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    Module 7, Servsafe

    Chapter 7: The Flow of Food: Service

    Guidelines for Holding Food:

    Food covers and sneeze guards protect food from contaminants. Covers protect food from contamination and help maintain food temperatures. Hold TCS food at the correct internal temperature.

    Hold hot food at 135℉; or higher.

    Hold cold food at 41℉; or lower.

    Throw out/discard food that is not 41℉; or lower or 135℉; or higher

    Check food temperatures every two hours to leave time for corrective action. At a minimum, check temperatures at least every four hours. NEVER use hot-holding equipment to reheat food unless it is designed for it. Reheat food correctly, and then move it into a holding unit.

    Holding Food without Temperature Control

    Your operation may want to display or hold TCS food without temperature control. However, if you primarily serve a high-risk population, you cannot hold TCS food without temperature control.

    Cold food can be held without temperature control for up to six hours if: it was held at 41℉; or lower before removing it from refrigeration; it does not exceed 70℉; during service (throw out food that exceeds this temperature: 70℉; it has a label specifying the time it was removed from refrigeration and the time it must be thrown out - the total time is within six hours; it is sold, served, or thrown out within six hours.

    Hot food can be held without temperature control for up to four hours if: it was held at 135℉; or higher before removing it from temperature control; it has a label specifying the time it was removed from hot-holding and the time it must be thrown out – the total time is within four hours; it is sold, served, or thrown out within four hours

    Prevent contamination when serving food:

    Wear single-use gloves whenever handling ready-to-eat food. As an alternative to single-use gloves, use spatulas, tongs, deli sheets, or other utensils when serving food; use clean and sanitized utensils for serving food; use separate utensils for each food; clean and sanitize the utensils after each task; at a minimum, clean and sanitize them at least once every four hours. Store serving utensils correctly between uses on a clean and sanitized food-contact surface or in the food with the handle extended above the container rim. Or if you are serving a non-TCS food item, you can place them on a clean and sanitized food contact surface. Spoons or scoops used to serve food such as ice cream or mash potatoes can be stored under running water. They can also be stored under running water that is maintained at a temperature of at least 135℉.

    Service Staff Guidelines

    Service staff must be as careful as kitchen staff. They can contaminate food simply by handling the food-contact areas of glasses, dishes, and utensils. Service staff should use these guidelines when serving food.

    i>

    Present Tableware

    If your operation presets tableware on dining table, prevent the tableware from being contaminated by wrapping or covering the items (i.e., in a napkin, etc.). Table settings do not need to be wrapped or covered if the extra settings are removed when guests are seated; are cleaned and sanitized after guests have left.

    Re-Serving Food NEVER re-serve food returned by one customer to another customer (i.e., uncovered condiments, uneaten bread, salsas, chips, or plate garnishes). Generally, unopened prepackaged food in good sanitary condition can be re-served (i.e., condiment packets, wrapped crackers or individually wrapped breadsticks).Self-Service Areas

    Prevent time-temperature abuse and contamination by using sneeze guards, 14-inches above the food counter and 7 inches beyond the food. Identify all food items by labeling the food (i.e., placing salad dressing names on the ladle handles). To prevent time-temperature abuse and/or cross-contamination keep hot food at 135℉ or higher, and cold food at 41℉ or lower; keep raw meat, fish, and poultry separate from ready-to-eat food; do NOT let customers refill dirty plates or use dirty utensils at self-service areas.

    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; make sure the service site has the correct utilities (safe food for cooking, dishwashing, and handwashing. Garbage containers stored away from food-prep, storage, and serving areas); store raw meat, poultry, and seafood, and ready-to-eat items separately.

    <Next>>

    End of Module7

    Source : servsafe.neocities.org

    Ice Cream Scoop Storage

    Ice Cream Scoop Storage Where should I keep the ice cream cup? The ice cube tray must be stored outside the ice maker and in a clean container. Likewise, people are wondering how to store the scoop of ice cream when …

    Ice Cream Scoop Storage

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    Ice Cream Scoop Storage

    Query query Richmond_S Oct '21

    Ice Cream Scoop Storage

    Where should I keep the ice cream cup?

    The ice cube tray must be stored outside the ice maker and in a clean container.

    Likewise, people are wondering how to store the scoop of ice cream when not in use?

    The bowl should be stored in a hygienic place outside the container between uses. Employees should never use the cup or glass as a spoon for the customer. Never put unused ice cubes back into the ice cube tray. Instead, throw it away and start with fresh ice.

    Second, how do you clean a bowl of ice?

    Clean the ice cream every day with bleach or a quat-based cleaner. The staff can also wash the ice cube tray in the dishwasher at the end of the day. If a plastic ice sheet breaks or turns over, throw it away and buy a new one.

    And what are the rules for handling ice cream?

    Always wash your hands thoroughly before working with ice. Do not touch the ice cream with your bare hands, ALWAYS treat it as food. Always use clean and disinfected ice cream cups and scoops. When not in use, make sure your ice cream sundae and ice cream scoops are stored properly to avoid contamination.

    How often does an ice maker in a bar need to be cleaned?

    2 to 4 times a year

    What should a grocer use to extract ice from an ice maker?

    Explanation: Using a spoon to remove ice cream from the ice machine reduces the risk of ice cream being a source of foodborne illness. More importantly, the grocer should make sure his hands are clean and that they are only holding the ice tray.

    Are ice makers safe?

    There is no excuse to use contaminated water to freeze ice. Water does not kill bacteria or inactivate viruses. However, the ice itself must first be safe. Most commercial quantities of ice are made with ice machines or ice machines permanently connected to a water supply.

    Can you use a clean glass to pour the ice?

    Do not rinse the ice with glasses or cups of water and never touch the ice with your hands. Ice cream cups and containers should be washed and disinfected regularly. Do not store food, drinks, fruit, etc. in the ice cube maker.

    When handling ice, what can servers do to avoid contamination?

    To avoid cross-contamination, follow these rules when handling ice:

    Why should ice be kept in running water between uses?

    Should a foodie use ice cream that has been stored in water?

    An alternative that is sometimes used is to hold the bowl in running water with the top of the bowl facing down. Such sinks are usually integrated into the ice display. If necessary, make sure the mixes used in making the ice cream are kept at a safe temperature.

    Where should detergents and chemicals be stored?

    Choosing the right place for detergent

    Is ice cream a food in the UK?

    Like many grocery stores in the UK, our ice cream is made by freezing drinking water with commercially available ice machines. As the study shows, there are no specific standards for ice making, only those relating to non-frozen drinking water.

    Can mold grow in an ice maker?

    Mold is all too common in ice machines at local restaurants, but it can also grow in freezers. Cold temperatures in freezers can make mold growth difficult, but problems start when freezers are turned off regularly or for long periods of time.

    What is the pink slime in the ice cream maker?

    Is ice cream classified as a food?

    It can be made from tap water, spring water, or purified water. But regardless of its form or origin, ice cream is considered a food by the FDA. The FDA Food Code, on which most state and local food regulations are based, also contains provisions for safe and hygienic ice cream production and handling.

    Which of the following is a safe food practice?

    Always wash your hands with warm soapy water for 20 seconds before and after handling food. No cross contamination. Keep raw meat, poultry, fish and their juices away from other foods. Wash cutting boards, utensils and worktops in hot, soapy water after cutting raw meat.

    What is an ice cream scoop?

    Hygienically shovel, rake and break ice with our ice cream scoops and other commercially available tools. An ice cream scoop is essential for any restaurant, bar, hotel, catering company, licensing booth, or any other hospitality industry with an ice cream machine.

    Can you clean the ice machine with vinegar?

    Prepare Vinegar Solution To Clean Ice Makers

    Why Are Ice Makers So Dirty?

    How long does it take to clean an ice machine?

    20 minutes

    Can old ice cream make you sick?

    Ice Cream Scoop Storage

    6 Strange Ice Cream Scoops Put to the Test!

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    8 Tips for Scooping and Storing Ice Cream

    Three Twins Ice Cream founder Neal Gottlieb shares his tips for scooping maximum deliciousness out of your next carton of ice cream.

    8 Tips for Scooping and Storing Ice Cream

    By Jennifer M Wood Apr 8, 2016

    Akihito Fujii, Flickr // CC BY-SA 2.0 / Akihito Fujii, Flickr // CC BY-SA 2.0

    While getting any scoop of ice cream from container to eating vessel relatively intact is a triumph in its own right, there are simple tricks you can do to ensure maximum deliciousness. Neal Gottlieb, founder of Three Twins Ice Cream, should know; since 2005, he’s been building a name for his brand, which is innovating the organic ice cream trade with its homegrown approach and a host of deliciously unique flavors (think banana nut confetti, lemon cookie, and cardamom). Gottlieb shared a handful of tips on how to get the most out of your next carton.

    1. GET WET.

    To get the best scoop, “Wet the ice cream scooper with room temperature water,” suggests Gottlieb. “This keeps the ice cream from sticking to the scooper and allows for a nice smooth, gliding scoop.”

    2. LEFTIES AND RIGHTIES SHOULD SCOOP DIFFERENTLY.

    “Right-handers should scoop clockwise from the edge of the container,” advises Gottlieb. “Left-handers should scoop counter-clockwise from the edge of the container.”

    3. START AT THE EDGE.

    “Ice cream softens from the outside to the inside, so the best place to start scooping is from the edges,” explains Gottlieb, who also cautions that you “always want to avoid having the melted ice cream on the outside fall onto the still frozen ice cream in the middle.”

    4. CHUNKY FLAVORS ARE HARDER TO SCOOP.

    It’s a fact, according to Gottlieb: “Any ice cream that has chunks will stay frozen longer and is more difficult to scoop.” Which doesn’t mean that you shouldn’t try!

    5. GELATO HAS ITS OWN RULES.

    Though the terms “ice cream” and “gelato” are sometimes used interchangeably, they’re not the same thing. And as such, “gelato has a different scooping path,” says Gottlieb. “We recommend scooping in a straight line (not circular motion).”

    6. FLIP YOUR PINT TO KEEP IT FRESH.

    Even the most seasoned scooper could run into problems if he or she isn’t following the best practices for ice cream storage. And Gottlieb has got some advice in that department, too. “Though there’s not a whole lot that can be done to save a pint of ice cream after the ice crystals form, it is easy to tackle the problem before it starts,” he says. “The easiest way to avoid this is by not letting the ice cream melt in the first place, as freezer burn occurs when melted ice cream refreezes and oxygen gets into the pint. So, basically what we are saying is that you should just finish off your pint of ice cream in one sitting (no shame).” If that suggestion goes against all of your diet rules, the next best option is “flipping the pint over in the freezer, that way the melted ice cream will drip onto the lid and refreezing can be avoided.”

    7. SHOOT FOR EIGHT BELOW.

    This one’s easy enough: “The ideal temperature to store ice cream is –8 degrees,” states Gottlieb.

    8. IGNORE THE DOOR.

    Sure, shoving a container of ice cream back into the freezer door might be the easiest option, but Gottlieb says that’s a “big no-no.” Instead, he suggests storing “ice cream at the back of the freezer. Because temperature varies so wildly, the back of the freezer is the ideal spot for your sweet treat.”

    Source : www.mentalfloss.com

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