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ServSafe Chapter 7

Service - The Flow of Food
by

Tom Hietpas

on 1 May 2015

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Transcript of ServSafe Chapter 7

A label is not needed for bulk unpackaged food, such as bakery products, if:
The product makes no claim regarding health or nutrient content
No laws requiring labeling exist
The food is manufactured or prepared on the premises
The food is manufactured or prepared at another regulated food operation or processing plant owned by the same person If you preset tableware:
Prevent it from being contaminated
Wrap or cover the items
Table settings do not need to be wrapped or covered if extra settings:
Are removed when guests are seated
Are cleaned and sanitized after guests have left Off-Site Service When delivering food off-site:
Use insulated, food-grade containers designed to stop food from mixing, leaking, or spilling
Clean the inside of delivery vehicles regularly
Check internal food temperatures
Label food with a use-by date and time, and reheating and service instructions Labeling Bulk Food in Self-Service Areas When labeling bulk food in self-service areas:
Make sure the label is in plain view of the customer
Include the manufacturer or processor label provided with the food
As an alternative, provide the information using a card, sign, or other labeling method Preset Tableware Hot food can be held without temperature control for up to four hours if:
It was held at 135°F (57°C) or higher before removing it from temperature control
It has a label specifying when the item must be thrown out
It is sold, served, or thrown out within four hours Holding Food Without Temperature Control Vending Machines To keep vended food safe:
Check product shelf life daily
Refrigerated food prepped on-site and not sold in seven days must be thrown out
Keep TCS food at the correct temperature
Dispense TCS food in its original container
Wash and wrap fresh fruit with edible peels before putting it in the machine Off-Site Service When delivering food off-site:
Make sure the service site has the correct utilities
Safe water for cooking, dishwashing, and handwashing
Garbage containers stored away from food-prep, storage, and serving areas
Store raw meat, poultry, and seafood, and ready-to-eat items separately Labeling Bulk Food in Self-Service Areas Re-serving Food NEVER re-serve:
Food returned by one customer to another customer
Uncovered condiments
Uneaten bread
Plate garnishes
Generally, only unopened, prepackaged food in good condition can be re-served:
Condiment packets
Wrapped crackers or breadsticks Holding Food Without Temperature Control Cold food can be held without temperature control for up to six hours if:
It was held at 41°F (5°C) or lower before removing it from refrigeration
It does not exceed 70°F (21°C) during service
Throw out food that exceeds this temperature
It has a label specifying
Time it was removed from refrigeration
Time it must be thrown out
It is sold, served, or thrown out within six hours
Full transcript