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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.

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Holding Food Chapter 8

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  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

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