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Holding Food Chapter 8 Group 2.

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Presentation on theme: "Holding Food Chapter 8 Group 2."— Presentation transcript:

1 Holding Food Chapter 8 Group 2

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

3 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.

4 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

5 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.

6 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.

7 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.

8 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


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