INSPECT THE SERVING LINE AREA
ITEM
REASON
IMPORTANCE
ACTION
1. Check temperatures.
Category 5.
Potentially hazardous foods
Record the problem on
on the serving line must be
the inspection checklist
Make sure that time
kept at safe temperatures
item 03.
and temperature
(45F and below or 140F
controls are being
and above) to prevent the
Bring the problem to the
followed for potentially
growth of harmful
attention of the manager
hazardous food items
microorganisms. If these
for immediate correction.
on the serving line (for
foods are exposed to
example, the
unsafe temperatures for
temperature of the
more than three hours, they
steam table).
must be discarded. This is
due to the rapid growth of
microorganisms outside the
safe temperature zones.
QUESTION
QUESTION
QUESTION
QUESTION
Potentially hazardous foods
and
controls
This item is
Record the violation of
on the serving line must be
must be followed for
rated as
time and temperature
kept within the safe tem-
potentially hazardous food
Category
controls for serving items
perature zones of
or
items on the serving line.
.
on the inspection
below and
or
checklist, item
.
above to prevent the growth
of harmful microorganisms.
Bring violations to the
After
hours at
attention of the manager
dangerous temperatures,
for
.
these foods must be
.
Turn to page 4-4 to check your answers.
MD0182
4-3