ServSafe Manager Key Points Flashcards

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@IllustriousHoneysuckle

Study Notes

Shellfish Handling

Shellfish require shellstock identification tags indicating the harvest date and location.
Tags must be retained for 90 days from the last shellfish used.

Live and Shucked Shellfish

Receive live shellfish (oysters, mussels, clams, scallops) at air temperature of 45°F (7°C) and internal temperature no greater than 50°F (10°C).
Cool live shellfish to 41°F (5°C) or lower within four hours of receipt.
Shucked shellfish should be received at 45°F (7°C) or lower and similarly cooled to 41°F (5°C) within four hours.

Fish Safety Standards

Raw or partially cooked fish must have documentation proving safe freezing prior to receipt; keep records for 90 days from sale.
Farm-raised fish require documentation of FDA standards compliance, also retained for 90 days.

Date Marking Protocol

Ready-to-eat TCS (Time and Temperature Control for Safety) food must be date-marked if held for over 24 hours.
Date marks should indicate expiration for sale or use.

Storage Regulations for TCS Foods

Ready-to-eat TCS food can only be stored for seven days at 41°F (5°C) or lower.
Storage count starts from the preparation date or when a commercial container was opened.

Proper Storage Practices

All items should be stored at least six inches (15 cm) off the floor and away from walls.
Food items should be stored in the following order from top to bottom: ready-to-eat food, seafood, whole cuts of beef and pork, ground meat and fish, whole and ground poultry.

Thawing Methods

Thaw food in a cooler kept at 41°F (5°C) or lower.
Submersion under running water at 70°F (21°C) or lower is acceptable as long as food doesn’t exceed 41°F (5°C) for over four hours.
Microwave thawing is permitted if food is cooked immediately after.
Thawing can be part of the cooking process.

TCS Food in Salads

Ensure leftover TCS ingredients (e.g., pasta, chicken) are properly cooked, cooled, and stored at 41°F (5°C) or lower for less than 7 days.

Minimum Internal Cooking Temperatures

165°F (74°C) for 15 seconds: poultry, stuffed meats, and dishes with previously cooked TCS ingredients.
155°F (68°C) for 15 seconds: ground meat, injected meat, ratites, ground seafood, hot-held shell eggs.
145°F (63°C) for 15 seconds: seafood, steaks, chops of pork, beef, veal, lamb, and immediately served shell eggs.
135°F (57°C): fruits, vegetables, grains, and legumes for hot-holding.

Reheating Guidelines

Food must be reheated to 165°F (74°C) for 15 seconds within 2 hours for hot-holding.
Ready-to-eat commercially processed food must be reheated to at least 135°F (57°C).

Food Holding Protocols

Cold food can be held without temperature control for 6 hours if previously held at 41°F (5°C) or lower, doesn’t exceed 70°F (21°C), and is labeled with removal time and throw-out time.
Hot food can be held without temperature control for 4 hours if initially held at 135°F (57°C) or higher and properly labeled.

Preventing Temperature Abuse

Use sneeze guards, positioned at least 14 inches (36 cm) above counters and extending 7 inches (18 cm) beyond food.

Sanitization Methods

Sanitize surfaces using heat (171°F (77°C) for 30 seconds immersion) or chemicals (chlorine, iodine, or quaternary ammonium compounds).

Description

Test your knowledge with these flashcards covering key points from the ServSafe Manager training. Learn essential guidelines regarding shellfish storage and safety, including the importance of shellstock identification tags and temperature requirements for live shellfish. Perfect for anyone preparing for the ServSafe exam.