Transcript Holding Food Chapter 8 - wchsgreenefacs / FrontPage

Holding Food
Chapter 8
Group 2
Guidelines for Holding Food
• Temperature- Hold TCS food at the
right internal temp.
–Hot food @ 135°F or higher. This will
prevent pathogens such as Bacillus
cereus
–Cold food @ 41°F or lower.
This will prevent pathogens
such as Staphylococcus aureus
• Thermometer- Use a thermometer to
check foods internal temperature.
Never use the temperature gauge on a
holding unit to do it. The gauge does
not check the internal temp. of food.
Thermometer
Time- Check food
temperature at least
every 4 hours
– Throw out food that is not 41°F or lower 135°F or
higher
– You can also check the temperature every 2 hours.
This will leave time for corrective action.
– Hot Holding Equipment- Never use hot holding
equipment to reheat food unless it is built to do so
Policies/Food covers and sneeze
guards
• Policies- create policies about how long the
operation will hold food. Also, create policies
about when to throw away food held
• Food covers and sneeze guards- Cover food
and install sneeze guards to protect food from
contaminants.
Holding food w/o temp. control
• When displaying food for a short time, such as
at an off site catered event.
• When electricity is not available to power
holding equiptment.
Cold Food
Cold Food- can hold up to 6 hours under these
conditions:
• 1. hold at 41°F or lower
• 2. Label food with time you removed it and
time you must throw it out.
• 3. Cant exceed 70°F while being served.
• 4. Sell, serve, or throw out food within 6 hours.
Hot Food
Hot food- You can hold hot food without
temperature control for up to 4 hours if you
meet conditions
1. Hold at 135°F or higher before removing it
from temperature control
2. Label the food with the time you must thow it
out.
3. Sell, serve, or throw out within four hours
Serving Food –Kitchen Staff Guidelines
• Bare-hand contact with food- Handle RTE food
with tongs, deli sheets, or gloves.
(if regulatory authorities allow bare-hand
contact, it must outline policies for 1.employee health
2.employee training in handwashing and
personal hygiene)
• Clean and sanitize utensils-at least once/4 hrs.
Spoons/scoops can be stored in water 135˚
Service Staff Guidelines
• Hold dishes by the bottom or edge
• Hold glasses by the middle, bottom, or stem
• Do NOT touch the food contact areas of dishes
or glassware
• Carry glasses in a rack or on a tray to avoid
touching the food-contact surfaces.
• Stacking china and glassware can cause them to
chip and break
• Do NOT stack glasses when carrying them.
• Hold flatware by the handle. Store w/ handles up.
• Do NOT hold flatware by food-contact surfaces.
• Minimize bare-hand contact with food that is RTE
• Use ice scoops or tongs to get ice
• NEVER scoop ice with your bare hands or a glass.
Preset Tableware
• Extra settings must be removed from table
when guests are seated or
• clean and sanitized after guests have left.
Re-serving Food
• Menu items -Do NOT re-serve food returned
by one customer to another customer.
• Condiments- NEVER re-serve condiments or
combine leftover condiments with fresh ones.
• Bread or rolls- Do NOT re-serve uneaten bread
• Garnishes –NEVER re-serve plate garnishes,
such as fruit or pickles
• Pre-packaged food- only unopened, prepackaged food can be re-served.
Self-Service Areas
• Sneeze guards- Protect food on display with
sneeze guards or food shields.
14” above
the counter
7” beyond
the food
• Labels-label containers located on self-service
areas.
Self-Service Areas
• Temperature- Keep hot food hot, 135˚or
higher and cold food cold, 41˚or lower
• Raw and RTE food- keep raw meat, seafood,
and poultry separate from RTE food in selfservice areas
• Refills- Do not let customers refill dirty plates
or use dirty utensils a self-service areas.
Norovirus is easily transferred this way.
• Ice- ice used to keep food or beverages cold
should NEVER be used as an ingredient.
Off-Site Service
• Food containers- pack food in insulated
containers that keep food 135˚or higher and cold
food cold, 41˚or lower
• Delivery vehicles- keep clean
• Internal temperature-check internal food
temperatures.
• Labels-label food with a use-by date and time,
and reheating and service instructions for staff at
off-site locations.
• Utilities: Service site needs right utilities (safe
water and garbage containers stored away from
food-prep, storage and serving areas.
• Storage- store raw meat, seafood, and poultry
and RTE items separately.
Vending Machines
• Check product shelf life daily.
• Keep TCS food at the right temperature.
135˚or higher and cold food cold, 41˚or
lower
• Dispense TCS food in its original container
• Wash and wrap fresh fruit with edible peels
before putting it in a machine.