the flow of food service

chapter 7

hold tcs food at the correct internal temp

hold hot food at 135 or high and hold cold food at 41 or lower

how often should you check temps

check food temp at lest every four hours

you can also check food temp every two hours

holding food without temp control cold and hot

hold the food at 41 or lower before removing it from refrigeration

you can hold hot food without temperature control for up to four hours if you meet these control

staff guidelines for serving food

hold dishes by the bottom or edge

don't touch the food contact ares of dishes or glassware

re-serving food

service and kitchen staff should also know the rules about re serving food previously served to another customer

self- service areas and bulk food