Chapter 7

Internal temperature

Check internal food temperatures. If the temperature is not being held correctly, reevaluate the length of the delivery route or the efficiency of the equipment being used.

Delivery vehicles

Clean the inside of delivery vehicles regularly

Self-service areas: Refills

Do NOT let customers refill dirty plates or use dirty utensils at self-service areas. Assign a staff member to monitor guests. Post signs reminding customers to reuse plates and utensils.

Re-serving food

Do NOT re-serve food returned by one customer to another customer. Protect condiments from contamination. Serve condiments in their original containers or in containers designed to prevent contamination. NEVER re-serve uncovered condiments. Do NOT combine leftover condiments with fresh ones. Throw away opened portions or dishes of condiments after serving them to customers. Do NOT re-serve uneaten bread to other customers. Change linens used in bread baskets after each customer. NEVER re-serve plate garnishes to another customer. Throw out served but unused garnishes. You may re-serve only unopened, prepackaged food in good condition. You may re-serve bottles of ketchup, mustard, and other condiments. The container must remain closed between uses.

Vending machines

Handle food prepped and packaged for vending machines with the same care as any other food. Vending operators should protect food from contamination and time-temperature abuse during transport, delivery, and service. Check product shelf life daily. If the date has expired, throw out the food immediately. Throw out refrigerated food prepped on-site if not sold within seven days of preparation. Keep TCS foods at the correct temperature. 41 or lower or 135 or higher. These machines must have controls that prevent TCS foods from being dispensed if the temperature stays in the danger zone for a specified amount of time. This food must be thrown out. Dispense TCS food in its original container. Wash and wrap fresh fruit with edible peels before putting it in a machine.

Holding food without temperature control: Cold food

Hold at 41 or lower before removing it from refrigeration. Label the food with the time it was removed from refrigeration and the discard time. Discard time must be six hours from the time it was removed from refrigeration. Make sure that the temperature does not exceed 70. Sell, serve, or throw out the food within six hours.

Service staff guidelines

Hold the dishes by the bottom or edge. Hold glasses by the middle, bottom, or stem. Do NOT touch food contact areas of dishes or glassware. Carry glasses in a rack or on a tray to avoid touching the food-contact surfaces. Do NOT stack glasses when carrying them. Hold flatware by the handle. Do NOT hold flatware by food-contact surfaces. Store flatware so that the servers grasp handles, not food-contact surfaces. Avoid bare-hand contact with ready to eat food. Use ice scoops or tongs to get ice. NEVER scoop ice with bare hands or a glass.

Holding food without temperature control: Hot food

Hold the food at 135 or higher before removing it from temperature control. Label the food with the time you must throw it out. Discard time must be four hours from the time you removed it from temperature control. Sell, serve, or throw out the food within four hours.

Temperatures for holding

Hot food at 135 or higher Cold food at 41 or lower

Self-service areas: Ice

Ice used to keep food or beverages cold should NEVER be used as an ingredient.

Self-service areas: Temperature

Keep hot food hot, 135 or higher Keep cold food cold, 41 or lower

Self-service areas: Labels

Label food in self-service areas

Off site service: Labels

Label food with use-by date and time. Include reheating instructions.

Bulk food in self-service areas must be labeled

Label must be in plain view of the customer. Can include the manufacturer or processor label provided with the food. Or you can provide this information using a card, sign, or other labeling method.

Utilities

Make sure the service sit has the correct utilities. Safe water for cooking, dishwashing, and handwashing. Garbage containers stored away from food-prep, storage, and serving areas.

Bare-hand contact with food

Must wear gloves when handling ready to eat food. Or use spatulas, tongs, deli sheets, or other utensil. May handle ready to eat food if the dish does not contain raw meat and will be cooked to at least 145.

Hot-holding equipment

Never use hot holding equipment to reheat food unless it is built to do so

Off-site service: Food containers

Pack food in insulated food containers. Only use food-grade containers. Use appropriate containers or equipment to hold food at the correct temperature.

Self-service areas: Utensils

Stock food displays with the correct utensils for dispensing food

Storage

Store raw meat, poultry, and seafood and ready-to-eat items separately.

Serving utensils

Store utensils in the food with the handle extended above the rim of the container. Utensils may be placed on clean and sanitized food contact surfaces. Utensils uses for foods like ice cream or mashed potatoes can be stored under running water or water that is 135 or higher.

Preset tableware

Table settings do not need to be wrapped or covered if extra, or unused. They are removed when guests are seated. If they remain on the table, they must be cleaned and sanitized after guests have left.

Take-home beverage containers can be refilled when

The beverage is not a TCS food. The container will be filled for the same customer. It can be effectively cleaned at home and in the operation. It will be rinsed before refilling with fresh, hot water under pressure. It will be refilled by staff in the operation or by the customer using a process that prevents contamination.

Bulk unpackaged food does not need to labeled if

The product makes no claim regarding health or nutrient content. There are no laws requiring labeling. The food is manufactured or prepared on the premise. The food is manufactured or prepared at another food operation or processing plant owned by the same person.

Take-home containers can be refilled when

They were designed to be reused. They were provided to the customer by the operation. They are cleaned and sanitized correctly.

Holding Food, Time

Throw out food that is not 41 or lower, or 135 or higher. Check temperatures every two hours. This allows time for corrective action.

Service staff must be as careful as kitchen staff

True

Self-service areas: Raw and ready to eat food

Typically, raw, unpackaged meat, poultry, and seafood cannot be offered for self-service except: Ready to eat food at buffets or salad bars that serve food such as sushi or raw shellfish. Ready to cook portions that will be cooked and eaten immediately on the premises, such as Mongolian barbeques. Raw, frozen, shell-on shrimp or lobster.

Self-service areas: Protection

Use a sneeze guard. 14 inches above the counter and 7 inches beyond the food. May be placed in a display case or packaged to prevent contamination. Whole, raw fruits and vegetables and nuts in the shell that require peeling or hulling before eating do not require the above protection measures.

Clean and Sanitized utensils

Use separate utensils for each food item. Clean and sanitize them after each serving task. Clean and sanitize them every four hours.