Professional Documents
Culture Documents
9-1
Check internal temperatures using a thermometer Check temperatures at least every four hours
Discard food not at 135(57C) or higher or 41F(5C) or lower As an alternative, check the temperature every 2 hours to leave time for corrective action
9-3
Discard it after a predetermined amount of time Protect it from contaminants with covers/sneeze guards Prepare it in small batches so it will be used faster
9-4
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 evenly
9-5
Hold it at an internal temperature of 41F (5C) or lower Only use equipment that can keep it at the proper temperature Do not store it directly on ice
Whole fruit and vegetables and raw, cut vegetables are the only exceptions Place all other food in pans or on plates first
9-6
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 refrigeration The time it must be thrown out
It was held at 135F (57C) or higher prior to removing it from temperature control It contains a label specifying when the item must be thrown out It is sold, served, or discarded within four hours
9-8
Use separate utensils for each food Clean and sanitize utensils after each task
Use serving utensils with long handles to keep hands away from food Practice good personal hygiene
9-9
Store them in the food, with the handle extended above the rim of the container Store them on a clean, sanitized food-contact surface
9-10
Handle food with tongs, deli sheets, or gloves Bare hand contact is allowed in some jurisdictions (check requirements)
9-11
WRONG
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WRONG
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9-12
WRONG
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WRONG
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WRONG
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9-13
Menu items returned by one customer to another Plate garnishes Uncovered condiments Uneaten bread or rolls
Self-Service Areas
To keep food safe on buffets and food bars:
Must be located 14 (36cm) above the food counter Must extend 7 (18cm) beyond the food Label all containers Place salad dressing names on ladle handles
9-15
Use rigid, insulated containers capable of maintaining proper temperature Clean the inside of delivery vehicles regularly Check internal food temperatures regularly Label food with instructions for storage, reheating, and shelf life Consider providing food safety guidelines to consumers
9-17
Have drinking water for cooking, dishwashing, and cleaning Ensure adequate power is available for cooking and holding equipment Use insulated containers to hold potentially hazardous food Store cold food in containers on ice or in chilled gel-filled containers
9-18
Store raw and ready-to-eat items separately Use single-use items Provide customers instructions on handling leftovers Keep garbage containers away from food-preparation and serving areas
9-19