SERVSAFE/Chapter 8
SERVICE
Guidelines for HOLDING Food
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Hold hot food at 135 degrees F. or higher
Hold cold food at 41 degrees F. or lower
Check food temperatures at least every four
hours
Cover food and install sneeze guards to
protect food from contaminants
NEVER use hot-holding equipment to reheat
food unless it is built to do so
Holding Food WITHOUT
Temperature Control
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When displaying food for a short time
When electricity is not available to power holding
equipment
You can hold cold food without temperature control
for up to six hours if you:
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Hold the food at 41 degrees F. or lower before removing it
from refrigeration
Label the food with the time you removed if from
refrigeration and the time you must throw it out
Make sure the food does not exceed 70 degrees F. while it
is being served
Sell, serve, or throw out the food within six hours
Holding Food WITHOUT
Temperaature Control
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You can hold hot food without temperature
control for up to four hours if you:
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Hold the food at 135 degrees F. or higher before
removing it from temperature control
Label the food with the time you must throw it out
Sell, serve, or throw out the food within four hours
SERVING FOOD…
The biggest threat to food that is
ready to be served is
contamination
Kitchen Staff Guidelines for Serving
Food…
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Handle ready-to-eat food with tongs, deli sheets, or
gloves.
Use separate utensils for each food item.
Clean and sanitize serving utensils at least once
every four hours.
Store serving utensils in the food with the handle
extended above the rim of the container.
Spoons or scoops used to serve food (ice cream or
mashed potatoes) can be stored under running
water that is 135 degrees F.
SERVICE STAFF GUIDELINES
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Hold dishes by the edge or bottom.
Hold glasses by the middle, bottom or stem.
Do NOT touch the food contact areas of
dishes or glassware.
Carry glasses in a rack or on a tray.
Do not stack china or glassware (can cause
chipping and breaking)
Do NOT stack glasses when carrying them.
SERVICE STAFF GUIDELINES
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Hold flatware by the handle.
Store flatware so servers grasp handles, not foodcontact areas.
Do NOT hold flatware by food-contact surfaces.
Minimize bare-hand contact with food that is ready
to eat.
Use ice scoops or tongs to get ice.
NEVER scoop ice with your bare hands or a glass
RE-SERVING FOOD
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Do NOT re-serve food returned by one customer to
another customer.
Never re-serve uncovered condiments.
Do NOT re-serve uneaten bread to other customers.
Never re-serve plate garnishes, such as fruit or
pickles.
You may re-serve only unopened, prepackaged
food such as condiment packets, wrapped crackers,
or wrapped breadsticks.
SELF-SERVICE AREAS
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Sneeze guards: located 14 inches above the
counter and should extend 7 inches beyond the
food
Labels: Label containers located on selfservice areas. Place the name of the food, such
as types of salad dressing on ladle handles
Temperature: Keep hot food hot and cold food
cold
Raw and Ready-to-eat food: Keep separate
SELF-SERVICE AREAS
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Refills: Do not let customers refill dirty
plates or use dirty utensils at self-service
areas
Ice: Ice used to keep food or beverages cold
should never be used as an ingredient
OFF-SITE SERVICE
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Pack food in insulated food containers that can keep
food at 135 degrees F. or higher, or at 41 degrees
F. or lower
Use only food-grade containers
Clean the inside of delivery vehicles regularly
Check internal food temperatures
Label food with a use-by date and time, and
reheating and service instructions for staff at off-site
locations
Make sure the service site has the right utilities
VENDING MACHINES
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Check product shelf life daily
Throw out refrigerated food prepped on-site if
not sold within seven days of preparation
Keep TCS food at the right temperature
Dispense TCS food in its original container
Wash and wrap fresh fruit with edible peels
before putting it in a machine.
VoCats Questions
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If several potentially hazardous cold food items are
held on cafeteria line, servers should ensure that
these items are safe to eat by checking the
internal temperature of the cold food with a
thermometer every two hours.
When delivering meals offsite, you should never
deliver them uncovered.
An appropriate method for replenishing food on a
self-service bar is to replenish with small amounts
of food.
VoCats Questions
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If potentially hazardous hot food has not been
held at 140 degrees F. or higher, it should be
discarded after four hours.
Holding flatware and utensils by the food
contact surface is an IMPROPER practice
for serving food.
Serving utensils should be wiped with a
clean cloth after falling on the floor.
Cold potentially hazardous food should be
held at a MAXIMUM of 41 degrees F.
VoCATS Questions
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The internal temperature of cold foods should be
checked using a calibrated thermometer every two
hours.
Holding glassware by the rim during beverage
service is NOT a sanitary method.
Cross-contamination is a hazard that is associated
with mixing new food with food already on the buffet.
A tomato garnish CANNOT be re-served in a
restaurant.
Holding cups by the rim is an incorrect serving
method.