Holding Food Chapter 8 Group 2

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

Thermometer- Use a thermometer to check foods internal temperature 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.

Time- Check food temperature at least every 4 hours Throw out food that is not 41°F or lower 135°F 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

Policies- create policies about how long the operation will hold food 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.

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.

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

Hot food- You can hold hot food without temperature control for up to 4 hours if you meet conditions 1. Hold at 135°F 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