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
135F (57C) 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
41F (5C) 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 120F (49C), and discarded at 11:00 A.M.
as the label indicated.
3.
Sliced ham held at 50F (10C) 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
135F (57C) or higher or 41F (5C) 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