No Bell Ringer today Cafeteria Visit this morning 20 Minutes Ask questions Show that you have learned the elements of Servsafe After returning from the cafeteria answer these questions in complete sentences and turn in ID: 582908
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Slide1Slide2
Objective 2.0
No Bell Ringer today
Cafeteria Visit this morning (20 Minutes)
Ask questions. Show that you have learned the elements of
Servsafe
After returning from the cafeteria answer these questions in complete sentences and turn in.
Pay close attention to areas such as Storage, Ask to see the thermometers used to check food, ask how many workers are
Servsafe
Certified.
What are their procedures for rejecting food?
How do they determine what food suppliers to use?
Any thing else you notice write in your briefing.
Test will be administered after briefing are turned into me.
No talking sit quietly until everyone is finished.Slide3
First Kitchen Lab
-
This lab will be graded, practicing all
Servsafe
food safety and Sanitation practices.
Rubrics are inside of each kitchen folder as well as Preparation Lab sheets
Make sure you choose a head chef /assistant chef, dishwasher etc
Clean as you go
Monitor other members in your group to make sure they are using safe practices in the kitchen
Points will be deducted if your members do not remain in their areas during lab 1st offence- out of area (5pts)
2
nd
offense-(10 pts)
3
rd
Loose kitchen privilegesSlide4
Bonus 15 points.
Walk me through the entire flow of food process, starting with Purchasing, Receiving and Storage all the way to Service. Explain each element as detailed as possible using
servsafe
language including information on holding hot and cold foods as well as temperature requirements for cooling food, reheating food and how we cool food etc.Slide5
Cold food can be held without temperature control for up to
six
hours if:
It was held at
41
˚F (5˚C) or lower before removing it from refrigerationIt does not exceed 70˚F (21˚C) during serviceThrow out food that exceeds this temperatureIt has a label specifyingTime it was removed from refrigerationTime it must be thrown outIt is sold, served, or thrown out within six hours
7-2
Holding Food Without Temperature
ControlSlide6
7-3
Holding Food Without Temperature Control
Hot food can be held without temperature control for up to
four
hours if:
It was held at
135
˚
F (57˚C) or higher before removing it from temperature controlIt has a label specifying when the item must be thrown outIt is sold, served, or thrown out within four hoursSlide7
If you preset tableware:
Prevent it from being contaminated
Wrap or cover the items
Table settings do not need to be wrapped or covered if extra settings:
Are removed when guests are seated
Are cleaned and sanitized after guests have left
7-4
Preset TablewareSlide8
Refilling Returnable Take-Home Containers for Food
Some jurisdictions allow the refilling of take home food containers.
Take-home food containers must
be:
Designed
to be
reusedProvided to the customer by the operationCleaned and sanitized correctly
7-5Slide9
Refilling Returnable Take-Home Containers for Beverages
Some jurisdictions allow the refilling of take home beverage containers.
These can be refilled for the same customer with non-TCS
food. The
container must be:
Able to be effectively cleaned at home and at the operation
Rinsed with fresh, pressurized hot water before refillingRefilled by staff in the operation or by the customer using a process that prevents contamination
7-6Slide10
NEVER
re-serve:
Food returned by one
customer
to another customer
Uncovered condiments Uneaten bread Plate garnishesGenerally, only unopened, prepackaged food in good condition can be re-served:Condiment packetsWrapped crackers or breadsticks
7-7
Re-serving FoodSlide11
When labeling bulk food in self-service areas:
Make sure the label is in plain view of the customer
Include the manufacturer or processor label provided with the food
As an
alternative,
provide the information using a card, sign, or other labeling method
7-8
Labeling Bulk Food in Self-Service AreasSlide12
A label is not needed for bulk unpackaged food, such as bakery products, if:
The product makes no claim regarding health or nutrient content
No laws requiring labeling exist
The food is manufactured or prepared on the premises
The food is manufactured or prepared at another regulated food operation or processing plant owned by the same person
7-9
Labeling Bulk Food in Self-Service AreasSlide13
When delivering food off-site:
Use insulated, food-grade containers designed to stop food from mixing, leaking, or spilling
Clean the inside of delivery vehicles regularly
Check internal food temperatures
Label food with a use-by date and time, and reheating and service instructions
7-10
Off-Site ServiceSlide14
When delivering food off-site:
Make sure the service site has the
correct
utilities
Safe water for cooking, dishwashing,
and
handwashingGarbage containers stored away from food-prep, storage, and serving areasStore raw meat, poultry, and seafood, and ready-to-eat items separately
7-11
Off-Site ServiceSlide15
To keep vended food safe:
Check product shelf life daily
Refrigerated food prepped
on-site
and not sold in
seven
days must be thrown outKeep TCS food at the correct temperatureDispense TCS food in its original containerWash and wrap fresh fruit with edible peels before putting it in the machine
7-12
Vending MachinesSlide16
Chapter :7
Read Chapter:7 p. 7.1-7.5
A
pply your knowledge…7.4
Apply your knowledge p. 7.10 & 7.11
Chapter 7: 7.12 Case Study Slide17
What is a Leader?
What are the characteristics of a leader?Slide18
The flow of food service p.7.2-7.3
Hold hot food at _ or higher. This will prevent such as ________ from growing to unsafe levels.
Hold cold foods at ___ or lower. This will prevent pathogens such as ____________ from growing to unsafe levels.
You can hold cold _____ without ___ control for up to _ hours if you meet these_____.Slide19
Review-Complete All review questions by all chapters
Chapter 5
Chapter
6
Chapter 7 Slide20
Bonus:
Name (3) items from each type of food with the appropriate minimum internal temperature.
Ex. Emu-145F
15 seconds