Holding and Serving Cooked Food. Lesson Objectives After completion of this lesson, occasional quantity cooks will be able to: Hold cooked foods safely.

Holding and Serving Cooked FoodHolding and Serving Cooked Food

Lesson ObjectivesLesson Objectives

After completion of this lesson, occasional quantity cooks will be able to:

• Hold cooked foods safely• Serve cooked foods safely

The space of time betweenThe space of time betweenwhen food is prepared andwhen food is prepared and

when it is consumed may allow for when it is consumed may allow for potential contamination.potential contamination.

There are many factors to keeping food safe during this time.

Critical Thinking QuestionCritical Thinking Question

Now that it’s prepared, what would you do to keep 50 pounds of ground meat safe until it is eaten?

TransportingTransportingCooked FoodCooked Food

• Plan carefully• Determine total vehicle space

needed for transport• Identify/obtain appropriate

storage containers for transport• Remember 2-hour rule

Equipment for Equipment for Transporting Cold FoodsTransporting Cold Foods

• Insulated ice chests/jugs• Reusable ice packs• Leak-proof containers of ice• Dry ice

Equipment for Equipment for Transporting Hot FoodsTransporting Hot Foods

• Insulated chests/jugs• Insulated wrapping/material• Reusable hot packs

If transport time is long:If transport time is long:

• Quickly cool foodto below 40˚F

• Transport cold• Reheat to 165˚F

Holding Cooked FoodsHolding Cooked Foods

• Hold food below 40˚For above 140˚F

• Select equipment that can maintain these temperatures

• Holding equipment should only be used to maintain the temperature of a food,NOT to heat or cool a food

Equipment for Holding Hot Equipment for Holding Hot FoodsFoods

• Steam tables• Chafing dishes

Check the temperatureof the food often

Do NOT leave food at room Do NOT leave food at room temperature for more thantemperature for more than

2 hours; one hour if the temperature 2 hours; one hour if the temperature is above 90˚Fis above 90˚F

Choosing a Serving StyleChoosing a Serving Style

• Type of food event• Budget• Number of people

to be served

• Equipment available

• Availability of volunteers

• Preferences of decision makers

Handling FoodHandling FoodWhile ServingWhile Serving

• Proper hand-washing standards

• Hair restraints• No smoking, eating or

drinking

• No jewelry• Do not touch

dishes, glasses or utensils where the food or a person’s mouth will touch

• Avoid serving food if you have open cuts or burns

When to Wash HandsWhen to Wash Hands

• Before handling food• After handling food• After handling dirty

dishes or surfaces• After eating,

drinking or smoking

• After touching animals

• After coughing, sneezing, or touching face or hair

• After using the restroom or changing a diaper

• After taking out garbage

Some foodborne illness outbreaks Some foodborne illness outbreaks are caused by failure of foodservice are caused by failure of foodservice workers to follow good food-handling workers to follow good food-handling

practicespractices

Table Setting ProcedureTable Setting Procedure

• Wash hands• Hold silverware by

handles• Use scoop to serve

ice

• Avoid touching rim of glasses

• Avoid touching dishes and utensils on food or mouth contact surfaces

• Hold plates by bottom or at edges

• Hold cups by handles or bottoms

Revisit CriticalRevisit CriticalThinking QuestionThinking Question

Now that it’s prepared, what would you do to keep 50 pounds of ground meat safe until it is eaten?

Discussion PointsDiscussion Points• Hold food at 140˚F or higher until it is served.• If intended for later use, cool to below 40˚F

within 4 hours. Reheat to at least 165˚F for 15 seconds within 2 hours.

• Use appropriate food safe containers for storing and transporting food. Example —garbage bags are not approved for food storage.

• When transporting, keep cold foods in a cooler with adequate ice or cold packs. Keep hot foods hot by wrapping well and placing in an insulated container.