Download presentation
Presentation is loading. Please wait.
Published byEmmeline Mills Modified over 2 years ago
2
Check internal temperatures using a thermometer Check temperatures at least every four hours Discard it after a predetermined amount of time Protect it from contaminants with covers/sneeze guards Prepare it in small batches so it will be used faster When holding potentially hazardous food: 9-2
3
9-3 When holding potentially hazardous hot food: Hold it at an internal temperature of 135 F (57 C) or higher Only use equipment that can maintain this temperature Never use hot-holding equipment to reheat food Stir it at regular intervals to distribute heat evenly
4
9-4 Hold it at an internal temperature of 41 F (5 C) or lower Only use equipment that can maintain this temperature Do not store food directly on ice When holding potentially hazardous cold food:
5
9-5 It was held at the proper temperature before removing it from temperature control It contains a label that specifies when it must be discarded It is sold, served, or discarded within four hours Ready-to-eat, potentially hazardous food can be held without temperature control if:
6
Which of the following items meet the requirements for holding food without temperature control? 9-6 1.Potato salad is taken out of refrigeration at 10:00 A.M. and is labeled “Discard at 3:00 P.M. ” 2.Properly cooked scrambled eggs are placed in a hot-holding unit at 9:00 A.M., held at 120 F (49 C), and discarded at 11:00 A.M. as the label indicated. 3.Sliced ham held at 50 F (10 C) the previous night, is held at room temperature for four hours and then is discarded as the label indicated.
7
9-7 To minimize the risk of contamination when serving food, kitchen staff should: Store serving utensils properly Use serving utensils with long handles Use clean and sanitized utensils for serving Minimize bare-hand contact with food that is cooked or ready-to-eat Practice good personal hygiene
8
9-8 Handling Food, Glassware, Dishes, and Utensils RIGHTWRONGRIGHTWRONG RIGHTWRONG RIGHTWRONG
9
9-9 RIGHTWRONGRIGHTWRONG RIGHT WRONG RIGHTWRONG Handling Food, Glassware, Dishes, and Utensils continued
10
9-10 Install sneeze guards Separate raw meat, fish, and poultry from cooked and ready-to-eat food Hand out fresh plates to customers Label all food items Maintain proper temperatures Practice FIFO To keep food safe on food bars and buffets:
11
9-11 When delivering food off-site: Use containers capable of maintaining proper temperature Check internal food temperatures regularly Keep raw products separate from cooked and ready-to-eat food Clean the inside of delivery vehicles regularly Provide food safety guidelines for consumers
12
9-12 When catering: Have potable water for cooking, warewashing, and cleaning Have adequate power for cooking/holding equipment Serve cold food in containers on ice Use single-use items Keep garbage away from food-preparation and serving areas
13
9-13 To protect food in vending machines: Keep potentially hazardous food at 135 F (57 C) or higher or 41 F (5 C) or lower. Dispense potentially hazardous food in its original container. Check product shelf life, and discard food within seven days of preparation. Sanitize food-contact surfaces when replenishing food.
Similar presentations
© 2018 SlidePlayer.com Inc.
All rights reserved.
Ppt on two point perspective house Ppt on cloud computing free download Ppt on ram and rom material Download ppt on law and social justice Ppt on nature and human beings Ppt on content development for iptv Ppt on lubricants Ppt on aviation industry in india for presentation Ppt on viruses and bacteria photos Ppt on traction rolling stock trading