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chapter 7 servsafe

QuestionAnswer
These are used to to protect foods from contaminants food covers and sneeze guards
Hot foods internal temperature should be held at? 135F.
Cold foods internal temperature should be at? 41F.
What two pathogens would you be preventing when holding hot and cold foods at the correct internal temperature Staphylococcus Aureus and Bacillus Cereus
What should be used to check the internal temperature? thermometer
when should you check foods temperature? at least every four hours
when are the 2 times you can hold foods without temperature control? when the power is out and there is no electricity and when you are displaying for a short time
how long can you hold cold foods without temperature control? up to 6 hours.
how long can you hold hot foods without temperature control? up to 4 hours
when should food handlers wear gloves? when preparing ready-to-eat foods
what should be done after using a utensils? clean and sanitize
how should you store serving utensils? with the handle stored above the rim
how should dishes be held? by the bottom or edge
what should not be done when carrying glasses? you should not stack the glasses.
wha food items are allowed to be re-served? unopened prepacked goods
why should customers not be allowed to use the same dish twice? to help prevent the spread of pathogens.
what should you check when you have an off-site service? food containers, delivery vehicles, internal temperature, labels, utilities, how you storage
how should vending machines foods be handle? they should be prepared and packaged the same as any other food served to customers.
Created by: Shancous17
Popular Culinary Arts sets

 

 



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