Questions and Answers
What is the maximum internal temperature that cold TCS food should be held?
What is the minimum internal temperature that hot TCS food should be held?
How long can hot TCS food be held without temperature control?
4 hours
How long can cold TCS food be held without temperature control?
Signup and view all the answers
What is one of the conditions for holding cold TCS food without temperature control?
Signup and view all the answers
What is one condition for holding hot TCS food without temperature control?
Signup and view all the answers
What is a food bar?
Signup and view all the answers
What are sneeze guards?
Signup and view all the answers
What are the requirements for sneeze guards?
Signup and view all the answers
What are off-site services in food safety?
Signup and view all the answers
Safety procedures when transporting food include using insulated food containers capable of maintaining ______ degrees.
Signup and view all the answers
What should you do when water and power are not available for food handling?
Signup and view all the answers
What are mobile units in food service?
Signup and view all the answers
What are temporary units in food service?
Signup and view all the answers
What is one care requirement for food in vending machines?
Signup and view all the answers
Study Notes
Temperature Control for TCS Foods
- Cold TCS food must be held at a maximum internal temperature of 41 degrees.
- Hot TCS food requires a minimum internal temperature of 135 degrees.
Time Limits for TCS Foods Without Temperature Control
- Hot TCS food can be held without temperature control for up to 4 hours.
- Cold TCS food may be held without temperature control for up to 6 hours.
Conditions for Holding Cold TCS Food Without Temperature Control
- Maintain food at 41 degrees or lower before removal from refrigeration.
- Label items with the time they were removed from refrigeration and the discard time.
- Food should not exceed 70 degrees during service.
- Must sell, serve, or discard within 6 hours.
Conditions for Holding Hot TCS Food Without Temperature Control
- Hold food at 135 degrees or higher prior to removal from temperature control.
- Label food with the time for discard.
- Must sell, serve, or discard food within 4 hours.
Food Bars
- Designated self-service areas for food display and consumption.
Sneeze Guards
- Food shields positioned over food counters to protect from contamination.
Requirements for Sneeze Guards
- Must be 14 inches above the food counter and extend 7 inches beyond the food.
Off-Site Services
- Includes delivery services, temporary/mobile kitchens, and vending machines.
Safety Procedures During Food Transportation
- Use insulated containers to maintain temperatures at 135 or 41 degrees.
- Regularly clean delivery vehicle interiors and practice good personal hygiene.
- Regularly check internal food temperatures and label food with a use-by date and reheating instructions.
- Consider providing consumers with food safety guidelines.
Food Handling During Emergencies
- Utilize insulated containers to hold TCS food without water and power.
- Serve cold food using ice or chilled, gel-filled containers.
- Store raw and ready-to-eat products separately.
- Provide customers with handling instructions for leftovers.
- Position garbage containers away from food preparation and serving areas.
Mobile Units
- Include a range of portable facilities, from concession vans to advanced field kitchens.
Temporary Units
- Food service setups, like tents, that operate in a single location for less than 14 days.
Vending Machine Food Care
- Food must be held at temperatures of 135 or 41 degrees and shelf life must be checked daily.
- Refrigerated TCS food should be used within 7 days of preparation.
- Position vending machines away from garbage disposal areas.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
These flashcards cover essential temperature guidelines for TCS foods as outlined in Servsafe Chapter 9. Test your knowledge on the maximum internal temperatures for cold and hot foods, and the time limits for holding food without temperature control.
