Guidelines for Holding Food
Holding food w/o Temperature Contol
Serving Food - Kitchen Staff
Serving Food - Service Staff
Re-serving Food
100

Cover food & install ______ ______ to protect food from contaminants.  It also helps maintain the food's internal temperature.

What are sneeze guards

100

Food may be held without temperature control if it's being displayed for a _______ time.

What is short

100

Food handlers must wear ____-____ _____ whenever handling RTE food.

What are single-use gloves

100

Do not touch the _______ ______ areas of dishes or glassware.

What is food contact

100

Do not _____-______ food returned by one guest to another guest.

What is re-serve

200

Hot food should be held to ______ or higher, and cold food should be held to _________ or lower

What is 135 degrees F and 41 degrees F

200

Cold TCS food must be held at _________ or lower.

What is 41 degrees F.

200

Clean & sanitize utensils at least once every _____ hours.

What is 4

200

Do not stack glasses when carrying them; use a _____ or tray.

What is rack

200

Do not re-serve these if they are uncovered, and do not combine leftover ones with fresh ones.  Lastly, throw away the opened portions or dishes of these after serving the guest.

What are condiments

300

Check food temperatures at least every _____ hours.

What is 4

300

For cold holding, label food with the _____ you removed it from refrigeration, and the _____ you must throw it out.

What is time

300

Store serving utensils in the food with the ______ extended above the container rim.

What is handle

300

Hold _________ by the handle.

What is flatware

300

Do not re-serve uneaten _____ to other guests.  Change _____ used in bread baskets after each guest.

What is bread and linens

400

Checking food every 2 hours leaves time for ______ ______ if food needs to be reheated.

What is corrective action

400

For cold holding food, make sure the temperature does not exceed _________, and it is to be sold, served, or thrown out within _____ hours.

What is 70 degrees F and 6

400

Take home containers may be refilled if, they are ______ and _____ correctly.

What is cleaned and sanitized

400

Avoid ____-____ contact with food that is ready to eat.

What is bare-hand

400

Never re-serve plate _________, such as fruit or pickles, to another guest.

What are garnishes

500

Never use ____-_____ equipment to reheat food unless it is build to.

What is hot-holding

500

Hold hot food at _________ or higher before removing it from temperature control.  Label the food with the time it must be thrown out.  It must be sold, served or thrown out within _____ hours

135 degree F and 4

500

Take-home beverage containers may be refilled as long as the beverage is not a TCS food and it will be refilled by staff or the guest using a process that prevents _______.

What is contamination

500

Never scoop ice with your _____-____ or a _____.

What is bare-hands and glass

500

You may reserve only ________, prepackaged food in good condition.

What is unopened