Flow of Food Service

8/4/2019 Flow of Food Service

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The Flow of Food: Service


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Safety Knowledge

1.True or False: Cold, potentially hazardous food must be

held at an internal temperature of 41F (5C) or lower2.True or False: Hot, potentially hazardous food must be

held at an internal temperature of 120F (49C) or higher

3. True or False: Chicken salad can be held at roomtemperature, if it has a label that specifies it must bediscarded after eight hours

4. True or False: When holding potentially hazardous food

for service, the internal temperature must be checked atleast every four hours

5. True or False: Servers can contaminate food simply byhandling the food-contact surface of a plate

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When holding potentially

hazardous food:

Check internal temperatures usinga thermometer

Check temperatures at leastevery four hours

Discard food not at 135(57C)or higher or 41F(5C) or lower

As an alternative, check thetemperature every 2 hours to leavetime for corrective action

General Rules for Holding Food


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hazardous food: continued

Discard it after a predeterminedamount of time

Protect it from contaminants withcovers/sneeze guards

Prepare it in small batches so it willbe used faster

General Rules for Holding Food


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When holding potentially hazardous

hot food:

Hold it at an internal temperature of135F (57C) or higher

Only use equipment that can keep itat the proper temperature

Never use hot-holding equipmentto reheat it

Stir it at regular intervals to distributeheat evenly

Food


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hazardous cold food:

Hold it at an internal temperature of41F (5C) or lower

Only use equipment that can keep itat the proper temperature

Do not store it directly on ice

Whole fruit and vegetables and

raw, cut vegetables are the onlyexceptions

Place all other food in pans or onplates first

Cold Food


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Control: Cold Food

Cold food can be held without

temperature control for up to 6hours if:

It was held at 41F (5C) or lowerprior to removing it from refrigeration.

It does not exceed 70F (21C) duringthe six hours.

It contains a label specifying:

The time it was removed from

refrigeration The time it must be thrown out

It is sold, served, or discarded within sixhours


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Control: Hot Food

Hot food can be held without temperature

control for up to 4 hours if:

It was held at 135F (57C) or higherprior to removing it

from temperature control

It contains a label specifying when the item mustbe thrown out

It is sold, served, or discarded within four hours


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To prevent contamination when

serving food:

Use clean and sanitized utensils forserving

Use separate utensils for each food

Clean and sanitize utensils after eachtask

Use serving utensils with long handles to

keep hands away from food Practice good personal hygiene

Serving Food Safely: Kitchen Staff


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serving food: continued

Store serving utensils properly

Store them in the food, with thehandle extended above the rimof the container

Store them on a clean, sanitizedfood-contact surface



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serving food: continued

Minimize bare-hand contact with cookedor ready-to-eat food

Handle food with tongs, deli sheets,or gloves

Bare hand contact is allowed in somejurisdictions (check requirements)



12/199-12

Handling Dishes and Glassware

Serving Food Safely: Servers

WRONG RIGHT WRONG RIGHT



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Handling Utensils and Food

Serving Food Safely: Servers


WRONG RIGHT


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Re-serving Food Safely

Never re-serve:

Menu items returned by onecustomer to another

Plate garnishes

Uncovered condiments

Uneaten bread or rolls

In general only unopened,prepackaged food can be

re-served: Condiment packets

Wrapped crackers or breadsticks


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Self-Service Areas

To keep food safe on buffets and

food bars:

Install sneeze guards or food shields

Must be located 14 (36cm) abovethe food counter

Must extend 7 (18cm) beyondthe food

Identify all food items

Label all containers

Place salad dressing names on ladlehandles


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Handle?

Which of these practices at the

Firehouse, a popular buffet, is safe?

1. The chili is held at an internal temperature of135F (57C)

2. The temperature of the chili is checked every four hoursand if it is not at the proper temperature, the chili isreheated

3. Sour cream and other chili condiments are held at50F (10C)

4. Chili ladles are stored in the product with handlesextending above the rim of the container

5. Customers are encouraged to refill their chili bowls

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Off-Site Service: Delivery

When delivering food off-site:

Use rigid, insulated containers capable ofmaintaining proper temperature

Clean the inside of delivery vehiclesregularly

Check internal food temperaturesregularly

Label food with instructions for storage,

reheating, and shelf life Consider providing food safety guidelines

to consumers


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Off-Site Service: Catering

When catering:

Have drinking water for cooking,dishwashing, and cleaning

Ensure adequate power is availablefor cooking and holding equipment

Use insulated containers to holdpotentially hazardous food

Store cold food in containers on ice

or in chilled gel-filled containers


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Off-Site Service: Catering

When catering: continued

Store raw and ready-to-eatitems separately

Use single-use items

Provide customers instructions onhandling leftovers

Keep garbage containers away fromfood-preparation and serving areas

Flow of Food Service

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