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CHAPTER 9The Flow of Food: Service

At the end of the chapter the participants must be able to: Identify time and temperature requirements for holding hot and cold, potentially hazardous food. Identify procedures for preventing time-temperature abuse and cross-contamination when displaying and serving food. Identify the requirements for using time rather than temperature as the only method of control when holding ready-to-eat food. Implement methods for minimizing bare-hand contact with ready-to-eat food. Identify hazards associated with the transportation of food and methods for preventing them.When holding potentially hazardous food: Check internal temperatures using a thermometer Check temperatures at least every four hoursDiscard food not at 135(57C) or higher or 41F(5C) or lowerAs an alternative, check the temperature every 2 hours to leave time for corrective actionWhen holding potentially hazardous food:Discard it after a predetermined amount of timeProtect it from contaminants with covers/sneeze guardsPrepare it in small batches so it will be used fasterWhen holding potentially hazardous hot food: Hold it at an internal temperature of 135F (57C) or higher

Only use equipment that can keep it at the proper temperature

Never use hot-holding equipment to reheat it

Stir it at regular intervals to distribute heat evenlyWhen holding potentially hazardous cold food: Hold it at an internal temperature of 41F (5C) or lower.Only use equipment that can keep it at the proper temperatureDo not store it directly on iceWhole fruit and vegetables and raw, cut vegetables are the only exceptionsPlace all other food in pans or on plates firstCold food can be held without temperature control for up to 6 hours if:

It was held at 41F (5C) or lower prior to removing it from refrigeration.It does not exceed 70F (21C) during the six hours.It contains a label specifying:The time it was removed from refrigerationThe time it must be thrown outIt is sold, served, or discarded within six hoursHot food can be held without temperature control for up to 4 hours if:

It was held at 135F (57C) or higher prior to removing it from temperature controlIt contains a label specifying when the item must be thrown outIt is sold, served, or discarded within four hours

To prevent contamination when serving food:

Use clean and sanitized utensils for servingUse separate utensils for each foodClean and sanitize utensils after each taskUse serving utensils with long handles to keep hands away from foodPractice good personal hygieneStore serving utensils properlyStore them in the food, with the handle extended above the rim of the containerStore them on a clean, sanitized food-contact surface

To prevent contamination when serving food: continued

Minimize bare-hand contact with cooked or ready-to-eat foodHandle food with tongs, deli sheets, or glovesBare hand contact is allowed in some jurisdictions (check requirements)

Handling Dishes, Glassware, Utensils and Food

Never re-serve:Menu items returned by one customer to anotherPlate garnishesUncovered condimentsUneaten bread or rollsIn general only unopened, prepackaged food can be re-served:Condiment packetsWrapped crackers or breadsticksTo keep food safe on buffets and food bars:Install sneeze guards or food shieldsMust be located 14 (36cm) above the food counterMust extend 7 (18cm) beyond the foodIdentify all food itemsLabel all containersPlace salad dressing names on ladle handles

When delivering food off-site:

Use rigid, insulated containers capable of maintaining proper temperatureClean the inside of delivery vehicles regularlyCheck internal food temperatures regularlyLabel food with instructions for storage,reheating, and shelf lifeConsider providing food safety guidelines to consumersWhen catering:

Have drinking water for cooking, dishwashing, and cleaningEnsure adequate power is available for cooking and holding equipmentUse insulated containers to hold potentially hazardous foodStore cold food in containers on ice or in chilled gel-filled containersWhen catering:

Store raw and ready-to-eat items separatelyUse single-use itemsProvide customers instructions on handling leftoversKeep garbage containers away from food-preparation and serving areas GOOD PERSONAL HYGIENE-Wash hands before handling place settings or food.-Do not touch cooked or ready to eat foods with bare hands. Always use gloves and utensils.-Wash hands after each task.

SERVICE-Take temperatures of foods at the beginning of each service period.-Record the temperatures on the service temperature record.-Take temperatures of foods when changing their pans to assure that proper serving temperatures are achieved.

TEMPERATURES WITHIN CRITICAL LIMITS-Hot foods- above 60%-Cold foods- below 5%