FDSC 270 Lecture 9: CH 9 FDSC
10 Mar 2017
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Hold tcs hot food at 135f or higher. Hold tcs cold food at 41f or lower. Throw out food not at 41 or lower. Check temp every 2 hrs to leave time for corrective action. Never use hot holding equipment to reheat food since most do not pass the food through the temp danger zone fast enough. Cold food can be held w/o temp control for up to 6 hrs if: Was held at 41f or lower before removing from fridge. Has a label saying time it was removed from fridge and time it must be thrown out. Hot food can be held w/o temp control if: It was held at 135f or higher before removing it from temp control. Is sold, or thrown out within 4 hours*** Has a label specifying when the item must be thrown away. Wear single use gloves when handling ready to eat. Use clean and sanitized utensils for serving.
