The Flow of Food: Service

1. The Flow of Food: Service

2. Apply Your Knowledge: Test Your Food Safety Knowledge • True or False: Cold, potentially hazardous food must be held at an internal temperature of 41°F (5°C) or lower • 2.True or False: Hot, potentially hazardous food must be held at an internal temperature of 120°F (49°C) or higher • 3. True or False: Chicken salad can be held at room temperature, if it has a label that specifies it must be discarded after eight hours • 4.True or False: When holding potentially hazardous food for service, the internal temperature must be checked at least every four hours • 5.True or False: Servers can contaminate food simply by handling the food-contact surface of a plate 9-2

3. General Rules for Holding Food • When holding potentially hazardous food: • Check internal temperatures using a thermometer • Check temperatures at least every four hours • Discard food not at 135°(57°C) or higher or 41°F(5°C) or lower • As an alternative, check the temperature every 2 hours to leave time for corrective action

4. General Rules for Holding Food • When holding potentially hazardous food: continued • Discard it after a predetermined amount of time • Protect it from contaminants with covers/sneeze guards • Prepare it in small batches so it will be used faster

5. Holding Potentially Hazardous Hot Food • When holding potentially hazardous hot food: • Hold it at an internal temperature of 135F (57C) or higher • Only use equipment that can keep it at the proper temperature • Never use hot-holding equipmentto reheat it • Stir it at regular intervals to distributeheat evenly

6. Holding Potentially Hazardous Cold Food • When holding potentially hazardous cold food: • Hold it at an internal temperature of 41F (5C) or lower • Only use equipment that can keep itat the proper temperature • Do not store it directly on ice • Whole fruit and vegetables and raw, cut vegetables are the only exceptions • Place all other food in pans or on plates first

7. Holding Food Without Temperature Control: Cold Food • Cold food can be held without temperature control for up to 6 hours if: • It was held at 41°F (5°C) or lowerprior to removing it from refrigeration. • It does not exceed 70°F (21°C) duringthe six hours. • It contains a label specifying: • The time it was removed from refrigeration • The time it must be thrown out • It is sold, served, or discarded within six hours

8. Holding Food Without Temperature Control: Hot Food • Hot food can be held without temperature control for up to 4 hours if: • It was held at 135°F (57°C) or higher prior to removing it from temperature control • It contains a label specifying when the item must be thrown out • It is sold, served, or discarded within four hours

9. Serving Food Safely: Kitchen Staff • To prevent contamination when serving food: • Use clean and sanitized utensils for serving • Use separate utensils for each food • Clean and sanitize utensils after each task • Use serving utensils with long handles to keep hands away from food • Practice good personal hygiene

10. Serving Food Safely: Kitchen Staff • To prevent contamination when serving food: continued • Store serving utensils properly • Store them in the food, with the handle extended above the rim of the container • Store them on a clean, sanitized food-contact surface

11. Serving Food Safely: Kitchen Staff • To prevent contamination when serving food: continued • Minimize bare-hand contact with cooked or ready-to-eat food • Handle food with tongs, deli sheets, or gloves • Bare hand contact is allowed in some jurisdictions (check requirements)

12. Serving Food Safely: Servers • Handling Dishes and Glassware WRONG RIGHT WRONG RIGHT WRONG RIGHT WRONG RIGHT

13. Serving Food Safely: Servers • Handling Utensils and Food WRONG RIGHT WRONG RIGHT WRONG RIGHT

14. Re-serving Food Safely • Never re-serve: • Menu items returned by one customer to another • Plate garnishes • Uncovered condiments • Uneaten bread or rolls • In general only unopened, prepackaged food can bere-served: • Condiment packets • Wrapped crackers or breadsticks

15. Self-Service Areas • To keep food safe on buffets and food bars: • Install sneeze guards or food shields • Must be located 14” (36cm) above the food counter • Must extend 7” (18cm) beyond the food • Identify all food items • Label all containers • Place salad dressing names on ladle handles

16. Apply Your Knowledge: Too Hot to Handle? • Which of these practices at the Firehouse, a popular buffet, is safe? • The chili is held at an internal temperature of 135°F (57°C) • The temperature of the chili is checked every four hours and if it is not at the proper temperature, the chili is reheated • Sour cream and other chili condiments are held at 50°F (10°C) • Chili ladles are stored in the product with handles extending above the rim of the container • Customers are encouraged to refill their chili bowls 9-16

17. Off-Site Service: Delivery • When delivering food off-site: • Use rigid, insulated containers capable of maintaining proper temperature • Clean the inside of delivery vehiclesregularly • Check internal food temperatures regularly • Label food with instructions for storage,reheating, and shelf life • Consider providing food safety guidelines to consumers

18. Off-Site Service: Catering • When catering: • Have drinking water for cooking, dishwashing, and cleaning • Ensure adequate power is available for cooking and holding equipment • Use insulated containers to hold potentially hazardous food • Store cold food in containers on ice or in chilled gel-filled containers

19. Off-Site Service: Catering • When catering: continued • Store raw and ready-to-eat items separately • Use single-use items • Provide customers instructions on handling leftovers • Keep garbage containers away from food-preparation and serving areas