Cold Food
(Holding and Serving)
Equipment Needed:
-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)
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
Don't:
-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.