Service And Display Of Food Flashcards
Hot TCS food needs to be what temp.?
135 degrees or higher
Cold TCS food needs to be held at what temperature?
41 degrees or lower
Food has been hot-held for 4 hrs, and it’s internal temperature is 126 Degrees. What should you do?
Throw it out. It’s been 4hrs already
During hot and cold holding, how often should you check temperatures?
At least every 4 hrs. Also every 2
Temperature danger zone is between what temperatures?
41 degrees - 135 degrees
If hot held food falls below 135 and only been a few hrs what should you do?
Reheat it to 135 or higher
Time control is okay when:
- short term display for catering
- when electricity is not available
- Requirements differ for cold and hot food
-need regulatory approval
Need to maintain procedures
Prepare written procedures
Make procedures available
How long can you hold cold ready-to-eat TCS food without temperature control?
Up to 6 hrs
Cold TCS holding requirements for 6hrs
- must be held at 41 degrees or lower before removing from fridge
- must be labeled with removal time and discarding time
- never goes higher than 70 degrees while being served (if so discard)
- need to SELL, SERVE, or THROW OUT within 6hrs
Alternatives for holding cold ready-to-eat TCS food w/out temperature control :
- if discarded within 4hrs it can reach ANY temperature
- must be held at 41 degrees or lower before removing it from temperature control
- discard time MUST BE 4 HRS from the time it was REMOVED from temperature control
Produce that becomes TCS when cut, chopped or sliced in sealed containers of food that become TCS when opened:
Cut chopped sliced: tomatoes, melons
Cans: can of tuna
Can start with 71 degrees
- must be discarded within 4 hrs
- cannot exceed 70 degrees within 4hrs
How long can you hold hot ready-to-eat food without temperature control?
4 hours
NEEDS:
-held at 135 before removing from temp. Control
-label with discard time
For a high risk population, can you hold food w/out temperature control for cold and hot foods?
No
How can kitchen staff protect ready-to-eat food when handling it?
Wear gloves
Use tongs
Deli sheets
Continuous use of utensils need sanitized when?
At least every 4hrs
Serving utensils need (TCS food):
In food
With handle above rim of container
Serving utensils need (Non TCS food):
Places on a clean sanitized food-contact surface
Ice cream scoops holding:
Under running water
Container of 135 degree water
Does food in a self service area need to be labeled?
Yes
Self service areas Hot food temperature
135 degrees or higher
Self service cold food temperature
41 degrees or lower
What’s EXCLUDED from self service?
Raw unpackaged meat, poultry, and seafood are not allowed.
UNLESS
Ready- to -eat food is at buffets or salad are that serve food like sushi, raw shellfish, raw frozen shell-on shrimp or lobster. OR READY TO COOK FROZEN (Mongolian bbq’s)
Bulk food needs what? (With exception of certain foods like bakery products and unpackaged food that’s pre portioned)
- Manufacturer or processor label
- Card,sign, or other method
Bulk food NO LABEL is okay for what?
- no health or nutrient claims
- no laws requiring labeling
- manufactured on the premises
- manufactured at facility with the same owner
- must be regulated
