ServSafe Ch. 8

- At least every 4 hours - It's better to check every 2 hours to allow time for corrective action - Discard food not at 135°F or higher, or 41°F or lower

- 135°F or higher - Only use equipment that can keep it at the proper temperature - Equipment must HOLD, not REHEAT - Stir regularly to distribute heat evenly

- 41°F or lower - Only use equipment that can keep it at the proper temperature - Do NOT store it directly on ice! EXCEPTIONS are fruit and vegetables (only raw, cut). Other food must be in pans or on plates first

Can be held up to 6 hours if: - it was held at 41°F or lower before removing it from fridge - it does NOT exceed 70°F during service - it has a label specifying: 1) time removed from fridge; 2) time it must be thrown out - it is sold, served, or thrown out within 6 hours **Example: Starbucks creamers in thermoses

Can be held up to 4 hours if: - it was held at 135°F or higher before removing it from temp control - it has a label specifying when the item must be thrown out - it is sold, served, or thrown out within 4 hours **Example: Little Caesar's Hot & Ready pizzas

Sneeze guards or food shields: - must be located 14" above the food counter - must extend 7" beyond the food

False!

1. In refrigeration (41°F or lower) 2. Submerged under running potable water (70°F or lower) 3. In a microwave oven (must be cooked immediately afterwards) 4. As part of cooking (product must reach required minimum cooking temp)

The process of gradually thawing frozen food in preparation for deep-frying, allowing even heating during cooking (can NOT exceed 41°F).

Eggs that are cracked open and combined in a common container. - Must be cooked promptly after mixing, and stored at 41°F or lower - Containers must be washed and sanitized for a new batch

Water that is safe to drink.

A document issued by your regulatory authority that allows a requirement to be waived or changed.

- Smoking food - Using food additives to preserve food (not to enhance flavor) - Curing food - Custom-processing animals - Packaging food using ROP method - Sprouting seeds or beans - Offering live, mullascan shellfish from a display tank

Food only has 4 hours through: receiving, preparing and cooking. Begins again when food is held, cooled, and reheated.

Should not offer these raw or undercooked items: - Meat - Poultry - Seafood - Eggs