Chapter 9 Service

Chapter 9 Service - Chapter 9 Flow to edit Master subtitle...

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Click to edit Master subtitle style 7/7/11 Chapter 9 Flow of Food: Service
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7/7/11 Holding Food Check internal temperature at least every 4 hours. Throw out food in danger zone between 41&F to 135&F OR Check temperature every 2 hours. If in danger zone, reheat to 165& F for 15 seconds within 2 hours Policies on discarding food
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7/7/11 Hot Food Held at an internal temperature of 135”F or higher Never use hot holding equipment to reheat food Stir food at regular intervals to redistribute heat
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7/7/11 Cold Food Can be held without temperature control for up to 6 hours if: Held at 41@ refrigerator It does not exceed 70& F during the six hours Must be sold, served, or discarded at end of six hours
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7/7/11 Hot Food Can be held without taking temperature if: Held at 135D F prior to removing from temperature control Has a label that specifies when the item must be thrown out It is sold, served, or discarded within 4 hours
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7/7/11 Serving Food Safely
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Chapter 9 Service - Chapter 9 Flow to edit Master subtitle...

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