Food Safety Manager Training Verified Solutions
General Guidelines for Holding Food for Service
1. Use Covers and Sneeze Guards: Protect food from contaminants and help maintain internal
temperatures.
2. Correct Holding Temperatures: Keep food at the proper internal temperatures.
3. Ther...
Food Safety Manager Training Verified Solutions
General Guidelines for Holding Food for Service
1. Use Covers and Sneeze Guards: Protect food from contaminants and help maintain internal
temperatures.
2. Correct Holding Temperatures: Keep food at the proper internal temperatures.
3. Thermometer Use: Use a separate thermometer to check food's internal temperature; equipment
thermometers may not measure accurately.
4. Regular Temperature Checks: Check food temperatures every four hours. If food is between 41°F and
135°F, it must be thrown out.
Guidelines for Holding Cold Food
- Temperature: Hold cold food at 41°F or lower.
Guidelines for Holding Hot Food
- Temperature: Hold hot food at 135°F or higher.
- Reheating: Do not use hot-holding equipment to reheat food unless specifically designed for that
purpose; always reheat food correctly before moving it to the hot holding unit.
Conditions for Holding Food Without Temperature Control
- Food can be held without temperature control if:
- It is not being served to a high-risk population.
- It is on display for a short time (e.g., off-site catered events).
- There is no electricity available for holding equipment.
Conditions for Holding Cold Food Without Temperature Control
Cold food can be held without temperature control for up to 6 hours if:
1. It was held at 41°F or lower before removal from refrigeration.
2. Food is labeled with the time it was removed and the discard time (e.g., Removed: 4:30, Discard:
10:30).
,3. The food's temperature does not exceed 70°F while being served. Discard any that exceed this
temperature.
4. Sell, serve, or throw out the food within 6 hours.
Conditions for Holding Hot Food Without Temperature Control
Hot food can be held without temperature control for up to 4 hours if:
1. It was held at 135°F or above before removal from temperature control.
2. Label the food with the time it was removed and discard time.
3. Sell, serve, or throw out the food within 4 hours.
Food Safety Scenarios
1. Soup at 120°F: Unsafe
2. Pasta Salad at 39°F: Safe
3. Potato Salad at 75°F: Unsafe
4. Soup in a hot holding unit at 40°F: Unsafe
Scenario Evaluations
- Roy’s Pasta: Safe to serve because it was held above 135°F and served within four hours.
- Alvin’s Lunches: Unsafe because they were left outside of temperature control for too long, likely
exceeding 70°F.
- Sally’s Picnic: Unsafe as food cannot be held without temperature control for high-risk populations.
Preventing Contamination When Serving Food
1. Avoid Bare-Hand Contact: Use utensils for ready-to-eat foods.
2. Clean and Sanitized Utensils: Use clean utensils for each food item; sanitize every four hours if
constantly used.
3. Store Utensils Properly: Keep serving utensils in food, ensuring handles extend above the rim, or on
clean surfaces.
4. Caution with Take-Home Containers: Ensure containers are designed for reuse, provided by the
operation, and cleaned/sanitized properly.
, Preventing Contamination by Service Staff
1. Proper Handling of Dishes: Hold dishes by the bottom or edge.
2. Handling Glassware: Hold glasses by the middle, bottom, or stem; do not touch food-contact areas.
3. Use of Trays and Racks: Carry glasses in a rack or tray, don’t stack glasses.
4. Handling Flatware: Hold flatware by the handle; store it to be grasped by handles, not food-contact
areas.
5. Avoid Bare Hand Contact with Ready-to-Eat Food: Use ice scoops or tongs for ice.
Preventing Preset Tableware Contamination
1. Wrap or Cover Items: Keep preset tableware wrapped or covered.
2. Clean and Sanitize: Remove unused settings when guests are seated, and clean and sanitize after the
guests leave.
How do I re-serve food from one guest to another? ✔️You can't really. 1) Never re-serve food returned
by one guest to another guest 2) Condiments must be in their original contianers (i.e. individual packets
or portions) 3) Bread or rolls cannot be re-served 4) Garnishes cannot be reused 5) You may re-serve
only unopened, prepackaged food in good condition like condiment packets and wrapped crackers.
How can you prevent contamination in self-serve areas? ✔️Contamination in self-serve areas can be
prevented by 1) Protecting the food using sneeze cards, display cases, or packaging 2) Labels for handles
and containers 3) Temperature control: hot food = 135dF or higher and cold = 41dF or lower 4) Do not
let guests refill dirty plates or use dirty utensils at self-service areas 5) Stock food displays with the
correct utensils for dispensing food 6) Never use ice for food/beverages as an ingredient.
When should Bulk Food be labelled? ✔️Bulk food in self-service areas must be labeled and in plain view
of the guest and includes the processor label provided with the food. Bulk Unpackaged food (bakery
products and unpackaged food portioned for customers) does not need to be labeled if: 1) The product
makes no claim regarding health or nutrient content 2) There are no laws requiring labeling 3) The food
is manufactured or prepared at another food operation or processing plant owned by the same person
and is regulated 4) The food is manufactured or prepared on the premises.
How can you prevent contamination and time-temperature abuse when serving food off-site?
✔️Contamination at off-site service can be prevented by following these procedures: 1) Pack food in
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