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ServSafe Chapter 7

QuestionAnswer
What are the temperatures you hold hot and cold TCS foods 135°F and 41°F
You should check food temperatures every... 4 hours
What temperature should food be at to be non edible 41°F or lower and 135°F or higher
How long can you hold cold and hot food without temperature Six hours and four hours
how should you label foods with a Use-by date and time and instructions on how to reheat the food if need be
What are the rules to re-serving food dont give somebody's returned food to somebody else and never re-serve uncoverd condiments
What are the kitchen staff guidelines Always wear single use gloves and use the necessary utensils and remember to always sanitize them after using them
What are the guidelines for holding food Make sure to have food covers and sneeze guards hold TCS foods at the correct internal temperature use thermometers to check internal temperature
What are the guidelines for vending machines Make sure to check them daily
Never let a customer... refill their own plates or drinks
Never use ice as... an ingredient
With delivery vehicles always make sure to... Clean the inside
With service sites make sure they always have... Safe water for cooking dishwashing and handwashing and garbage containers that are stored away from food-prep, storage, and serving areas
When storing foods always... store raw meat, poultry, and seafood separate from ready to eat items
What are the service staff guidelines hold dishes by the bottom or edge hold glasses by the middle bottom or stem dont touch the food contact areas or dishes of glassware carry glass cups in a rack or tray and hold flatware by the handle
Created by: miguel Boi
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