Food Display, Service, and Transport

Item 15 Food Display, Service, and Transport 5 points

The ability to cool, heat, and maintain food at the code required temperature is critical to food safety. Improper holding temperature is a major contributing factor to foodborne illness. Potentially hazardous food must be maintained at 41°F or below or 140°F and above at all times. 

A facility may choose to NOT hold potentially hazardous food at the required temperatures provided they have a detailed and documented procedure in place to discard unused portions after a maximum time frame of four hours.

Food must be protected from potential contamination at all times. All unpackaged food served to a consumer, but not eaten, must not be offered to another consumer.