Chapter 9
Flow of Food: Service
− Holding Food for Service
• General rules for holding food
o Hold at the correct internal temperature
▪ Use a thermometer to check at least once every four hours
o Never use hot-holding equipment to reheat food
o Cover food and install sneeze guards
o Create policies for how long to hold food and when to throw it out
− Holding Cold Food without Temperature Control
• Cold food can be held without temperature control for up to six hours if certain
conditions are met:
o It was held at 41°F (5°C) or lower before removed from refrigeration
o It does not exceed 70°F (21°C) during service
o It has a label specifying when it was removed from refrigeration and when it
must be thrown out
• There are alternative requirements for holding cold ready-to-eat TCS food without
temperature control
− Holding Hot Foods without Temperature Control
• Hot food can be held without temperature control for up to four hours
o It was held at 135°F (57°C) or higher before removed from temperature control
o It has a label specifying when it must be thrown out
o It is sold, served, or thrown away within four hours
− Serving Food Safely
• Steps to prevent contamination during food service
o Wrapping or covering preset silverware
o Training service staff on guidelines around glasses, dishes, and utensils:
▪ Hold dishes by bottom or edge
▪ Do not stack glasses when carrying
▪ Avoid bare hand contact with ready-to-eat food
• Never reserve
o Food returned by a guest
o Plate garnish
o Uneaten bread
o Uncovered condiment
Only reserve unopened, prepackaged food, in good condition
− Serving Food Safely: Kitchen
Flow of Food: Service
− Holding Food for Service
• General rules for holding food
o Hold at the correct internal temperature
▪ Use a thermometer to check at least once every four hours
o Never use hot-holding equipment to reheat food
o Cover food and install sneeze guards
o Create policies for how long to hold food and when to throw it out
− Holding Cold Food without Temperature Control
• Cold food can be held without temperature control for up to six hours if certain
conditions are met:
o It was held at 41°F (5°C) or lower before removed from refrigeration
o It does not exceed 70°F (21°C) during service
o It has a label specifying when it was removed from refrigeration and when it
must be thrown out
• There are alternative requirements for holding cold ready-to-eat TCS food without
temperature control
− Holding Hot Foods without Temperature Control
• Hot food can be held without temperature control for up to four hours
o It was held at 135°F (57°C) or higher before removed from temperature control
o It has a label specifying when it must be thrown out
o It is sold, served, or thrown away within four hours
− Serving Food Safely
• Steps to prevent contamination during food service
o Wrapping or covering preset silverware
o Training service staff on guidelines around glasses, dishes, and utensils:
▪ Hold dishes by bottom or edge
▪ Do not stack glasses when carrying
▪ Avoid bare hand contact with ready-to-eat food
• Never reserve
o Food returned by a guest
o Plate garnish
o Uneaten bread
o Uncovered condiment
Only reserve unopened, prepackaged food, in good condition
− Serving Food Safely: Kitchen
