SERVSAFE/Chapter 8

1. SERVSAFE/Chapter 8 SERVICE

2. Guidelines for HOLDING Food • Hold hot food at 135 degrees F. or higher • Hold cold food at 41 degrees F. or lower • Check food temperatures at least every four hours • Cover food and install sneeze guards to protect food from contaminants • NEVER use hot-holding equipment to reheat food unless it is built to do so

3. Holding Food WITHOUT Temperature Control • When displaying food for a short time • When electricity is not available to power holding equipment • You can hold cold food without temperature control for up to six hours if you: • Hold the food at 41 degrees F. or lower before removing it from refrigeration • Label the food with the time you removed if from refrigeration and the time you must throw it out • Make sure the food does not exceed 70 degrees F. while it is being served • Sell, serve, or throw out the food within six hours

4. Holding Food WITHOUTTemperaature Control • You can hold hot food without temperature control for up to four hours if you: • Hold the food at 135 degrees F. or higher before removing it from temperature control • Label the food with the time you must throw it out • Sell, serve, or throw out the food within four hours

5. SERVING FOOD… The biggest threat to food that is ready to be served is contamination

6. Kitchen Staff Guidelines for Serving Food… • Handle ready-to-eat food with tongs, deli sheets, or gloves. • Use separate utensils for each food item. • Clean and sanitize serving utensils at least once every four hours. • Store serving utensils in the food with the handle extended above the rim of the container. • Spoons or scoops used to serve food (ice cream or mashed potatoes) can be stored under running water that is 135 degrees F.

7. SERVICE STAFF GUIDELINES • Hold dishes by the edge or bottom. • Hold glasses by the middle, bottom or stem. • Do NOTtouch the food contact areas of dishes or glassware. • Carry glasses in a rack or on a tray. • Do not stack china or glassware (can cause chipping and breaking) • Do NOTstack glasses when carrying them.

8. SERVICE STAFF GUIDELINES • Hold flatware by the handle. • Store flatware so servers grasp handles, not food-contact areas. • Do NOT hold flatware by food-contact surfaces. • Minimize bare-hand contact with food that is ready to eat. • Use ice scoops or tongs to get ice. • NEVER scoop ice with your bare hands or a glass

9. RE-SERVING FOOD • Do NOT re-serve food returned by one customer to another customer. • Never re-serve uncovered condiments. • Do NOT re-serve uneaten bread to other customers. • Never re-serve plate garnishes, such as fruit or pickles. • You may re-serve only unopened, prepackaged food such as condiment packets, wrapped crackers, or wrapped breadsticks.

10. SELF-SERVICE AREAS • Sneeze guards: located 14 inches above the counter and should extend 7 inches beyond the food • Labels: Label containers located on self-service areas. Place the name of the food, such as types of salad dressing on ladle handles • Temperature: Keep hot food hot and cold food cold • Raw and Ready-to-eat food: Keep separate

11. SELF-SERVICE AREAS • Refills: Do not let customers refill dirty plates or use dirty utensils at self-service areas • Ice: Ice used to keep food or beverages cold should never be used as an ingredient

12. OFF-SITE SERVICE • Pack food in insulated food containers that can keep food at 135 degrees F. or higher, or at 41 degrees F. or lower • Use only food-grade containers • Clean the inside of delivery vehicles regularly • Check internal food temperatures • Label food with a use-by date and time, and reheating and service instructions for staff at off-site locations • Make sure the service site has the right utilities

13. VENDING MACHINES • Check product shelf life daily • Throw out refrigerated food prepped on-site if not sold within seven days of preparation • Keep TCS food at the right temperature • Dispense TCS food in its original container • Wash and wrap fresh fruit with edible peels before putting it in a machine.

14. VoCats Questions • If several potentially hazardous cold food items are held on cafeteria line, servers should ensure that these items are safe to eat by checking the internal temperature of the cold food with a thermometer every two hours. • When delivering meals offsite, you should never deliver them uncovered. • An appropriate method for replenishing food on a self-service bar is to replenish with small amounts of food.

15. VoCats Questions • If potentially hazardous hot food has not been held at 140 degrees F. or higher, it should be discarded after four hours. • Holding flatware and utensils by the foodcontact surface is an IMPROPER practice for serving food. • Serving utensils should be wiped with a clean cloth after falling on the floor. • Cold potentially hazardous food should be held at a MAXIMUM of 41 degrees F.

16. VoCATS Questions • The internal temperature of cold foods should be checked using a calibrated thermometer every two hours. • Holding glassware by the rim during beverage service is NOT a sanitary method. • Cross-contamination is a hazard that is associated with mixing new food with food already on the buffet. • A tomato garnish CANNOT be re-served in a restaurant. • Holding cups by the rim is an incorrect serving method.