HOSP 201 Lecture Notes - Lecture 9: Cold Food Festival, Thermometer, Ecliptica

• School: University of Delaware
• Department: Hotel, Restaurant and Institutional Management
• Course: HOSP 201
• Professor: Ma

Document Summary

Chapter 9: general rules for holding food. Hold hot food at an internal temperature of 135 f or higher. Hold cold food at an internal temperature of 41 f or lower. Thermometer - never use the temperature gauge on a holding unit to check the food"s temperature. Time - check food temperatures at least easy 4 hours. Throw out food that is not being held at the correct temperature. Reheating food - never use hot holding equipment to reheat food unless it is build to do so. Policies - create policies about how long the operation will hold food and when it will be thrown out. Do not hold tcs food without temperature control. There are some exceptions: holding food without temperature control, cold food, you can hold cold food without temperature control for up to 6 hours if you meet these conditions. Hold the food at 41 f or lower before removing it from refrigeration.