops: use clean and sanitized containers and ice scoops to transfer ice from an ice machine to other containers *store ice scoops outside of the ice machine in a clean, protected location * NEVER hold or carry ice in containers that have held raw meat, seafood, or poultry; or chemicals *NEVER touch ice with hands or use a glass to scoop ice.

a variance is a document issued by your regulatory authority that allows a regulatory requirement to be waived or changed

*packing fresh juice on site for sale at a later time *smoking food as a way of preserving it *using food additives or adding components to preserve or alter the food so that it no longer needs time and temperature control for safety *curing food *custom-processing animals for personal use *packaging food using a reduced-oxygen packaging *sprouting seeds or beans *offering live shellfish from a display tank

*pick a thermometer with a probe that is the correct size for the food. *check the temperature of the thickest part of the food *take at least 2 readings in different locations

165*F for 15 seconds- poultry, stuffing made of meat, stuffed meat, dishes with previously cooked TCS ingreidents 155*F for 15 seconds- ground meat, injected meat, mechanically tenderized meat, ratites, ground seafood, shell eggs that will be hot held for service 145*F for 15 seconds- seafood, steaks/ chops, commercially raised game, shell eggs that will be served immediately 145*F for 4 minutes- roasts of pork, beef, veal, and lamb, 135*F- fruit, vegetables, grains, and legumes

must be cooked to 165*F *cover the food to prevent its surface from drying out *rotate or stir it halfway through the cooking process so that the heat reaches the food more evenly *let the covered food stand for at least two minutes after cooking to let the food temperature even out *check the temperature in at least two places to make sure that the food is cooked through

1) do not cook the food for longer than 60 minutes during the initial cooking 2) cool the food immediately after initial cooking 3) freeze or refrigerate the food after cooling it. 4) heat the food to its required minimum internal temperature before selling or serving it 5) cool the food if it will not be served immediately or held for service

Disclosure- if menu include TCS items that are raw or undercooked, you must note it on the menu next to these items Reminder- you must advise customers who order food that is raw or undercooked of the increased risk of foodborne illness.

do not offer raw or undercooked meat, poultry, seafood or eggs on a children's menu.

raw seed sprouts, raw or undercooked eggs, meat, or seafood.

How long do you have and to what temps should they reach in how many hours? 6 hours, to 41*F or lower What do you do if food has not been cooled to the correct temp within 2 hours? reheated then cooled again

thickness of the food - the denser the food, the more slowly it will cool size of the food - large food items cool more slowly than smaller items. To let food cool faster, you should reduce it's size. storage container - stainless steel transfers heat away from food faster than plastic. shallow pans the the heat from the food disperse faster than deep pans ice-water bath - after dividing food into smaller containers, place them in a clean prep sink or large pot filled with ice water. blast chiller - blast chillers blast cold air across foods at high speeds to remove heat. ice paddle - plastic paddles are available that can be filled with ice or with water and then frozen. Food stirred with these paddles will cool quickly. ice or cold water as an ingredient - when cooling spouse or stews, the recipe is made with less water than required. Cold water or ice is then added after cooking to cool the food and provide the remaining water

food reheated for immediate service - can reheat food that will be served immediately to any temperature. food related for hot-holding - heat TCS food for hot-holding to an internal temperature of 165*F for 15 seconds