Transcript Providing Safe Food
The Flow of Food: Service
9-1
Apply Your Knowledge: Test Your Food Safety Knowledge 1. True or False:
Cold, potentially hazardous food must be held at an internal temperature of 41
°
F (5
°
C) or lower
2. True or False:
Hot, potentially hazardous food must be held at an internal temperature of 120
°
F (49
°
C) or higher
3
.
True or False:
Chicken salad can be held at room temperature, if it has a label that specifies it must be discarded after eight hours
4. True or False:
When holding potentially hazardous food for service, the internal temperature must be checked at least every four hours
5. True or False:
Servers can contaminate food simply by handling the food-contact surface of a plate
General Rules for Holding Food When holding potentially hazardous food:
Check internal temperatures using a thermometer Check temperatures at least every four hours Discard food not at 135
°
(57
°
C) or higher or 41
°
F(5
°
C) or lower As an alternative, check the temperature every 2 hours to leave time for corrective action 9-3
General Rules for Holding Food When holding potentially hazardous food: continued
Discard it after a predetermined amount of time Protect it from contaminants with covers/sneeze guards Prepare it in small batches so it will be used faster 9-4
Holding Potentially Hazardous Hot Food When holding potentially hazardous hot food:
Hold it at an internal temperature of 135 F (57 C) or higher Only use equipment that can keep it at the proper temperature Never use hot-holding equipment to reheat it Stir it at regular intervals to distribute heat evenly 9-5
Holding Potentially Hazardous Cold Food When holding potentially hazardous cold food:
Hold it at an internal temperature of 41 F (5 C) or lower Only use equipment that can keep it at the proper temperature Do not store it directly on ice Whole fruit and vegetables and raw, cut vegetables are the only exceptions Place all other food in pans or on plates first 9-6
Holding Food Without Temperature Control: Cold Food Cold food can be held without temperature control for up to 6 hours if:
It was held at 41 °F (5°C) or lower prior to removing it from refrigeration.
It does not exceed 70 °F (21°C) during the six hours.
It contains a label specifying: The time it was removed from refrigeration The time it must be thrown out It is sold, served, or discarded within six hours 9-7
Holding Food Without Temperature Control: Hot Food Hot food can be held without temperature control for up to 4 hours if:
It was held at 135 °F (57°C) or higher prior to removing it from temperature control It contains a label specifying when the item must be thrown out It is sold, served, or discarded within four hours 9-8
Serving Food Safely: Kitchen Staff To prevent contamination when serving food:
Use clean and sanitized utensils for serving Use separate utensils for each food Clean and sanitize utensils after each task Use serving utensils with long handles to keep hands away from food Practice good personal hygiene 9-9
Serving Food Safely: Kitchen Staff To prevent contamination when serving food: continued
Store serving utensils properly Store them in the food, with the handle extended above the rim of the container Store them on a clean, sanitized food-contact surface 9-10
Serving Food Safely: Kitchen Staff To prevent contamination when serving food: continued
Minimize bare-hand contact with cooked or ready-to-eat food Handle food with tongs, deli sheets, or gloves Bare hand contact is allowed in some jurisdictions (check requirements) 9-11
Serving Food Safely: Servers Handling Dishes and Glassware WRONG RIGHT WRONG RIGHT WRONG RIGHT WRONG RIGHT
9-12
Serving Food Safely: Servers Handling Utensils and Food WRONG RIGHT WRONG RIGHT WRONG RIGHT
9-13
Re-serving Food Safely Never re-serve:
Menu items returned by one customer to another Plate garnishes Uncovered condiments Uneaten bread or rolls
In general only unopened, prepackaged food can be re-served:
Condiment packets Wrapped crackers or breadsticks 9-14
Self-Service Areas To keep food safe on buffets and food bars:
Install sneeze guards or food shields Must be located 14” (36cm) above the food counter Must extend 7” (18cm) beyond the food Identify all food items Label all containers Place salad dressing names on ladle handles 9-15
Apply Your Knowledge: Too Hot to Handle? Which of these practices at the Firehouse , a popular buffet, is safe?
1.
The chili is held at an internal temperature of 135 °F (57°C) 2.
The temperature of the chili is checked every four hours and if it is not at the proper temperature, the chili is reheated 3.
Sour cream and other chili condiments are held at 50 °F (10°C) 4.
Chili ladles are stored in the product with handles extending above the rim of the container 5.
Customers are encouraged to refill their chili bowls
Off-Site Service: Delivery When delivering food off-site:
Use rigid, insulated containers capable of maintaining proper temperature Clean the inside of delivery vehicles regularly Check internal food temperatures regularly Label food with instructions for storage, reheating, and shelf life Consider providing food safety guidelines to consumers 9-17
Off-Site Service: Catering When catering:
Have drinking water for cooking, dishwashing, and cleaning Ensure adequate power is available for cooking and holding equipment Use insulated containers to hold potentially hazardous food Store cold food in containers on ice or in chilled gel-filled containers 9-18
Off-Site Service: Catering When catering: continued
Store raw and ready-to-eat items separately Use single-use items Provide customers instructions on handling leftovers Keep garbage containers away from food-preparation and serving areas 9-19
Preset Tableware (2010 Update) If you preset tableware:
Prevent it from being contaminated Wrap or cover the items
Table settings do not need to be wrapped or covered if extra settings:
Are removed when guests are seated Are cleaned and sanitized after guests have left 9-20