Transcript Document 7166265

When holding food:
 Keep hot food hot and
cold food cold
 Prepare food in small batches
 Measure internal temperatures
at least every 2 hours.
 If you check every 4 hours you have only
one option if the food is not at the correct
temp.
8-2
When holding food:
(continued)
 Never mix fresh food
with food being held
for service
 Keep food covered
 Food held for service should have a “time-
limit” – establish how long it should be out.
Do small batches
Protect food from contamination – plastic
wrap, sneeze guard, etc…
8-3
When hot-holding potentially
hazardous food:
 Hold it at 135˚F (60˚C)
or higher
 Discard it after 4 hours
if not held at 135˚F (60˚C)
or higher
 Stir food at regular intervals
8-4
When cold-holding potentially
hazardous food:
 Hold it at 41˚F (5˚C) or lower
 Don’t store it directly on ice
8-5
Holding W/O Temp Control
Cold Food:
- Can be held for up to six hours
- Food must be previously held beneath TDZ.
- Air temperature cannot exceed 70 during six
hours.
Hot Food:
- Held at 135 or higher
- Label specifies that it must be sold, served or
discarded within four hours.
8-5
When serving food:
 Minimize bare-hand
contact with cooked
and ready-to-eat food
 Use clean and
sanitized utensils
 Use long-handled utensils
 Store utensils properly
8-6
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8-8
In general, only unopened,
prepackaged food can be
re-served to another
customer
Never re-serve:
 Plate garnishes
 Uncovered condiments
 Uneaten bread or rolls
8-9
To safely serve food on a food bar:
 Install sneeze guards
or food shields
 Separate raw meat, fish,
and poultry from cooked
and ready-to-eat food
 Don’t let customers use
soiled plates
or silverware
8 - 10
To safely serve food on a food bar:
(continued)
 Monitor the food bar
 Label food items
 Maintain proper
temperatures
 Practice FIFO
8 - 11
Off-Site Service
Delivery – operate outside TDZ
 Catering – use single-use items
 Mobile Units – follow same rules as a
permanent foodservice kitchen.
 Temporary Units – keep menu simple
and use prepackaged or easily
prepared items.
 Vending Machines – store food outside
of TDZ.
