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Holding Food Chapter 8

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Holding Food Chapter 8. Group 2. Guidelines for Holding Food. Temperature- Hold TCS food at the right internal temp. ... such as Staphylococcus aureus. – PowerPoint PPT presentation

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Title: Holding Food Chapter 8


1
Holding Food Chapter 8
  • Group 2

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

3
  • 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 41F or lower 135F 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 41F or lower
  • 2. Label food with time you removed it and time
    you must throw it out.
  • 3. Cant exceed 70F 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 135F 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 7 beyond
  • the counter the food
  • Labels-label containers located on self-service
    areas.

15
Self-Service Areas
  • Temperature- Keep hot food hot, 135or higher and
    cold food cold, 41or 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 135or higher and cold
    food cold, 41or 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. 135or
    higher and cold food cold, 41or lower
  • Dispense TCS food in its original container
  • Wash and wrap fresh fruit with edible peels
    before putting it in a machine.
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