Service Objectives Holding hot food Holding cold food

Service Objectives: ● Holding hot food ● Holding cold food ● Using time as a method of control for food ● Preventing contamination in selfservice areas and when serving food to customers 7 -2

Guidelines for Holding Food covers and sneeze guards: l Cover food and install sneeze guards to protect food from contaminants o 7 -3 Covers protect food from contamination and help maintain food temperatures

Guidelines for Holding Food Temperature: l l 7 -4 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 Check temperatures at least every four hours o Throw out food not at 41°F (5°C) or lower o Check temperatures every two hours to leave time for corrective action

Guidelines for Holding Food Temperature: l NEVER use hot-holding equipment to reheat food unless it’s designed for it o 7 -5 Reheat food correctly, and then move it into a holding unit

Holding Food Without Temperature Control Cold food can be held without temperature control for up to six hours if: l l It was held at 41°F (5°C) or lower before removing it from refrigeration It does not exceed 70°F (21°C) during service o l It has a label specifying o o l 7 -6 Throw out food that exceeds this temperature Time it was removed from refrigeration Time it must be thrown out It is sold, served, or thrown out within six hours

Holding Food Without Temperature Control Hot food can be held without temperature control for up to four hours if: 7 -7 l It was held at 135°F (57°C) or higher before removing it from temperature control l It has a label specifying when the item must be thrown out l It is sold, served, or thrown out within four hours

Kitchen Staff Guidelines Prevent contamination when serving food: l Wear single-use gloves whenever handling ready-to-eat food o l 7 -8 As an alternative use spatulas, tongs, deli sheets, or other utensils Use clean and sanitized utensils for serving o Use separate utensils for each food o Clean and sanitize utensils after each task o At minimum, clean and sanitize them at least once every four hours

Kitchen Staff Guidelines for Serving Food Prevent contamination when serving food: l 7 -9 Store serving utensils correctly between uses o On a clean and sanitized food-contact surface o In the food with the handle extended above the container rim

Service Staff Guidelines for Serving Food Handling dishes and glassware: Correct Incorre ct 7 -10

Preset Tableware If you preset tableware: l Prevent it from being contaminated o Wrap or cover the items Table settings do not need to be wrapped or covered if extra settings: 7 -11 l Are removed when guests are seated l Are cleaned and sanitized after guests have left

Re-serving Food NEVER re-serve: l Food returned by one customer to another customer l Uncovered condiments l Uneaten bread l Plate garnishes Generally, only unopened, prepackaged food in good condition can be re-served: 7 -12 l Condiment packets l Wrapped crackers or breadsticks

Self-Service Areas Prevent time-temperature abuse and contamination: l l 7 -13 Use sneeze guards o Must be located 14" (36 cm) above the counter o Must extend 7" (18 cm) beyond the food Identify all food items o Label food o Place salad dressing names on ladle handles

Self-Service Areas Prevent time-temperature abuse and contamination: 7 -14 l Keep hot food at 135°F (57°C) or higher l Keep cold food at 41°F (5°C) or lower l Keep raw meat, fish, and poultry separate from ready-to-eat food l Do NOT let customers refill dirty plates or use dirty utensils at selfservice areas

Self-Service Areas Prevent time-temperature abuse and contamination: 7 -15 l Stock food displays with the correct utensils for dispensing food l Do NOT use ice as an ingredient if it was used to keep food or beverages cold

Labeling Bulk Food in Self-Service Areas When labeling bulk food in self-service areas: l Make sure the label is in plain view of the customer l Include the manufacturer or processor label provided with the food o 7 -16 As an alternative, provide the information using a card, sign, or other labeling method

Labeling Bulk Food in Self-Service Areas A label is not needed for bulk unpackaged food, such as bakery products, if: 7 -17 l The product makes no claim regarding health or nutrient content l No laws requiring labeling exist l The food is manufactured or prepared on the premises l The food is manufactured or prepared at another regulated food operation or processing plant owned by the same person

Off-Site Service When delivering food off-site: 7 -18 l Use insulated, food-grade containers designed to stop food from mixing, leaking, or spilling l Clean the inside of delivery vehicles regularly l Check internal food temperatures l Label food with a use-by date and time, and reheating and service instructions

Off-Site Service When delivering food off-site: l l 7 -19 Make sure the service site has the correct utilities o Safe water for cooking, dishwashing, and handwashing o Garbage containers stored away from food-prep, storage, and serving areas Store raw meat, poultry, and seafood, and ready-to-eat items separately

Vending Machines To keep vended food safe: l Check product shelf life daily o 7 -20 Refrigerated food prepped on-site and not sold in seven days must be thrown out l Keep TCS food at the correct temperature l Dispense TCS food in its original container l Wash and wrap fresh fruit with edible peels before putting it in the machine