1. The Flow of Food: Service Holding Foods Hold hot food at 135* or higher. Bacillus Cereus will not grow. Hold cold food at 41* or lower. Staphylococcus Aureus will not grow Check food temperature every two - four hours NEVER use hot holding equipment to reheat food unless it is built to do so. EX buffet table Holding Foods without temperature control: Displaying food for a short time. Electricity is not available

2. Cold Food Hold food at 41* Label food with time taken out of refrigerator and time to throw it out Food temperature can not exceed 70* Sell, Serve or throw out the food within six hour.

3. Hot Food Hold food at 135* Label food with time food must be thrown out Sell, Serve or throw out within 4 hours

4. Kitchen Staff Guidelines Bare-hand contact with food – single-use gloves must be used when handling ready-to-eat foods. Spatulas, tongs, deli sheets or other utensils can be used. Use separate utensils for each food item Store serving utensils in the food with the handle extended above the rim of the container When serving plates, hold by the bottom not the edge of plate Carry glasses on a tray or in a rack Hold flatware by the handle DO NOT touch food with bare hands. Use serving utensila Use a scoop or tongs to get ice

5. Continued Staff Guidelines Preset tables – if a guest does not show, the place setting is removed when guest are seated Do not mix a used condiment with a new condiment Keep condiments in their original containers Never re-serve uncovered condiments Throw opened containers of condiments away Do not re-serve uneaten bread Never re-serve plate garnish You only re-serve unopened pre-packaged food

6. Self Service Areas Sneeze Guards – 14” above the counter and extend 7” beyond the food Label foods in a self service area Raw and unpackaged meat, poultry, and seafood typically can not be offered for self-service EXCEPTIONS ARE ready to eat sushi or raw shellfish, raw, frozen, shell-on shrimp or lobster Refills, customers can not refill plates Bulk food labeling (such as crackers) requires no labeling if there is not a health claim

7. Off Site Service The RISK OF TIME TEMPERATURE ABUSE IS HIGHER with Off-Site Service Food has to be packed in insulated food containers Delivery vehicles must be clean Food internal temperatures must be maintained Food must be labeled with use by date and time and reheating and service instructions Store foods separately such as raw chicken and salads

8. Vending Machines Check products use-by or expiration date Food prepared on site must be thrown out in 7 days Be sure all foods are held at the correct temperature Dispense TCS foods in its original container Fruits with edible peels should be washed and wrapped before being put in a machine