B
bbqjoe
Guest
Question: When holding food in a steam table or chaffing dish, what is the correct holding temp.?
Right on but when talking about steam tables or chaffers the "MINIMUM" is 140 for most HD's and that means not only sticking a thermapen into the tray but also using an infrared hand held to measure surface temp. If you have steam pans and don't keep them covered except when dishing up the surface temp will quickly drop. I'd plan for an internal closer to 150-160 to be safe. And you need to stir on a regular basis if you want to keep it moist and fresh and balanced temp.New FDA rules do away with the danger zone being 40-140 degrees. It is now 41-135 degrees. Previously cooked food needs to be heated to 165 degrees. Just took the ServSafe course so this is the newest information. Instructor said that FDA only issues guidelines and that the local HD may have different temp. rules. Always check with local HD for the rules you have to live by.
Right on but when talking about steam tables or chaffers the "MINIMUM" is 140 for most HD's and that means not only sticking a thermapen into the tray but also using an infrared hand held to measure surface temp. If you have steam pans and don't keep them covered except when dishing up the surface temp will quickly drop. I'd plan for an internal closer to 150-160 to be safe. And you need to stir on a regular basis if you want to keep it moist and fresh and balanced temp.
While I haven't taken the course yet, Carol did and I have read all the materials. I've also developed a positive relationship with a number of the local HD inspectors and when they informally visit at a vending event (happens if others need to be inspected) I'm always asking questions to better udnerstand what they expect.
Bottom line is take the ServSafe course if you can.
I have had serv safe for 10 years, and it goes over welll with the HD's when I send in my apps and they see that, there is a much easier process of inspection in the field. Great cheap way to have a quick easy inspection!
You don't have to "toss" after 4 hrs, The 4 hr. rule is if its on "display", countertop...etc...no heating...and it should always have a time stamp...
This rule is in Hawaii...
Just went to a sanitation class...
The biggest cause of food born illness is "IMPROPER COOLING"...the recomended time frame is:
140*-70* 2hrs
70*-45* 2 hrs...I believe 40* is the USDA guideline...
I hate to disagree, but the #1 cause of food borne illness in the food service industry is cross contamination. The washing of hands with warm soapy water, and sanitizing the work area is critical. I got 100% correct on my food handlers card test. :-D