Hot and Cold Holding Essay

All potentially hazardous aliments, except those prepared for immediate consumption by a patron, mustiness be maintained in a manner that prevents the reaping or development of bacteria. When holding nutrients for service, such as on a buffet line, keep hot foods hot and cold foods cold. Hot-holding equipment must be able to keep foods at 135F or higher. Cold-holding equipment must be able to keep foods at 41F or colder. Hot-Holding Guidelines When holding foods for service, observe the pastime Stir the food at unfluctuating intervals to distribute heat evenly throughout the food.Keep food cover to retain heat and keep potential contaminants from falling into the food. Use a food thermometer to measure the foods internal temperature every 2 hours. Discard any hot food by and by 4 hours if it has not been maintained at 135F or higher. neer work hot-holding equipment to reheat foods. Foods must be heated to an internal temperature of 165F and then transferred to the hot-holdin g equipment. Never mix freshly prepared food with foods macrocosm held for service as this could contaminate foods.Cold-Holding Guidelines When holding cold foods for service, observe the following Protect all foods from possible contamination by covering them or using food shields. Use a food thermometer to measure the foods internal temperature every 2 hours. Take corrective follow up whenever the temperature of a cold food item goes above 41F. Never store food items directly on ice. All food items, with accredited exceptions, should be placed in pans or on plates when displayed.Ice utilize for a display should be self-draining, and all pans and plates should be sanitized after each use. Whenever dealing with questionable hot-holding and cold-holding practices, always resolve the issue in favor of food safety. It is better to discard potentially hazardous foods than happen your customers health and safety. One way to avoid discarding too much food is to prepare and cook only as much as you go forth use in a short time.