SERVSAFE MODULE 7
Food that is being held for service is at risk for _____________ - ______________
____________ and _____________-_______________. - ✔time-temp abuse
cross contamination
Guidelines for holding food - ✔Food covers & sneeze guards
Temp
Thermometer
Time
Hot-holding equipment
Food covers and sneeze guards: - ✔
Hold hot TCS food at ________________ or higher. - ✔135 F
Hold cold TCS food at _______________ or lower. - ✔41 F
Thermometer: - ✔
Check food temperatures at least every ___________ hours. - ✔4
throw it out if it doesnt meet requirements
Throw out food that is not _______________ or lower or __________________ or
higher. - ✔41 F
135 F
You can also check the temperature every _____________ hours. This will leave time
for ____________ ______________. - ✔2
correction
Hot-holding equipment: - ✔Equipment specifically designed to hold food at an internal
temperature of 135 degrees Fahrenheit or higher. (Chafing dishes, steam tables, heated
cabinets)
dont use it to reheat food
If an operation primarily serves a __________ - __________ ________________, TCS
food cannot be held without temperature control. - ✔high risk pop
Examples of when food might be held without temperature control: - ✔short term
when electricity isnt avaliable
need regulatory approval
Before using time as a method of control, check with the local ___________
__________________ for specific requirements. - ✔regulatory authorities
Food that is being held for service is at risk for _____________ - ______________
____________ and _____________-_______________. - ✔time-temp abuse
cross contamination
Guidelines for holding food - ✔Food covers & sneeze guards
Temp
Thermometer
Time
Hot-holding equipment
Food covers and sneeze guards: - ✔
Hold hot TCS food at ________________ or higher. - ✔135 F
Hold cold TCS food at _______________ or lower. - ✔41 F
Thermometer: - ✔
Check food temperatures at least every ___________ hours. - ✔4
throw it out if it doesnt meet requirements
Throw out food that is not _______________ or lower or __________________ or
higher. - ✔41 F
135 F
You can also check the temperature every _____________ hours. This will leave time
for ____________ ______________. - ✔2
correction
Hot-holding equipment: - ✔Equipment specifically designed to hold food at an internal
temperature of 135 degrees Fahrenheit or higher. (Chafing dishes, steam tables, heated
cabinets)
dont use it to reheat food
If an operation primarily serves a __________ - __________ ________________, TCS
food cannot be held without temperature control. - ✔high risk pop
Examples of when food might be held without temperature control: - ✔short term
when electricity isnt avaliable
need regulatory approval
Before using time as a method of control, check with the local ___________
__________________ for specific requirements. - ✔regulatory authorities
