Servers can cotaminate food simply by handling the food-contact surface of the plate
T
Under what conditions can you hold cold food without temperature control?
1. It must be held at 41°F or lower before removing it from refrigeration
2. Label with the time you removed it from refrigeration & the time you must discard it
3. Make sure it does not exceed 70°F while it is being served
4. Sell, serve, or discard w/in 6 hrs
What can you reserve from another customer?
Only unopened, prepackaged food, such as condiment packets, wrapped crackers, etc.
Sneeze guards should be ____ inches above the food counter and the shield should extend ____ inches beyond the food
14, 7
T or F:
You should encourage customers to take a clean plate for return trips to the food bar.
T
What type of containers should you be using for off-site deliveries?
Insulated food containers that are capable of maintaining food at 135°F or higher or 41°F or lower.
Store raw & ready-to-eat foods _____
Separately
If leftovers are given to customers, how should this be handled?
1. Provide instructions on storage & reheating
2. Discard date clearly labeled
What can be done to minimize contamination in self-service areas?
1. Do not allow customers to reuse dirty plates
2. Protect food on display with sneeze guards or food shields
3. Assign an employee to replenish food-bar items & hand out fresh plate & silverware
4. Identify all food items on display
5. Keep raw meat, seafood, & poultry separate from ready-to-eat food
What hazards are associated with the transportation of food & how can they be prevented?
1. Use insulated containers that can maintain 135°F (or hotter) or 41°F (or colder).
2. Clean & sanitize the inside of delivery vehicles
3. Check internal food temperatures regularily
4. Enforce good personal hygiene for employees
5. Keep raw & ready-to-eat products separate
What are the requirements for using time rather than temperature as the only method of control when holding ready-to-eat food?
1. Cold Food
2. Hot food
1. a)Was held at 41°F or lower prior to removal from refrigeration, b) it does not exceed 70°F during 6 hours, c)It has a label specifying both when removed from refrigeration & when it must be discarded, & d) It must be sold, served, or discarded within 6 hours
2. a)Was held at 135°F or higher prior to removal from temperature control, b)It has a label that specifies when it is to be discarded, & c) It must be sold, served, or discarded within 4 hours
What practices should be followed to serve food safely off-site?
1) Protect it from toime-temperature abuse
2) Make sure employees practice good personal hygiene
3) Ensure there is potable water for drinking, dishwashing, & handwashing
4) Check internal food temperatures regularily
5) Label food with storage, shelf-life, and reheating instructions for wmployees at off-site locations
6) Provide food safety guidelines for consumers
7) Ensure there is adequate power for holding & cooing equipment
8) Provide adequate garbage storage & disposal away from food prep & serving areas
When serving, it is important to avoid touching the _____ of a plate
A.
Serving utensils should be used to serve a maximum of _____ food items at a time
D.
At what maximum internal temperture should cold TCS food be held?
C.
When returning to self-service lines for more food, customers should not _____ their dirty plates.
B.
At what minimum internal temperature should hot TCS food be held?
B.
Where allowed, hot TSC food can be held without temperature control for a maximum of ____ hours before being sold, served, or discarded
D.
T or F:
Cold TCS food must be held at an internal temperature of 41°F or lower
T
T or F:
Hot TCS food must be held at an internal temperature of 120°F or higher
F
T or F:
Chicken salad can be held at room temperature if it has a label specifying it must be discarded after eight hours
F
T or F:
When hold TCS food for service, the internal temperature must be checked at least every 4 hours
T
T or F:
Servers can contaminate food by simply be handling the food-contact surface of a plate
