The Flow of Food: Service

The Flow of Food: Service Chapter Number 9 Class Name Instructor Name Date, Semester Book Title Book Author

9.0 Learning ObjectivesAfter this presentation, you should be able to complete the following Learning Outcomes Time and temperature requirements for holding hot and cold TCS food 9.1 Ways of preventing time-temperature abuse & cross-contamination when displaying & serving food 9.2 The requirements for using time rather than temperature as the only method of control when holding ready-to-eat food 9.3 Ways of minimizing bare-hand contact with ready-to-eat food 9.4

9.0 Learning ObjectivesAfter this presentation, you should be able to complete the following Learning Outcomes How to prevent staff from contaminating food during service 9.5 How to prevent customers from contaminating self-service areas 9.6 The possible hazards of transporting food and ways of preventing them 9.7 The possible hazards of serving food off-site and ways of preventing them 9.8 The possible hazards of vending food and ways of preventing them 9.9

9.0 KEY TERMS • Sneeze guards: Food shields placed over self-service displays and food bars that extend seven inches beyond the food and fourteen inches above the food counter. • Off-site service: Service of food to someplace other than where it is prepared or cooked, including catering and vending.

9.0 KEY TERMS • Temporary units: Operations operating in one location for no more than 14 consecutive days in conjunction with a special event or celebration. Usually serve prepackaged food or food requiring only limited preparation. • Mobile units: Portable foodservice operations, ranging from concession vans to full field kitchens, capable of preparing and cooking elaborate meals.

9.1 Ways of preventing time-temperature abuse & cross-contamination when displaying & serving food HOLDING FOOD FOR SERVICE • To keep food safe during holding, consider the following: • Temperature • Hold hot food at an internal temperature of 135°F (57°C) or higher. • Hold cold food at an internal temperature of 41°F (5°C) or lower. • Thermometer • Use a thermometer to check temperatures. • Never use the temperature gauge on a holding unit to do it. • Time • Check food temperature at least every four hours. • Throw out food that is not being held at the correct temperature.

9.1 Ways of preventing time-temperature abuse & cross-contamination when displaying & serving food HOLDING FOOD FOR SERVICE • Reheating food • Never use hot-holding equipment to reheat food unless it is built to do so. • Reheat food correctly, then move it to the holding unit. • Food covers and sneeze guards • Cover food and install sneeze guards to protect food from contaminants. • Policies • Create policies about how long the operation will hold food and when it will be thrown out.

9.2 Ways of preventing time-temperature abuse & cross-contamination when displaying & serving food SERVING FOOD SAFELY • Service Staff Guidelines • Service staff can contaminate food simply by handling the food-contact areas of glasses, dishes, and utensils. • Service staff should use these guidelines when serving food:

9.2 Ways of preventing time-temperature abuse & cross-contamination when displaying & serving food SERVING FOOD SAFELY (cont.) • 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 surfaces. • Do not stack glasses when carrying them. • Hold flatware by the handle. • Do not hold flatware by food-contact surfaces. • Store flatware so that servers grasp handles, not food-contact surfaces.

9.2 Ways of preventing time-temperature abuse & cross-contamination when displaying & serving food SERVING FOOD SAFELY (cont.) • 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.

9.3 The requirements for using time rather than temperature as the only method of control when holding ready-to-eat food HOLDING FOOD WITHOUT TEMPERATURE CONTROL • Your operation may want to display or hold TCS food without temperature control. Here are some examples of when you might hold food this way: • When displaying food for a short time, such as at an off-site catered event, as shown in the photo • When electricity is not available to power holding equipment • If your operation displays or holds TCS food without temperature control, it should do so under certain conditions.

9.3 The requirements for using time rather than temperature as the only method of control when holding ready-to-eat food COLD FOOD • You can hold cold food without temperature control for up to six hours if you meet these conditions: • Hold the food at 41°F (5°C) or lower before removing it from refrigeration. • Label the food with the time you removed it from refrigeration and the time you must throw it out. • The discard time on the label must be six hours from the time you removed the food from refrigeration. • Make sure the food temperature does not exceed 70°F (21°C) while it is being served. • Throw out any food that exceeds this temperature. • Sell, serve, or throw out the food within six hours.

9.3 The requirements for using time rather than temperature as the only method of control when holding ready-to-eat food HOT FOOD • You can hold hot food without temperature control for up to four hours if you meet these conditions: • Hold the food at 135°F (57°C) or higher before removing it from temperature control. • Label the food with the time you must throw it out. • The discard time on the label must be four hours from the time you removed the food from temperature control, as shown in the photo. • Sell, serve, or throw out the food within four hours.

9.4 Ways of minimizing bare-hand contact with ready-to-eat food KITCHEN STAFF GUIDELINES • Bare-hand contact • Food handlers must wear single-use gloves whenever handling ready-to-eat food. • As an alternative, food can be handled with spatulas, tongs, deli sheets, or other utensils. • Serving Utensils • Separate utensils for serving each food item. Clean and sanitize them after each serving task. If using utensils continuously, clean and sanitize them at least once every four hours.

9.4 Ways of minimizing bare-hand contact with ready-to-eat food KITCHEN STAFF GUIDELINES (cont.) • Utensil storage • Store serving utensils in the food with the handle extended above the rim of the container. You can also place them on a clean and sanitized food-contact surface. Spoons or scoops used to serve food, such as ice cream or mashed potatoes, can be stored under running water that is at least 135°F (57°C).

9.5 How to prevent staff from contaminating food during service RE-SERVING FOOD SAFELY • Service and kitchen staff should also know the rules about re-serving food previously served to another customer. • Returned menu items • Do not re-serve food returned by a customer. • Plate garnishes • Do not re-serve plate garnishes such as fruit or pickles. • Throw out served but unused garnishes. • Condiments • Serve condiments in their original containers or in containers designed to prevent contamination. Offering condiments in individual packets or portions can also help keep them safe. • Never re-serve uncovered condiments. Do not combine leftover condiments with fresh ones. Throw away opened portions of condiments after serving them to customers.

9.5 How to prevent staff from contaminating food during service RE-SERVING FOOD SAFELY (cont.) • Bread and rolls • Do not re-serve uneaten bread or rolls to other customers. • Change linens used in bread baskets after each customer. • Prepackaged food • In general, you may re-serve only unopened, prepackaged food in good condition. This includes condiment packets, and wrapped crackers. You may also re-serve bottles of ketchup, mustard, and other condiments • The containers must remain closed between uses.

9.6 How to prevent customers from contaminating self-service areas SELF-SERVICE AREAS • Self-service areas can be contaminated easily. • Follow these guidelines to prevent contamination and time-temperature abuse: • Protection • Use sneeze guards located 14 inches (36 centimeters) above the counter and extend 7 inches (18 centimeters) beyond the food. • Food can also be protected by placing it in display cases or by packaging it to protect it from contamination. • Whole, raw fruits and vegetables and nuts in the shell that require peeling or hulling before eating do not require the protection measures discussed above.

9.6 How to prevent customers from contaminating self-service areas SELF-SERVICE AREAS (cont.) • Labels • Label food located in self-service areas. • Raw and ready-to-eat food • Typically, raw unpackaged meat, poultry, and seafood cannot be offered for self-service. • Refills • Do not let customers refill dirty plates or use dirty utensils at self-service areas. • Assign a staff member to monitor guests. • Post signs reminding customers not to reuse plates and utensils. • Utensils • Stock food displays with the correct utensils for dispensing food. • This might include tongs, ladles, or deli sheets

9.7 The possible hazards of transporting food and ways of preventing them OFF-SITE SERVICE • Off-site service such as delivery, mobile/temporary kitchens, and vending machines can present special challenges. • Those who operate these services need to follow the same food safety rules as permanent operations. • Food should be protected from contamination and time-temperature abuse. • Facilities and equipment used to prep food need to be clean and safe. • Menu items should contribute to safe service. Food needs to be handled correctly as well.

9.7 The possible hazards of transporting food and ways of preventing them OFF-SITE SERVICE (cont.) • Delivery • Many operations prep food at one location and then deliver it to remote sites. The longer the time between preparation and consumption, the greater the risk that food will be exposed to contamination or time-temperature abuse. • When transporting food, follow these safety procedures: • Containers: Pack food in insulated, food-grade containers. They should be designed so food cannot mix, leak, or spill. • Delivery vehicles: Clean the inside of delivery vehicles regularly. • Personal hygiene: Practice good personal hygiene when distributing food. • Internal food temperatures • Check internal food temperatures. If containers or delivery vehicles are not holding food at the correct temperature, reevaluate the length of the delivery route or the efficiency of the equipment being used. • Labels: Label food with a use-by date and time, and reheating and service instructions for staff at off-site locations • Storage • Store raw meat, poultry, and seafood and ready-to-eat items separately. For example, store raw chicken separately from ready-to eat salads.

9.8 The possible hazards of serving food off-site and ways of preventing them CATERING • Caterers must follow the same food safety rules as permanent operations. • Food must be protected from contamination and time-temperature abuse. • Facilities must be clean and sanitary. Food must be prepared and served correctly, and staff must follow good personal hygiene practices. • Catering often presents unique challenges. • Follow these guidelines to keep food safe. • Utilities—Make sure the service site has the correct utilities: • Safe water for cooking, dishwashing, and handwashing • Garbage containers stored away from food-prep, storage, and serving areas

9.8 The possible hazards of serving food off-site and ways of preventing them CATERING (cont.) • Insulated containers • Use insulated containers to hold TCS food. • Raw meat should be wrapped and stored on ice. • Deliver milk and dairy products in a refrigerated vehicle or on ice. • Cold food • Serve cold food in containers on ice or in chilled, gel-filled containers. If that is not desirable, the food may be held without temperature control according to the guidelines specified in this chapter. • Ready-to-eat food • Store ready-to-eat food separately from raw food. • Leftovers • If leftovers are given to customers, provide instructions on how they should be handled. Information such as a discard date and the food’s storage and reheating instructions should be clearly labeled on the container.

9.8 The possible hazards of serving food off-site and ways of preventing them TEMPORARY UNITS • Temporary units typically operate in one location for less than 14 days. • Foodservice tents or kiosks set up for food fairs, special celebrations, or sporting events may be temporary units. • Here are some additional guidelines: • Temporary units should be constructed to keep dirt and pests out. • The safe-handling rules discussed throughout this book apply to food prep in temporary units. • Safe drinking water also needs to be available for cleaning, sanitizing, and handwashing.

9.8 The possible hazards of serving food off-site and ways of preventing them MOBILE UNITS • Mobile units are portable facilities ranging from concession vans to elaborate field kitchens. • Those serving only frozen novelties, candy, packaged snacks, and soft drinks need to meet basic sanitation requirements. • However, mobile kitchens prepping and serving TCS food need to follow the same rules required of permanent foodservice kitchens. • Both might be required to apply for a special permit or license from the regulatory authority.

9.9 The possible hazards of vending food and ways of preventing them VENDING MACHINES • Vending operators should protect food from contamination and time-temperature abuse. This is especially important when prepping and packaging food and during transport and delivery. • Follow these guidelines: • Check product shelf life daily. Products often have an expiration or use-by date, such as that shown in the photo. • Keep TCS food at the correct temperature. It should be held at 41°F (5°C) or lower, or at 135°F (57°C) or higher. • Dispense TCS food in its original container. • Wash and wrap fresh fruit with edible peels before putting it in a machine.

The Flow of Food: Service