Holding food
Hot food and cold food temperatures
Hot food: 135F (or higher)
Cold food: 41F (or lower)
Table Settings do not need to be wrapped when
extra settings are removed when guests are seated, or cleaned and sanitized after guests leave
When transporting food...
Use insulated food-grade containers that prevent leaking and mixing of different items, label food (include a use-by date and time and reheating/service instructions), clean delivery vehicles regularly, and check internal temperatures.
How often should you check temperatures
Less then every four hours to give time for corrective action (maximum is four hours)
Prevent contamination by...
Avoiding hand contact with RTE food (single-use gloves, tongs, etc), and use clean and sanitized utensils for serving (separate utensils per food)
A label is not needed for bulk unpackaged food if...
The product doesn't make a health/nutrient-related claim, there are no laws which require it to be labeled, or if the food is manufactured on the premises or another operation owned by the same person
When can cold food be held without temperature control for up to six hours?
It was held below 41F, it has a label specifying the time it was removed from refrigeration and the time it must be thrown out, it does not exceed 70F during service, and it is thrown out, served, or sold, within 6 hours
Utensils used for serving should be stored by...
leaving them in the food, with the handle sticking out of the rim, placing them on a clean and sanitized surface, and storing spoons and scoops in containers of water (135F) (optional)
when catering...
Make sure the service site has the correct utilities (safe water, garbage container stored away from food, and serving areas), and provide reheating instruction to customers, and use insulated containers to hold TCS food
When can hot food be held without temperature control (for up to four hours)?
It was held at 135F before removing from temperature control, It has a label specifying when the item must be thrown out, and it is served, sold, or discarded within the 4 hours
Take home beverage containers can only be refilled if...
The beverage isn't TCS, the container is for the same guest, container can be effectively cleaned with hot water under pressure, and it is refilled by staff or by the guest using a process that prevents contamination.
Temporary units should...
construct walls/barriers to keep out dirt and pests, make sure safe drinking water is readily available (for cleaning sanitizing and handwashing as well), and use disposable single-use serving items.
Prevent contamination
Do NOT let customers refill dirty plates or utensils, stock display with correct utensils, and never use used ice
vended food should...
Have its shelf life checked daily (throw out expired food), be kept at the correct temperature, dispensed in it's original container, washed and wrapped properly if needed