Many establishments cook food to order. There may be menu items, however, that are cooked and then held for service. In that case, follow these guidelines to ensure the safety of your customers:
- Check the internal temperature of food using a thermometer. Do not use the temperature gauge on a holding unit as it may not be accurate.
- Check the temperature of food at least every four hours. Throw out food that is not 135 degrees Fahrenheit or higher or 41 degrees Fahrenheit or lower.
- Establish a policy to ensure that food being held for service will be discarded after a predetermined amount of time.
- Cover food and provide sneeze guards to protect food from contamination.
Learn more about holding food for service from the ServSafe® program at www.ServSafe.com.
