Presentation on theme: "The Flow of Food: Service"— Presentation transcript:
1The Flow of Food: Service Chapter Number 9The Flow of Food: ServiceClass NameInstructor NameDate, SemesterBook TitleBook Author
2Learning Objectives After this presentation, you should be able to complete the following Learning Outcomes9.0Time and temperature requirements for holding hot and cold TCS food9.1Ways of preventing time-temperature abuse & cross-contamination when displaying & serving food9.2The requirements for using time rather than temperature as the only method of control when holding ready-to-eat food9.3At the end of this lecture each student should have a general understanding of the chapter contents and a firm ability to accomplish the learning outcomes on this slide.Ways of minimizing bare-hand contact with ready-to-eat food9.4
3Learning Objectives After this presentation, you should be able to complete the following Learning Outcomes9.0How to prevent staff from contaminating food during service9.5How to prevent customers from contaminating self-service areas9.6The possible hazards of transporting food and ways of preventing them9.7At the end of this lecture each student should have a general understanding of the chapter contents and a firm ability to accomplish the learning outcomes on this slide.The possible hazards of serving food off-site and ways of preventing them9.8The possible hazards of vending food and ways of preventing them9.9
49.0 • Sneeze guards: Food shields placed KEY TERMS• Sneeze guards: Food shields placedover self-service displays and foodbars that extend seven inchesbeyond the food and fourteeninches above the food counter.• Off-site service: Service of food tosomeplace other than where itis prepared or cooked, includingcatering and vending.
59.0 KEY TERMS • Temporary units: Operations operating in one location for nomore than 14 consecutive days inconjunction with a special eventor celebration. Usually serveprepackaged food or food requiringonly limited preparation.• Mobile units: Portable foodserviceoperations, ranging from concessionvans to full field kitchens, capableof preparing and cooking elaboratemeals.
69.1 HOLDING FOOD FOR SERVICE Ways of preventing time-temperature abuse & cross-contamination when displaying & serving foodHOLDING FOOD FOR SERVICETo keep food safe during holding, consider the following:TemperatureHold hot food at an internal temperature of 135°F (57°C) or higher.Hold cold food at an internal temperature of 41°F (5°C) or lower.ThermometerUse a thermometer to check temperatures.Never use the temperature gauge on a holding unit to do it.TimeCheck food temperature at least every four hours.Throw out food that is not being held at the correct temperature.
79.1 HOLDING FOOD FOR SERVICE Reheating food Ways of preventing time-temperature abuse & cross-contamination when displaying & serving foodHOLDING FOOD FOR SERVICEReheating foodNever use hot-holding equipment to reheat food unless it is built to do so.Reheat food correctly, then move it to the holding unit.Food covers and sneeze guardsCover food and install sneeze guards to protect food from contaminants.PoliciesCreate policies about how long the operation will hold food and when it will be thrown out.
89.2 SERVING FOOD SAFELY Service Staff Guidelines Ways of preventing time-temperature abuse & cross-contamination when displaying & serving foodSERVING FOOD SAFELYService Staff GuidelinesService staff can contaminate food simply by handling the food-contact areas of glasses, dishes, and utensils.Service staff should use these guidelines when serving food:
99.2 SERVING FOOD SAFELY (cont.) Ways of preventing time-temperature abuse & cross-contamination when displaying & serving foodSERVING FOOD SAFELY (cont.)Hold dishes by the bottom or edge.Hold glasses by the middle, bottom, or stem.Do not touch the food-contact areas of dishes or glassware.Carry glasses in a rack or on a tray to avoid touching the food-contact surfaces.Do not stack glasses when carrying them.Hold flatware by the handle.Do not hold flatware by food-contact surfaces.Store flatware so that servers grasp handles, not food-contact surfaces.
109.2 SERVING FOOD SAFELY (cont.) Ways of preventing time-temperature abuse & cross-contamination when displaying & serving foodSERVING FOOD SAFELY (cont.)Avoid bare-hand contact with food that is ready to eat.Use ice scoops or tongs to get ice.Never scoop ice with your bare hands or a glass. A glass may chip or break.
119.3 HOLDING FOOD WITHOUT TEMPERATURE CONTROL The requirements for using time rather than temperature as the only method of control when holding ready-to-eat foodHOLDING FOOD WITHOUT TEMPERATURE CONTROLYour operation may want to display or hold TCS food without temperature control. Here are some examples of when you might hold food this way:When displaying food for a short time, such as at an off-site catered event, as shown in the photoWhen electricity is not available to power holding equipmentIf your operation displays or holds TCS food without temperature control, it should do so under certain conditions.
129.3The requirements for using time rather than temperature as the only method of control when holding ready-to-eat foodCOLD FOODYou can hold cold food without temperature control for up to six hours if you meet these conditions:Hold the food at 41°F (5°C) or lower before removing it from refrigeration.Label the food with the time you removed it from refrigeration and the time you must throw it out.The discard time on the label must be six hours from the time you removed the food from refrigeration.Make sure the food temperature does not exceed 70°F (21°C) while it is being served.Throw out any food that exceeds this temperature.Sell, serve, or throw out the food within six hours.
139.3The requirements for using time rather than temperature as the only method of control when holding ready-to-eat foodHOT FOODYou can hold hot food without temperature control for up to four hours if you meet these conditions:Hold the food at 135°F (57°C) or higher before removing it from temperature control.Label the food with the time you must throw it out.The discard time on the label must be four hours from the time you removed the food from temperature control, as shown in the photo.Sell, serve, or throw out the food within four hours.
14Ways of minimizing bare-hand contact with ready-to-eat food 9.4Ways of minimizing bare-hand contact with ready-to-eat foodKITCHEN STAFF GUIDELINESBare-hand contactFood handlers must wear single-use gloves whenever handling ready-to-eat food.As an alternative, food can be handled with spatulas, tongs, deli sheets, or other utensils.Serving UtensilsSeparate utensils for serving each food item. Clean and sanitize them after each serving task. If using utensils continuously, clean and sanitize them at least once every four hours.
15Ways of minimizing bare-hand contact with ready-to-eat food 9.4Ways of minimizing bare-hand contact with ready-to-eat foodKITCHEN STAFF GUIDELINES (cont.)Utensil storageStore serving utensils in the food with the handle extended above the rim of the container. You can also place them on a clean and sanitized food-contact surface. Spoons or scoops used to serve food, such as ice cream or mashed potatoes, can be stored under running water that is at least 135°F (57°C).
16How to prevent staff from contaminating food during service 9.5How to prevent staff from contaminating food during serviceRE-SERVING FOOD SAFELYService and kitchen staff should also know the rules about re-serving food previously served to another customer.Returned menu itemsDo not re-serve food returned by a customer.Plate garnishesDo not re-serve plate garnishes such as fruit or pickles.Throw out served but unused garnishes.CondimentsServe condiments in their original containers or in containers designed to prevent contamination. Offering condiments in individual packets or portions can also help keep them safe.Never re-serve uncovered condiments. Do not combine leftover condiments with fresh ones. Throw away opened portions of condiments after serving them to customers.
17How to prevent staff from contaminating food during service 9.5How to prevent staff from contaminating food during serviceRE-SERVING FOOD SAFELY (cont.)Bread and rollsDo not re-serve uneaten bread or rolls to other customers.Change linens used in bread baskets after each customer.Prepackaged foodIn general, you may re-serve only unopened, prepackaged food in good condition. This includes condiment packets, and wrapped crackers. You may also re-serve bottles of ketchup, mustard, and other condimentsThe containers must remain closed between uses.
18How to prevent customers from contaminating self-service areas 9.6How to prevent customers from contaminating self-service areasSELF-SERVICE AREASSelf-service areas can be contaminated easily.Follow these guidelines to prevent contamination and time-temperature abuse:ProtectionUse sneeze guards located 14 inches (36 centimeters) above the counter and extend 7 inches (18 centimeters) beyond the food.Food can also be protected by placing it in display cases or by packaging it to protect it from contamination.Whole, raw fruits and vegetables and nuts in the shell that require peeling or hulling before eating do not require the protection measures discussed above.
19How to prevent customers from contaminating self-service areas 9.6How to prevent customers from contaminating self-service areasSELF-SERVICE AREAS (cont.)LabelsLabel food located in self-service areas.Raw and ready-to-eat foodTypically, raw unpackaged meat, poultry, and seafood cannot be offered for self-service.RefillsDo not let customers refill dirty plates or use dirty utensils at self-service areas.Assign a staff member to monitor guests.Post signs reminding customers not to reuse plates and utensils.UtensilsStock food displays with the correct utensils for dispensing food.This might include tongs, ladles, or deli sheets
20The possible hazards of transporting food and ways of preventing them 9.7The possible hazards of transporting food and ways of preventing themOFF-SITE SERVICEOff-site service such as delivery, mobile/temporary kitchens, and vending machines can present special challenges.Those who operate these services need to follow the same food safety rules as permanent operations.Food should be protected from contamination and time-temperature abuse.Facilities and equipment used to prep food need to be clean and safe.Menu items should contribute to safe service. Food needs to be handled correctly as well.
21The possible hazards of transporting food and ways of preventing them 9.7The possible hazards of transporting food and ways of preventing themOFF-SITE SERVICE (cont.)DeliveryMany operations prep food at one location and then deliver it to remote sites. The longer the time between preparation and consumption, the greater the risk that food will be exposed to contamination or time-temperature abuse.When transporting food, follow these safety procedures:Containers: Pack food in insulated, food-grade containers. They should be designed so food cannot mix, leak, or spill.Delivery vehicles: Clean the inside of delivery vehicles regularly.Personal hygiene: Practice good personal hygiene when distributing food.Internal food temperaturesCheck internal food temperatures. If containers or delivery vehicles are not holding food at the correct temperature, reevaluate the length of the delivery route or the efficiency of the equipment being used.Labels: Label food with a use-by date and time, and reheating and service instructions for staff at off-site locationsStorageStore raw meat, poultry, and seafood and ready-to-eat items separately. For example, store raw chicken separately from ready-to eat salads.
229.8The possible hazards of serving food off-site and ways of preventing themCATERINGCaterers must follow the same food safety rules as permanent operations.Food must be protected from contamination and time-temperature abuse.Facilities must be clean and sanitary. Food must be prepared and served correctly, and staff must follow good personal hygiene practices.Catering often presents unique challenges. Follow these guidelines to keep food safe.Utilities—Make sure the service site has the correct utilities:Safe water for cooking, dishwashing, and handwashingGarbage containers stored away from food-prep, storage, and serving areas
239.8The possible hazards of serving food off-site and ways of preventing themCATERING (cont.)Insulated containersUse insulated containers to hold TCS food.Raw meat should be wrapped and stored on ice.Deliver milk and dairy products in a refrigerated vehicle or on ice.Cold foodServe cold food in containers on ice or in chilled, gel-filled containers. If that is not desirable, the food may be held without temperature control according to the guidelines specified in this chapter.Ready-to-eat foodStore ready-to-eat food separately from raw food.LeftoversIf leftovers are given to customers, provide instructions on how they should be handled. Information such as a discard date and the food’s storage and reheating instructions should be clearly labeled on the container.
249.8The possible hazards of serving food off-site and ways of preventing themTEMPORARY UNITSTemporary units typically operate in one location for less than 14 days.Foodservice tents or kiosks set up for food fairs, special celebrations, or sporting events may be temporary units.Here are some additional guidelines:Temporary units should be constructed to keep dirt and pests out.The safe-handling rules discussed throughout this book apply to food prep in temporary units.Safe drinking water also needs to be available for cleaning, sanitizing, and handwashing.
259.8The possible hazards of serving food off-site and ways of preventing themMOBILE UNITSMobile units are portable facilities ranging from concession vans to elaborate field kitchens.Those serving only frozen novelties, candy, packaged snacks, and soft drinks need to meet basic sanitation requirements.However, mobile kitchens prepping and serving TCS food need to follow the same rules required of permanent foodservice kitchens.Both might be required to apply for a special permit or license from the regulatory authority.
26The possible hazards of vending food and ways of preventing them 9.9The possible hazards of vending food and ways of preventing themVENDING MACHINESVending operators should protect food from contamination and time-temperature abuse. This is especially important when prepping and packaging food and during transport and delivery.Follow these guidelines:Check product shelf life daily. Products often have an expiration or use-by date, such as that shown in the photo.Keep TCS food at the correct temperature. It should be held at 41°F (5°C) or lower, or at 135°F (57°C) or higher.Dispense TCS food in its original container.Wash and wrap fresh fruit with edible peels before putting it in a machine.