Policy 20 – Hot and Cold – Transfer and Holding Food (Category 2)
RISKS
Temperature abuse during transfer and hot holding will result in the multiplication of bacteria. Safe food handling practices and monitoring of temperature is vital as they restrict bacteria from multiplying and causing food borne illness.
➢ Time or temperature control
Preparing cold, ready-to-eat foods too early, or stored in the danger zone, may allow multiplication of dangerous bacterial.
➢ Discard at the end of service
➢ No topping up but to change entire plate
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