Chapter 7: The Flow of Food: Service

Guidelines for Holding Food:
Food covers and sneeze guards protect food from contaminants. Covers protect food from contamination and help maintain food temperatures. Hold TCS food at the correct internal temperature.
• Hold hot food at 135℉; or higher.
• Hold cold food at 41℉; or lower.
• Throw out/discard food that is not 41℉; or lower or 135℉; or higher
Check food temperatures every two hours to leave time for corrective action. At a minimum, check temperatures at least every four hours. NEVER use hot-holding equipment to reheat food unless it is designed for it. Reheat food correctly, and then move it into a holding unit.

Holding Food without Temperature Control
Your operation may want to display or hold TCS food without temperature control. However, if you primarily serve a high-risk population, you cannot hold TCS food without temperature control.
• Cold food can be held without temperature control for up to six hours if: it was held at 41℉; or lower before removing it from refrigeration; it does not exceed 70℉; during service (throw out food that exceeds this temperature: 70℉; it has a label specifying the time it was removed from refrigeration and the time it must be thrown out - the total time is within six hours; it is sold, served, or thrown out within six hours.
• Hot food can be held without temperature control for up to four hours if: it was held at 135℉; or higher before removing it from temperature control; it has a label specifying the time it was removed from hot-holding and the time it must be thrown out – the total time is within four hours; it is sold, served, or thrown out within four hours

Prevent contamination when serving food:
Wear single-use gloves whenever handling ready-to-eat food. As an alternative to single-use gloves, use spatulas, tongs, deli sheets, or other utensils when serving food; use clean and sanitized utensils for serving food; use separate utensils for each food; clean and sanitize the utensils after each task; at a minimum, clean and sanitize them at least once every four hours. Store serving utensils correctly between uses on a clean and sanitized food-contact surface or in the food with the handle extended above the container rim. Or if you are serving a non-TCS food item, you can place them on a clean and sanitized food contact surface. Spoons or scoops used to serve food such as ice cream or mash potatoes can be stored under running water. They can also be stored under running water that is maintained at a temperature of at least 135℉.

Service Staff Guidelines
Service staff must be as careful as kitchen staff. They can contaminate food simply by handling the food-contact areas of glasses, dishes, and utensils. Service staff should use these guidelines when serving food.

• Hold dishes by the bottom or edge.
• Do NOT touch the food-contact areas of dishes or glassware.

Present Tableware
If your operation presets tableware on dining table, prevent the tableware from being contaminated by wrapping or covering the items (i.e., in a napkin, etc.). Table settings do not need to be wrapped or covered if the extra settings are removed when guests are seated; are cleaned and sanitized after guests have left.

Re-Serving Food
NEVER re-serve food returned by one customer to another customer (i.e., uncovered condiments, uneaten bread, salsas, chips, or plate garnishes). Generally, unopened prepackaged food in good sanitary condition can be re-served (i.e., condiment packets, wrapped crackers or individually wrapped breadsticks).

Self-Service Areas
Prevent time-temperature abuse and contamination by using sneeze guards, 14-inches above the food counter and 7 inches beyond the food. Identify all food items by labeling the food (i.e., placing salad dressing names on the ladle handles). To prevent time-temperature abuse and/or cross-contamination keep hot food at 135℉ or higher, and cold food at 41℉ or lower; keep raw meat, fish, and poultry separate from ready-to-eat food; do NOT let customers refill dirty plates or use dirty utensils at self-service areas.

When delivering food off-site: use insulated, food-grade containers designed to stop food from mixing, leaking, or spilling; clean the inside of delivery vehicles regularly; check internal food temperatures; label food with a use-by date and time, and reheating and service instructions; make sure the service site has the correct utilities (safe food for cooking, dishwashing, and handwashing. Garbage containers stored away from food-prep, storage, and serving areas); store raw meat, poultry, and seafood, and ready-to-eat items separately.