ServSafe Chapter 9

Main ideas and lessons (Chapter 9: Food Flow / Service Safety)

Chapter 9 objectives covered

• Time and temperature requirements for holding hot and cold TCS (Time/Temperature Control for Safety) foods
• How to prevent time/temperature abuse and cross-contamination when displaying and serving food
• Using time as the control method (where allowed) rather than temperature
• Minimizing bare-hand contact with ready-to-eat foods
• Preventing staff from contaminating food during service
• Preventing guests from contaminating food/service areas
• Hazards of transporting food off-site (catering, etc.) and how to prevent them
• Hazards of serving food off-site and how to prevent them
• Hazards of ending food service (e.g., holding/removing/disposal rules) and how to prevent them

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Holding TCS food correctly (general temperature rule)

• Hot TCS food: hold at 135°F / 57°C or higher
• Cold TCS food: hold at 41°F / 5°C or lower
• Use a thermometer to check internal food temperature
  • Never use the holding unit’s temperature gauge to judge food temperature

Monitoring frequency

• Check holding temperatures at least every 4 hours
• (Optional) Check every 2 hours to allow faster corrective action if food falls out of range

If food is out of temperature

• Throw out hot food if it is below 135°F / 57°C
• Throw out cold food if it is above 41°F / 5°C

Reheating rules during holding

• Never use hot-holding equipment to reheat food unless it is designed for reheating
• Reheat using proper methods:
  • Oven
  • Stovetop
  • Microwave
• Do not reheat food “in” a holding unit or buffet line

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Holding TCS food without temperature control (time as a control method)

Applies only under the described conditions and with correct labeling.

Cold food (time control)

May be held up to 6 hours without temperature control if:

• It was held at 41°F / 5°C or lower before removal
• It has a label showing:
  • time removed from refrigeration
  • time it must be discarded (when the 6 hours ends)

During service:

• Discard if temperature exceeds 70°F / 21°C

Then:

• Sell/serve/discard within 6 hours

Hot food (time control)

May be held up to 4 hours without temperature control if:

• It was held at 135°F / 57°C or higher before removal
• It has a label showing:
  • time removed from temperature control
  • time it must be discarded (when the 4 hours ends)

Then:

• Sell/serve/discard within 4 hours

Examples mentioned:

• cookouts, barbeques, and certain catering events where food is kept hot enough before removal but not continuously by heating equipment

Regulatory/process requirements

For holding without temperature control:

• Get regulatory approval
• Have written procedures
• Maintain and make procedures available

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Display and service: preventing contamination and unsafe handling

Dishware handling

• Plates/glassware: carry by safe surfaces
  • For plates, the described correct method is hand under the plate (reduces risk of touching food-contact surfaces)
• Cups: transport/serve in a tray rather than stacked in a way that risks contamination
• Do not hold utensils/carry items by food-contact surfaces (use handles appropriately)

Bare-hand contact with ready-to-eat food (RTE)

• Never hold/carry RTE foods with bare hands
• Use tongs, spatulas, deli sheets, or other utensils
• Use an ice scoop
  • Never scoop ice with a glass
  • Avoid hand contact because it can transfer biological contaminants
  • Glass scooping can cause breakage and physical contamination

Table settings and pre-set items

• Preset wrapped/covered items on tables may be acceptable, but:
  • If extra settings are removed after guests seat, they must be handled per hygiene rules
  • Items left on tables should be cleaned and sanitized after guests leave (per the description)
• Do not reserve/re-serve food:
  • Includes food returned by guests, uncovered items, and plate garnishes
  • Only unopened, properly packaged items in good condition may be reserved (e.g., condiment packets, wrapped crackers)

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Preventing contamination during serving (staff and tools)

General rules

• Avoid bare-hand contact with ready-to-eat foods
• Use clean, sanitized utensils
• Use separate utensils for different foods/tasks
• Clean and sanitize utensils after each task
  • If continuously used, clean/sanitize at least every 4 hours
• Store utensils between uses correctly:
  • Handles extended above container
  • On a clean/sanitized food-contact surface

Refillable containers and single-use items

• Containers given to guests:
  • May be refilled only if designed for reuse and are cleaned/sanitized correctly
• Take-home beverage containers can be refilled if the beverage is not at risk and proper processes are followed
• Refill processes must prevent contamination

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Self-service areas and guest contamination control

• Use sneeze guards, display cases, or packaging
• Label food items for identification
• Keep raw meat/fresh fish/poultry separate from ready-to-eat foods (cross-contamination risk)
• Do not allow customers to use/handle dirty plates or utensils
• Stock displays with the correct utensils
• Do not use ice as an ingredient (especially if used to keep foods/beverages cold)
• Bulk foods labeling guidance:
  • Use the manufacturer/processor label when available
  • Labels must be in plain view
  • For bakery/bulk items with no nutrient/health claims: label may not be required (as stated)

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Transporting and serving TCS foods off-site (catering/events)

Transport hazards and prevention steps (as described)

• Use insulated containers designed to prevent:
  • mixing
  • leaks
  • spills
• Label transported foods with:
  • use-by date/time
  • reheating and serving instructions
• Clean delivery vehicles inside regularly
• Check internal food temperatures during transport
  • If not held correctly, reconsider delivery route/equipment timing
• Maintain good personal hygiene

Separation during catering

• Store raw meat/poultry/seafood separate from ready-to-eat items
• Keep safe utilities at the service site:
  • safe water for cooking, dishwashing, and handwashing
  • garbage stored away from prep areas
• Use insulated containers and wrapping:
  • Wrap raw meat
  • Store on ice
  • Dairy: refrigerate in refrigerated vehicle or on ice/chilled containers
• Cold food handling:
  • keep cold foods on ice or in chilled containers
  • hold without temperature control only according to the chapter’s time limits
• Serve ready-to-eat foods safely:
  • Keep ready-to-eat foods separate from raw foods
  • Provide customer leftovers handling directions

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Temporary/moving units (fairs, outdoor events, food trucks)

• Temporary units must be built to:
  • keep out dirt and pests
• Apply food safety rules for preparation using safe procedures
• Ensure safe drinking water for cleaning/sanitizing and handwashing
• Use disposable single-use items (as described)
• For mobile units/food trucks:
  • sanitation requirements may vary by product
  • permits/licenses may be required
• Reminder: special permits/licenses can be needed depending on jurisdiction and setup

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Vending machine guidance (rare)

• If encountering vending machines holding TCS food:
  • check shelf-life daily
  • discard items that are expired/used-by
  • discard refrigerated foods prepared on-site if not sold within 7 days
• Keep TCS food at correct temperature
• Dispense from the original container
• Wash and wrap fresh fruit with edible peels before placing in machine (per description)

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Speaker(s) / sources featured

• Mr. Dan Dolce (Serve Safe certified instructor; Essex County Schools of Technology)