Food Display and Service
Microbial hazards during display and service are:
- Microbial Contamination
- Microbial growth and survival.
Controls for safe display and service:
- Maintain hot food above 63°C
- Maintain cold food between 0°C and 5°C
- Serve food as early as possible after production
- Do not cook food too much advance of service time
- Keep hot and cold food separately
- Do not over handle food during display and service
- Do not handle ready to eat foods
- Wash and disinfect utensils/ equipment often during service
- Monitor and record temperatures during service as required
- Good personal hygiene
- Ensure no cross contamination occurs with allergenic foods during service
- Ensure to use separate utensils for allergenic foods
- Display units should be protected by sneeze guards to prevent contamination
- Replenished regularly with small quantities, preventing excess time on display and never overloaded
- Buffet foods should be placed on display as near as possible to the service time
- Cleaned and sanitised after each service period
Hot food must be held above 63°C (for example in a bain-marie or hot cabinet/trolleys) to ensure not being exposed to the danger zone (5°C to 63°C). Bacteria grow best in warm temperatures, approximately 20°C to 50°C. Lukewarm food is dangerous as it is a perfect environment for bacteria to thrive, replicate and produce toxins. If cooked food is not stored above 63°C, it should be used up within two hours of cooking. Ensure the first batch of cooked food being hot held is served first. Where possible do not mix batches. It is recommended that the first batch is used before adding a different batch. It is ideal to change containers after each batch is consumed in buffet service. It is recommended to stir food to prevent cold spots forming.