1. Service

2. 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

3. Activity Service – Right or Wrong?

4. Service148 Service – Right or Wrong?

5. Service149 Service – Right or Wrong?

6. Service150 Service – Right or Wrong?

7. 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.

8. 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