Lecture 8: Serving foods safely

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A. Food Safety and H.A.C.C.P.3. Food Handling
8. Serving foods safely
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Serving foods (part I)

• The primary issue with food service is keeping
  food out of the danger zone.  Be very mindful of
  this when you throw a long party, especially an
  outdoor one or summer barbeque. 

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Serving foods (part II)

• Do not allow meats, cold cuts, mayonnaise laden
  dishes such as potato salad, etc., to sit in the
  warm weather all day.  Uneaten burgers and hot
  dogs should be refrigerated and reheated later if
  necessary.  Cold dishes should be placed in
  containers on a bed of ice.

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Serving food safely (part I)

• avoid bare-hand contact with food
• maintain foods hot or cold at proper temperatures
• use clean and sanitized utensils to serve food
• serve raw foods separately from prepared meals

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Serving food safely (part II)
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Holding prepared foods hotbefore serving them
(part I)

• place food in the oven or holding cabinets and
  keep food temperatures above 60 C
• keep food covered
• Make sure youre constantly sanitizing your
  workplace and have your staff adhere to strict
  personal hygiene rules.

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Holding prepared foods coldbefore serving them
(part II)

• pay attention in case dry ice is used to keep
  food cold (food should be placed in a container
  or wrapped in plastic foil)
• make sure foods do not come in direct contact
  with ice
• Make sure youre constantly sanitizing your
  workplace and have your staff adhere to strict
  personal hygiene rules.

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Food safety practices while serving
right wrong right wrong
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Summary of 8th Lecture

• Serving food safely
• Food safety practices while serving