CHAPTER 10

• Guidelines for Holding Food 

  • Cover food and install sneeze guards to protect food from contaminants 
  • (1) Covers protect food from contaminated and help maintain food temperatures 
• Temperature 

  • Hold TCS food at the correct temperature 
  • (1) Hot food: 135F (57C) or higher 
  • (2) Cold food: 41F (5C) or lower
  • Check temperatures at least every four hours 
  • (1) Throw out food not at 41F (5C) or lower 
  • (2) Check temperatures every two hours to leave time for corrective action
  • NEVER use hot-holding equipment to reheat food unless it is designed for it. 
  • (1) Reheat food correctly, and then move it into a holding unit corrective action 
• Holding Food Without Temperature Control 

  Cold food can be held without temperature control for up to six hours if: 

  • It was held at 41F (5C) or lower before removing it from refrigeration 
  • It does not exceed 70F (21C) during service
  • It has a label specifying:  
  • (1) Time it was removed from refrigeration
  • (2) Time it must be thrown out
• Cold food can be held without temperature control for up to six hours if: 

  • It is sold, served, or thrown out within six hours 
• Hot food can be held without temperature for up to four hours if:

  • It was held at 135F (57C) or higher before removing it from temperature control 
  • It has a label specifying when the item must be thrown out 
  • It is sold, served, or thrown out within four hours 
•  Kitchen Staff Guidelines 

  Prevent contamination when serving food: 

  • Wear single-use gloves whenever handling ready-to-eat food 
  • (1) As and alternative use; spatulas, tongs, deli sheets, or other utensils
  • Use clean and sanitized utensils for serving 
  • (1) Use separate utensils for each food 
  • (2) Clean and sanitize utensils after each task 
  • (1) At minimum, clean and sanitize them at least once every four hours
  • Store serving utensils correctly between uses 
  • (1) On a clean and sanitize food contact surface 
  • (2) In the food with the handle extended above the container rim
• Spoons or scoops used to serve food such as ice cream or mashed potatoes can be stored under running water that is 135F (57C). 
• 
  

  Guidelines for Serving Food

  Carry glasses in a rack or on a tray to avoid touching the food-contact surfaces. Do not stack glasses when carrying them. Hold dishes by the bottom, or stem. Do not touch the food-contact areas of dishes or glassware. 
• 
  

  If you preset tableware, prevent it from being contaminated. Wrap or cover the items. Table settings do not need to be wrapped or covered if extra settings: 

  • Are removed when guests are seated 
  • Are cleaned and sanitized after guests have left
• Refilling Returnable Take-Home Containers for Food and Beverages

  • Take-home food containers must be: 
  • (1) Designed to be reused 
  • (2) Provided to the customer by the operation 
  •  (3) Cleaned and sanitized correctly
  • These can be refilled for the same customer with non-TCS food. The container must be: 
  • (1) Able to be effectively cleaned at home and at the operation
  • (2) Rinsed with fresh, pressurized hot water before refilling 
  • (3) Refilled using a process that prevents contamination
• Re-serving Food NEVER re-serve: 

  • Food returned by one customer to another customer 
  • Uncovered condiments 
  • Uneaten bread 
  • Plate garnishes

  Generally, only unopened, prepackaged food in good condition can be re-served: 

  • Condiment packets 
  • Wrapped crackers or breadsticks 
• 
  

  Prevent time-temperature abuse and contamination: 

  • Use sneeze guards 
  • (1) Must be located 14 inches (36cm) above the counter 
  • (2) Must extend 7 inches (18cm) beyond the food 
  • Identify all food items 
  • (1) Label food 
  • (2) Place salad dressing names on ladle handles
• Prevent time-temperature abuse and contamination:

  • Keep hot food at 135F (57C) or higher
  • Keep cold food at 41F (5C) or lower
  • Keep raw meat, fish, and poultry separate from ready-to-eat food
  • Do NOT let customers refill dirty plates or use dirty utensils at self-service areas 
  • Stock food displays with the correct utensils for dispensing food 
  • Do NOT use ice as an ingredient if it was used to keep food or beverages cold 
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  When labeling bulk food in self-service areas: 

  • Make sure the labels is in plain view of the customer 
  • Include the manufacturer or processor label provided with the food. As an alternative, provide the information using a card, sign, or other labeling method 
• 
  

  When delivering food off-site: 

  • Use insulated, food-grade containers designated to stop food from mixing, leaking, or spilling 
  • Clean the inside of delivery vehicles regularly 
  • Check internal food temperatures 
  • Label food with a use by date and time, and reheating and service instructions.