Stepping into Management Knowledge

Food Safety Training

3.27

HOW TO HOT HOLD FOOD CORRECTLY

PURPOSE OF THE TRAINING EXERCISE: To ensure that food handlers understand the requirements to hold hot food safely

TRAINING AIDS:

 Safety Policy Ref 7.22 Hot Holding  Hot Holding Temperature Record  Cook book

TRAINING METHOD: Explanation and Questioning

EXPLAIN TO THE TEAM:

Hot holding is when food is kept hot for extended periods of time during periods of service, such as food on a carvery. The use of hot holding equipment is becoming more common within our businesses, due to the Increased expectations of our guests for a speedier service Because of this it is vitally important that you keep food hot until it is served to the guest, to prevent any harmful bacteria growing.

Food should be hot held at peak sessions only

EXPLAIN TO THE TEAM: These are guidelines that should be followed at all times:  Pre-heat hot holding equipment and containers before use - Putting food into cold equipment means it might not be kept hot enough to stop harmful bacteria growing.  All food that is to be placed on the hot hold must be cooked/reheated to 75ºc (82ºc for reheat in Scotland) before being placed into the hot hold unit - Hot holding equipment is for hot holding only. It should not be used to cook or reheat food.  Store hot held foods at 65ºc or above for a maximum of 2 hours, unless the cook book states that a certain food can be stored longer than this  Probe the initial core temperature of one portion from each batch after cooking in the Hot Hold record if the food is expected to be hot held for more than 30 minutes  Any food not reaching above 65ºc should be discarded and recorded on wastage sheet  Replace containers of food- do not ‘top up’  Keep lids on foods if possible Rotisserie Chicken  Follow brand cooking guidelines for all rotisserie chicken  Transfer the spit roast chickens to the Alto Shaam for a maximum of 3 hours  Check and record the hot hold temperature after 90 mins. If the temperature is below 65ºc discard and check other items in the batch.  Follow the brand cooling policy and flow charts in the brand cook book

Carvery Brands –  Follow brand cooking and holding guidelines as directed in the brand policy.

Safety Assurance Mar 2016

Food Safety 3.27