8 - 2 keep hot food hot and cold food cold prepare food in small batches measure internal...
TRANSCRIPT
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:
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Never mix fresh food with food being held for service
Keep food covered
When holding food:(continued)
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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
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When cold-holding potentially hazardous food:
Hold it at 41˚F (5˚C) or lower
Don’t store it directly on ice
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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
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RIGHT WRONG RIGHT WRONG
RIGHT WRONG RIGHT WRONG
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In general, only unopened,prepackaged food can be re-served to another customer
Never re-serve:
Plate garnishes
Uncovered condiments
Uneaten bread or rolls
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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:
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Monitor the food bar
Label food items
Maintain proper temperatures
Practice FIFO
To safely serve food on a food bar:(continued)
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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:
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1. Practice strict personal hygiene
2. Monitor time and temperature
3. Prevent cross-contamination
Eight Rules Of Safe Foodhandling
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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)
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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)
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What things are important to consider when delivering food off-site?