Food-Service-Manual-for-Health-Care-Institutions

Food Service Manual for Health Care Institutions
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• Nondairy creaming, whitening, and whipping agents should be reconstituted on the
food service premises and stored in sanitized covered containers not larger than one gallon.
They should be cooled to 41°F (5°C) or lower within four hours after preparation.
• PHFs that have been cooked and then refrigerated should be rapidly reheated to 165°F
(74°C) or higher before being served or before being placed in hot-food storage equipment.
Steam tables, hot-water baths, warmers, and similar holding equipment for hot food should
never be used for the rapid reheating of PHFs.
• Numerically scaled indicating thermometers with metal stems, accurate to plus or minus
2°F (±1°C), should be provided to ensure the attainment and maintenance of proper internal
cooking, holding, and refrigeration temperatures of all PHFs.
• Separate acrylic, plastic, or rubber cutting boards that do not have holes or splints that
could collect food or bacteria should be used for meat, poultry, fish, and raw fruits and vegetables.
Cooked foods should not be cut on the same board as raw foods. However, nonabsorbent
boards can be used for raw and cooked foods when boards are cleaned and sanitized
between uses.
Display, Service, and Transport
Foods must be handled and held according to specific guidelines. The following procedures
should be enforced for displaying, serving, and transporting food:
• PHF should be kept at an internal temperature of 41°F (5°C) or lower or at 140°F
(60°C) or higher during transportation, display, and service.
• Milk and milk products for drinking purposes should be provided to the consumer in
unopened commercially filled packages no larger than one pint in capacity. Or they should be
drawn from a commercially filled container stored in a mechanically refrigerated bulk milk dispenser.
If such a dispenser is unavailable and portions of less than half a pint are required for
service, the milk products may be poured from a commercially filled container no larger than
one-half gallon.
• Cream and half-and-half should be provided in individual service containers or protected
pour-type pitchers. Or they should be drawn from refrigerated dispensers designed for
such service.
• Nondairy creaming and whitening agents should be provided in individual service containers
or protected pour-type pitchers. Or they should be drawn from refrigerated dispensers.
• Condiments for self-service use can be served in individual packages, from dispensers,
or from their original containers. Seasonings and dressings for self-service use can be served in
the same manner or from counters or salad bars that are protected from contamination.
• To avoid unnecessary manual contact with food, suitable dispensing utensils (for example,
ladles or spoons) should be used by employees or provided to consumers who serve themselves.
Between uses, dispensing utensils should be stored in the food or stored clean and dry,
under running water, or in a running water dipper well.
• Food on display should be protected from contamination by being supplied in appropriate
packaging; by being displayed on easily cleaned counters or serving lines; or by being
protected by salad bar protector devices, display cases, or other shielding devices. Enough hotor
cold-holding equipment should be available to keep PHF at safe temperature levels.
• Self-service consumers should not be allowed to serve themselves with soiled tableware.
Beverage cups and glasses, however, may be refilled without contaminating bulk supplies.
• Once they have been served, leftover food portions should not be served again, although
packaged food that is still sealed and in sound condition may be salvaged.
• Foods in original individual packages need not be overwrapped or covered unless the
packages have been torn or broken.