Steps 8 & 9: Holding/Serving. Set limits ◦ How long you will hold food? Take temps every 4* hrs *every 2 leaves you time to recondition food. PS: Warmers.

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Presentation transcript:

Steps 8 & 9: Holding/Serving

Set limits ◦ How long you will hold food? Take temps every 4* hrs *every 2 leaves you time to recondition food. PS: Warmers are not ovens! They won’t bring food up through TDZ fast enough. Apply Your Brain – pg 7.4

◦ Held properly before = 41ºF/- ◦ Never goes above 70ºF ◦ Has a label with:  Time out of fridge  Discard time (6 hrs) Sell/serve/throw out in 6 hrs 7-4

7-5 ◦ Held properly before = 135ºF/+ ◦ Label w/ discard time (4 hrs) Sell/serve/throw out out in 4 hrs Is it being Handled Safely? Pg 7.4

All the same rules apply: And, some new ones:  Call in when sick  Gloves with RTE foods  C/S everything  ETC ◦ Use ice scoops/tongs for ice ◦ Avoid food-contact surfaces of dishes and glassware!  Utensil storage: handles up Is it being served safely? Pg 7.10

7-6 Do not re-serve any* food or garnish! *condiments in individual packages or bottles - OK  When setting tables – wrap/cover items to prevent contam. ◦ OR remove extras when guests are seated Always C/S everything exposed to eating!

7-12  When delivering food off-site: ( slide 1 of 2 ) -- Keep delivery vehicles CLEAN --Use insulated/food-grade containers -- Hold food properly - check temps!

 Food prep off site - be sure the site has what you need: ◦ Safe water – 3  Handwashing  Dishes  Food prep ◦ Garbage containers  away from food ◦ Etc Keep raw foods away from RTE foods! 7-13

Have items in packages OR sneeze guards over foods 14in above/7in past food Give customers utensils No raw meat/fish Except mongolian BBQ and sushi bars  NO refills on dirty plates ◦ Signs: Items must have labels available! If possible, use manufacturer label.

 Everything needs a label EXCEPT: ◦ There are no claims about health  Low fat, 1/3 less sugar, etc ◦ It is prepared on premises, or elsewhere by same owner 7-11

 Refills are OK, IF: ◦ Container is C/S, and provided by your operation

 Vended food safety: ◦ Check product shelf life °F/- ◦ In original containers ◦ Wash/wrap fruit w/ edible peels 7-14 Apply Your Brain Pg 7.11

7-15

A. Yes B. No Is this food being held safely? 7-16 Green bean casserole hot-held at 120ºF (49ºC)

A. Yes B. No Is this food being held safely? 7-17 Potato salad held in cold-holding at 41ºF (5ºC)

A. Yes B. No Is this food being handled safely? 7-18 Soup is placed in a hot-holding unit at 40ºF (4ºC)

A. Yes B. No Is this food being held safely? 7-19 Pasta salad held without temperature control at 75ºF (24ºC)