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.