| The proper delivery and service temperature of food items is essential to reduce the risk of food borne illnesses, as well as insuring that food is served at optimal dining temperatures. If foods are left at optimal bacterial growth temperatures for more than four hours, they should be discarded and replaced with fresh items. Items with slow turnover should be placed in smaller quantities to insure that waste is kept to a minimum. | |
| 1. | You should recognize which items are served hot, and which items are served cold and make certain that their temperatures are kept above 140° F. or below 40° F., respectively. |
| 2. | Service utensils should be placed on clean, dry receptacles when they are not in use. Sanitizer should be made available to the area if prolonged storage is necessary . |
| 3. | Make sure that there are plenty of plates and serving utensils available at all times. |
| 4. | Make sure that unused items that are going to be stored for further use are placed in necessary storage containers and cooled down to storage temperature as quickly as possible. Using shallow pans or storing in smaller quantities may help cool down items more quickly. |
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