1. Food Temperature Policy
In-Service

2. Goal of In-Service
The dietary manager is responsible for ensuring that food temperatures are taken and properly recorded for each meal.
All Temperatures will be up to par and >165 degrees on the tray line.
Cooks will document the temperatures before serving.

3. Objectives Temperature of hot foods Hot foods point of delivery
How to take the temperature of foods
Temperature of cold foods
Tray line

4. Temperature of Hot Foods
Temperature of hot foods should be no less than 135 degrees F.
Hot foods may not fall below 135 degrees F while holding after cooking, unless it is an item which is to be rapidly cooled to below 41 degrees F and reheated to 165 degrees F prior to serving.
Hot foods should be at least 135 degrees F when plated (defined as Point of Service).
Point of Delivery – hot foods should be palatable when served.
Avoid the risk of burning the resident(s) by taking caution to evade serving foods and liquids at temperatures that are too hot.

5. Taking Food Temperatures
Insert the thermometer at a 45 degree angle to the middle of the food item
** Make sure the dimple on the thermometer is inserted in the food, as this is where the temperature sensor is located.**
Wait for the thermometer to rise to the max temperature
Read and record
Remove the thermometer from the food item
Immediately clean and sanitize

6. Temperature of Cold Foods
Cold foods = 41 degrees F or below.
For best results, prepare cold items one day in advance.
Place items in freezer 45 minutes before serving and use ice baths.
Frozen items (e.g. ice cream and sherbet) do not need to have their temperatures taken.
Frozen items still need to be checked to ensure the temperatures do not rise to the point of melting.

7. Tray Line
Do NOT start tray line too soon- start no earlier than 15 minutes before the start of lunch.
Use can warmers for every HOT meal along with dish lids, bottoms and pellets.
Make sure trays are assembled completely at the tray line with diet card, condiments, silverware, napkins and cups.
Bread, salad, dessert, and any special items are to be placed on the tray and sent down the tray line.
Coffee, tea, milk, juices and butter are all to be placed on the cart.
Check tray for accuracy according to residents diet order before serving.