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Servsafe Chapter 7
| Question | Answer |
|---|---|
| Why must you NEVER use hot holding equipment to reheat food? | Most hot-holding equipment does not pass food through the temperature danger zone quickly enough. |
| How often must serving utensils be cleaned and sanitized? | At-least once every 4 hours. |
| Name 2 Items that are acceptable to reserve for customers. | - Prepackaged food in good condition -Bottles of Ketchup, Mustard etc. |
| Why must customers NOT be allowed to reuse plates on a buffet table? | Pathogens such as Norovirus can easily be transferred to self serve areas |
| How often must you check the temperature of food you are holding hot? | Up to 4 hours if you use the 3 conditions. |
| Name at least 3 items you should never reserve to customers. | - Garnishes - Uncovered condiments - Bread/Rolls |
| How/when is it acceptable to use bare hands when serving RTE foods? | Food handlers must wear single-use gloves whenever handling RTE foods. |
| Name 1 condition that must be met to hold HOT food without temperature control. | Label the food with the time you must throw it out, The discard time on the label must be 4 hours from the time you removed the food from temperature control. |
| Whats one condition that must be met to reuse a take home beverage container? | It must be effectively be cleaned at home and in the operation. |
| Name the 3 ways we can protect food at self-serve areas. | - Sneeze Guards - Display cases - Packaging in a way that will protect it from being contaminated. |
| Name 4 service staff guidelines written in the book. | - Hold dishes by the bottom or edge - Carry glasses in a rack to avoid touching food-contact surfaces - Hold flatware by the handle, never by the food contact surface. - Avoid bar hand contact with RTE foods. |
| Name 3 conditions must be met to hold COLD food without temperature control? | - Hold the food at 41*F (5*C) or lower before removing it from refrigeration. - Label the food with the time you removed it from refrigeration and the time you must throw it out. - Make sure the foods temperature does not exceed over 70*F (21*C) |
| What item do you use to scoop ice into a glass? | Ice Scoop or Tongs |
| What must you write on a label when labeling food? | - USe-by date - Time - reheating and service instructions for staff at off-site locations. |
| What must you never do with a thermometer (Book definition)? | NEVER use the temperature gauge on a holding unit to check the foods temperature. |
Created by:
colbster16
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