Food Serving

Cold Food:

• Place cold food in containers on ice. Hold cold foods at or below 40 °F.
• Food that will be portioned and served on the serving line should be placed in a shallow container. Place this container inside a deep pan filled partially with ice to keep food cold.
• Food like chicken salad and desserts in individual serving dishes can also be placed directly on ice, or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently.

Hot Food:

• Once food is thoroughly heated on stovetop, oven or in microwave oven, keep food hot by using a heat source. Place food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.
• Check the temperature frequently to be sure food stays at or above 140 °F.

When Serving Food:

• Use clean containers and utensils to store and serve food.
• Always serve food with clean hands
• Use disposable plates, utensils, and cups
• Promptly clean up spills in service area with appropriate disinfectant
• When a dish is empty or nearly empty, replace with fresh container of food, removing the previous container.