9-1

The Flow of Food: Service

9-2

Apply Your Knowledge: Test Your Food Safety Knowledge

1.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

9-3

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

9-4

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

9-5

When holding potentially hazardous hot food:

Hold it at an internal temperature of 135F (57C) 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

9-6

When holding potentially hazardous cold food:

Hold it at an internal temperature of 41F (5C) 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

9-7

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 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

9-8

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

9-9

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

9-10

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

9-11

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

9-12

Handling Dishes and Glassware

Serving Food Safely: Servers

WRONG RIGHT WRONG RIGHT

WRONG RIGHT WRONG RIGHT

9-13

Handling Utensils and Food

Serving Food Safely: Servers

WRONG RIGHT WRONG RIGHT

WRONG RIGHT

9-14

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

9-15

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

9-16

Apply Your Knowledge: Too Hot to Handle?

Which of these practices at the Firehouse, a popular buffet, is safe?

1. The chili is held at an internal temperature of 135°F (57°C)

2. The temperature of the chili is checked every four hours and if it is not at the proper temperature, the chili is reheated

3. Sour cream and other chili condiments are held at 50°F (10°C)

4. Chili ladles are stored in the product with handles extending above the rim of the container

5. Customers are encouraged to refill their chili bowls

9-16

9-17

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

9-18

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

9-19

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