The Flow of Food: Service

1. The Flow of Food: Service Instructor Notes The job of protecting food continues even after it has been prepared and cooked properly, since microorganisms can still contaminate food before it is eaten. The key to serving safe food is to prevent temperature abuse and cross- contamination.Instructor Notes The job of protecting food continues even after it has been prepared and cooked properly, since microorganisms can still contaminate food before it is eaten. The key to serving safe food is to prevent temperature abuse and cross- contamination.

2. Apply Your Knowledge: Test Your Food Safety Knowledge Instructor Notes Answers: True False False True True Instructor Notes Answers: True False False True True

3. 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 General Rules for Holding Food Instructor Notes The temperature gauge on a holding unit may not provide an accurate indication of a food item�s internal temperature. Therefore, it is critical to use a thermometer to check the internal temperature of the food.Instructor Notes The temperature gauge on a holding unit may not provide an accurate indication of a food item�s internal temperature. Therefore, it is critical to use a thermometer to check the internal temperature of the food.

4. 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 General Rules for Holding Food Instructor Notes Establish a policy to ensure that food being held for service will be discarded after a predetermined amount of time. For example, a policy may state that a pan of veal on a buffet can be replenished all day as long as it is discarded at the end of the day. Covers help maintain the internal temperature of the food and keep contaminants out. Do not prepare food any further in advance than necessary to minimize the potential for time-temperature abuse.Instructor Notes Establish a policy to ensure that food being held for service will be discarded after a predetermined amount of time. For example, a policy may state that a pan of veal on a buffet can be replenished all day as long as it is discarded at the end of the day. Covers help maintain the internal temperature of the food and keep contaminants out. Do not prepare food any further in advance than necessary to minimize the potential for time-temperature abuse.

5. 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 Holding Potentially Hazardous Hot Food Instructor Notes Never use hot-holding equipment to reheat food unless it is specifically designed to do it. Most hot-holding equipment is not designed to pass food through the temperature danger zone quickly enough. Food should be properly reheated and then transferred to the holding unit. Instructor Notes Never use hot-holding equipment to reheat food unless it is specifically designed to do it. Most hot-holding equipment is not designed to pass food through the temperature danger zone quickly enough. Food should be properly reheated and then transferred to the holding unit.

6. 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 Holding Potentially Hazardous Cold Food

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 Instructor Notes Ready-to-eat, potentially hazardous food can be displayed or held for service without temperature control under certain conditions. Before using time as a method of control, check with your regulatory agency for specific requirements. In order to display or hold cold, potentially hazardous food without temperature control, the food must not exceed 70�F (21�C) during the six hours. Throw out any food that exceeds this temperature. The label on the food must indicate a discard time that is six hours from the point the food was removed from refrigeration. For example, if potato salad served at a picnic was removed from refrigeration at 9:00 a.m., the discard time on the label should indicate 3:00 p.m., which is six hours from the time it was removed from refrigeration.Instructor Notes Ready-to-eat, potentially hazardous food can be displayed or held for service without temperature control under certain conditions. Before using time as a method of control, check with your regulatory agency for specific requirements. In order to display or hold cold, potentially hazardous food without temperature control, the food must not exceed 70�F (21�C) during the six hours. Throw out any food that exceeds this temperature. The label on the food must indicate a discard time that is six hours from the point the food was removed from refrigeration. For example, if potato salad served at a picnic was removed from refrigeration at 9:00 a.m., the discard time on the label should indicate 3:00 p.m., which is six hours from the time it was removed from refrigeration.

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 Instructor Notes Ready-to-eat, potentially hazardous hot food can be displayed or held for service without temperature control under certain conditions. Before using time as a method of control, check with your regulatory agency for specific requirements.Instructor Notes Ready-to-eat, potentially hazardous hot food can be displayed or held for service without temperature control under certain conditions. Before using time as a method of control, check with your regulatory agency for specific requirements.

9. 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 Serving Food Safely: Kitchen Staff Instructor Notes Utensils should be cleaned and sanitized at least once every four hours during continuous use. Proper handwashing is essential to keep food safe. Instructor Notes Utensils should be cleaned and sanitized at least once every four hours during continuous use. Proper handwashing is essential to keep food safe.

10. 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 Serving Food Safely: Kitchen Staff Instructor Notes Spoons or scoops used to serve food such as ice cream or mashed potatoes can be stored under running water. Instructor Notes Spoons or scoops used to serve food such as ice cream or mashed potatoes can be stored under running water.

11. 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) Serving Food Safely: Kitchen Staff Instructor Notes Bare-hand contact is allowed in some jurisdictions if the establishment has written policies and procedures on employee health, handwashing, and other hygiene practices. Check with your regulatory agency for requirements in your jurisdiction. Instructor Notes Bare-hand contact is allowed in some jurisdictions if the establishment has written policies and procedures on employee health, handwashing, and other hygiene practices. Check with your regulatory agency for requirements in your jurisdiction.

12. Handling Dishes and Glassware Serving Food Safely: Servers Instructor Notes Dishes and glassware should be handled properly.The food-contact areas of plates, bowls, glasses, or cups should not be touched. Dishes should be held by the bottom or the edge. Cups should be held by their handles, and glassware should be held by the middle, bottom, or stem. Glassware and dishes should not be stacked when serving. The rim or surface of one item can be contaminated by the one above it. Stacking china and glassware also can cause them to chip or break. Instructor Notes Dishes and glassware should be handled properly.The food-contact areas of plates, bowls, glasses, or cups should not be touched. Dishes should be held by the bottom or the edge. Cups should be held by their handles, and glassware should be held by the middle, bottom, or stem. Glassware and dishes should not be stacked when serving. The rim or surface of one item can be contaminated by the one above it. Stacking china and glassware also can cause them to chip or break.

13. Handling Utensils and Food Serving Food Safely: Servers Instructor Notes Flatware and utensils should be held at the handle. Store flatware so servers grasp handles, not food-contact surfaces. Minimize bare-hand contact with food that is cooked or ready-to-eat by handling it with tongs, deli sheets, or gloves. Use ice scoops or tongs to get ice. Servers should never scoop ice with their bare hands or use a glass, since it may chip or break. Ice scoops should always be stored in a sanitary location�not in the ice bin. Practice good personal hygiene. Never use cloths meant for cleaning food spills for any other purpose.Instructor Notes Flatware and utensils should be held at the handle. Store flatware so servers grasp handles, not food-contact surfaces. Minimize bare-hand contact with food that is cooked or ready-to-eat by handling it with tongs, deli sheets, or gloves. Use ice scoops or tongs to get ice. Servers should never scoop ice with their bare hands or use a glass, since it may chip or break. Ice scoops should always be stored in a sanitary location�not in the ice bin. Practice good personal hygiene. Never use cloths meant for cleaning food spills for any other purpose.

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 Instructor Notes Served but unused garnishes must be discarded. Opened portions of salsa, mayonnaise, mustard, butter, and other condiments should be thrown away after being served to customers. Linens used to line bread baskets must be changed after each customer. Instructor Notes Served but unused garnishes must be discarded. Opened portions of salsa, mayonnaise, mustard, butter, and other condiments should be thrown away after being served to customers. Linens used to line bread baskets must be changed after each customer.

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 Instructor Notes Buffets and foodbars can be contaminated easily. To prevent contamination, these areas should be monitored closely by employees trained in food safety. Do not let customers refill soiled plates or use soiled silverware at the food bar. Replenish food on a timely basis. Stock small amounts at a time and practice FIFO. Instructor Notes Buffets and foodbars can be contaminated easily. To prevent contamination, these areas should be monitored closely by employees trained in food safety. Do not let customers refill soiled plates or use soiled silverware at the food bar. Replenish food on a timely basis. Stock small amounts at a time and practice FIFO.

16. Apply Your Knowledge: Too Hot to Handle? Which of these practices at the Firehouse, a popular buffet, is safe? Instructor Notes Answer: 1, 4.Instructor Notes Answer: 1, 4.

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 Instructor Notes Use rigid, insulated containers capable of maintaining food at 135?F (57?C) or higher, or at 41?F (5?C) or lower. Containers should be sectioned so that food does not mix, leak, or spill. They must also allow air circulation to keep temperatures even, and should be kept clean and sanitized. Check internal food temperatures regularly. Take corrective action if food is not at the proper temperature. If containers or delivery vehicles are not maintaining proper food temperatures, reevaluate the length of the delivery route or the efficiency of the equipment being used. Practice good personal hygiene when distributing food. Instructor Notes Use rigid, insulated containers capable of maintaining food at 135?F (57?C) or higher, or at 41?F (5?C) or lower. Containers should be sectioned so that food does not mix, leak, or spill. They must also allow air circulation to keep temperatures even, and should be kept clean and sanitized. Check internal food temperatures regularly. Take corrective action if food is not at the proper temperature. If containers or delivery vehicles are not maintaining proper food temperatures, reevaluate the length of the delivery route or the efficiency of the equipment being used. Practice good personal hygiene when distributing food.

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 Instructor Notes The guidelines listed above should be followed in addition to the guidelines discussed for delivery. Raw meat should be wrapped and stored on ice. Deliver milk and dairy products in a refrigerated vehicle or on ice. Instructor Notes The guidelines listed above should be followed in addition to the guidelines discussed for delivery. Raw meat should be wrapped and stored on ice. Deliver milk and dairy products in a refrigerated vehicle or on ice.

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 Instructor Notes Use single-use items. Make sure customers get a new set of disposable tableware for refills. If leftovers are given to customers, information such as a discard date and the food�s storage and reheating instructions should be clearly labeled on the container. Instructor Notes Use single-use items. Make sure customers get a new set of disposable tableware for refills. If leftovers are given to customers, information such as a discard date and the food�s storage and reheating instructions should be clearly labeled on the container.