Holding Food Chapter 8

1
Holding Food Chapter 8

• Group 2

2
Guidelines for Holding Food

• Temperature- Hold TCS food at the right internal
  temp.
• Hot food _at_ 135F or higher. This will prevent
  pathogens such as Bacillus cereus
• Cold food _at_ 41F or lower.
• This will prevent pathogens
• such as Staphylococcus aureus

3

• Thermometer- Use a thermometer to check foods
  internal temperature. Never use the temperature
  gauge on a holding unit to do it. The gauge does
  not check the internal temp. of food.

4
Thermometer

• Time- Check food
• temperature at least
• every 4 hours
• Throw out food that is not 41F or lower 135F or
  higher
• You can also check the temperature every 2 hours.
  This will leave time for corrective action.
• Hot Holding Equipment- Never use hot holding
  equipment to reheat food unless it is built to do
  so

5
Policies/Food covers and sneeze guards

• Policies- create policies about how long the
  operation will hold food. Also, create policies
  about when to throw away food held
• Food covers and sneeze guards- Cover food and
  install sneeze guards to protect food from
  contaminants.

6
Holding food w/o temp. control

• When displaying food for a short time, such as at
  an off site catered event.
• When electricity is not available to power
  holding equiptment.

7
Cold Food

• Cold Food- can hold up to 6 hours under these
  conditions
• 1. hold at 41F or lower
• 2. Label food with time you removed it and time
  you must throw it out.
• 3. Cant exceed 70F while being served.
• 4. Sell, serve, or throw out food within 6 hours.

8
Hot Food

• Hot food- You can hold hot food without
  temperature control for up to 4 hours if you meet
  conditions
• 1. Hold at 135F or higher before removing it
  from temperature control
• 2. Label the food with the time you must thow it
  out.
• 3. Sell, serve, or throw out within four hours

9
Serving Food Kitchen Staff Guidelines

• Bare-hand contact with food- Handle RTE food with
  tongs, deli sheets, or gloves.
• (if regulatory authorities allow bare-hand
  contact, it must outline policies for -1.employee
  health
• 2.employee training in handwashing and personal
  hygiene)
• Clean and sanitize utensils-at least once/4 hrs.
  Spoons/scoops can be stored in water 135

10
Service Staff Guidelines

• Hold dishes by the bottom or edge
• Hold glasses by the middle, bottom, or stem
• Do NOT touch the food contact areas of dishes or
  glassware

11

• Carry glasses in a rack or on a tray to avoid
  touching the food-contact surfaces.
• Stacking china and glassware can cause them to
  chip and break
• Do NOT stack glasses when carrying them.
• Hold flatware by the handle. Store w/ handles up.
• Do NOT hold flatware by food-contact surfaces.
• Minimize bare-hand contact with food that is RTE
• Use ice scoops or tongs to get ice
• NEVER scoop ice with your bare hands or a glass.

12
Preset Tableware

• Extra settings must be removed from table when
  guests are seated or
• clean and sanitized after guests have left.

13
Re-serving Food

• Menu items -Do NOT re-serve food returned by one
  customer to another customer.
• Condiments- NEVER re-serve condiments or combine
  leftover condiments with fresh ones.
• Bread or rolls- Do NOT re-serve uneaten bread
• Garnishes NEVER re-serve plate garnishes, such
  as fruit or pickles
• Pre-packaged food- only unopened, pre-packaged
  food can be re-served.

14
Self-Service Areas

• Sneeze guards- Protect food on display with
  sneeze guards or food shields.
• 14 above 7 beyond
• the counter the food
• Labels-label containers located on self-service
  areas.

15
Self-Service Areas

• Temperature- Keep hot food hot, 135or higher and
  cold food cold, 41or lower
• Raw and RTE food- keep raw meat, seafood, and
  poultry separate from RTE food in self-service
  areas
• Refills- Do not let customers refill dirty plates
  or use dirty utensils a self-service areas.
  Norovirus is easily transferred this way.
• Ice- ice used to keep food or beverages cold
  should NEVER be used as an ingredient.

16
Off-Site Service

• Food containers- pack food in insulated
  containers that keep food 135or higher and cold
  food cold, 41or lower
• Delivery vehicles- keep clean
• Internal temperature-check internal food
  temperatures.
• Labels-label food with a use-by date and time,
  and reheating and service instructions for staff
  at off-site locations.
• Utilities Service site needs right utilities
  (safe water and garbage containers stored away
  from food-prep, storage and serving areas.
• Storage- store raw meat, seafood, and poultry and
  RTE items separately.

17
Vending Machines

• Check product shelf life daily.
• Keep TCS food at the right temperature. 135or
  higher and cold food cold, 41or lower
• Dispense TCS food in its original container
• Wash and wrap fresh fruit with edible peels
  before putting it in a machine.