Serving Food

UTENSILS

Use common sense when handling food utensils. It is a simple, as well as an essential, part of the food service process.

Avoid touching areas of the utensils which come in contact with food or the customer's mouth.

HOLDING HOT FOODS

Follow these guidelines for safe holding:

Keep food at a temperature of at least 140 degrees F, in a well covered container. Stir foods at reasonable intervals, and rotate food from bottom to top and vice-versa. Do not reheat food in holding equipment. Products must be heated to a temperature of 165 F before being put into the holding apparatus.

PREVIOUSLY PREPARED FOODS

The key to protecting previously prepared food is to cool it very rapidly to diminish its stay in the temperature danger zone. Foods that are highly perishable, like custards and gravies, cannot be held over for next day service.

SELF-SERVICE OPERATIONS

Many problems can arise from customer contact with large amounts of food. Use food containers small enough to hold food for two hours at most. Keep staff at the self service station to prevent the customer from handling food improperly. Post a sign indicating proper etiquette at the self-service station.