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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.

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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

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When hot-holding potentially
hazardous food:
Hold it at 135F (60C)
or higher
Discard it after 4 hours
if not held at 135F (60C)
or higher
Stir food at regular intervals

8-4
When cold-holding potentially
hazardous food:
Hold it at 41F (5C) or lower
Dont 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
RIGHT WRONG RIGHT WRONG

RIGHT WRONG RIGHT WRONG

8-7
RIGHT WRONG RIGHT WRONG

RIGHT WRONG RIGHT WRONG

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
Dont 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

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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.