2. Check internal temperatures using a thermometer Check temperatures at least every four hours Discard it after a predetermined amount of time Protect it from contaminants with covers/sneeze guards Prepare it in small batches so it will be used faster When holding potentially hazardous food: 9-2

3. 9-3 When holding potentially hazardous hot food: Hold it at an internal temperature of 135  F (57  C) or higher Only use equipment that can maintain this temperature Never use hot-holding equipment to reheat food Stir it at regular intervals to distribute heat evenly

4. 9-4 Hold it at an internal temperature of 41  F (5  C) or lower Only use equipment that can maintain this temperature Do not store food directly on ice When holding potentially hazardous cold food:

5. 9-5 It was held at the proper temperature before removing it from temperature control It contains a label that specifies when it must be discarded It is sold, served, or discarded within four hours Ready-to-eat, potentially hazardous food can be held without temperature control if:

6. Which of the following items meet the requirements for holding food without temperature control? 9-6 1.Potato salad is taken out of refrigeration at 10:00 A.M. and is labeled “Discard at 3:00 P.M. ” 2.Properly cooked scrambled eggs are placed in a hot-holding unit at 9:00 A.M., held at 120  F (49  C), and discarded at 11:00 A.M. as the label indicated. 3.Sliced ham held at 50  F (10  C) the previous night, is held at room temperature for four hours and then is discarded as the label indicated.

7. 9-7 To minimize the risk of contamination when serving food, kitchen staff should: Store serving utensils properly Use serving utensils with long handles Use clean and sanitized utensils for serving Minimize bare-hand contact with food that is cooked or ready-to-eat Practice good personal hygiene

8. 9-8 Handling Food, Glassware, Dishes, and Utensils RIGHTWRONGRIGHTWRONG RIGHTWRONG RIGHTWRONG

9. 9-9 RIGHTWRONGRIGHTWRONG RIGHT WRONG RIGHTWRONG Handling Food, Glassware, Dishes, and Utensils continued

10. 9-10 Install sneeze guards Separate raw meat, fish, and poultry from cooked and ready-to-eat food Hand out fresh plates to customers Label all food items Maintain proper temperatures Practice FIFO To keep food safe on food bars and buffets:

11. 9-11 When delivering food off-site: Use containers capable of maintaining proper temperature Check internal food temperatures regularly Keep raw products separate from cooked and ready-to-eat food Clean the inside of delivery vehicles regularly Provide food safety guidelines for consumers

12. 9-12 When catering: Have potable water for cooking, warewashing, and cleaning Have adequate power for cooking/holding equipment Serve cold food in containers on ice Use single-use items Keep garbage away from food-preparation and serving areas

13. 9-13 To protect food in vending machines: Keep potentially hazardous food at 135  F (57  C) or higher or 41  F (5  C) or lower. Dispense potentially hazardous food in its original container. Check product shelf life, and discard food within seven days of preparation. Sanitize food-contact surfaces when replenishing food.