Page 160 - ServSafe E-Book

Self-Service Areas

Prevent time-temperature abuse and

contamination:

 Keep raw meat, fish, and poultry separate from

ready-to-eat food

o Ready-to-eat food at buffets or salad bars that

serve food like sushi or raw shellfish

o Ready-to-cook portions that will be cooked and

eaten immediately (e.g., Mongolian BBQs)

o Raw, frozen, shell-on shrimp or lobster

7-16