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