Policy 20 – Hot and Cold – Transfer and Holding Food (Category 2)(Cont'd)
SERVICE – HOLDING FOOD TEMPERATURE CONTROL
ISO22000-KIT-R-07
Hot Foods (Hold at 70 ° C or above)
Location Steam Table (ST) Buffet (B) Bain Marie (BM) Food Warmer (FW)
Temperature ° C
Checked By
Corrective Action
Product Category
Description of Item
First Service
Middle Service
End Service
Time 12.30pm
Time _1.30pm
Time _2.30pm
Reheated
Meat
Braised Beef
BM
78 ℃
60 ℃
-
Chef A
-
Poultry (Meat)
Braised Beef
BM
75 ℃
-
Chef A Discarded at end of service
Fish 魚 Seafood
Sweet & Sour Fish
BM
68 ℃
65 ℃
63 ℃
Chef B
NA
• Temperatures meet the requirement no corrective action needed
Soup Stew Fruits / Vegetables Egg / Dairy Product Starch
• Another 2 hours (display maximum up to 2 hours and discard displayed food)
• Less than 70 ° C: 2 hours
• Reheat to 75 ℃
*Note: Do check with your Hygiene Manager/Executive Chef on the format use in your Hotel for recording the Hot and Cold Food Holding temperature
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