Keep cold foods cold and hot foods hot

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When Holding Foods

• Keep cold foods cold and hot foods hot
• Measure internal temperature at leastevery two
  hours
• Choose food safety over food quality

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• Discard food after four hours if not held at or
  above 140ºF (60ºC)
• Never mix fresh food with food being held
• Prepare in small batches

• Never use hot-holding equipment to reheat foods
• Hot-holding equipment must keep foods at 140ºF
  (60ºC) or higher
• Stir at regular intervals
• Keep foods covered
• Measure internal temperatures at least every two
  hours

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• Cold-holding equipment must keep food at 41ºF
  (5ºC) or lower
• Do not store directly on ice
• Measure internal temperature at least every two
  hours
• Keep foods covered

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RIGHT
WRONG
RIGHT
WRONG
RIGHT
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• Monitor the food bar
• Install sneeze guards or food shields
• Label food items
• Maintain proper temperatures
• Never mix fresh food with food being replaced
• Separate raw foods from cooked and ready-to-eat
  foods
• Encourage customers to use a clean plate on
  return trips

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Mobile, Temporary Kitchens, Vending, Catering

• Use equipment designed to maintain safe
  temperatures
• Clean and sanitize delivery vehicles
• Practice good personal hygiene
• Check internal food temperature regularly
• Label foods with instructions
• Provide safety guidelines for consumers

Image courtesy of the IllinoisRestaurant
Association
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• Practice strict personal hygiene
• Monitor time and temperature
• Keep raw products and ready-to-eat foods
  separate
• Avoid cross-contamination during handling

• Cook to required minimal internal temperatures
• Hold hot foods at 140ºF (60ºC) or above cold
  foods at 41ºF (5ºC) or below
• Cool cooked foods properly
• Reheat to internal temperature of 165ºF (74ºC)
  for 15 seconds within two hours

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A restaurant has been contracted to provide
off-site catering. Normally, this restaurant
doesnt offer this service, so you have been
brought in to advise the owner on how to handle
foods safely off-site. Create a list of critical
items that you will advise the owner to follow.
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• Have participants present a skit on proper and
  improper methods of serving food to a guest.
• Have a participant role-play a guest carrying
  out unsafe practices at a food bar. Discuss how
  a buffet attendant might correct these
  practices.
• Challenge participants to list the reasons for
  small batch cookery. Food safety and quality of
  finished foods will be parts of the correct
  answer.