2. 8 - 2 Keep hot food hot and cold food cold Prepare food in small batches Measure internal temperatures at least every 2 hours When holding food:

3. 8 - 3 Never mix fresh food with food being held for service Keep food covered When holding food: (continued)

4. 8 - 4 When hot-holding potentially hazardous food: Hold it at 140 ˚ F (60 ˚ C) or higher Discard it after 4 hours if not held at 140 ˚ F (60 ˚ C) or higher Stir food at regular intervals

5. 8 - 5 When cold-holding potentially hazardous food: Hold it at 41 ˚ F (5 ˚ C) or lower Don’t store it directly on ice

6. 8 - 6 When serving food: Minimize bare-hand contact with cooked and ready-to-eat food Use clean and sanitized utensils Use long-handled utensils Store utensils properly

7. RIGHTWRONGRIGHTWRONG RIGHTWRONG RIGHTWRONG 8 - 7

8. RIGHTWRONGRIGHTWRONG RIGHTWRONG RIGHTWRONG 8

9. 8 - 9 In general, only unopened, prepackaged food can be re-served to another customer Never re-serve: Plate garnishes Uncovered condiments Uneaten bread or rolls

10. 8 - 10 Install sneeze guards or food shields Separate raw meat, fish, and poultry from cooked and ready-to-eat food Don’t let customers use soiled plates or silverware To safely serve food on a food bar:

11. 8 - 11 Monitor the food bar Label food items Maintain proper temperatures Practice FIFO To safely serve food on a food bar: (continued)

12. 8 - 12 Use containers capable of maintaining food at 140 ˚ F (60 ˚ C) or higher or at 41 ˚ F (5 ˚ C) or lower Clean the inside of delivery vehicles regularly Ensure employees practice good personal hygiene Check internal food temperatures regularly Provide food safety guidelines for consumers When transporting food:

13. 8 - 13 1. Practice strict personal hygiene 2. Monitor time and temperature 3. Prevent cross-contamination Eight Rules Of Safe Foodhandling

14. 8 - 14 4. Clean and sanitize food-contact surfaces, equipment, and utensils 5. Cook food to its required minimum internal temperature or higher 6. Hold potentially hazardous hot food at 140 ˚ F (60 ˚ C) or higher and cold food at 41 ˚ F (5 ˚ C) or lower Eight Rules Of Safe Foodhandling (continued)

15. 8 - 15 7. Cool cooked food from 140 ˚ F to 70 ˚ F (60 ˚ C to 21 ˚ C) within 2 hours and from 70 ˚ F to 41ºF (21 ˚ C to 5 ˚ C) or lower in an additional 4 hours, for a total cooling time of 6 hours 8. Reheat potentially hazardous food for hot-holding to an internal temperature of 165 ˚ F (74 ˚ C) for 15 seconds within 2 hours Eight Rules Of Safe Foodhandling (continued)

16. 8 - 16 What things are important to consider when delivering food off-site?