1. The Flow of Food: Service
Objective: Holding food for service, serving food safely, and off-site service.

2. Key Terms Food Bar Sneeze guard Off-site service Mobile unit
Temporary unit
Vending machine

3. General Rules for Holding Food
Check internal temperature of food using a thermometer
Check the temperature of food at least every four hours
Establish a policy to ensure that food being held for service will be discarded after a predetermined amount of time
Cover food and provide sneeze guards to protect food from contamination

4. Holding Hot and Cold Foods
Hot food:
Must be held at an internal temperature of 135*F or higher
Only use hot-holding equipment that can keep food at the proper temperature
Never use hot-holding equipment to reheat food if it is not designed to do so
Stir food at regular intervals
Cold food:
Must be held at an internal temperature of 41*F or lower
Only use cold-holding equipment

5. Holding Hot and Cold Foods

6. Holding Food without Temperature Controls
When displaying food for a short time, such as at an off-site catered event
When electricity is not available to power holding equipment
Cold Food
Hold at 41*F or below before removing from refrigeration
Label food with the time you removed it from refrigeration and the time you must discard it
Make sure food does not exceed 70*F
Sell, serve or discard the food after 6 hours
Hot Food
Hold food at 135*F or higher
Label with time you must throw it out
Sell, serve, or discard food after four hours

7. Holding Food without Temperature Controls

8. Serving Food Safely Kitchen Staff Servers Division of Labor
Use clean and sanitized utensils for serving
Store serving utensils properly
Minimize bare-hand contact with ready-to-eat food
Practice good personal hygiene
Servers
Glassware and dishes should be handled properly
Glassware and dishes should not be stacked when serving
Flatware and utensils should be held at the handle
Minimize bare-hand contact with food that is ready to eat
Division of Labor
Schedule servers to do one job during a shift
After wiping tables or busing dirty dishes, servers must wash their hands before handling food or place settings

9. Serving Food Safely… Continued
Re-serving food safely
Menu items returned by one customer cannot be re-served to another customer
Never re-serve plate garnishes
Never re-serve uncovered condiments
Do not re-serve uneaten bread or rolls
Self-service areas (food bars)
Maintain proper food temperatures
Keep raw proteins separate from ready-to-eat foods
Protect food on display with sneeze guards
Identify all food items
Do not let customers refill soiled plates
Ice used to keep food or beverages cold should never be used as an ingredient.

10. Off-Site Services
Off-site services include: delivery, catering, mobile/temporary kitchens, and vending machines
Those operating these services must follow the same safety rules as permanent establishments

11. Delivery
Schools, hospitals, caterers, and even restaurants may prepare food at one location and then deliver it to a remote site.
Use insulated food containers capable of maintaining the proper temperature
Clean delivery vehicles regularly
Practice good personal hygiene
Check internal food temperatures regularly
Label food with a use-by date, time, reheating, and service instructions for employees at off-site locations
Consider providing food safety guidelines for consumers

12. Catering
Must make sure there is safe drinking water for cooking, dishwashing, and handwashing.
Use insulated containers
Serve cold food in containers on ice
Store raw and ready to eat products separately
If leftovers are given to customers, provide instructions on how they should be handled
Place garbage/disposal containers away from food-preparation and serving areas.

13. Catering

14. Catering

15. Catering

16. Mobile Units
Are portable facilities ranging from concession vans to elaborate field kitchens.
Must provide proper food storage equipment (hot and cold holding units)
Follow same guidelines as a permanent establishment
Provide proper ventilation, garbage disposal, pest control, and dishwashing and handwashing sinks

17. Mobile Unit

18. Temporary Units
Typically operate in one location for less than fourteen days.

19. Temporary Units

20. Vending Machines