Chapter

The Flow of Food:

Service

9-1

Learning Objectives
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.
9-2

General Rules for Holding Food

When holding potentially hazardous
food:

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

General Rules for Holding Food

When holding potentially hazardous
food: continued

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

Holding Potentially Hazardous Hot Food

When 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 evenly

9-5

Holding Potentially Hazardous Cold Food

When 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

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

Holding Food Without Temperature Control: Cold Food

Cold 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 refrigeration

The time it must be thrown out

It is sold, served, or discarded within six hours

9-7

Holding Food Without Temperature Control: Hot Food

Hot 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 control

It contains a label specifying when the item must

be thrown out

It is sold, served, or discarded within four hours

9-8

Serving Food Safely: Kitchen Staff

To prevent contamination when serving food:

Use clean and sanitized utensils for serving

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

Store serving utensils properly

Store them in the food, with the handle extended

above the rim of the container

Store them on a clean, sanitized food-contact

surface
9-9

Serving Food Safely: Kitchen Staff

To prevent contamination when serving food:
continued

Minimize bare-hand contact with cooked or readyto-eat food

Handle food with tongs, deli sheets, or gloves

Bare hand contact is allowed in some

jurisdictions (check requirements)

9-10

Serving Food Safely: Servers

Handling Dishes, Glassware, Utensils and Food

9-11

Re-serving Food Safely

Never re-serve:

Menu items returned by one customer to another

Plate garnishes

Uncovered condiments

Uneaten bread or rolls

In general only unopened,

prepackaged food can be re-served:

Condiment packets

Wrapped crackers or breadsticks

9-12

Self-Service Areas
To keep food safe on buffets and food bars:

Install sneeze guards or

food shields

Must be located 14
(36cm) above the food
counter

Must extend 7 (18cm)

beyond the food

Identify all food items

Label all containers

Place salad dressing

names on ladle handles
9-13

Off-Site Service: Delivery

When delivering food off-site:

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

9-14

Off-Site Service: Catering

When catering:

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 gelfilled containers

9-15

Off-Site Service: Catering

When catering:

continued

Store raw and ready-to-eat items separately

Use single-use items

Provide customers instructions on handling

leftovers

Keep garbage containers away from foodpreparation and serving areas

9-16

Apply Your Knowledge: Test Your Food Safety Knowledge

1. True or False: Cold, potentially hazardous food must be
held at an internal temperature of 41F (5C) or lower
2. True or False: Hot, potentially hazardous food must be
held at an internal temperature of 120F (49C) or higher
3. True or False: Chicken salad can be held at room
temperature, if it has a label that specifies it must be
discarded after eight hours
4. True or False: When holding potentially hazardous food
for service, the internal temperature must be checked at
least every four hours
5. True or False: Servers can contaminate food simply by
handling the food-contact surface of a plate
9-17

Apply Your Knowledge: Too Hot to Handle?

Which of these practices at the Firehouse , a
popular buffet, is safe?
1. The chili is held at an internal temperature of
135F (57C)
2. The temperature of the chili is checked every four hours
and if it is not at the proper temperature, the chili is
reheated
3. Sour cream and other chili condiments are held at
50F (10C)
4. Chili ladles are stored in the product with handles
extending above the rim of the container
5. Customers are encouraged to refill their chili bowls
9-18