Food Safety Guidelines for Holding and Serving
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7-2
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It was held at 41ºF (5ºC) or lower before removing
it from refrigeration
It does not exceed 70ºF (21ºC) during service
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Throw out food that exceeds this temperature
It has a label specifying:
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Time it was removed from refrigeration
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Time it must be thrown out
It is sold, served, or thrown out within six hours
7-4
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It was held at 135ºF (57ºC) or higher before
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It has a label specifying when the item must be
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It is sold, served, or thrown out within four hours
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Prevent it from being contaminated; for
example, you can wrap or cover the items
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Are removed when guests are seated
Are cleaned and sanitized after guests
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7-6
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Food returned by one customer
to another customer
Uncovered condiments
Uneaten bread
Plate garnishes
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Condiment packets
Wrapped crackers or breadsticks
7-7
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Make sure the label is in plain view of the customer
Include the manufacturer or processor label provided
with the food
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As an alternative, provide the information using a card,
sign, or other labeling method
7-8
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The product makes no claim regarding health or nutrient content
No laws requiring labeling exist
The food is manufactured or prepared on the premises
The food is manufactured or prepared at another regulated food
operation or processing plant owned by the same person
7-9
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Use insulated, food-grade containers
designed to stop food from mixing, leaking,
or spilling
Clean the inside of delivery vehicles regularly
Check internal food temperatures
Label food with a use-by date and time, and
reheating and service instructions
7-10
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Make sure the service site has the
correct utilities
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Safe water for cooking, dishwashing,
and handwashing
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Garbage containers stored away from
food-prep, storage, and serving areas
Store raw meat, poultry, and seafood, and
ready-to-eat items separately
7-11
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Check product shelf life daily
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Refrigerated food prepped on-site and not
sold in seven days must be thrown out
Keep TCS food at the correct temperature
Dispense TCS food in its original container
Wash and wrap fresh fruit with edible peels
before putting it in the machine
7-12
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7-13
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7-18
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Learn essential food safety guidelines for holding and serving food, including proper temperature control, handling preset tableware, re-serving food, and labeling bulk food in self-service areas. Follow these practices to prevent contamination and ensure food quality and safety for your customers.
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Presentation Transcript
DVD Let s Watch A DVD 7-2
Additional Content Some other things you should know 7-3
Holding Food Without Temperature Control Cold food can be held without temperature control for up to six hours if: It was held at 41 F (5 C) or lower before removing it from refrigeration It does not exceed 70 F (21 C) during service Throw out food that exceeds this temperature It has a label specifying: Time it was removed from refrigeration Time it must be thrown out It is sold, served, or thrown out within six hours o o o 7-4
Holding Food Without Temperature Control Hot food can be held without temperature control for up to four hours if: It was held at 135 F (57 C) or higher before removing it from temperature control It has a label specifying when the item must be thrown out It is sold, served, or thrown out within four hours 7-5
Preset Tableware If you preset tableware: Prevent it from being contaminated; for example, you can wrap or cover the items Table settings do not need to be wrapped or covered if extra settings: Are removed when guests are seated Are cleaned and sanitized after guests have left 7-6
Re-serving Food NEVER re-serve: Food returned by one customer to another customer Uncovered condiments Uneaten bread Plate garnishes Generally, only unopened, prepackaged food in good condition can be re-served: Condiment packets Wrapped crackers or breadsticks 7-7
Labeling Bulk Food in Self-Service Areas Make sure the label is in plain view of the customer Include the manufacturer or processor label provided with the food As an alternative, provide the information using a card, sign, or other labeling method o 7-8
Labeling Bulk Food in Self-Service Areas A label is not needed for bulk unpackaged food, such as bakery products, if: The product makes no claim regarding health or nutrient content No laws requiring labeling exist The food is manufactured or prepared on the premises The food is manufactured or prepared at another regulated food operation or processing plant owned by the same person 7-9
Off-Site Service When delivering food off-site: Use insulated, food-grade containers designed to stop food from mixing, leaking, or spilling Clean the inside of delivery vehicles regularly Check internal food temperatures Label food with a use-by date and time, and reheating and service instructions 7-10
Off-Site Service When delivering food off-site: Make sure the service site has the correct utilities Safe water for cooking, dishwashing, and handwashing Garbage containers stored away from food-prep, storage, and serving areas o o Store raw meat, poultry, and seafood, and ready-to-eat items separately 7-11
Vending Machines To keep vended food safe: Check product shelf life daily Refrigerated food prepped on-site and not sold in seven days must be thrown out o Keep TCS food at the correct temperature Dispense TCS food in its original container Wash and wrap fresh fruit with edible peels before putting it in the machine 7-12
Review Let s review 7-13
Activity Is this food being held safely? A. Yes B. No Green bean casserole hot-held at 120 F (49 C) 7-14
Activity Is this food being held safely? A. Yes B. No Potato salad held in cold-holding at 41 F (5 C) 7-15
Activity Is this food being held safely? A. Yes B. No Soup is placed in a hot-holding unit at 40 F (4 C) 7-16
Activity Is this food being held safely? A. Yes B. No Pasta salad held without temperature control at 75 F (24 C) 7-17
Activity What Did I Do Wrong? 7-18
