This document contains information about safely holding and serving food. It discusses proper hot and cold holding temperatures for time/temperature control for safety foods and using time as a public health control. It also covers requirements for tableware, self-service areas, catering, temporary food establishments, mobile food units, and vending machines to prevent food contamination and foodborne illness.

1. Copyright 2023, Hawkes, Stine

3. Béchamel Sauce
This week’s recipe from the
Student Workbook is:
Béchamel sauce is another of
our five mother sauces. It is a
thick creamy white colored
sauce. It is another basic sauce
to which we can add one or
more extra ingredients, to
create a derivative sauce,
which we will use in many
different dishes.
Chapter Recipe

4. Holding Food

5. Hot Holding for Service
Once a TCS food has
been adequately cooked
or reheated, if not
immediately served, it
must be held at a
minimum temperature
(or higher) to remain
safe for consumption.
Holding Food

6. Cold Holding for Service
Once a TCS food has been
adequately cooked and cooled, or
after opening a commercially
processed food package, if not
immediately served, it must be held
at a maximum temperature (or
lower) to remain safe for
consumption.
Holding Food

7. Time as a Public Health Control (TPHC)
Holding ready-to-eat
TCS foods without
temperature control
has significant public
health implications
and must be properly
controlled.
With TPHC, time is
the mechanism used
to prevent foodborne
illness.
Holding Food

8. Serving Food

9. Tableware
Managers must train and monitor staff to ensure tableware are stored
and handled correctly to prevent contamination.
Serving Food

10. Tableware – Do and Don’t
Serving Food

11. Preset Tableware
Serving Food
The FDA Food Code has requirements for preset tableware to prevent
contamination of food and lip-contact surfaces.
• Wrapped, covered, or inverted, or
• Allowed to be exposed, if
• Unused settings removed when
table is seated
• Unused settings are cleaned and
sanitized before reuse

12. Self-Service Areas
Serving Food
Self-service areas such as buffets, salad bars, sushi bars, or display
cases require specific controls to prevent accidental or intentional
contamination.
Staff should be trained to
monitor these areas and
take corrective action if
necessary.

13. Off-site Service

14. Off-site is a Food Establishment
Off-site Service

15. Catering
A catered event is a one-time event such as a wedding reception or a
business conference located away from the primary food operation.
Off-site Service
Avoid these catering pitfalls:
• Poor employee health and hygiene
• Food from unsafe sources
• Improper cooking temperatures and times
• Inappropriate hot and cold holding equipment,
temperatures, and times
• Cross-contamination, cross-contact, and
contaminated equipment

16. Temporary Food Establishment
A temporary food establishment provides food to
consumers for a limited time, whether the food is paid
for or not. This service is often during an event, such
as a fair, festival, celebration, or cultural program. The
Food Code applies to temporary food establishments
and even includes specific requirements.
Off-site Service

17. Mobile Units
The definition of a mobile unit can vary from pushcarts to full food
preparation vehicles. The Food Code defines mobile units as food
operations unless it only offers prepackaged foods that are not
time/temperature control for safety (TCS) foods.
Off-site Service

18. Vending Machines
There are several safety requirements for vending machines since the
vending machine location is often unattended.
Off-site Service
Vending machine requirements:
• TCS food must be in its original packing
• Condiments must be in individual
packages or an approved dispenser
• The dispensing compartment shall be
protected with a cover or self-closing door
• Cutting or piercing parts of can openers
shall be protected from manual contact,
dust, insects, rodents, and other
contamination
• For TCS food options, an automatic
shutoff must prevent dispensing