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28 Cards in this Set
- Front
- Back
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what is T/T requirements for holding hot TCS food
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135F or higher
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what is T/T requirements for holding cold TCS food
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41F or lower
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what are the ways of preventing T/T abuse
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use proper thermometer, do not use temperature gauge because it does not check internal temperature
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what are the ways of preventing cross contamination when displaying and serving food
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avoid bare hand contact
serving utensils utensil storage |
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how to prevent staff from contaminating food during service
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avoid barehand contact
serving utensils utensil storage |
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how to prevent customers from contaminating self service areas
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sneezing guard
label of food on the ladle handle no refill with dirty plates or utensils correct utensil for dispensing food |
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what are the possible hazard of transport food
container, delivery vehicles, personal hygiene, internal temperature, label, storage |
container: insulated
delivery vehicles, personal hygiene internal temperature label: use-by time and reheating/service instruction storage |
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what are the possible hazards of vending food
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expired food
incorrect temperature for TCS food TCS in its original container wash and wrap fresh fruit with edible peel before putting it in a machine |
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how to prevent the possible hazard of vending food
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check shelf life daily
TCS food 41F or lower for cold and 135F or higher for hot TCS in original container wash/wrap fruit before putting in vending machine |
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what is the size of sneeze guards
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14" above counter and 7" beyond the food
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define off site service
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delivery, mobile/temporary kitchens, vending machine
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define temporary units
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used for food fairs, special celebrations or sporting events for less than 14 days
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define mobile units
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portable facilities ranging from concession van to field kitchen
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how often should food temperature be checked
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every 4 hrs or 2 hrs
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what is the advantage of check every 2 hrs for food temperature
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enough time for corrective action, food maybe reheated to 135F
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how long can you hold food without temperature control
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6 hr
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what are the conditions for holding cold food without temperature control
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41F or lower before removing from refrigeration
time of when food was removed not exceed 70F while it is being served, throw out if over sell/serve/throw out w/in 6 hr |
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what are the conditions for holding hot food without temperature control
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135F or higher before removing
time of when it was removed sell/serve/throw out w/in 4 hr |
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how often should utensils be cleaned
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once every 4 hr or after each serving task
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T/F: it is ok to re-serve food returned by a customer
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False
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T/F: it is ok to serve uncovered condiments
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false
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T/F: it is ok to re-serve uneaten bread or rolls to other customers
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false
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T/F: you may re-serve prepackaged food only unopened and in a good condition
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true
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bulk unpackaged food such as bakery products does not need to be labeled under what conditions
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no claim regarding to health or nutrient content
no laws requiring it the food is prepped on the premises the food is prepped at another operation owned by same person |
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what are the challenges for catering: utilities, insulated containers, cold food, RTE food, leftovers
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utilities: safe water and garbage container
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what kind of food does temporary unit serve
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prepackaged food or food requiring limited prepping
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what kind of food does mobile unit serve
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frozen novelties, candy, packaged snacks, soft drinks (must meet basic sanitation requirement). if mobile kitchen serve TCS foods, same rule applies as permanent kitchen
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T/F: nuts in the shell that peeling or hulling before eating do not require the sneezing guard
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true
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