servsafe6.pdf NHM 372
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This 4 page Class Notes was uploaded by Regan Dougherty on Monday October 26, 2015. The Class Notes belongs to NHM 372 at University of Alabama - Tuscaloosa taught by Denise DeSalvo in Fall 2015. Since its upload, it has received 36 views. For similar materials see Intro to Food Service Management in Nutrition and Food Sciences at University of Alabama - Tuscaloosa.
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Date Created: 10/26/15
Monday October 26 2015 ServSafe Chapter 6 The Flow of Food Preparation Reconditioned food restored to a safe condition Variance a document issued by the local regulatory authority that allows a requirement to be waived or changed Minimum lnterna Temperatures each type of food has a different Minimum lnternal Temperature that it needs to be cooked to so that the number of pathogens are reduced to safe levels General Preparation Practices Equipment clean and sanitize Quantity only take out small amounts from refrigerators Storage return items to refrigerators as quickly as possible Additives only use approved additives only use allowed amounts never use additives to alter appearance do not sell products treated with sulfites Presentation Do not mislead or misrepresent food with additives lights or colored overwraps Corrective Actions Food must be thrown out if it cannot be safely reconditioned Discard food if any of the following conditions have been met handled by an ill food handler Monday October 26 2015 contaminated by hands or bodily fluids exceeded time and temperature requirements You cannot recondition any food that is past its expiration date Thawing Food refrigeration running water water should be 70F or lower water must be running not just a pool of water microwave the item must be cooked immediately after it is thawed in the microwave as part of the cooking process NEVER thaw food at room temperature Produce avoid crosscontamination prep all of one item at one time wash rinse and sanitize between items washing water should be a little bit warmer than the item that is being washed soaking or storing store everything from one lot together ex bean prepped on different days should not be stored together freshcut produce raw seeds and sprouts never serve to high risk populations not thoroughly washeddifficult to get all of the dirt off of seeds Eggs and Egg Mixtures pooled eggs Monday October 26 2015 pasteurized eggs beneficial if an egg is being served rawundercooked High risk populations are usually served pasteurized eggs not necessary if eggs are incorporated into something else and that item will be thoroughly cooked ex baking a cake Any time you have a salad that contains a TCS item this is usually a protein the item must be properly handled cooked held and cooled properly lce lce that is going to be consumed must be from water that is safe to drink lf ice is in a coolerused to keep food cool DO NOT use for consumption after Proper ice scoop should be used generally plastic sometimes metal Should be stored outside of the ice machine in a container that has holes in it Cooking Food Temperature check the thickest part of the food take temperature twice make sure thermometer is inserted for 15 seconds make sure you use the correct thermometer 165F poultry stuffing with TCS food stuffed meatseafoodchicken reheated TCS food food cooked in the microwave 155F ground meat injected meat mechanically tenderized ratites ostrich and emu ground seafood eggs that will be hotheld for service 145F seafood steakschopsroastsporkveallamb commercially raised game eggs to be served immediately 135F fruitsvegetablesgrainslegumes that will be hotheld Microwaving cover the food Monday October 26 2015 rotatestir halfway through cooking let item sit for 2 minutes after cooking check the temperature in at least 2 places Partial Cooking do not cook food for more than 60 minutes during initial cooking cool food immediately freezerefrigerate food after cooling heat the food to a minimum of 165 when reheating cool the food if it will not be served immediately If food is intentionally not cooked to minimum internal temperature you must warn people Cooling and Reheating twostep cooling method cool for 135F to 70F in 2 hours cool from 70F to 41 F in 4 hours