ServSafe Flashcards: Chapter 9

Questions and Answers

What is hot-holding equipment?

Equipment specifically designed to hold food at an internal temperature of 135 degrees Fahrenheit or higher.

What is cold-holding equipment?

Equipment specifically designed to hold cold food at an internal temperature of 41 degrees Fahrenheit or lower.

What is a sneeze guard?

A food shield placed over self-service displays and food bars.

What is off-site service?

Service of food to a location other than where it is prepared or cooked. Signup and view all the answers

What is a vending machine?

A machine that dispenses hot and cold food, beverages, and snacks. Signup and view all the answers

What is a single-use item?

Disposable tableware designed to be used only once. Signup and view all the answers

General rules for holding food include using a thermometer to check the internal temperature of food every ___ hours.

4 Signup and view all the answers

What are specific rules for holding hot food?

Use only hot-holding equipment that can keep food at the proper temperature, never use hot-holding equipment to reheat food, and stir food at regular intervals. Signup and view all the answers

What are specific rules for holding cold food?

Use only cold-holding equipment that can keep food at 41 degrees Fahrenheit or lower and do not store food directly on ice. Signup and view all the answers

Cold food can be held without temperature control for up to 6 hours if it was held at ___ degrees Fahrenheit or lower prior to removal.

41 Signup and view all the answers

Hot food can be held without temperature control for up to 4 hours if its minimum internal temperature was ___ degrees Fahrenheit or higher prior to removal.

135 Signup and view all the answers

Guidelines for kitchen staff to follow in serving food safely include minimizing ___ contact with food.

bare-hand Signup and view all the answers

What are the rules for keeping utensils clean and sanitized when serving food?

Use separate utensils for each food item and clean & sanitize them after each task. Signup and view all the answers

What are the rules for storing utensils used in serving food?

Utensils should be stored in the food with the handle extended above the rim of the container or on clean, sanitized food-contact surfaces. Signup and view all the answers

What are guidelines for servers to follow in serving food safely?

Do not touch food-contact areas of plates, minimize bare-handed contact, and use disposable cloths to wipe up spills. Signup and view all the answers

What is the proper way to handle a dish?

Hold by the bottom or the edge. Signup and view all the answers

What is the proper way to handle cups and glassware?

Hold cups by their handles and glassware by its middle, bottom, or stem. Signup and view all the answers

What are the rules for re-serving food safely?

Do not re-serve unused menu items, plate garnishes, condiments, or uneaten bread. Signup and view all the answers

What are guidelines for preventing contamination of food held in buffets or food bars?

Protect food with sneeze guards, maintain proper food temperatures, and keep raw and cooked foods separate. Signup and view all the answers

What is the proper placement of sneeze guards?

14 inches above the food counter and extending 7 inches beyond the food. Signup and view all the answers

What are procedures to follow when transporting food?

Use rigid, insulated food containers and label food with storage and heating instructions. Signup and view all the answers

What are procedures to follow when catering?

Ensure safe water is available, use insulated containers, and provide instructions for handling leftovers. Signup and view all the answers

What are procedures to keep vended food safe?

Keep potentially hazardous food at the right temperature and check product shelf life daily. Signup and view all the answers

Study Notes

Hot and Cold Holding Equipment

Hot-holding equipment maintains food at a minimum internal temperature of 135°F or higher (e.g., chafing dishes, steam tables, heated cabinets).
Cold-holding equipment keeps food at or below 41°F.

Food Safety Measures

Sneeze guards protect self-service food displays by extending 7 inches beyond and 14 inches above the food counter.
Off-site service refers to delivering food prepared at one location to another (e.g., catering, vending).
Single-use items, such as plastic flatware and paper plates, are designed for one-time use to prevent contamination.

Guidelines for Holding Food

Use thermometers to check food internal temperatures regularly (every 4 hours).
Establish discard policies and cover food with sneeze guards.
Prepare food in small batches for safety.

Specific Holding Rules

Hot food can be held without temperature control for up to 4 hours if initially at 135°F or higher and properly labeled for discard time.
Cold food can be held without temperature control for up to 6 hours if it remains below 70°F and is properly labeled for time taken from refrigeration.

Safe Serving Practices

Clean utensils and minimize bare-hand contact with ready-to-eat food (use gloves, tongs, or deli sheets).
Utensils should be cleaned and sanitized every 4 hours during use.
Store utensils properly to avoid contamination.

Hygiene and Food Handling

Servers should avoid touching food-contact areas of tableware and practice good hygiene.
Use dry cloths for spills and clean tables with sanitized cloths.
Properly handle dishes by grasping the bottom or edges, and hold cups by the handles.

Re-Serving Rules

Do not re-serve uneaten food items or garnishes.
Only unopened, prepackaged food can be re-served.

Buffet Safety Guidelines

Protect buffet food with sneeze guards and clearly label all items.
Maintain food temperatures, practice FIFO (First In, First Out), and keep raw items separate from ready-to-eat foods.

Transportation and Catering Procedures

Use insulated containers for food transport and label items with storage and reheating instructions.
Ensure safe water and adequate power supply when catering, and use insulated containers for hazardous food.

Vending Food Safety

Keep hazardous food at proper temperatures and check product shelf life daily.
Fresh fruit should be washed and stored correctly in vending machines.

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Description

Test your knowledge with these flashcards from Chapter 9 of ServSafe. This chapter covers critical concepts related to food safety equipment, including hot and cold holding devices, and protective measures like sneeze guards. Perfect for anyone preparing for the ServSafe certification exam.