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    The Flow of Food Service

    Uploaded by

    Shrey Sheth
    The document provides guidelines for safely holding and serving potentially hazardous foods. Key points include checking food temperatures regularly, discarding food outside safe temperature ranges, labeling foods held without temperature control, using clean utensils to serve food and minimizing bare hand contact, not reserving certain foods, and installing sneeze guards on self-serve areas. The purpose is to prevent foodborne illness by properly handling foods from production to service.

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    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd

    The Flow of Food Service

    Uploaded by

    Shrey Sheth
    106 views12 pages
    The document provides guidelines for safely holding and serving potentially hazardous foods. Key points include checking food temperatures regularly, discarding food outside safe temperature ranges, labeling foods held without temperature control, using clean utensils to serve food and minimizing bare hand contact, not reserving certain foods, and installing sneeze guards on self-serve areas. The purpose is to prevent foodborne illness by properly handling foods from production to service.

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    The Flow of Food Service.ppt

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    The document provides guidelines for safely holding and serving potentially hazardous foods. Key points include checking food temperatures regularly, discarding food outside safe temperature ranges, labeling foods held without temperature control, using clean utensils to serve food and minimizing bare hand contact, not reserving certain foods, and installing sneeze guards on self-serve areas. The purpose is to prevent foodborne illness by properly handling foods from production to service.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    106 views12 pages

    The Flow of Food Service

    Uploaded by

    Shrey Sheth
    The document provides guidelines for safely holding and serving potentially hazardous foods. Key points include checking food temperatures regularly, discarding food outside safe temperature ranges, labeling foods held without temperature control, using clean utensils to serve food and minimizing bare hand contact, not reserving certain foods, and installing sneeze guards on self-serve areas. The purpose is to prevent foodborne illness by properly handling foods from production to service.

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    You are on page 1of 12

    The Flow of Food: Service

    9-1
    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

    9-2
    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

    9-3
    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 the hot-holding equipment
    to reheat it
     Stir it at regular intervals to distribute
    heat evenly

    9-4
    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 it
    at 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

    9-5
    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 lower
    prior to removing it from refrigeration.
     It does not exceed 70°F (21°C) during
    the 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

    9-6
    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

    9-7
    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

    9-8
    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

    9-9
    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)

    9-10
    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 be
    re-served:
     Condiment packets
     Wrapped crackers or breadsticks

    9-11
    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

    9-12

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