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ServSafe Newton Cambridge
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ServSafe Class & Exam
Safe temperatures of food in the flow of food(Receiving, Storage, Cooking, holding, Cooling, Reheating and Serving).
Receiving temps of TCS(Time & temperature control to Safety) food in °F
Warm food: 135 or higher
Cold food in general: 41°F or lower
Live shellfish Receive oysters, mussels, clams, and scallops at an air temperature of ( )°F (7°C) and an internal temperature no greater than 50°F (10°C). Once received, the shellfish must be cooled to 41°F (5°C) or lower in four hours.
Shucked shellfish Receive at ( ) or lower. Cool the shellfish to ( ) or lower in ( ) hours.
Milk Receive at ( ) or lower. Cool the milk to ( ) or lower in ( ) hours.
Shell eggs Receive at an air temperature of ( ) or lower.
Frozen food Frozen food should be frozen solid when received
Reject frozen food for the following reasons: y y Fluids or water stains appear in case bottoms or on packaging. y y There are ice crystals or frozen liquids on the food or the packaging.
Storage in °F
Cold food: 41
Dry food: 50 to ( ) with Relative humidity of 50 to ( ) %
Maximum length of time ready-to-eat food that is prepared in-house can be safely stored?
Rules for labeling potentially hazardous food in storage: - Food that has been prepared on site and held for 24 hours must be labeled with (1) Name of the food, and (2) Date by which is should be sold, consumed, or discarded. -If an item (such as ground beef) has been previously cooked and then mixed with another food (added to sauce), then the new dish (meat sauce) must be labeled with the discard date of?
Cooking in °F
165*F for 15 seconds - Poultry, stuffed meat or dishes that include previously cooked TCS ingredients.
155*F for 15 seconds - ground meat, shell eggs hot-held for service or ground seafood.
145*F for 15 seconds - steaks, seafood or shell eggs that will be served immediately.
145*F for 4 minutes – Roasts of pork, beef, veal and lamb.
135*F – Fruit, vegetables, grains(rice, pasta) and beans that will be hot-held for service.
Holding/Servicing in °F
The hot product holding temperature must be maintained at 135 or above while holding.
If the temperature reading of hot-held is below 135, (1) If it has been held for less than two hours? (2) If product has been held for more than 2 hours at 120 or below?
Cooling in °F
Total 6 hours to 41 - PHF(Potentially hazardous) foods requiring refrigeration must be cooled by an adequate method so that every part of the product is reduced from 120* F to 70*F within two hours, and from 70* F to 41* F or below within four additional hours.
If the food hasn’t reached 70˚F (21˚C) within two hours?
If product did not reach 41 within 6 hours?
Reheating in °F
Reheat foods rapidly to 165 °F. When reheating food, the total time the temperature of the food is between 41 °F and 165 °F cannot exceed ( ) hours
Enter the numbers from the image:
226 California street, Newton, MA 02458, 171 River st, suite3, Cambridge, MA 02139, United States
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