1 / 8

Holding Food Chapter 8

Holding Food Chapter 8. Group 2. Guidelines for Holding. Temperature - Hold TCS food at the right internal temp. Hot food @ 135°F or higher. This will prevent pathogens such as Bacillus cereus Cold food @ 41°F or lower. This will prevent pathogens such as Staphylococcus aureus.

howell
Download Presentation

Holding Food Chapter 8

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Holding Food Chapter 8 Group 2

  2. Guidelines for Holding • Temperature- Hold TCS food at the right internal temp. • Hot food @ 135°F or higher. This will prevent pathogens such as Bacillus cereus • Cold food @ 41°F or lower. This will prevent pathogens such as Staphylococcus aureus

  3. Thermometer- Use a thermometer to check foods internal temperature. Never use the temperature gauge on a holding unit to do it. The gauge does not check the internal temp. of food.

  4. Time- Check food temperature at least every 4 hours • Throw out food that is not 41°F or lower 135°F or higher • You can also check the temperature every 2 hours. This will leave time for corrective action. • Hot Holding Equipment- Never use hot holding equipment to reheat food unless it is built to do so

  5. Policies- create policies about how long the operation will hold food. Also, create policies about when to throw away food held • Food covers and sneeze guards- Cover food and install sneeze guards to protect food from contaminants.

  6. Holding food w/o temp. control • When displaying food for a short time, such as at an off site catered event. • When electricity is not available to power holding equiptment.

  7. Cold Food- can hold up to 6 hours under conditions • 1. hold at 41°F or lower • 2. Lable food with time you removed it and time you must throw it out. • 3. Cant exceed 70°F while being served • 4. Sell, serve, or throw out food within 6 hours.

  8. Hot food- You can hold hot food without temperature control for up to 4 hours if you meet conditions 1. Hold at 135°F or higher before removing it from temperature control 2. Label the food with the time you must thow it out. 3. Sell, serve, or throw out within four hours

More Related