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Service

Service. Holding Temperatures. Improper holding of food can cause foodborne illness. Keep food at proper temperatures Cold-holding – 41 o F or colder Hot-holding – 135 o F or hotter. Activity. Service – Right or Wrong?. Service – Right or Wrong?. Service – Right or Wrong?.

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Service

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  1. Service

  2. Holding Temperatures • Improper holding of food can cause foodborne illness. • Keep food at proper temperatures • Cold-holding – 41 oF or colder • Hot-holding – 135 oF or hotter Service

  3. Activity Service – Right or Wrong?

  4. Service – Right or Wrong? Service

  5. Service – Right or Wrong? Service

  6. Service – Right or Wrong? Service

  7. Cold Food • Refrigerated, potentially hazardous food can be held without temperature control for up to six hours if: • originally held at 41 oF or colder; • labeled with the date and both the time it left temperature control and the time it is to be discarded; and • did not exceed 70 oF during the six hours. Service

  8. Reserving Food • Single-service, non-potentially hazardous foods, such as ketchup packets and oyster crackers, can be re-served if the packaging is intact and clean. • Never re-serve: • food returned by one customer to another customer • plate garnishes • uncovered condiments • breads, rolls, muffins Service

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