Chapter 9 - Flow of food - SERVICE Flashcards
Hold hot food at temperature above
135 F
Hold cold food at temperatures below
41 F
Check food temperature at least…
every 4 hours
Holding TCS without temperature control for high rick populations
DON HOL TCS FOOD WITHOUT TEMPERATURE CONTORL
When can you old food without temperature control
When displaying food for a short time, such as at an off-site catered event, as shown in the photo.
When electricity is not available to power holding equipment.
Hold cold food without temperature control for…
6 hours
Holding cold food
Hold at 41 F or lower before removing from refrigeration
Label with time removed and time to discard
Make sure the food does not exceed 70 F
Sell, serve, or throw out the food within 6 hours
Holding hot food without temperature control up to
4 hours
Holding hot food
Hold food at 135 F or higher before removing from temperature control
Label food with time you must throw out
Sell, serve, or throw out the food within 4 hours
Re-serving foods
Do not re-serve food returned by a guest
Never re-serve plate garnishes such as fruit or pickles
Condiment packets closed can be re-served
You may re-serve unopened prepackaged food in good condition
Bare hands contact
Wear single use gloves when handling RTE foods
Can use bare hands when a dish does not contain raw meat, seafood, or poultry and will be cooked to at least 145°F
Serving utensils
Use separate utensils for each food item
Clean and sanitize between tasks
Or every 4 hours if using for the same thing
Utensil storage
Store with the handle extended above rim of container
If non TCS food can place them on a clean and sanitize food contact surface
Spoons or scoops used to serve food, such as ice cream or mashed potatoes, can be stored under running water that is at least
135°F
Self service
Protection
Label
Don’t use the same plate
Correctly display utensils
