Chapter
The Flow of Food:
Service
9-1
Learning Objectives
At the end of the chapter the participants must
be able to:
Identify time and temperature requirements for
holding hot and cold, potentially hazardous food.
Identify procedures for preventing time-temperature
abuse and cross-contamination when displaying and
serving food.
Identify the requirements for using time rather than
temperature as the only method of control when
holding ready-to-eat food.
Implement methods for minimizing bare-hand
contact with ready-to-eat food.
Identify hazards associated with the transportation
of food and methods for preventing them.
9-2
General Rules for Holding Food
When holding potentially hazardous
food:
Check internal temperatures using a thermometer
Check temperatures at least every four hours
Discard food not at 135(57C) or higher or
41F(5C) or lower
As an alternative, check the temperature every 2
hours to leave time for corrective action
9-3
General Rules for Holding Food
When holding potentially hazardous
food: continued
Discard it after a predetermined amount of time
Protect it from contaminants with covers/sneeze
guards
Prepare it in small batches so it will be used faster
9-4
Holding Potentially Hazardous Hot Food
When holding potentially hazardous
hot food:
Hold it at an internal temperature of 135F (57C) or
higher
Only use equipment that can keep it at the proper
temperature
Never use hot-holding equipment to reheat it
Stir it at regular intervals to distribute heat evenly
9-5
Holding Potentially Hazardous Cold Food
When holding potentially hazardous
cold food:
Hold it at an internal temperature of 41F (5C) or
lower
Only use equipment that can keep it at the proper
temperature
Do not store it directly on ice
Whole fruit and vegetables and
raw, cut vegetables are the only exceptions
Place all other food in pans or on plates first
9-6
Holding Food Without Temperature Control: Cold Food
Cold food can be held without
temperature control for up to 6 hours
if:
It was held at 41F (5C) or lower prior to removing
it from refrigeration.
It does not exceed 70F (21C) during the six hours.
It contains a label specifying:
The time it was removed from refrigeration
The time it must be thrown out
It is sold, served, or discarded within six hours
9-7
Holding Food Without Temperature Control: Hot Food
Hot food can be held without
temperature control for up to 4 hours
if:
It was held at 135F (57C) or higher
prior to removing it from
temperature control
It contains a label specifying when the item must
be thrown out
It is sold, served, or discarded within four hours
9-8
Serving Food Safely: Kitchen Staff
To prevent contamination when serving food:
Use clean and sanitized utensils for serving
Use separate utensils for each food
Clean and sanitize utensils after each task
Use serving utensils with long handles to keep
hands away from food
Practice good personal hygiene
Store serving utensils properly
Store them in the food, with the handle extended
above the rim of the container
Store them on a clean, sanitized food-contact
surface
9-9
Serving Food Safely: Kitchen Staff
To prevent contamination when serving food:
continued
Minimize bare-hand contact with cooked or readyto-eat food
Handle food with tongs, deli sheets, or gloves
Bare hand contact is allowed in some
jurisdictions (check requirements)
9-10
Serving Food Safely: Servers
Handling Dishes, Glassware, Utensils and Food
9-11
Re-serving Food Safely
Never re-serve:
Menu items returned by one customer to another
Plate garnishes
Uncovered condiments
Uneaten bread or rolls
In general only unopened,
prepackaged food can be re-served:
Condiment packets
Wrapped crackers or breadsticks
9-12
Self-Service Areas
To keep food safe on buffets and food bars:
Install sneeze guards or
food shields
Must be located 14
(36cm) above the food
counter
Must extend 7 (18cm)
beyond the food
Identify all food items
Label all containers
Place salad dressing
names on ladle handles
9-13
Off-Site Service: Delivery
When delivering food off-site:
Use rigid, insulated containers capable of
maintaining proper temperature
Clean the inside of delivery vehicles regularly
Check internal food temperatures regularly
Label food with instructions for storage,
reheating, and shelf life
Consider providing food safety guidelines to
consumers
9-14
Off-Site Service: Catering
When catering:
Have drinking water for cooking, dishwashing, and
cleaning
Ensure adequate power is available for cooking and
holding equipment
Use insulated containers to hold potentially
hazardous food
Store cold food in containers on ice or in chilled gelfilled containers
9-15
Off-Site Service: Catering
When catering:
continued
Store raw and ready-to-eat items separately
Use single-use items
Provide customers instructions on handling
leftovers
Keep garbage containers away from foodpreparation and serving areas
9-16
Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: Cold, potentially hazardous food must be
held at an internal temperature of 41F (5C) or lower
2. True or False: Hot, potentially hazardous food must be
held at an internal temperature of 120F (49C) or higher
3. True or False: Chicken salad can be held at room
temperature, if it has a label that specifies it must be
discarded after eight hours
4. True or False: When holding potentially hazardous food
for service, the internal temperature must be checked at
least every four hours
5. True or False: Servers can contaminate food simply by
handling the food-contact surface of a plate
9-17
Apply Your Knowledge: Too Hot to Handle?
Which of these practices at the Firehouse , a
popular buffet, is safe?
1. The chili is held at an internal temperature of
135F (57C)
2. The temperature of the chili is checked every four hours
and if it is not at the proper temperature, the chili is
reheated
3. Sour cream and other chili condiments are held at
50F (10C)
4. Chili ladles are stored in the product with handles
extending above the rim of the container
5. Customers are encouraged to refill their chili bowls
9-18