ServSafe Chapter 9

Summary

Chapter 9 of the ServeSafe Food Protection Manager Certification focuses on best practices for food safety during service. It covers critical aspects like holding hot and cold foods at the right temperatures, preventing contamination, and handling food properly during service. Key topics include time-temperature control, safe food storage, using utensils instead of bare hands, and specific guidelines for self-service, catering, mobile units, and vending machines. Emphasizing the importance of regular monitoring, sanitation, and proper food handling, the chapter ensures that food safety standards are met in various service settings.

Takeaways

• 😀 Hot food should be held at 135°F (57°C) or higher, and cold food at 41°F (5°C) or lower to prevent time-temperature abuse.
• 😀 Always use a thermometer to check food temperatures, not the temperature gauge on holding units, which only indicates the temperature of heating coils.
• 😀 When holding food, check temperatures at least every 4 hours; if needed, check every 2 hours to allow corrective action if food is not at the correct temperature.
• 😀 Never use hot holding equipment to reheat food. Always use an oven, stovetop, or microwave for reheating.
• 😀 Ensure sneeze guards and covers are used in self-service areas to protect food from contamination and help maintain food temperature.
• 😀 Cold food can be held without temperature control for up to 6 hours if it has been at 41°F or lower before removal and is consumed within 6 hours.
• 😀 Hot food can be held without temperature control for up to 4 hours if it was at 135°F or higher before removal and is consumed within 4 hours.
• 😀 Staff should avoid bare hand contact with ready-to-eat food. Use tongs, utensils, gloves, or deli sheets to handle food.
• 😀 In self-service areas, use sneeze guards, display cases, or packaging to protect food, and ensure raw foods are kept separate from ready-to-eat items.
• 😀 When transporting food off-site, use insulated containers to prevent mixing, leaking, or spilling. Label food with a use-by date and reheat instructions.

Q & A

What is the general rule for holding hot TCS food?

Hot TCS food should be held at 135°F (57°C) or higher to ensure it remains safe for consumption.

How should the temperature of food be checked during service?

Food temperature should be checked using a thermometer. Never rely on the temperature gauge of holding equipment, as it only measures the temperature of heating coils, not the food itself.

What is the purpose of using a thermometer to check food temperature?

A thermometer ensures the food is held at the correct temperature to prevent time-temperature abuse and maintain food safety.

What should be done if food falls outside of the safe temperature range?

If food is not within the correct temperature range, it must be discarded. Alternatively, food can be reheated within two hours if it was not held at the correct temperature, then placed back on the service line.

What is the rule for holding cold food without temperature control?

Cold food can be held without temperature control for up to 6 hours, as long as it was initially held at 41°F (5°C) or lower, and it is labeled with the time it was removed from refrigeration and when it must be discarded.

How should food be served to prevent contamination?

To prevent contamination, food should not be handled with bare hands. Use utensils such as tongs, spatulas, or deli sheets to serve ready-to-eat foods.

What are the guidelines for handling ice in food service?

Ice should never be scooped with a glass or bare hands. Always use an ice scoop to prevent contamination. Additionally, ice should not be used as an ingredient if it was originally used to keep food cold.

How should tableware be handled by servers to minimize contamination?

Servers should handle tableware from the bottom, not the food-contact surfaces, to prevent contamination. If cups are involved, they should be transferred in trays, not stacked.

What should be done with food that was returned by a guest?

Food that has been returned by a guest should never be reused. Only unopened, prepackaged items in good condition, such as condiment packets or wrapped crackers, can be reused.

What is the proper procedure for transporting food off-site for a catering event?

When transporting food off-site, use insulated food-grade containers to prevent mixing, leaking, or spilling. Label the food with the use-by date and time, and provide reheat and service instructions.