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FOOD DISPLAY AND SERVICE EQUIPMENT
Salad bars and sneeze guards must comply with the standards of an ANSI accredited certification program. The food shield should intercept the direct line between the customer’s mouth and the food on display.
What must be supplied at salad bars to prevent?
Sneeze Guards
In most cases, food on a buffet line or salad bar won’t be packaged, so it’s important to keep a barrier between customers and the food. This is usually accomplished by a “sneeze guard”—also known as a “food guard” or “food shield”—installed over the self-service equipment.
Which food item can be displayed in a self-service area without the use of packaging sneeze guards or a display case to protect them from contamination?
Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination? Answer: B because a nut has an outer shell to protect it from contaminates.
What salad bar items is considered a TCS?
Lettuce, Spinach, Cut Salad Greens, Leafy Greens.
Lettuce and all other cut salad greens such as spinach, leafy greens, etc., are considered TCS foods
therefore, all fresh cut salad greens must be kept at 41oF or colder. (Note: cutting includes a cut stem.)
How should hot TCS food be displayed on a self-service bar?
Food shield placed over self-service displays and food bars that extends seven inches beyond the food and fourteen inches above the food counter. Service of food to someplace other than where it is prepared or cooked, including catering and vending.
What is not acceptable when maintaining a salad bar?
If you have a salad bar, make sure the cut greens are over ice and the temperature is not within the danger zone of 41°F to 135°F (5°C to 57°C). People usually don’t worry about tomatoes because they are quite acidic and don’t support the traditional environment for bacteria growth.
What must be supplied at salad bars to prevent customers from contaminating the food quizlet?
Food on display or salad bars are required to be protected from customer contamination by use of sneeze guards or food shields. This shield should be placed in a direct line between the customer’s mouth and the food.
Which food may be re served to customers?
You may re-serve only unopened, prepackaged food such as condiment packets, wrapped crackers, or wrapped breadsticks.
What are TCS foods?
Foods that need time and temperature control for safety—known as TCS foods—include milk and dairy products, eggs, meat (beef, pork, and lamb), poultry, fish, shellfish and crustaceans, baked potatoes, tofu or other soy protein, sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic- …
Which food item may be handled with bare hands?
Bare hand contact is allowed for foods, which will be cooked, such as pizza toppings, raw meats, and ingredients for recipes prior to cooking.
What is a rule for serving condiments?
ServSafe Chapter 7 – obj. 4.04
| A | B |
|---|---|
| What rule for serving condiments should be practiced? | Serve condiments in original containers |
| What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? | Clean and sanitize the utensils |
What must be included on the label of the TCS food that was prepped in house?
what must be included on the label of tcs food that was prepped in house? Date that the food should be thrown out. how long can ready to eat tcs food that was prepped in house be stores if it is held at 41°F or lower? an air temp.
Which food is a TCS food Servsafe?
TCS FOODS include Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic &
Oil Mixtures, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, and Cut Melons. FOODBORNE INFECTIONS can result when a person eats food containing pathogens, which then grow in the intestines and cause illness.
Which of the following salad bar items is considered a TCS time control for safety food?
The cut lettuce is a TCS food. All cut leafy greens are TCS foods.
Which of the following is not a TCS food?
Non-Potentially Hazardous Food – Non-TCS
Examples of such foods are: dry goods, dry cereals, dehydrated and un-reconstituted foods, candy bars, popcorn, potato chips, canned pop and sodas.
What is the maximum temperature allowed while cold holding boiled eggs at a salad bar?
For cold holding, maintain cooked eggs and egg containing foods at 5°C (41°F) or below.
How many hours can an operation display hot TCS food without temperature control before the food must be sold served or thrown out?
TCS foods that are ready-to-eat can be safely consumed in a four hour window. If they have not been temperature controlled, they should be discarded after four hours. Hot held and cold held foods can be served for four hours without temperature controls if they are discarded after the four-hour time limit.
What maximum internal temperature should cold TCS food be held?
Hold cold TCS food at 41°F (5°C) or lower. Hold hot TCS food at 135°F (57°C) or higher.
What are the safety and hygienic practices in storing salad and dressing?
Salad Safety
- Consider cross-contamination. Keep two different cutting boards in the kitchen to prevent cross-contamination.
- Wash, wash, wash.
- Store produce safely.
- Refrigerate.
What is the maximum temperature tuna can reach on a salad bar?
New FDA guidelines state that freshly prepared cold food that’s been stored in a refrigerator or cooler at 41 degrees or colder can be left out for service a maximum of six hours before it is unsafe to eat, as long as the temperature of the food never exceeds 70 degrees.
Should salad be served cold?
Why this works: Room temperature salad plates give off just enough heat to cause your greens to get soggy. A chilled plate means that, even if there’s a 15-minute dinner delay or you pile on grilled chicken, your greens will still stay crisp and fresh. Yay, salad science! Your greens have never tasted so good.
What can be done to prevent contamination on food bars and buffets?
Cover all food items with lids (whenever possible). Use sneeze guards over buffet areas to prevent bacteria from sneezing or saliva from reaching the food. Ensure that the handles of serving utensils don’t touch food items, as bacteria from customers’ hands can get into it.
Which of the following must be worn when working around food and food contact surfaces?
Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. If an apron is worn, change as needed or anytime contamination may have occurred.
Which food Handler activity is most likely to contaminate food?
Food handlers can contaminate food when they:
Sneeze or cough. Have contact with a person who is sick. Touch anything that may contaminate their hands and do not wash them. Have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin.
Is uncooked rice a TCS food?
Choose whether or not the following foods need Time-Temperature Control for Safety.CH 1: TCS or Non-TCS Foods.
| A | B |
|---|---|
| whole wheat bread | not TCS |
| uncooked rice | not TCS |
| sliced watermelon | TCS |
| vegetable fried rice | TCS |
Which item may a customer reuse at a self service area?
In general, you may re-serve only unopened, prepackaged food in good condition. You may also re-serve bottles of ketcup, mustard or other condiments. Sneeze guards should extend 7 ” beyond the food, and 14 ” above above the counter. Post self-serve rules such as “Do not reuse plates and utensils”.
Which date should be placed on the label of leftover pasta salad?
Cards
| Term question | Definition answer |
|---|---|
| Term Which date should be placed on the label of leftover pasta salad? | Definition The day it should be discarded |
| Term An object must be immersed in Quat for at least __________ seconds to be considered sanitized? | Definition 30 |
Which food is considered a TCS food quizlet?
What are the TCS foods? Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated garlic/oil mixture, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut fruits, and vegetables.
What are examples of ready to eat?
Some common examples of ready-to-eat foods are heated products such as egg rolls, corn dogs, burritos, pizza by the slice, chicken whole or by the piece
salad from a self- serve salad bar or store packed as a ready to eat meal
store packed cold sandwiches
single serving mini-bagels with dip and like items
sushi …
What is Fattom in food safety?
FATTOM is an acronym used to describe the conditions necessary for bacterial growth: Food, acidity, time, temperature, oxygen, and moisture. Foods provide a perfect environment for bacterial growth, due to their provision of nutrients, energy, and other components needed by the bacteria.