1. Holding Food Chapter 8
Group 2

2. Guidelines for Holding Food
Temperature- Hold TCS food at the right internal temp.
Hot 135°F or higher. This will prevent pathogens such as Bacillus cereus
Cold 41°F or lower.
This will prevent pathogens
such as Staphylococcus aureus

3. Thermometer- Use a thermometer to check foods internal temperature
Thermometer- Use a thermometer to check foods internal temperature. Never use the temperature gauge on a holding unit to do it. The gauge does not check the internal temp. of food.

4. Thermometer Time- Check food temperature at least every 4 hours
Throw out food that is not 41°F or lower 135°F or higher
You can also check the temperature every 2 hours. This will leave time for corrective action.
Hot Holding Equipment- Never use hot holding equipment to reheat food unless it is built to do so

5. Policies/Food covers and sneeze guards
Policies- create policies about how long the operation will hold food. Also, create policies about when to throw away food held
Food covers and sneeze guards- Cover food and install sneeze guards to protect food from contaminants.

6. Holding food w/o temp. control
When displaying food for a short time, such as at an off site catered event.
When electricity is not available to power holding equiptment.

7. Cold Food Cold Food- can hold up to 6 hours under these conditions:
1. hold at 41°F or lower
2. Label food with time you removed it and time you must throw it out.
3. Cant exceed 70°F while being served.
4. Sell, serve, or throw out food within 6 hours.

8. Hot Food
Hot food- You can hold hot food without temperature control for up to 4 hours if you meet conditions 1. Hold at 135°F or higher before removing it from temperature control 2. Label the food with the time you must thow it out. 3. Sell, serve, or throw out within four hours

9. Serving Food –Kitchen Staff Guidelines
Bare-hand contact with food- Handle RTE food with tongs, deli sheets, or gloves.
(if regulatory authorities allow bare-hand contact, it must outline policies for -1.employee health
2.employee training in handwashing and personal hygiene)
Clean and sanitize utensils-at least once/4 hrs. Spoons/scoops can be stored in water 135˚

10. Service Staff Guidelines
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

11. Carry glasses in a rack or on a tray to avoid touching the food-contact surfaces.
Stacking china and glassware can cause them to chip and break
Do NOT stack glasses when carrying them.
Hold flatware by the handle. Store w/ handles up.
Do NOT hold flatware by food-contact surfaces.
Minimize bare-hand contact with food that is RTE
Use ice scoops or tongs to get ice
NEVER scoop ice with your bare hands or a glass.

12. Preset Tableware
Extra settings must be removed from table when guests are seated or
clean and sanitized after guests have left.

13. Re-serving Food
Menu items -Do NOT re-serve food returned by one customer to another customer.
Condiments- NEVER re-serve condiments or combine leftover condiments with fresh ones.
Bread or rolls- Do NOT re-serve uneaten bread
Garnishes –NEVER re-serve plate garnishes, such as fruit or pickles
Pre-packaged food- only unopened, pre-packaged food can be re-served.

14. Self-Service Areas
Sneeze guards- Protect food on display with sneeze guards or food shields.
14” above ” beyond
the counter the food
Labels-label containers located on self-service areas.

15. Self-Service Areas
Temperature- Keep hot food hot, 135˚or higher and cold food cold, 41˚or lower
Raw and RTE food- keep raw meat, seafood, and poultry separate from RTE food in self-service areas
Refills- Do not let customers refill dirty plates or use dirty utensils a self-service areas. Norovirus is easily transferred this way.
Ice- ice used to keep food or beverages cold should NEVER be used as an ingredient.

16. Off-Site Service
Food containers- pack food in insulated containers that keep food 135˚or higher and cold food cold, 41˚or lower
Delivery vehicles- keep clean
Internal temperature-check internal food temperatures.
Labels-label food with a use-by date and time, and reheating and service instructions for staff at off-site locations.
Utilities: Service site needs right utilities (safe water and garbage containers stored away from food-prep, storage and serving areas.
Storage- store raw meat, seafood, and poultry and RTE items separately.

17. Vending Machines Check product shelf life daily.
Keep TCS food at the right temperature. 135˚or higher and cold food cold, 41˚or lower
Dispense TCS food in its original container
Wash and wrap fresh fruit with edible peels before putting it in a machine.