08 chapter eight
TRANSCRIPT
ServSafe™ Exam Prep & Study Guide
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8. The Flow of Food: Service
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Section Goals• Understand and explain the
safe food holding requirements for hot & cold foods.
• Understand and explain the requirements for safely holding TCS foods without temperature control.
• Explain the proper care and use of utensils by kitchen staff as well as the requirements pertaining to bare-hand contact with ready-to-eat foods.
• Explain the various service staff guidelines for safe food service.
• Differentiate between items that may be re-served and items that must be discarded after being served..
• List the requirements regarding self-service areas.
• Explain the safe handling of foods for off-site service.
• Know and explain the requirements surrounding Vending Machine food safety.
Definitions
• TCS Food – (Temperature Control for Safety) Foods that require time & temperature control for safety.
• Cross-contamination – The transfer of pathogens from one food or surface to another.
• Temperature Danger Zone – (41° F. To 135° F.) The temperature range in which foodborne pathogens grow well.
Guidelines for Holding Food
• Hold hot foods at 135° F. or higher.• Hold cold foods at 41° F. or lower.• Use thermometers to check temperatures (at least)
every four hours and throw out any TCS food that is found to be between 41° F. and 135° F.• You may choose to check temperatures every two
hours to allow for corrective actions.
Guidelines for Holding Food (cont’d)
• Never use hot-holding equipment to re-heat foods.• Cover foods and install sneeze guards.• Create policies regarding how long you will hold food.
For example, your policy might let you refill a pan of Chicken Tetrazzini all day, as long as it is thrown out at the end of the day’s service.
Holding Foods Without Temperature Control
There may be times when it is not possible to hold food using temperature control such as when displaying food at an off-site event where electricity is not available.
Use the following guidelines.
Holding Cold Food Without Temperature Control
• Hold the food at 41° F. or lower before removing it from refrigeration.
• Label the food with the time it was removed from refrigeration and the time it must be thrown out.
• Food must be discarded once it reaches 70° F. or after six hours without temperature control (whichever comes first).
Holding Hot Food Without Temperature Control
• Hold the food at 135° F. or higher before removing it from hot holding.
• Label the food with the time it was removed from refrigeration and the time it must be thrown out.
• Food must be discarded after four hours without temperature control.
Kitchen Staff Guidelines: Bare-Hand Contact With Ready-To-Eat Foods
Train kitchen staff on the following procedures:
• Never touch ready-to-eat food with bare hands.
• Instead, handle ready-to-eat foods with tongs, deli sheets, utensils, or gloves.
Kitchen Staff Guidelines: Utensils
Service Utensils should be handled the following ways:• Use separate (cleaned and sanitized) utensils for
each food item and make sure they are cleaned and sanitized at least every four hours if in continuous use.
• Store serving utensils in foods with the handle extending above the rim of the container.
• Scoops, spoons and dishers used for ice cream or mashed potatoes may be stored under running water that is at least 135° F.
Service Staff Guidelines
Train service staff on the following procedures:• Hold dishes by the bottom or the edge of the dish.• Carry glasses on trays or in racks. Never stack
glasses.• Hold flatware such as forks, knives and spoons by
the handle only.• Avoid bare-hand contact with ready-to-eat foods.• Use ice scoops or tongs to get ice. Never use bare
hands or scoop ice with a glass.
Preset Tableware
If your operation presets dining tables you must take care to prevent the tableware from becoming contaminated.
• Table settings should be wrapped or covered, UNLESS:– The extra items are removed when guests are
seated.– Otherwise the items are to be treated as if they
were dirty and require cleaning and sanitizing.
Re-Serving Food
NEVER REUSE OR RE-SERVE:• Food returned by a customer.• Uncovered condiments.• Bread or Rolls (Also ensure that the baskets are
re-lined with fresh linens).• GarnishesGenerally, you may re-serve only unopened
packaged food like wrapped breadsticks and crackers or condiment bottles and packets.
Rules Regarding Self-Service Areas
To prevent contamination and time/temperature abuse:• Protect foods with sneeze guards.• Label all foods.• Hold hot foods at 135° F. or higher. Hold cold foods at
41° F. or lower.• Keep raw meat, seafood and poultry away from ready
to eat foods.• DO NOT let customers re-use or refill dirty plates.• Ice used to keep food or beverages co may NEVER be
used as an ingredient.
Special Considerations: Off-Site Service
The longer the delay from preparation to service the greater the risk of contamination or time/temperature abuse. To transport food safely:
• Pack food in leak-proof, insulated food containers that can keep food out of the temperature danger zone.
• Make sure to clean the inside of transport vehicles regularly.
• Store raw meat, seafood and poultry and ready-to-eat foods separately.
Special Considerations: Off-Site Service (cont’d)
Once food reaches an off-site service location, there are additional guidelines to keep in mind:
• Label the food with use-by date/time and reheating and service instructions for off-site staff.
• Check internal temperatures of foods.• Make sure the off-site location has the necessary
utilities such as safe water for cooking, cleaning and handwashing and garbage containers stored away from food and utensils.
Special Considerations: Vending Machines
Handle vended food with the same care as any other food served to customers:
• Check product shelf life daily.• Hold hot foods at 135° F. or higher. Hold cold
foods at 41° F. or lower.• Check internal temperatures of foods.• Dispense TCS food in its original container.• Wrap fresh fruit with edible peels (ie. apples
and pears).
ServSafe Essentials
ISBN: 0135026520http://nraef.org
http://www.servsafe.com
