By: Nancy Iniguez And Heather Stout

Food must be kept away from danger zone: Hot foods must be kept 135 F or higher Cold foods must be kept 41 F or lower

First step: Cool the food from 135F to 70F (57C to 21C) within 2 hours Second step: Then cool the food from the 70F to 41F (21C to 5C) or lower in the next 4 hours You have up to 6 hours to cool the food properly!

if the food has not reached the 70F within the 2 hours then you have two options: Reheat food to 165F and begin cooling process again or Discard completely

Stick the food in the refrigerator Refrigerators are made to keep cold food cool They do not have the capacity to cool hot food quickly NEVER PLACE LARGE QUANITIES OF HOT FOOD IN A REFIRGERATOR TO COOL. This process can bring the refrigerator’s temperature up to possible unsafe levels for other foods.

Ice water bath Divide food into smaller containers to increase surface area. Then place into clean prep sink or large pot filled with ice water. Stir contents frequently to cool faster and more evenly This has to be done within 6 hours to bring temperature to 41F

Ice paddle Plastic paddles that can be filled with water then frozen can then be used to stir the pot of hot food to cool to 70F within 2 hours.

Blast chiller Blast cold air over food at high speeds to chill food. Used to cool large amounts of food. Tumble Chiller Food in placed into plastic bags then tumbled in cold water until 41F. Works well on thick food like mashed potatoes.

Adding ice or cold water as an ingredient. This works for soups, stews, and other recipes that call for water as an ingredient. This methods is used foods that are prepared days earlier for being served at a later date.

If held properly there is less likely for illness to occur. To keep microbes from growing.

Check internal temperature with the use of a thermometer to make sure it is above 135F or below 41F Check temperature at least every 4 hours to make sure temperature is out of the danger zone and keep records. Throw out food if the temperature is not 135F or higher and 41F or lower Best to check every 2 hours to leave time for corrective action.

Establish a police to ensure that food being held for service will be discarded after a predetermined amount of time. Cover food and provide sneeze guards.

Hot foods must be held at an internal temperature of 135F (57C) or higher. Only use hot holding equipment that can keep food at the proper temperature. Never use hot-holding equipment to reheat food if it is not designed to do so. Stir food at regular intervals to distribute heat evenly

Cold food must be held at an internal temperature of 41F (5C) or lower. Only use cold-holding equipment that can keep foods at the proper temperature.

True or false Cold foods must be held at an internal temperature of 41F (5C) or lower TRUE Hot foods must be held at an internal temperature of 120F (49C) or higher FALSE

Displaying food for a short time. Eg: offsite catering event Electricity is not available to power holding equipment

Can hold hot food without temperature control for up to 4 hours if you meet the following conditions: Hold food at 135F (57C) or higher before removing it from temperature control Label the food with time must be discarded

May hold cold food without temperature control up to 6 hours if you meet following conditions: Holding food at 41F (5C) or lower before removing it from refrigerator Label food with time you remove it from refrigerator and time it must discarded at Make sure food does not exceed 70F (21C) while being served. Throw out any food that exceeds this temperature.

Where allowed, hot temperature control foods can be held without temperature control for a maximum of ______ before being sold, served, or discarded. a. 2 hours b. 4 hours c. 6 hours d. 8 hours

Sunny day 80F What is the first concern here? COLD food must be chilled to keep longer and check temperature to be under 70F !!! What about the hot food? hot food ok for 4 hours with labels

Cloudy day 60F What is the concern here? cold food discard at 6 hours and hot food at 4 hours with labels

Servsafe Coursebook, fifth edition