Guidelines for Holding Food
Cover food & install ______ ______ to protect food from contaminants. It also helps maintain the food's internal temperature.
What are sneeze guards
Food may be held without temperature control if it's being displayed for a _______ time.
What is short
Food handlers must wear ____-____ _____ whenever handling RTE food.
What are single-use gloves
Do not touch the _______ ______ areas of dishes or glassware.
What is food contact
Do not _____-______ food returned by one guest to another guest.
What is re-serve
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
Cold TCS food must be held at _________ or lower.
What is 41 degrees F.
Clean & sanitize utensils at least once every _____ hours.
What is 4
Do not stack glasses when carrying them; use a _____ or tray.
What is rack
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
Check food temperatures at least every _____ hours.
What is 4
For cold holding, label food with the _____ you removed it from refrigeration, and the _____ you must throw it out.
What is time
Store serving utensils in the food with the ______ extended above the container rim.
What is handle
Hold _________ by the handle.
What is flatware
Do not re-serve uneaten _____ to other guests. Change _____ used in bread baskets after each guest.
What is bread and linens
Checking food every 2 hours leaves time for ______ ______ if food needs to be reheated.
What is corrective action
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
Take home containers may be refilled if, they are ______ and _____ correctly.
What is cleaned and sanitized
Avoid ____-____ contact with food that is ready to eat.
What is bare-hand
Never re-serve plate _________, such as fruit or pickles, to another guest.
What are garnishes
Never use ____-_____ equipment to reheat food unless it is build to.
What is hot-holding
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
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
Never scoop ice with your _____-____ or a _____.
What is bare-hands and glass
You may reserve only ________, prepackaged food in good condition.
What is unopened