jimtrue.com : school : CUL112 : CH09: The Flow of Food: Service

Posted by Jim True on August 12, 2009 6:51 PM. Last Updated August 12, 2009 6:51 PM

Disclaimer for all material noted here is at the bottom of this web page.

CH09: The Flow of Food: Service

Holding Food w/o Temperature control: Cold Food

• Cold food can be held without temperature control for up to 6 hours if: [Really 4 hours]
• It was held at 41F (5C) or lower before removing it from refrigeration
• It does not exceed 70F (21C) during service
• 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 6 hours

Holding Food w/o Temperature Control: Hot Food

• Hot food can be held without temperature control for up to 4 hours if:
• It was held at 135F (57F) 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 4 hours

Re-Serving Food Safely

• Never re-serve
• Food returned by one customer to another customer
• Plate garnishes
• Uncovered condiments
• Uneaten bread or rolls
• In general, only unopened, prepackaged food can be re-served
• Condiment packets
• Wrapped crackers or breadsticks

Off site Service

• When delivering food off-site:
• Use insulated, food-grade containers than can maintain the right temperatures
• 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
• Make sure the service site has the right utilities
• Safe water for cooking, dishwashing, and hand-washing
• Garbage containers stored away from food-prep, storage, and serving areas
• Store raw meat, seafood, poultry and ready-to-eat items separately

Vending Machines

• to keep vended food safe:
• Check product shelf life daily
• Keep TCS food at the right temperature
• Dispense TCS food in its original container
• Wash and wrap fresh fruit with edible peels before putting it in the machine

Disclaimer: These are MY notes taken from classroom lectures while I'm in the classroom. While I'm perfectly happy to share my notes with my classmates and I know I take very good notes, you should still make every effort to attend the class and TAKE YOUR OWN NOTES. I will not transcribe everything the instructor says in the classroom, and I will NEVER post pre-exam reviews. My notes will not replace the value of actually attending class and taking your own class notes.I also cannot attest to their accuracy, other than they are what was provided in the lecture; you should not reference my notes as "expert opionion" by any means, and if you notice an error or omission, please do me the favor of e-mailing me with the correction and I will re-post my notes. End of Disclaimer.