Service (in progress)

What are some general guidelines for serving food?

Cover food whenever possible, hold food at the correct temperature, and use a thermometer to check the food’s internal temperature

What is something you can use to cover food?

Sneeze guards or the lid of the container

What does covering food help with?

Protection and maintaining temperatures

What temperature should hot TCS food be held at?

135 or higher

What temperature should cold TCS food be held at?

41F or lower

What should you never do when checking internal temperatures of food?

Use the temperature gauge that is on the holding unit

How often should you check food’s temperature?

At least every four hours

How long can food stay out before you have to discard it?

Four hours

What is the alternative number of hours you can check food’s temperature?

Every 2 hours

Why is it okay to check food’s temperature every 2 hours?

You may be able take corrective action

What should you never use hot-holding equipment for?

To reheat food

What should you do before holding food without temperature control?

Get approval from the regulatory authority

How do you get approval to hold food without temperature control?

Prepare written procedures, get written approval beforehand, maintain them on site, and make them available upon request

How long can cold ready-to-eat TCS food be held without temperature control?

6 hours

What are the guidelines for holding cold ready-to-eat TCS food without temperature control?

It was held at 41F or lower before being removed from refrigeration, it doesn’t exceed 70F during service, it’s labeled with a discard time, and it’s served within 6 hours

hermetically

When something is sealed in an air-tight or water-tight container

When does produce become TCS food?

When it is cut, chopped, or sliced and hermetically sealed