Objectives: ●Holding hot food ●Holding cold food ●Using time as a method of control for food ●Preventing contamination in self-service areas and when.
General Rules for Holding Food Temperature: Hold TCS food at the correct temperature o Hot food: 135˚F (57˚C) or higher o Cold food: 41˚F (5˚C) or lower.
Chapter 9 The Flow of Food Service. Objectives: ●Holding hot food ●Holding cold food ●Using time as a method of control for food ●Preventing contamination.
