servsafe module 3

Question 1

temperature danger zone

Answer 1

Temperature range in which food becomes unsafe.
41°F - 135°F
5°C - 57°C

Question 2

TCS food

Answer 2

time & temperature control for safety food

Question 3

which products are TCS food?

Answer 3

• milk & dairy
• poultry
• meat
• shellfish & crustaceans
• shell eggs
• all plant-based food items ONCE cooked (rice, beans, vegetables)
• sliced melons, tomatoes, seeds
• onion, garlic

Question 4

thermometers

Answer 4

• wash, rinse, sanitize, and air dry BEFORE & AFTER use
• keep storage cases clean
• adjust thermometers (calibrate)

Question 5

how to use thermometers

Answer 5

1. stick the thermometer into the thickest part of the food
2. wait until the reading becomes steady
3. write down the temperature
4. always take another reading in a different spot to confirm it

Question 6

food safety

Answer 6

When receiving food, check the temperature, quality, and packaging to ensure Its safe.

Question 7

receiving TCS food

Answer 7

1. Hot TCS food should be received at 135°F (57°C) or higher
2. Cold TCS food should be received at 41°F (5°C) or lower

Question 8

receiving frozen food

Answer 8

• reject frozen food with fluids, water stains, frozen liquids, or large ice crystals
• reject expired food
• reject smelly & unpleasant looking food
• reject dry, slimy, sticky, or smelly meat & shellfish

Question 9

cooler rules

Answer 9

• do not overload
• do not open more than you have to

Question 10

How long can you store ready to eat TCS food?

Answer 10

7 days stored at 41°F (5°C) or lower
- Must be marked if it will be held longer than 24 hrs (when made & when sold)

Question 11

labelling food

Answer 11

• label any food taken out of original packaging
• day & date sold, eaten, or thrown out
• food delivered off site must include reheating & serving instructions

Question 12

FIFO

Answer 12

first-in, first-out

Question 13

rotating stored food

Answer 13

1. check expiration date
2. store food with earlier use-by dates IN FRONT of food with later dates
3. use food in front first

Question 14

thawing food (4 acceptable ways)

Answer 14

• keep out of the temperature danger zone
  1. keep in cooler at 41°F or lower
  2. microwave oven (IF COOKED IMMEDIATELY)
  3. using water (submerged at 70°F or lower)
  4. thaw as part of the cooking process

Question 15

food time & tempeatures

Answer 15

• poultry: 165°F (74°C) for 1 second
• hot-held shell eggs & ground meat: 155°F (68°C) for 17 seconds
• immediate shell eggs & seafood & steak, lamb: 145°F (63°C) for 15 seconds
• roasts: 145°F (63°C) for 4 minutes
• plant-based food: 135°F (57°C)

Question 16

microwave cooking

Answer 16

• meat, eggs, poultry must reach 165°F
• always rotate or stir food
• cover food to prevent it from drying out
• let covered food stand for at least 2 minutes
• check in 2 places to ensure even cooking

Question 17

cooling food process

Answer 17

1. Cool from 135F to 70F (57C to 21C) within 2 hours
2. Cool from 70F to 41F or lower (21C to 5C) within 4 hours
3. food that does not reach 70F in 2 hrs must be reheated & cooled again

Question 18

cooling food tips

Answer 18

• reduce amount of food
• use an ice bath blast chiller
• DO NOT cool food @ room temp

Question 19

reheating

Answer 19

• Food served immediately can be reheated to any temperature
• Food being reheated & held must reach 165F (74C) within 2 hours
• NEVER reheat in hot-holding equipment