Service. 146 Holding Temperatures Improper holding of food can cause foodborne illness. Keep food at proper temperatures –Cold-holding – 41 o F or colder.

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Presentation transcript:

Service

146 Holding Temperatures Improper holding of food can cause foodborne illness. Keep food at proper temperatures –Cold-holding – 41 o F or colder –Hot-holding – 135 o F or hotter

Activity Service – Right or Wrong?

Service148 Service – Right or Wrong?

Service149 Service – Right or Wrong?

Service150 Service – Right or Wrong?

Service151 Cold Food Refrigerated, potentially hazardous food can be held without temperature control for up to six hours if: –originally held at 41 o F or colder; –labeled with the date and both the time it left temperature control and the time it is to be discarded; and –did not exceed 70 o F during the six hours.

Service152 Reserving Food Single-service, non-potentially hazardous foods, such as ketchup packets and oyster crackers, can be re-served if the packaging is intact and clean. Never re-serve: –food returned by one customer to another customer –plate garnishes –uncovered condiments –breads, rolls, muffins