8 - 2

Keep hot food hot and cold food cold

Prepare food in small batches

Measure internal temperatures at least every 2 hours

When holding food:

8 - 3

Never mix fresh food with food being held for service

Keep food covered

When holding food:(continued)

8 - 4

When hot-holding potentially hazardous food:

Hold it at 140˚F (60˚C) or higher

Discard it after 4 hours if not held at 140˚F (60˚C) or higher

Stir food at regular intervals

8 - 5

When cold-holding potentially hazardous food:

Hold it at 41˚F (5˚C) or lower

Don’t store it directly on ice

8 - 6

When serving food:

Minimize bare-hand contact with cooked and ready-to-eat food

Use clean and sanitized utensils

Use long-handled utensils

Store utensils properly

RIGHT WRONG RIGHT WRONG

RIGHT WRONG RIGHT WRONG

8 - 7

8 -

RIGHT WRONG RIGHT WRONG

RIGHT WRONG RIGHT WRONG

8

8 - 9

In general, only unopened,prepackaged food can be re-served to another customer

Never re-serve:

Plate garnishes

Uncovered condiments

Uneaten bread or rolls

8 - 10

Install sneeze guards or food shields

Separate raw meat, fish, and poultry from cooked and ready-to-eat food

Don’t let customers use soiled plates or silverware

To safely serve food on a food bar:

8 - 11

Monitor the food bar

Label food items

Maintain proper temperatures

Practice FIFO

To safely serve food on a food bar:(continued)

8 - 12

Use containers capable of maintaining food at 140˚F (60˚C) or higher or at 41˚F (5˚C) or lower

Clean the inside of delivery vehicles regularly

Ensure employees practice good personal hygiene

Check internal food temperatures regularly

Provide food safety guidelines for consumers

When transporting food:

8 - 13

1. Practice strict personal hygiene

2. Monitor time and temperature

3. Prevent cross-contamination

Eight Rules Of Safe Foodhandling

8 - 14

4. Clean and sanitize food-contact surfaces, equipment, and utensils

5. Cook food to its required minimuminternal temperature or higher

6. Hold potentially hazardous hot food

at 140˚F (60˚C) or higher and cold food

at 41˚F (5˚C) or lower

Eight Rules Of Safe Foodhandling(continued)

8 - 15

7. Cool cooked food from 140˚F to 70˚F

(60˚C to 21˚C) within 2 hours and

from 70˚F to 41ºF (21˚C to 5˚C) or

lower in an additional 4 hours, for atotal cooling time of 6 hours

8. Reheat potentially hazardous food for hot-holding to an internal temperature of

165˚F (74˚C)

for 15 seconds within 2 hours

Eight Rules Of Safe Foodhandling(continued)

8 - 16

What things are important to consider when delivering food off-site?