Chapter 9The Flow of FoodService

Objectives:

● Holding hot food

● Holding cold food

● Using time as a method of control for food

● Preventing contamination in self-service areas and when serving food to customers

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Service

Temperature: Hold TCS food at the correct temperature

o Hot food: 135°F(57°C) or higher o Cold food: 41°F(5°C) or lower

Check temperatures at least every four hourso Throw out food not at 41°F (5°C) or lower o Check temperatures every two hours to leave

time for corrective action

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Guidelines for Holding Food

Temperature: NEVER use hot-holding equipment to reheat

food unless it’s designed for ito Reheat food correctly, and then move it into a

holding unit

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Guidelines for Holding Food

Guidelines for Holding Food

Thermometer

• Use a thermometer to check temperatures

• Never use the temperature gauge on a holding unit to do it

Guidelines for Holding Food

Time

• Check food temperature at least every 4 hours

• Throw out food that is not being held at the correct temperature

• You can check every 2 hours and take corrective action this will leave time for corrective action

Guidelines for Holding Food

Reheating food

• Never use hot-holding equipment to reheat food unless it is built to do so

• Reheat food correctly before putting it in hot-hold equipment

Guidelines for Holding Food

Policies

• Create policies about how long the operation will hold food and when it will throw it out

Food covers and sneeze guards: Cover food and install sneeze guards to

protect food from contaminantso Covers protect food from contamination and

help maintain food temperatures

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Guidelines for Holding Food

Cold food can be held without temperature control for up to six hours if: It was held at 41°F (5°C) or lower before removing

it from refrigeration It does not exceed 70°F (21°C) during service

o Throw out food that exceeds this temperature It has a label specifying:

o Time it was removed from refrigerationo Time it must be thrown out

It is sold, served, or thrown out within six hours

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Holding Food Without Temperature Control

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Holding Food Without Temperature Control

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

Handling dishes and glassware:

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Service Staff Guidelines for Serving Food

Correct

Incorrect

Service Staff Guidelines

• Hold dishes by the bottom or edge

• Hold glasses by the middle, bottom, or stem

• Do not touch the food-contact areas of dishes or glassware

• Carry glasses in a rack or on a tray to avoid touching the food-contact service

• Do not stack glasses when carrying them

Service Staff Guidelines

• Hold flatware by the handle

• Do not hold flatware so that servers grasp food- contact surfaces

• Avoid bare-hand contact with food that is ready to eat

• Use ice scoops or tongs to get ice

• Never scoop ice with your bare hands or a glass. A glass may chip or break.

Prevent contamination when serving food: Wear single-use gloves whenever handling

ready-to-eat foodo As and alternative use spatulas, tongs, deli

sheets, or other utensils Use clean and sanitized utensils for serving

o Use separate utensils for each foodo Clean and sanitize utensils after each tasko At minimum, clean and sanitize them at least

once every four hours

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Kitchen Staff Guidelines

Prevent contamination when serving food: Store serving utensils correctly between uses

o On a clean and sanitized food-contact surfaceo In the food with the handle extended above the

container rim

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Kitchen Staff Guidelines for Serving Food

If you preset tableware: Prevent it from being contaminated

o Wrap or cover the items

Table settings do not need to be wrapped or covered if extra settings: Are removed when guests are seated Are cleaned and sanitized after guests

have left

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Preset Tableware

NEVER re-serve: Food returned by one customer to

another customer Uncovered condiments Uneaten bread Plate garnishes

Generally, only unopened, prepackaged food in good condition can be re-served: Condiment packets Wrapped crackers or breadsticks

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Re-serving Food

Prevent time-temperature abuse and contamination: Use sneeze guards

o Must be located 14" (36cm) above the counter

o Must extend 7" (18cm) beyond the food

Identify all food itemso Label foodo Place salad dressing names on ladle handles

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Self-Service Areas

Prevent time-temperature abuse and contamination: Keep hot food at 135°F (57°C) or higher Keep cold food at 41°F (5°C) or lower Keep raw meat, fish, and poultry separate

from ready-to-eat food Do NOT let customers refill dirty plates or

use dirty utensils at self-service areas

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Self-Service Areas

Prevent time-temperature abuse and contamination: Stock food displays with the correct

utensils for dispensing food Do NOT use ice as an ingredient if it was

used to keep food or beverages cold

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Self-Service Areas

Refilling Returnable Take-Home Containers

Some jurisdictions allow food handlers to refill take-home containers brought back by a customer with food and beverages. Take-home containers can be refilled if they meet the following conditions.

• They were designed to be reused.

• They were provided to the customer by the operation.

• They were cleaned and sanitized correctly.

Refilling Returnable Take-Home Containers

Take-home beverage containers can also be refilled as long as the beverage is not a TCS food and the container will be refilled for the same customer. The container must also meet the following conditions.

• It can be effectively cleaned at home and in the operation.

• It will be rinsed before refilling with fresh, hot water under pressure.

• It will be refilled by staff in the operation or by the customer using a process that prevents contamination.

When labeling bulk food in self-service areas: Make sure the label is in plain view of the customer Include the manufacturer or processor label provided

with the foodo As an alternative, provide the information using a card,

sign, or other labeling method

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Labeling Bulk Food in Self-Service Areas

A label is not needed for bulk unpackaged food, such as bakery products, if: The product makes no claim regarding health or nutrient content No laws requiring labeling exist The food is manufactured or prepared on the premises The food is manufactured or prepared at another regulated food

operation or processing plant owned by the same person

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Labeling Bulk Food in Self-Service Areas

When delivering food off-site: Use insulated, food-grade containers

designed to stop food from mixing, leaking, or spilling

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

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Off-Site Service

When delivering food off-site: Make sure the service site has the

correct utilitieso Safe water for cooking, dishwashing,

and handwashingo Garbage containers stored away from

food-prep, storage, and serving areas Store raw meat, poultry, and seafood, and

ready-to-eat items separately

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Off-Site Service

Catering

Follow these guidelines to keep food safe:

• Make sure the site has correct utilities, safe water for handwashing

• Appropriate garbage containers

• Use insulated containers for TCS food

• Serve and hold cold food at appropriate temperatures

• Store ready-to-eat food separately

• Give instructions for how to handle leftovers

Temporary Unit Guidelines

• Units should be constructed to keep dirt and pests out.

• Safe-handling rules should be applied

• Safe drinking water needs to be available for cleaning, sanitizing, and handwashing.

• It is best to use disposable, single use items

To keep vended food safe: Check product shelf life daily

o Refrigerated food prepped on-site and not sold in seven days must be thrown out

Keep TCS food at the correct temperature Dispense TCS food in its original container Wash and wrap fresh fruit with edible peels

before putting it in the machine

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Vending Machines