servsafe ch 6, 7, 8

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when checking temps of reduced oxygen packaged food, insert thermometer…

between 2 packages (or fold packaging around stem or probe)

when checking temps of other packaged food, insert thermometer

straight into the food

reject items w/

tears, holes, dents, broken cartons, dirty wrappers, leaks, dampness, water stains, signs of pests, expired dates

reject food if it has abnormal….

color or odor

reject meat, fish or poultry if:

slimy, sticky or dry, has soft flesh that leaves an imprint when touched

receiving and inspecting fish:

must be received at 41 or lower, show no signs of thawing, bright shiny skin; not dull or dry, mild smell, not strong "fishy" smell

receiving and inspecting crustaceans

must be received at 41 or lower, live lobster and crab must be received alive, dead lobster and crab must be rejected

shellfish – raw shucked

make sure packaged in nonreturnable containers, containers must be labeled w/ packers name, address and certification number, containers smaller than 1/2 gallon have either a best if used by or sell by date, containers bigger than 1/2 gallon must have date shellfish were shucked

shellfish – live

receive with shellstock ID tag, these tags must remain attached to delivery container until all shellfish have been used, employees must write on tags the date the last shellfish was sold or served from container, operators must keep these tags on file for 90 from the date written on them, reject if very muddy, have broken shells, or are dead

receiving and inspecting meat

must be inspected by USDA or state dept of agriculture, receive at 41 or lower, bright cherry red color (beef) light red color (lamb and pork), firm flesh with no odor

receiving and inspecting poultry

must be inspected by USDA or state dept of agriculture, receive at 41 or lower, no discoloration and firm flesh, no odor

receiving and inspecting eggs

must be clean and unbroken, shell eggs must be received at an air temp of 45 F or lower, liquid, frozen, and dehydrated egg products must be pasteurized as required by law and have USDA inspection mark, eggs must comply w/ USDA grade standards

receiving and inspecting milk and dairy products

receive at 41 or lower unless otherwise specified, must be pasteurized and comply w/ USDA grade A standards

receiving and inspecting produce/prepackaged juice

produce: sliced melons and cut tomatoes must be received at 41 or lower, juice: purchased from supplier with a HACCP plan, must be treated (pasteurize) to prevent, eliminate or reduce pathogens

receiving and inspecting refrigerated food

receive at 41 or lower, packaging in good condition

frozen processed food receiving and inspecting

received frozen (no liquid at bottom or large ice crystals), packaging intact

ROP receiving and inspecting

receive at 41 or less or frozen, packaging intact w/ no tears/leaks

canned food receiving and inspecting

no swollen ends, leaks/bad seals, rust, dents or missing labels

receiving and inspecting dry food

packaging in good condition, no odor, tears, stains, no signs of rodents or insects

UHT pasteurized and aseptically packaged food receiving and inspecting

receiving at temps suggested by manufacturer, seals and packaging intact

most important factor in choosing an approved food supplier

has been inspected and complies w/ local, state and federal laws

warmest acceptable receiving temperature for eggs

45 F

a box of sirloin steaks carries a state dept of agriculture inspection stamp. what does this indicate

the meat and processing plant have met USDA or a state dept of agriculture’s standards

which foods require USDA inspection stamp

meat and poultry, egg products

T or F: potato salad that has been prepared in house and stored at 41 F must be discarded after 3 days

F – 7 days

these areas typically used to hold TCS food at 41 F or lower – slows growth of microorganisms and helps keep them from growing to levels high enough to cause illness

refrigerated storage

areas used to hold frozen food at temps that will keep it frozen, does not kill all microorganisms but slows growth substantially (-10 F)

frozen storage

used to hold dry and canned food. to maintain quality of this food, areas should be kept at appropriate temp and humidity levels. should be clean, well ventilated and well lit (85-95% humidity), 50 to 70 F

dry storage

amount of time food will remain suitable for use

shelf life

top to bottom order for storing different raw food in same fridge

RTE food, whole fish, whole meat, ground meat, poultry

storage requirements for live shellfish

must be stored in original container at air temp of 45 F or lower. shellstock ID tags must be kept on file for 90 days from date last shellfish was sold or served from container

FIFO method

used to ensure refrigerated, frozen, and dry products are properly rotated during storage. oldest products used first

when storing RTE TCS food that was prepared on site, what info must be included on label

sell by or discard date

what temp should dry storage rooms be kept

50 to 70 F

a restaurant that has prepared tuna salad can store it at 41 or lower for a max of how many days


its important to avoid lining cooler shelves w/ aluminum foil b/c foil

can restrict flow of cold air

4 proper ways to thaw food

refrigeration, running water, microwave, as a part of cooking

thawing in refrigerator takes how long

24-48 hours, depends on size/density of food

thawing w/ running water

use cold water, not warm, in a container that’s draining, submerge in enough water to cover product while thawing

thawing w/ microwave

if you microwave food, you must continue to cook it from then on

thawing as a part of cooking

deep frying doesn’t require thawing, frozen foods like french fries, frozen veggies or ground beef patties

practices that require a variance

smoking food as a way of preserving it, using food additives or components to preserve or alter food so it no longer needs time/temp control for safety, curing food, custom-processing animals, packaging food using ROP method, sprouting seeds or beans, offering live, molluscan shellfish from a display tank

internal cooking temp or commercially processed RTE food

135 F for 15 seconds

seafood, pork, beef, veal and lamb internal cooking temp

145 F for 15 seconds

ground, injected or mechanically tenderized meat internal cooking temp

155 F for 15 seconds

poultry, stuffing and stuffed meat, fish and pasta

165 for 15 seconds

TCS food cooked in a microwave internal cooking temp

165 for 15 seconds

establishments serving populations at high risk cannot serve:

sunny side up eggs, raw oysters, rare hamburgers, raw seed sprouts

times it takes to cool food

cool food from 135 to 70 F in 2 hours, cool food from 70 to 41 within an additional 4 hours

total cooling time cannot be longer than __ hours


safe methods for cooling food

place in an ice water bath, stir with an ice paddle, place in a blast chiller, place in a tumble chiller

what are the time and temp requirements for reheating TCS food for hot holding

165 for 15 seconds within 2 hours

minimum internal cooking temp for eggs that will be hot held for later service

155 F

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