ServSafe 3e Topic 9 - Lyon County School District
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Transcript ServSafe 3e Topic 9 - Lyon County School District
When holding potentially
hazardous food:
Check internal temperatures
using a thermometer
Check temperatures at least
every four hours
Discard it after a predetermined
amount of time
Protect it from contaminants
with covers/sneeze guards
Prepare it in small batches
so it will be used faster
9-2
When holding potentially hazardous
hot food:
Hold it at an internal temperature of
135F (57C) or higher
Only use equipment that can
maintain this temperature
Never use hot-holding equipment
to reheat food
Stir it at regular intervals
to distribute heat evenly
9-3
When holding potentially
hazardous cold food:
Hold it at an internal temperature of
41F (5C) or lower
Only use equipment that can maintain
this temperature
Do not store food directly on ice
9-4
Ready-to-eat, potentially hazardous
food can be held without temperature
control if:
It was held at the proper temperature before
removing it from temperature control
It contains a label that specifies when it
must be discarded
It is sold, served, or discarded within four hours
9-5
Which of the following items meet the
requirements for holding food without
temperature control?
1.
Potato salad is taken out of refrigeration at 10:00 A.M.
and is labeled “Discard at 3:00 P.M.”
2.
Properly cooked scrambled eggs are placed in a hot-holding
unit
at 9:00 A.M., held at 120F (49C), and discarded at 11:00 A.M.
as the label indicated.
3.
Sliced ham held at 50F (10C) the previous night, is held at
room temperature for four hours and then is discarded as the
label indicated.
9-6
To minimize the risk of contamination
when serving food, kitchen staff should:
Store serving utensils properly
Use serving utensils with long handles
Use clean and sanitized utensils for serving
Minimize bare-hand contact with food
that is cooked or ready-to-eat
Practice good personal hygiene
9-7
Handling Food, Glassware, Dishes, and Utensils
9-8
RIGHT
WRONG
RIGHT
WRONG
RIGHT
WRONG
RIGHT
WRONG
Handling Food, Glassware, Dishes, and Utensils
continued
9-9
RIGHT
WRONG
RIGHT
WRONG
RIGHT
WRONG
RIGHT
WRONG
To keep food safe on
food bars and buffets:
Install sneeze guards
Separate raw meat, fish, and poultry
from cooked and ready-to-eat food
Hand out fresh plates to customers
Label all food items
Maintain proper temperatures
Practice FIFO
9-10
When delivering food off-site:
Use containers capable of maintaining
proper temperature
Check internal food temperatures regularly
Keep raw products separate from cooked
and ready-to-eat food
Clean the inside of delivery vehicles regularly
Provide food safety guidelines for consumers
9-11
When catering:
Have potable water for cooking, warewashing,
and cleaning
Have adequate power for cooking/holding
equipment
Serve cold food in containers on ice
Use single-use items
Keep garbage away from food-preparation and
serving areas
9-12
To protect food in vending machines:
Keep potentially hazardous food at
135F (57C) or higher or 41F (5C) or lower.
Dispense potentially hazardous food
in its original container.
Check product shelf life, and discard food
within seven days of preparation.
Sanitize food-contact surfaces
when replenishing food.
9-13