Professional Documents
Culture Documents
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 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
8-7
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)
8 - 11
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