Display and Service - 1

Temperature

• Temperature is the single most important concern for display and service. 
• Potentially hazardous foods shall be kept at an internal temperature of 5°C (41°F) or below or at an internal temperature of 60°C (140°F) or higher during display except that rare roast beef can be held at an internal temperature of at least 57°C (135°F).
• If refrigerated display cases are not available, cold food items such as salads and custard desserts shall be placed on beds of ice.
• Frozen foods shall be held at a temperature of -18°C (0°F) or below.
• Within two hours of delivery, arrange for perishable food that is displayed at room temperature to be removed or refrigerated, and not left out for others to eat. Remove or refrigerate perishable food within one hour of delivery if the room temperature is above 32.2°C (90°F).

Serving of Food

• Where unwrapped food is placed on display (smorgasbords, buffets, etc.), it shall be protected against contamination from the users and other sources by effective, easily cleanable, counter-protector devices, cabinets, lids, cover shield/sneeze guards. These should be 36 centimeters (14 inches) above the food and extend a minimum of 15 centimeters (7 inches) beyond the food.
• Hot or cold food containers shall be provided to assure the maintenance of potentially hazardous food at the required temperature during display:  hot food at or above 60⁰C (140⁰F), cold food at or below 5⁰C (41⁰F).
• If perishable food cannot be held at the above temperatures, within two hours of display (or delivery if prepared off-site), the food should be removed or refrigerated, and not left out for others to eat. Remove or refrigerate perishable food within one hour of display/delivery if the room temperature is above 32.2⁰C (90⁰F). Beyond these circumstances, all perishable food that is displayed at room temperature should be discarded.

Dispensing Utensils

To avoid unnecessary manual contact with the food, suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves un-packaged bulk food other than raw fruits or vegetables.  These dispensing utensils shall be:

• Stored in the food as long as the handle is long enough to extend out of the food, keeping hands away from the food; OR
• Stored on a clean and sanitized food-contact surface, like a plate/dish; OR
• Stored in running water (i.e., frozen dessert dippers).
• Utensils are to be cleaned and sanitized at least once every four hours during continuous use.

Condiments and Spices

• Store condiments and spices at room temperature unless the label on the item states to refrigerate once opened.
• Condiments and spices shall be covered, and the exterior of the bottles will be wiped clean at the end of each meal with a sanitized cloth and relabeled if necessary.
• Sugar shall be provided only in closed dispensers or in individual packages.  Open sugar bowls are prohibited.  
• Individual portions of food (such as butter and jam), once used by a consumer shall not be used again.

Preparation For Specific Foods - 2

Liquid, Frozen, and Dry Egg, and Egg Products

Liquid, frozen and pasteurized dry egg and egg products may only be used for cooking and baking purposes.

Product Thermometer

Metal stem-type numerically scaled or digital or infra red thermometers, accurate to about 1°C (2°F) shall be provided and used to verify attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all Water Quality.

Thawing Potentially Hazardous Foods

All potentially hazardous foods shall be thawed using one of the following methods:

1. In refrigerated units at a temperature not to exceed 5°C (41°F) ; OR
2. Wrapped and submerged under potable running water of a temperature 21°C (70°F) or below for no more than 2 hours, OR
3. In a microwave oven only when the food will be immediately transferred to a conventional cooking facility as a part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven; OR
4. As a part of the conventional cooking process.

Reheating

All potentially hazardous foods that have been cooked and then refrigerated must be reheated rapidly, throughout to 74°C (165°F) or higher within two hours before being placed in a hot food storage container.

Food warmers and other hot food holding containers are prohibited from being used for the rapid reheating of Water Quality.

Cooling

• Cool cooked food from 60°C (140°F) to 21°C (70°F) within two hours and from 21°C (70°F) to 5°C (41°F) or lower within an additional four hours, for a maximum cooling time of six hours.
• Cool large batches by dividing into smaller batches using shallow pans.  Cut large pieces into small pieces.
• Cover loosely to avoid heat being trapped in.
• Place large pots containing soups or stews in ice bath to help bring the temperature down quickly.
• Use a blast chiller.

Preparation For Specific Foods - 1

Raw Fruits and Vegetables

• Except for bananas, all raw fruits and vegetables must be thoroughly washed in potable water before peeled, cooked or served. 
• In conditions where the fruits and vegetables may be more heavily contaminated: Eat raw fruit or vegetable only if it has unbroken skin and which has been well washed before peeled or skinned by oneself immediately prior to eating.  Boil or bake all others.
• It is possible to disinfect some produce by first washing it well to remove the gross contaminants and then dipping it into boiling water (80⁰C to 100⁰C) for at least 5 seconds, using 0.02% KMnO4 solution for 2 minutes, or chlorine solution with concentration 70% for 2 minutes.  When applying this method, care must be given that the boiling water or disinfectant solution comes in contact with all parts of the vegetable.  Therefore, the batches of vegetables to be dipped shall be small and loosely arranged.  Food placed in net bags will make dipping and draining quick and easy.

Salads

• Salads (e.g., meat, poultry, potato, egg) are a good medium for the growth of; therefore salads are considered potentially hazardous food.
• All salad ingredients must be refrigerated before the salad is made. Any meat, poultry, seafood and eggs must have been properly cooked, held, cooled and stored before adding to salad.
• Individuals preparing salads should not be interrupted or perform other tasks while making the salad. If unintended interruptions occur, salads shall be refrigerated during the interruptions.

Ground Meat

• All ground meats and seafood shall be thoroughly cooked to a temperature of 68⁰C (155⁰F).
• All ground poultry shall be cooked to a temperature of 74⁰C (165⁰F).

Poultry, Stuffed Meats, Stuffing, and Dishes that Include Potentially Hazardous Ingredients

• Poultry, stuffed meats, stuffing and dishes that include potentially hazardous ingredients shall be heated to a minimum temperature of 74C (165F) with no interruption of the cooking process.
• Stuffing shall be prepared just prior to cooking and shall be cooked in open pans separate from the meal.  It necessitates strict adherence to this policy  since stuffing or dressing is easily contaminated in preparation and is seldom thoroughly sterilized by the baking and roasting process.

Beef, Veal, Lamb, and Fish

Beef, veal, lamb and whole fish shall be thoroughly cooked to a temperature of 63C (145F).

Rare Roast Beef

Rare roast beef shall be cooked to an internal temperature of at least 59C (138F).

Milk Products

• Reconstitution of dry milk and milk products shall be according to manufacturers’ instructions with only a 12-hour supply prepared in advance. 
• Milk products and reconstituted milk shall be refrigerated at 5C (41F) or below.

Bakery Product Fillings

Custards, cream fillings, including synthetics, and similar products shall be rapidly cooled to a temperature of less than 5 C (41F) and held there during storage, transportation and display. 

General Preparation

Follow the guideline here:

1. Preparation of food shall be accomplished as quickly and efficiently as possible with the particular aim to minimize handling and maintaining proper temperatures.  And never serve under-cooked foods. Specific locations at the kitchen shall be designated as preparation areas with separation of equipment, utensils and working surfaces for raw and cooked foods.
2. Color coded cutting board and knives should be provided in sufficient amounts and used as per its purposes. Information of color coded cutting boards and knives usage should be posted close to each working tables.
3. Remove from refrigeration only as much food as can be prepared at one time.
4. Potentially Hazardous Food should not be handled or exposed to room temperature more than four hours since it has been removed from refrigerator.
5. Correct sized containers and utensils shall be provided and used to minimize handling. 
6. All employees must be trained in proper hand washing practice and strictly adhere to it. Wash hands before and after handling each food, touch part of body, after breaks or after using latrines. All working clothes such as apron and hair restrain should not be worn outside kitchen and food preparation and serving area.
7. Avoid making direct contact to food being prepared or served. Avoid physical contact with ready to eat food should. Use spatulas, tongs or disposable hand gloves instead of bare hands. Food handlers should wear disposable mask when handling or cooking food. 
8. Verify internal temperature of cooking meat, poultry and seafood by specific food temperature.
9. Employees must be trained on how to properly handle food such as thawing, preparing, cooking, cooling, storing cooked food, reheating potentially hazardous foods) and understand what corrective actions must be taken.

Storage of Specific Foods

Dry Food

• Dry food shall be stored in a specific place to protect them from splash and contamination, such as on clean racks or on movable racks/dollies to allow proper floor cleaning.  Under no circumstances food shall be stored under plumbing or sewer lines.
• Flour, plain rice, spices, etc., should be put in an air-tight container and should not be mixed with others. Each container should be labeled properly.

Meats and Poultry

• Meats and poultry shall be refrigerated as soon as received.  It is important that refrigerated meat is placed in such a manner so that the air can circulate freely around it.  
• Fresh meat and poultry of approved quality that is frozen  may be kept for periods of up to 120 days as long as it is stored at temperatures below -18⁰C (0⁰F). 
• Do not store raw meat and poultry near or above ready to eat foods, dairy items, bakery items or produce items.
• Meats and poultry shall be stored in such a manner as to be protected from splash and contamination; on clean racks or on movable racks/dollies, to allow proper floor cleaning.  
• Once frozen meats and poultry are thawed, they shall not be re-freezed or stored longer than 24 hours before using. 

Seafood

• Fresh fish and other seafood can be kept up to four days if held at cold chill temperatures below 0⁰C (32⁰F).  If fresh fish or seafood is not held at a cold chill or placed in the freezer, it shall be used the same day.  Avoid variations in temperature because seafood responds unfavorably to temperature variations in storage.
• Once frozen fish/seafood is thawed it shall not be re-freezed or stored longer than 24 hours before using.
• Fresh frozen fish or seafood of approved quality may be kept for periods of up to 120 days as long as it is stored at temperatures below -18⁰C (0⁰F). 
• Do not store fresh seafood near or above ready to eat foods, dairy items, bakery items or produce.
• Seafood shall be stored in such a manner as to be protected from splash and contamination; on clean racks or on moveable racks/dollies, to allow proper floor cleaning.

Milk

• Reconstituted milk shall be prepared for each meal service and discarded after a 12-hour storage period.  
• Bottled or carton milk shall not be submerged in ice water as contaminated water may seep in. However bottled or carton milk can be stored on crushed ice made from approved drinking water as long as the ice hasn’t melted.
• Fresh and opened canned milk shall be stored under refrigeration at 5 C (41F) or below.
• Dry and unopened canned milk shall be stored under dry storage.

Eggs

• Shell and liquid eggs must be stored under refrigeration that maintains temperature of 5⁰C (41⁰F) or below. Boiled egg that has intact shell may be stored under refrigeration up to four days.
• Dried/powdered eggs can be stored in dry storage.

Fruits, Vegetables and Salad

• Cut or prepared fruit and vegetables shall be held under refrigeration at 5C (41F) or below.
• Salads made with meat, seafood, poultry or mayonnaise shall be held under refrigeration at 5C (41F) or below.
• Do not store fruit, vegetables or salads under raw meat, poultry or seafood.

Fresh Fruit or Vegetable Juices

• Only pasteurized fresh fruit juice or vegetable juice shall be used or served.  
• Pasteurized canned, bottled or frozen juice is acceptable.
• Bottled or carton juice shall not be submerged in ice water as contaminated water may seep in. However bottled or carton juice can be stored on crushed ice made from approved drinking water as long as the ice hasn’t melted.

General Food Storage - 2

Organization of Storage Area

Storage areas shall be accessible to receiving, food-preparation, and cooking areas, away from ware-washing areas and garbage areas. All food stuffs should not be put directly on floor.  Shelving that made of corrosion proof or plastic materials with specification described below should be provided in sufficient amount.

The storage area shall be well lit and properly organized with shelving a minimum of 15 centimeters (6 inches) off the floor to facilitate cleaning and rotating of stock so that older foods may be used first. In addition, food should be stored at minimum 60 centimeters from ceiling and 5 centimeters from wall to allow sufficient air circulation and at minimum 50 centimeters from entrance door to prevent extra heat exposure that seep in from outside storage room.

Follow the “first in, first out” (FIFO) or “First Expired First Out” (FEFO) method for stock rotations. Shelve food and beverages based upon use-by, expiration dates or date of manufactured so the older food/beverage is used first. Prior to storing, each food package should be labeled date of arrival or received.

All food, whether raw or prepared, when removed from its original container must be stored in an air-tight, cleaned and sanitized container to protect against contamination.

Plastic wrap or aluminum foil may be used for covering food container. The use of clothes, towels, leaf or unsatisfactory and unhygienic covers are prohibited.

If cooked food and raw food should be stored in the same refrigerator, the cooked food must be stored on top shelves of the raw food.

When storing raw animal product in freezer or refrigerator, poultry should be put on the lowest shelves, grounded beef on the middle shelves and fish and red meat product on top shelves.

Hazardous Chemicals

Cleaning agents and pesticides are to be stored in a locked, dedicated chemical storage area separated from food and paper goods to avoid any confusion or contamination.  All such items shall be prominently labeled. Whenever possible, an updated Material Safety Data Sheet of each product should be posted near to where it stored and accessible.

Prohibited Storage Areas

The storage of food equipment, utensils or single-service articles in locker rooms, toilet rooms and vestibules, and garbage or mechanical room is prohibited.

General Food Storage - 1

Temperatures

All Potentially Hazardous Foods must be held at safe temperatures of 5⁰C(41⁰F) or below and 60⁰C (140⁰F) or above. The range between 5⁰C(41⁰F) and 60⁰C(140⁰F) is considered the temperature danger zone because these temperatures permit rapid growth of infectious and toxigenic microorganisms. 

Freezing and Thawing

Frozen foods shall be kept at -18⁰C(0⁰F) or below.  Should frozen foods become defrosted, they must be used at once and no attempt made to refreeze them.

Thawing shall be performed at refrigerated temperature of 5⁰C (41⁰F) or below, or under cool potable running water (23.9⁰C or 75⁰F or below) if food is wrapped, or quick-thawed (e.g., microwaved) as part of the cooking process.

Refrigeration Units, Freezer Units and Dry Good Storage

Proper food storage will improve shelf life and minimize contamination. Units shall be designated for storage of similar products, i.e., separate units for (or provision for separation of) meat, fish, seafood, dairy, produce, etc.  

Refrigeration units, freezer units and dry goods storage which hold correct temperatures  shall be available to accommodate food supply at peak levels.

Temperatures of refrigerator units, freezer units and dry goods storage shall be checked at least three times throughout the day. It should be recorded and documented properly. 

• Fresh Potentially Hazardous Foods must be held/transported at safe temperatures of 5⁰C(41⁰F) or below.
• Frozen Potentially Hazardous Foods must be held/transported at safe temperatures below - 18⁰C(0⁰F).
• Dry Goods must be held/transported at safe temperature 10⁰C- 21⁰C and relative humidity 50% - 60%.

All units shall be equipped with accurate mercury-free thermometers (±2 ⁰F/ ±1 ⁰C) placed in the warmest part of the unit and positioned for easy access.  Temperatures shall be checked and recorded daily. 

• Refrigerator – verify the refrigerated food internal temperature is at or below 5⁰C (41⁰F). If so, move foods to a working unit until repairs are made. If loss of power has occurred, keep doors shut and restricted from access until power is restored. In either case, if internal temperature is above 5⁰C (41⁰F) for over 2 hours, the food shall be discarded.
• Freezer – it is safe to refreeze if one has verified the food still contains ice crystals or is below 5⁰C (41⁰F). If the internal temperature is at or above 5⁰C (41⁰F) for over 2 hours then the food shall be discarded.

Regular cleaning and defrosting of units shall be performed to maximize cooling efficiency.

Foods under refrigeration shall be spaced in a manner to maximize air circulation.  Shelves shall not be covered.  Food shall be placed in shallow containers or trays to facilitate rapid cooling and properly covered to prevent contamination.  Foods shall not be stored directly on the floor, in aisles, or against walls.  

Fragile raw food items that are stored in refrigerator should be placed in plastic baskets in order to separate them and to allow air circulates between them.

Frozen foods being thawed under refrigeration shall use designated containers and be stored on lower shelves away from ready-to-eat foods, cooked foods, dairy items, bakery items and produce. 

No condensation, leaks, or ice build-up observed on ceiling, walls, fan units and fan pipes located in refrigeration units, cold holding units, or freezers.

Continue to General Food Storage - 2 HERE

Basic Requirements of Food Materials - 2

Meats, Poultry, Meat and Poultry Products

All meat and poultry products must have been inspected for wholesomeness under a governmental regulatory program.  

Imported meats should have at least 3 months due from its expiry date or not exceed than 12 month since packaging date or otherwise according to the most current of regulations or official scientific released. Imported meats products should have at least 3 months due from its expiry date or maximum 9 months from packaging date or otherwise according to the most current of regulations or official scientific released.

Imported meats and poultry should have official stamp or other official labeling in accordance to country of origin regulations.

Frozen meats, poultry, meats and poultry products should be solidly frozen and do not have one or more sign of physical contamination, temperature abuse, refrozen, spoilage, frozen burn, frozen blood juice, considerable color change or damaged packaging due to improper handling or un-hygienic practices. 

Fresh meats should has fresh or considerably fresh color(not pale) and odor, white to bright yellow color of fat, meats texture spring back when pressed. No foul or sour odor, no excessive slimy but still moisture.

Fresh poultry should have one or more sign of fresh color and odor, completely feathering, without head, neck and feet. Meat will spring back when pressed, no foul or sour odor, no excessive slimy but still moisture.

Decline and discard fresh meats and poultry that have one or more signs of contamination or temperature abuse such as but not limited to foul or sour odor, excessive slimy or sticky skin, soft texture, significantly change in color or other signs that are not meet above criteria.

It is strictly forbidden to prepare and serve in any locally obtained meat or poultry products that have not met the region’s official government regulatory inspections.

Frozen food must not be retained longer than 6 months (180 days) in freezer with temperature -18⁰C (0⁰F) or lower.

Bakery Products

All bakery products must have been prepared in the kitchen or in a food-processing establishment that meets the applicable state and local laws and regulations for the approval of such an establishment. Locally baked breads obtained from a non-approved bakery are forbidden.

All pastry fillings made with milk and dairy products, such as cream-filled, custard-filled, cream puff, and whipped cream-filled pastries, shall be prepared by the kitchen and using products according to the requirements set forth under “Milk and Dairy Products”.

Hermetically Sealed Foods

All non-acid and low-acid hermetically sealed foods must have been processed by approved manufacturing methods.  No “home canned” foods are to be used in food service operations either as main course foods or condiments.  Cans, which are leaking, rusted, dented, bloated or no proper labeling must be rejected.  Those that are found in storage in such conditions must be discarded

Water

Only potable water shall be used for hand washing, cleaning and sanitizing and cooking refer to the applicable local regulations. Contaminated water may play a significant role in the contamination of food

Ice

The source of all ice used shall be manufactured from approved drinking water. When purchasing commercially sourced ice, keep in mind the quality of the ice is the same as the water from which it is made.  Only purchase ice made with approved drinking water.

Basic Requirements of Food Materials - 1

Raw Fruits and Vegetables 

Fresh fruits and vegetables that are obtained locally should be from farms that do not use human or animal waste as fertilizer on the produce and that the approval of the supply has been given by the Company Responsible Person.

Fresh fruits and vegetables should be in fresh condition, free of dirt, soil or pest manifestation, skin intact, original color of fruits, and have no signs of spoilage.

Fresh Fruit or Vegetable Juices

Only pasteurized fresh fruit juice or vegetable juice shall be used or served.  Pasteurized canned, bottled or frozen juice is acceptable. Fresh cut fruits and fresh squeezed juice that is processed outside Company facilities or from unknown provider is not allowed to be served for consumption.

Milk and Dairy Products

Only pasteurized or ultra-pasteurized fluid milk and milk products shall be used or served.  It is prohibited to use of raw milk.

If pasteurized fluid milk and milk products are not available, the acceptable alternative is commercially processed dry milk and milk products which have been made from pasteurized milk and milk products. Dry milk and milk products shall be reconstituted with approved drinking water used at the installation.  

Frozen milk products such as ice cream, sherbet, gelato, or frozen yogurt shall be obtained pasteurized. Yogurt, sour cream, cream cheese, custard, butter, and whipped cream toppings shall be made with pasteurized milk products. Cheese shall be obtained pasteurized.

Each product should have expiry date printed out on its package. No sign of damage to the package, leaks, moisture or any other sign of mishandling during transport or shipment.

Milk and dairy products should be best shipped in refrigerated container with temperature 5 Celsius degree (41 Fahrenheit degree) or below

Eggs

Eggs shall clean and free from dirt or bird droppings with good shell (no cracks or broken). It shall have no sound when it has shaken. It should be obtained only from approved sources and arrive under refrigeration, temperature of 5 Celsius degree (41 Fahrenheit degree) or below.

Receiving Food

If you supervisor or manager related to food product, you are responsible for ensuring that all food supplies are received in a wholesome, sanitary condition, within correct temperature requirements, from approved sources.  It means, you do not accept food items from unknown and unapproved sources, whether raw items or prepared native dishes.

Food and beverage deliveries shall be planned so that supplies can be handled promptly and correctly.

Employees must be trained in recognizing unacceptable food during deliveries and allowed to decline delivery of such food if food does not meet written food safety standards.

Raw or fresh food is food material that should be prepared or cooked prior to serving such as but not limited to:

1. Fresh meats, milk, eggs, fish/seafood, fruits and vegetables must be in good condition, fresh and no sign of damaged or form, color and taste changed.
2. Flours and beans must be in good condition, no color changed, no stained and no fungi infestation.
3. Fermented food must in good condition, smell of fermentation favor, no color, odor or taste changed, no stained and no fungi infestation.

Food preservative or food coloring that is used in food should comply with the current rules and regulations.

Food that is processed in food establishments such as but not limited to:

Packed foods must:

• Have labels and brands.
• Listed and have registration number.
• Intact packaging, no damage, torn/busted or bulging.
• At least 3 month due expiry date.
• Use single use package or container.

Unpacked food must:

• New and fresh.
• Not spoiled, rotten, damaged or have no fungi infestation.
• Free of harmful materials or chemicals.

All refrigerated and frozen foods must be delivered at the proper temperatures and the temperatures verified and documented. Use portable refrigerated containers and freezers if necessary to maintain temperatures.

• All fresh food materials including Fresh Potentially Hazardous Foods and beverages must be held/transported at safe temperatures of 5C(41F) or below.
• Frozen Potentially Hazardous Foods and beverages must be held/transported at safe temperatures below -18 Celsius degree (0 Fahrenheit degree) or below.

Food Safety: Basic Requirement, Time, and Temperature

Foods from approved sources are of little value if not properly protected from contamination and spoilage through all phases of transit, storage, preparation, display, and service. 

The following are required:

Basic Requirement

1. Expiry date, production date and other information code of products shall be current and food shall show no signs of mishandling.
2. Each food supply delivery should be escorted by trained personnel of Catering services contractor. Strict observation of personal hygiene of all individuals who come in contact with the transportation and delivery of food is critical.
3. Provision of clean trucks, portable refrigerated containers and freezer, and other conveyances as well as proper packaging and coverings to protect food from contamination is required.
4. Provision of adequate equipment and facilities to promote the prompt transfer of food from the Catering services contractor or Supplier to camp kitchen, platforms, etc. is required.

Time and Temperature 

Time and temperature control throughout the flow of food, along with preventing cross-contamination and practicing good personal hygiene, is important when establishing food safety Standard Operating Procedures (SOPs).

1. Receiving: Receive food at the correct temperatures and store promptly.  Frozen: -18 Celsius degrees (0 Fahrenheit degree) or lower; Refrigerated: 5 Celsius degrees (41 Fahrenheit degree); or lower. 
2. Storage: Store food at recommended temperature here:
3. Preparation: Minimize the time food is spent in the temperature danger zone, between 5 Celsius degrees (41 Fahrenheit degree) to 60 Celsius degrees  (140 Fahrenheit degree).
4. Cooking: Cook food to its required minimum internal temperature.
5. Holding, Transit, and Display: Hold hot food at 60 Celsius degrees (140 Fahrenheit degree) or higher. Hold cold food at 5 Celsius degrees (41 Fahrenheit degree) or lower. 
6. Cooling: Cool cooked food from 60 Celsius degrees (140 Fahrenheit degree) to 21 Celsius degrees (70 Fahrenheit degree) within two hours and from 21 Celsius degrees (70 Fahrenheit degree) to 5 Celsius degrees (41 Fahrenheit degree) or lower within an additional four hours, for a maximum cooling time of six hours.
7. Reheating: Reheat food to an internal temperature of 74 Celsius degrees (165 Fahrenheit degree) within two hours.

Metal stem-type numerically scaled or digital or infra red thermometers, calibrated and accurate to about 1 Celsius degrees (about 2 Fahrenheit degree ) shall be provided and used to verify attainment and maintenance of proper internal cooking, holding and refrigeration temperatures of all Potentially Hazardous Foods.

Note:

If perishable food cannot be held at temperature, within two hours of delivery, arrange for the food that is displayed at room temperature to be removed or refrigerated, and not left out for others to eat. Remove or refrigerate perishable food within one hour of delivery if the room temperature is above 32.2 C (90 Fahrenheit degree).