Breakfast Preparation Guidelines

General Preparation Guidelines

Always wash hands and wear gloves when handling and preparing foods and beverages. (Always consult
your local health department to ensure proper compliance with health code rules and regulations.)

1. Storage
• Store food and beverage products at a minimum of 6 inches off the floor. (Exception: bread may be stored
on bread racks)
• Implement ‘First In, First Out’ principles to ensure a proper rotation of food and beverage products.
• Store cooked food and ready-to-eat food on shelving above (or on entirely separate shelving from) raw
meat, poultry, shell eggs and seafood.
• Store food on shelving from bottom to top based on highest to lowest/no minimum cooking temperature.
(i.e Food requiring cooking temperature of 165°F would be on lower shelf then food requiring cooking
temperature of 145°F.)
• Refrigerate or freeze perishable food within 2 hours of preparing, cooking and serving (Or, within 1 hour
when the temperature is above 90°F.)
• Check temperatures of refrigerator(s) and freezer(s) with a calibrated appliance thermometer. Refrigerators
must be maintained at 40°F or below; freezers must be maintained at 0 °F or below. (TIP: Position
thermometer(s) in warmest part of cooling unit; directly in front of door.)
• Check internal temperatures of food and beverage products stored in refrigerator(s) and freezer(s) with a
calibrated thermometer. Sanitize thermometer after each food/beverage temperature check. (TIP: Check food
and beverage products in varying locations (i.e. front/back & top/bottom), as temperatures may not be
uniform.)
• Dry food storage should be held between 50°F-70°F with relative humidity and away from sunlight.
• Perishable food (i.e. eggs and meats) must be wrapped securely to maintain quality and prevent juices from
leaking onto other foods. (TIP: Wrap food in clean, moisture-proof material, or place in clean container with
tight fitting lid.)
• Canned and dry foods can be used through their expiration date if they are not exposed to temperatures
below 32 °F or above 90 °F.
• Track and discard canned foods that are expired, dented, rusted, swollen or are missing labels.
• Track and discard dry foods that are expired, or with torn, punctured or damaged packaging.
• Date marking should be applied to food products that are intended to be held for more than 24hours. (TIP:
Tag and date the food products with a, “USE BY” date.)
• Discard all food and beverage products that have passed the manufacturers expiration date.
• Store chemical supplies in separate storage area, away from any food products/supplies. Never place
chemical supplies above food production areas.

2. Preparation
• Wash hands and arms before and after handling raw food and after using the restroom, taking out the trash,
touching skin/hair/clothing, eating or drinking, sneezing or coughing, clearing tables, touching chemicals or
after leaving and returning to the kitchen.

© 2017 Choice Hotels International, Inc. All rights reserved. 888.550.6345 | ChoiceU@choicehotels.com
 Breakfast Preparation Guidelines
• Wash hands and arms thoroughly with warm water and soap for at least 20 seconds before and after
handling food. (TIP: Wet hands/arms, apply soap, scrub hands/arms, rinse hands/arms, dry hands/arms.)
• Properly Sanitize all cutting boards, utensils, equipment and countertops before and after use.
• Prep raw food at a different time, or on a different counter than ready-to-eat food.

3. Thawing/Defrosting
• The safest method for thawing frozen food products is the use of refrigeration. (TIP: The thawing product
must be on a lower shelf to prevent from contamination of potential leaking juices.)
• Allow a minimum of 24 hours for food products to thaw in the refrigerator. (The length of time spent thawing
in refrigerator is contingent on the frozen temperature and the product.)
• Other methods for thawing frozen food products include: 1. Completely submerging product under clean,
cool running water (for a maximum of 2 hours), 2. Microwaving product (only if it is to be cooked
immediately afterward), 3. Defrosting during a conventional cooking method (i.e. frying, boiling, broiling, etc).
• Never thaw food products at room temperature.
• Thawed food products must be cooked properly prior to being refrozen, if necessary.

4. Serving
• Hot food products must be held at 140°F or warmer.
• Cold food products must be held at 40°F or colder.
• A calibrated food thermometer must be utilized to confirm hot and cold food temperatures. (TIP: Check
internal food temperatures every two hours to allow for corrective action, if necessary.)
• Hot food products must be held in equipment that retains the minimum required hot temperature, such as
chafing dishes, slow cookers and warming trays.
• Cold food products must be held in equipment that retains the minimum required cold temperature, such as
refrigerators or nesting dishes in bowls of ice.
• Perishable food must not be held at room temperature for more than 2 hours. (1 hour when the temperature
is above 90 °F.)
• Guests should be politely reminded to retrieve a new plate/tableware when returning to the buffet for more
food.

5. Leftovers
• Track and discard perishable food products left out at room temperature for more than 2 hours. (1 hour
when the temperature is above 90 °F.)
• If cooked food will be served again, place cooked leftovers into shallow containers and immediately
refrigerate for rapid cooling.
• Wrap cooked leftovers in airtight packaging or storage containers. (TIP: Airtight packaging helps to retain
moisture and keep out bacteria.)
• Reheat cooked leftovers to 165 °F before serving. (TIP: Do not use steam tables, chaffing dishes, heat lamps
or warmers to reheat food products.)
• Use or discard all cooked leftovers within four (4) days.
• Never reheat cooked leftovers more than once.

© 2017 Choice Hotels International, Inc. All rights reserved. 888.550.6345 | ChoiceU@choicehotels.com
 Breakfast Preparation Guidelines
Hot Food Preparation Guidelines
Always wash hands and wear gloves when handling and preparing foods and beverages. (Always consult
your local health department to ensure proper compliance with health code rules and regulations.

1. Chaffing Dishes
• Pre­heat approved chaffing dish. (TIP: Follow manufacturer’s directions to properly warm up the chaffing
dish.)
• Verify proper water or unit temperature before placing any cooked food product into the chaffing dish. (TIP:
The temperature must be at 140°F, or higher, to properly maintain safe hot food levels.)

2. Breakfast Eggs and Meats

• Place egg and meat products into separate approved warming trays.
• Follow manufacturer’s directions to properly heat egg and meat products in microwave or convection oven.
• Transfer hot, cooked egg and meat products from warming trays to separate approved chafer pans.
• Place approved sets of tongs or spoons on approved rests and display on countertop beside hot food.
• Utilize forecasting sheet to determine if extra pre-cooked eggs and/or meat are necessary to be thawed for
potential reheating and serving.

3. Waffles
• Follow manufacturer’s directions to prepare waffle batter.
• Fill dispensing unit(s) with prepared coordinating waffle batter.
• Ice packs should be placed appropriately within dispensing unit(s). (TIP: Ice packs will keep batter at cool
temperature.)
• Display required batter cups in an approved holder, display required drip tray below the waffle iron, and
display required waffle fork in approved crock on the countertop beside the waffle station.
• Stock approved condiments (such as, syrup and butter) in approved serving pieces, close by.
• Utilize forecasting sheet to determine if extra waffle batter is necessary to be pre-made and refrigerated.

4. Coffee/Tea
• If brewed coffee is served: Brew required caffeinated coffee and decaffeinated coffee prior to the start of
breakfast hours.
• If brewed coffee is served: Place brewed coffees in approved airpots or thermal servers and display on
dedicated breakfast buffet countertop.
• If brewed coffee is served: Replace brewed coffees no longer than three hours after first being brewed. (TIP:
Replace brewed coffees when product is less than on-half (1/2) full.
• Fill approved condiment containers with required condiments, including wrapped tea bags, sugar, sugar
substitutes and creamers. Display all coffee/tea condiments near the coffee airpots or thermal servers.

© 2017 Choice Hotels International, Inc. All rights reserved. 888.550.6345 | ChoiceU@choicehotels.com
 Breakfast Preparation Guidelines
Cold Food Preparation
Always wash hands and wear gloves when handling and preparing foods and beverages. (Always consult
your local health department to ensure proper compliance with health code rules and regulations.)

1. Milk
• Ensure approved milk pitchers, machine and/or tray(s) are clean and sanitized.
• Fill approved pitchers or machine with cold (40°F or below), non-expired milk.
• Replenish milk pitchers with the kitchen, outside of the guests’ view.

2. Pre-Cooked Hard-Boiled Eggs

• Ensure approved hard-boiled egg display units are clean and sanitized.
• Fill approved hard­boiled egg display unit to capacity with hard-boiled eggs and display in approved drawer
within the tabletop refrigerator.
• Place approved tongs in approved holder and display inside or beside the tabletop refrigerator.
• Replenish hard-boiled eggs within the kitchen, outside of the guests’ view.
• Replenish when product is less than one-quarter (1/4) full.

3. Yogurt
• Ensure approved yogurt tray is clean and sanitized.
• Place an assortment of required individual yogurt containers on approved tray and display on shelf inside
approved tabletop refrigerator.
• Replenish when product is less than one-quarter (1/4) full.

4. Cold Toppings
• Ensure approved cold toppings trays and bowls are clean and sanitized.
• Fill approved jelly/jam display bowl to capacity with jelly/jam.
• Fill approved butter/margarine/spread/cream cheese display tray to capacity with cold topping condiments
and display on shelf inside tabletop refrigerator. 

• Replenish when product is less than to one half (1/2) full.

5. Juice
• Ensure approved juice pitchers and/or machine are clean and sanitized.
• Fill approved juice pitchers or machine with required varieties of cold (40°F or below), non-expired juice.
• Follow manufacturer instructions to appropriately insert frozen ice tube into juice pitcher.
• Replenish juice pitchers within the kitchen, outside of the guests’ view.
• Replenish when product is less than one-quarter (1/4) full.

© 2017 Choice Hotels International, Inc. All rights reserved. 888.550.6345 | ChoiceU@choicehotels.com
 Breakfast Preparation Guidelines
Dry Food Preparation
Always wash hands and wear gloves when handling and preparing foods and beverages. (Always consult
your local health department to ensure proper compliance with health code rules and regulations.)

1. Cereals/Oatmeal
• Taste test all dry bulk cereals, daily, to confirm freshness. Discard product if stale or passed expiration date.
• Fill approved cereal dispensers or penny jars to capacity with required cereal selections and display on
dedicated countertop. Or, fill approved cereal rack to capacity with required cereal selections and display on
dedicated countertop.
• Fill approved oatmeal wire stand to capacity with individual dry oatmeal packets and display on dedicated
countertop. Or, fill crock pot with fresh, hot oatmeal and display on dedicated countertop.
• Replenish bulk cereal dispensers and/or jars within the kitchen, out of the guests’ view.
• If hot oatmeal is served: Replenish hot oatmeal within the kitchen, out the guests’ view.
• If hot oatmeal is served: Place approved ladle on approved rest and display on countertop beside hot
oatmeal. (If crock pot has hinged lid, the approved ladle may be stored inside the crock pot.)

2. Fruit
• Remove all stickers, inspect for freshness and carefully wash all fruit prior to displaying on the buffet.
• Fill approved fruit bowls with required fruit varieties and display on dedicated countertop. (TIP: Each fruit
type must be displayed in separate bowls.
• If fruit salad or seasonal berries are served: Place an approved spoon on approved rest and display on
dedicated countertop beside fruit.

3. Dry Toppings (if required)

• Ensure approved dry toppings tiered crock stand is clean and sanitized.
• Fill approved tiered stand to capacity with required dry topping varieties and display on dedicated
countertop.
• Replenish when product is less than one half (1/2) full.

4. Pastries/Breads
• Ensure approved pastries/breads display case is clean and sanitized.
• Place approved sets of tongs in approved crock holders and display on countertop beside pastries/breads.
• Replenish pastries and/or breads within the kitchen, out of the guests’ view.
• Replenish when product is less than one quarter (1/4) full.
• Utilize forecasting sheet to determine if extra pastries and/or breads are necessary to be prepared and
wrapped for potential replenishment.

© 2017 Choice Hotels International, Inc. All rights reserved. 888.550.6345 | ChoiceU@choicehotels.com