Check internal temperatures using a thermometer

Check temperatures at least every four hours

Discard it after a predetermined amount of time

Protect it from contaminants with covers/sneeze guards

Prepare it in small batches so it will be used faster

When holding potentially hazardous food:

9-2

9-3

When holding potentially hazardous hot food:

Hold it at an internal temperature of 135F (57C) or higher

Only use equipment that can maintain this temperature

Never use hot-holding equipment to reheat food

Stir it at regular intervals to distribute heat evenly

9-4

Hold it at an internal temperature of 41F (5C) or lower

Only use equipment that can maintain this temperature

Do not store food directly on ice

When holding potentially hazardous cold food:

9-5

It was held at the proper temperature before removing it from temperature control

It contains a label that specifies when it must be discarded

It is sold, served, or discarded within four hours

Ready-to-eat, potentially hazardous food can be held without temperature control if:

Which of the following items meet the requirements for holding food without temperature control?

9-6

1. Potato salad is taken out of refrigeration at 10:00 A.M. and is labeled “Discard at 3:00 P.M.” 2. Properly cooked scrambled eggs are placed in a hot-holding unit at 9:00 A.M., held at 120F (49C), and discarded at 11:00 A.M. as the label indicated. 3. Sliced ham held at 50F (10C) the previous night, is held at room temperature for four hours and then is discarded as the label indicated.

9-7

To minimize the risk of contamination when serving food, kitchen staff should:

Store serving utensils properly

Use serving utensils with long handles

Use clean and sanitized utensils for serving

Minimize bare-hand contact with food that is cooked or ready-to-eat

Practice good personal hygiene

9-8

Handling Food, Glassware, Dishes, and Utensils

RIGHT WRONG RIGHT WRONG

RIGHT WRONG RIGHT WRONG

9-9

RIGHT WRONG RIGHT WRONG

RIGHT WRONG RIGHT WRONG

Handling Food, Glassware, Dishes, and Utensils continued

9-10

Install sneeze guards

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

Hand out fresh plates to customers

Label all food items

Maintain proper temperatures

Practice FIFO

To keep food safe on food bars and buffets:

9-11

When delivering food off-site: Use containers capable of maintaining proper temperature

Check internal food temperatures regularly

Keep raw products separate from cooked and ready-to-eat food

Clean the inside of delivery vehicles regularly

Provide food safety guidelines for consumers

9-12

When catering: Have potable water for cooking, warewashing, and cleaning

Have adequate power for cooking/holding equipment

Serve cold food in containers on ice

Use single-use items

Keep garbage away from food-preparation and serving areas

9-13

To protect food in vending machines: Keep potentially hazardous food at 135F (57C) or higher or 41F (5C) or lower.

Dispense potentially hazardous food in its original container.

Check product shelf life, and discard food within seven days of preparation.

Sanitize food-contact surfaces when replenishing food.