(Holding and Serving)
-Containers (store and hold food in)
-Gloves (to prevent contamination of any sort)
-Utensils (tongs, etc. for picking up food to prevent contamination)
-Sanitizers/Cleaners (to clean the equipment)
This bucket has a place for ice in the bottom to help keep the food cold. In this picture, it is keeping the dip cold.
This container keeps the salad fresh by sealing off the air using a lid. It also keeps the salad sanitary and not contaminated because you are able to use the tongs.
This is a refrigerator. It's very common and is used to store, chip, and thaw cold foods.
Do's and Don'ts
-label food with time removed from fridge and time it should be thrown out.
-hold food at 41 degrees or lower
-make sure food doesn't exceed 70 degrees
-make sure for is not sitting out for more than 6 hours
-use gloves, tongs, etc. to pick up, prep, and serve food
-let food reach temperatures over 70 degrees
-hold food at over 41 degrees
-make bare-hand contact with any of the food (use gloves, tongs, etc.)
serve food that has reached temp. of over 70 degrees, or if it has sat out for more than 6 hours.
Proper Techniques to Ensure Safety
-Only hold cold food without temperature control for six hours maximum.
-Label the food with the time you removed it from the refrigerator and the time you should throw it out.
-Make sure the temperature of the food does not exceed 70 degrees while being served.
-If food reaches above or below the temperatures it should be, reject the food.
-Sell, serve, or throw out the food within six hours.
-Use deli sheets, tongs, gloves, etc. to avoid any bare-hand contact with the food.
-Make sure the person that comes in contact with the food has washed hands.
-All utensils and equipment used should be clean and sanitized very well.