Sanitation 2.8: The Flow of Food

1. Sanitation 2.8: The Flow of Food Protecting Food During Service

2. Objectives Identify procedures for holding hot and cold food properly Identify the proper procedures for setting up and replenishing food bars and buffets Identify food they can be re-served

3. Objectives Identify the proper procedures for serving food off site List and apply the Eight Rules of Safe Foodhandling Identify proper and improper food-serving practices Identify measures to prevent contamination in self-service areas

4. Key Terms Hot-holding equipment Cold-holding equipment Food bar Sneeze guard Off-site service Single-use items Mobile unit

5. Key Terms Temporary unit Vending machine

6. Important Points During Service Prevent time-temperature abuse and cross-contamination Hold, display and serve food at the right temperature and handle it correctly within correct time limits

7. Holding Food for Service Hot Food Never use hot-holding equipment to reheat food unless it is designed to do so Only use hot-holding equipment that can keep food at an internal temperature of 135�F or above

8. Holding Food for Service Hot Food Stir food at regular intervals to distribute heat evenly Keep food covered Check internal temperature at least every two hours

9. Holding Food for Service Hot Food Discard PHF after 4 hours if it has not been held at or above 135�F Never mix freshly prepared food with food being held for service Prepare food in small batches so it will be used faster

10. Holding Food for Service Cold Food Only use cold-holding equipment that can keep food at 41�F or lower Do not store food directly on ice Check internal food temperatures at least every 2 hours

11. Holding Food for Service Cold Food Protect food from contaminants with covers or sneeze guards

12. Holding Food Without Temperature Control Cold: can be held 6 hrs If held at 41�F or lower prior to removing from refrigeration Does not exceed 70�F during the 6 hrs Labeled specifying both time removed from refrigeration and time to discard Sold, served or discarded within 6 hrs

13. Holding Food Without Temperature Control Hot: can be held 4 hrs If held at 135�F or higher prior to removing from heat source Labeled specifying both time removed from heat source and time to discard Sold, served or discarded within 4 hrs

14. Serving Food Safely Kitchen Staff Store serving utensils properly Handle above rim Clean, sanitized surface In running water Use serving utensils with long handles Use clean and sanitized utensils for serving (one for each food item)

15. Serving Food Safely Kitchen Staff Use gloves or utensils for RTE foods Practice good personal hygiene Neat, clean Hair back and covered Avoid touching face, mouth

16. Serving Food Safely Servers Glassware and dishes should be handled properly (contact area) Glassware and dishes should not be stacked when serving Flatware and utensils should be held by their handles

17. Serving Food Safely Servers RTE�S served with tongs or gloves Milk served from single serve containers, covered pitchers Use ice scoop or tongs for ice.

18. Serving Food Safely Servers Practice good personal hygiene Never use cloths meant for cleaning food spills for any other purpose

19. Serving Food Safely Division of Labor Schedule with prevention of cross contamination in mind Re-serving Food Safely Only unopened, prepackaged food

20. Serving Food Safely Self-Service Areas, Food Bars Protect food on display with sneeze guards or food shields Label all items Maintain proper temperature Replenish food on a timely basis

21. Serving Food Safely Food Bars Keep raw meat, fish, and poultry separate from cooked and RTE foods Do not let customers use soiled plates or silverware for refills

22. Brain Food A certain five letter word becomes shorter when you add two letters to it. What is the word?

23. Brain Food Short

24. Off-site Service Follow same rules

25. Off-site Service Delivery Use rigid insulated containers capable of maintaining temperatures above 135�F and below 41�F Containers should be sectioned to prevent mixing, leaks, spills

26. Off-site Service Delivery Clean and sanitize inside of delivery vehicles regularly Make sure employees practice good personal hygiene

27. Off-site Service Delivery Check internal food temperatures regularly Re-evaluate equipment being used Label food with storage, shelf life and re-heating instructions for employees/consumers

28. Off-site Service Catering Use ice chests or insulated containers for all PHF Serve cold food in containers on ice or in chilled, gel-filled containers

29. Off-site Service Catering Keep raw and RTE products separate during delivery and storage Use single-use items If leftovers are given to customer, provide instructions Keep garbage containers away from food prep and serving areas

30. Off-site Service Mobile Units If serving PHF must be outfitted with adequate cooking equipment, mechanical cooling and hot holding units, warewashing and hand washing sinks, hot and cold running water under pressure

31. Off-site Service Temporary Units Construction Safe handling rules Vending Machines Safe handling rules

32. 8 Rules Practice strict personal hygiene Monitor time and temperature Prevent cross contamination

33. 8 Rules 4. Clean and sanitize food-contact surfaces, equipment, and utensils before and after every use, and at least once every 4 hours during continuous use 5. Cook food to its required minimum internal temperature or higher

34. 8 Rules 6. Hold potentially hazardous, hot food at 1350 or higher and cold food at 410 or lower 7. Cool cooked food from 1350 to 700 within 2 hours, and then from 700 to 410 or lower in an additional 4 hours for a total cooling time of 6 hours

35. 8 Rules 8. Reheat potentially hazardous food for hot holding to an internal temperature of 1650 for 15 seconds within 2 hours