Holding Food Chapter 8
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Transcript of Holding Food Chapter 8
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Holding Food Chapter 8
Group 2
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Guidelines for Holding Food• Temperature- Hold TCS food at
the right internal temp.–Hot food @ 135°F or higher. This will prevent pathogens such as Bacillus cereus –Cold food @ 41°F or lower. This will prevent pathogens such as Staphylococcus aureus
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• Thermometer- Use a thermometer to check foods internal temperature. Never use the temperature gauge on a holding unit to do it. The gauge does not check the internal temp. of food.
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Thermometer
Time- Check food temperature at least every 4 hours– Throw out food that is not 41°F or lower 135°F
or higher– You can also check the temperature every 2
hours. This will leave time for corrective action.– Hot Holding Equipment- Never use hot holding
equipment to reheat food unless it is built to do so
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Policies/Food covers and sneeze guards
• Policies- create policies about how long the operation will hold food. Also, create policies about when to throw away food held
• Food covers and sneeze guards- Cover food and install sneeze guards to protect food from contaminants.
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Holding food w/o temp. control
• When displaying food for a short time, such as at an off site catered event.
• When electricity is not available to power holding equiptment.
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Cold Food
Cold Food- can hold up to 6 hours under these conditions:
• 1. hold at 41°F or lower • 2. Label food with time you removed
it and time you must throw it out. • 3. Cant exceed 70°F while being
served. • 4. Sell, serve, or throw out food
within 6 hours.
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Hot Food
Hot food- You can hold hot food without temperature control for up to 4 hours if you meet conditions
1. Hold at 135°F or higher before removing it from temperature control
2. Label the food with the time you must thow it out.
3. Sell, serve, or throw out within four hours
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Serving Food –Kitchen Staff Guidelines
• Bare-hand contact with food- Handle RTE food with tongs, deli sheets, or gloves.
(if regulatory authorities allow bare-hand contact, it must outline policies for -1.employee health 2.employee training in handwashing and personal hygiene)
• Clean and sanitize utensils-at least once/4 hrs. Spoons/scoops can be stored in water 135˚
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Service Staff Guidelines
• Hold dishes by the bottom or edge• Hold glasses by the middle, bottom, or stem• Do NOT touch the food contact areas of dishes
or glassware
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• Carry glasses in a rack or on a tray to avoid touching the food-contact surfaces.
• Stacking china and glassware can cause them to chip and break
• Do NOT stack glasses when carrying them. • Hold flatware by the handle. Store w/ handles up.• Do NOT hold flatware by food-contact surfaces. • Minimize bare-hand contact with food that is RTE• Use ice scoops or tongs to get ice• NEVER scoop ice with your bare hands or a glass.
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Preset Tableware
• Extra settings must be removed from table when guests are seated or
• clean and sanitized after guests have left.
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Re-serving Food• Menu items -Do NOT re-serve food returned
by one customer to another customer.• Condiments- NEVER re-serve condiments or
combine leftover condiments with fresh ones.• Bread or rolls- Do NOT re-serve uneaten bread• Garnishes –NEVER re-serve plate garnishes,
such as fruit or pickles• Pre-packaged food- only unopened, pre-
packaged food can be re-served.
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Self-Service Areas • Sneeze guards- Protect food on display with
sneeze guards or food shields.
14” above 7” beyond the counter the food
• Labels-label containers located on self-service areas.
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Self-Service Areas
• Temperature- Keep hot food hot, 135˚or higher and cold food cold, 41˚or lower
• Raw and RTE food- keep raw meat, seafood, and poultry separate from RTE food in self-service areas
• Refills- Do not let customers refill dirty plates or use dirty utensils a self-service areas. Norovirus is easily transferred this way.
• Ice- ice used to keep food or beverages cold should NEVER be used as an ingredient.
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Off-Site Service• Food containers- pack food in insulated containers that
keep food 135˚or higher and cold food cold, 41˚or lower• Delivery vehicles- keep clean• Internal temperature-check internal food temperatures. • Labels-label food with a use-by date and time, and
reheating and service instructions for staff at off-site locations.
• Utilities: Service site needs right utilities (safe water and garbage containers stored away from food-prep, storage and serving areas.
• Storage- store raw meat, seafood, and poultry and RTE items separately.
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Vending Machines
• Check product shelf life daily.• Keep TCS food at the right temperature.
135˚or higher and cold food cold, 41˚or lower• Dispense TCS food in its original container• Wash and wrap fresh fruit with edible peels
before putting it in a machine.