Chapter 9

Off-site service: *Delivery* - Food safety procedures during transportation:

*Containers:* pack food in insulated, food-grade containers that are designed so food cannot mix, leak or spill *Delivery vehicles:* Clean the inside of delivery vehicles regularly. *Personal hygiene:* Practice good personal hygiene when distributing food.

Kitchen staff guidelines: Bare-hand contact

*Food handlers must wear single-use gloves whenever handling ready-to-eat food. *As an alternative, food can be handled with spatulas, tongs, deli sheets, or other utensils

Service staff guidelines:

*Hold dishes by the bottom or edge. *Hold glasses by the middle, bottom, or stem. *Do not touch the 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 servers grasp handles, not food-contact surfaces. *Avoid bare-hand contact with food that is ready to eat. *Use ice scoops or tongs to get ice. *Never scoop ice with your bare hands or a glass. A glass may chip or break.

Hot food can be held without temp control for up to 4 hours IF

*Hold the food at 135°F (57°C) or higher before removing it from temperature control. *Label the food with the time it must be thrown out. *The discard time on the label must be 4 hours from the time the food is removed from temperature control. *Sell, serve, or throw out the food within 4 hours.

Cold food can be held without temp control for up to 6 hours IF

*Hold the food at 41°F (5°C) or lower before removing it from refrigeration. *Label the food with the time it was removed from refrigeration & the time it must be thrown out. *Discard time on label must be 6 hours from the time the food was removed from refrigeration. *If food exceeds 70°F (21°C) while it is being served, throw it out. *Sell, serve, or throw out the food within 6 hours

Off-site service: Delivery - *Internal food temperatures*

-Check internal food temperatures. -If food is not maintained at the correct temperature, *reevaluate the length of the delivery route or the efficiency of the equipment being used.*

Vending machines guidelines:

-Check product shelf life daily. Products often have an expiration or use-by date -Keep TCS food at the correct temperature (41°F (5°C) or lower, or at 135°F (57°C) or higher). -Dispense TCS food in its original container. -Wash and wrap fresh fruit with edible peels before putting it in a machine.

Refilling take home containers: *Beverage containers can be refilled if beverage is not a TCS food & refilled for the same customer and if:

-Container can be effectively cleaned at home & in the operation -Container is rinsed before refilling with fresh, hot water under pressure -Container refilled by staff in the operation or by customer using a process that prevents contamination

Self-service areas guidelines: *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 not to reuse plates and utensils.

Re-serving food safely: Bread and rolls

-Do not re-serve uneaten bread or rolls to other customers. -Change linens used in bread baskets after each customer.

Catering: Caterers must follow the same food safety rules as permanent operations

-Food must be protected from contamination and time-temperature abuse. -Facilities must be clean and sanitary. -Food must be prepared and served correctly -Staff must follow good personal hygiene practices.

Off-site service operations must follow the same food safety rules as permanent operations

-Food should be protected from contamination and time-temperature abuse. -Facilities and equipment used to prep food need to be clean and safe.

Mobile unites

-Mobile kitchens prepping and serving TCS food need to follow the same rules required of permanent foodservice kitchens. -Both might be required to apply for a special permit or license from the regulatory authority.

Kitchen staff guidelines: Serving utensils

-Separate utensils for serving each food item. -Clean and sanitize them after each serving task. -If using utensils continuously, clean and sanitize them at least once every *4* hours.

Re-serving food safely: Condiments

-Serve condiments in their original containers or in containers designed to prevent contamination. --Offering condiments in individual packets or portions can also help keep them safe. -Never re-serve uncovered condiments. -*Do not combine* leftover condiments with fresh ones. -Throw away opened portions of condiments after serving them to customers.

Self-service areas guidelines: *Utensils*

-Stock food displays with the correct utensils for dispensing food -This might include tongs, ladles or deli sheets

Kitchen staff guidelines: Utensil storage

-Store serving utensils in the food with the handle extended above the rim of the container. -Can also place them on a clean and sanitized food-contact surface. -Spoons or scoops used to serve food, such as ice cream or mashed potatoes, *can be stored under running water that is at least 135°F (57°C).*

Temporary unit additional guidelines

-Temporary units should be constructed to keep dirt & pests out. -The safe-handling rules discussed throughout this book apply to food prep in temporary units. -Safe drinking water also needs to be available for cleaning, sanitizing, and handwashing.

Catering: *Temperature maintenance*

-Use insulated containers to hold TCS food. -Raw meat should be wrapped and stored on ice. -Deliver milk and dairy products in a refrigerated vehicle or on ice. -Serve cold food in containers on ice or in chilled, gel-filled containers. ---If that is not desirable, the food may be held without temperature control according to the guidelines specified in this chapter.

Self-service areas guidelines: *Protection*

-Use sneeze guards located 14 inches (36 cm) above the counter and extend 7 inches (18 cm) beyond the food. -Place food in display cases or by packaging it to protect it from contamination. Whole, raw fruits and vegetables and nuts in the shell that require peeling or hulling before eating do not require the protection measures discussed above.

Vending machines:

-Vending operators should protect food from contamination and time-temperature abuse. -Especially important when prepping and packaging food and during transport and delivery

Holding food for service: Hold hot food at an internal temp of

135°F (57°C) or higher.

Holding food for service: Hold cold food at an internal temp of

41°F (5°C) or lower.

Table settings do not need to be wrapped or covered if extra settings:

Are removed when guests are seated If they remain on the table, they are cleaned and sanitized after guests have left

Refilling take home containers: *Some jurisdiction allow refilling of take-home containers brought back by a customer if:

Container was designed to be reused Container provided to the customer by the operation Cleaned and sanitized correctly by the operation

Food covers and sneeze guards

Cover food and install sneeze guards to protect food from contaminants

Re-serving food safely: rules about re-serving food previously served to another customer *Returned menu items*

Do not re-serve food returned by a customer

Re-serving food safely: rules about re-serving food previously served to another customer *Plate garnishes*

Do not re-serve plate garnishes such as fruit or pickles. Throw out served but unused garnishes.

Examples of temporary units

Foodservice tents or kiosks set up for food fairs, special celebrations, or sporting events may be temporary units.

Check food temperature at least every _____ hours

Four

Never use ________ to reheat food unless it is built to do so

Hot-holding equipment

Catering: *Leftovers*

If leftovers are given to customers, *label container with:* -Instructions on how the food should be handled. -Information such as a discard date and the food's storage and reheating instructions.

Preset tableware

If you preset tableware: Prevent it from being contaminated; for example, wrap or cover the items

Re-serving food safely: prepackaged food

In general, you may re-serve only unopened, prepackaged food in good condition. Includes -condiment packets -wrapped crackers -bottles of ketchup, mustard, and other condiments *the containers must remain closed between uses*

Policies

Indicate how long the operation will hold food AND when it will be thrown out

Self-service areas guidelines: *Labels*

Label food located in self-service areas

Temporary unites typically operate in one location for ________

Less than 14 days

Catering: Keep food safe by: *Utilities*

Make sure the service site has the correct utilities (Electric, gas, water) -safe water for cooking, dishwashing and handwashing

Mobile units

Mobile units are portable facilities ranging from concession vans to elaborate field kitchens

Off-site service

Off-site service examples: delivery, mobile/temporary kitchens, and vending machines

Serving food safely

Service staff can contaminate food simply by handling the food-contact areas of glasses, dishes, and utensils.

Catering: Keep food safe by: *Garbage containers*

Store away from food-prep, storage and serving areas

Use a ____ to check temperatures

Thermometer (never use the temp gauge on a holding unit to do it)

Self-service areas guidelines: *Raw and ready-to-eat food*

Typically, raw unpackaged meat, poultry, and seafood cannot be offered for self-service.

Holding TCS food without temp control

When displaying food for a short time, such as at an off-site catered event, as shown in the photo When electricity is not available to power holding equipment If your operation displays or holds TCS food without temperature control, it should only do so under certain conditions.

Throw out food that

is not being held at the correct temp

Reheat food correctly, then move it to

the holding unit