Page 148 - ServSafe E-Book
P. 148
Guidelines for Holding Food
Policies:
Create policies about how long the operation
will hold food and when it will be thrown out
Use a thermometer to check a food’s internal
temperature
o NEVER use the temperature gauge on a
holding unit to check the food’s temperature
NEVER use hot-holding equipment to reheat
food unless it is built to do so
o Most will not pass food through the temperature
danger zone quickly enough
o Reheat food correctly, and then move it into a
holding unit
7-4
