Objective 2.0 - PowerPoint Presentation

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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