FOOD SAFETY UNIT 7: HOLDING AND SERVING FOOD 135°F, 41°F, and the 4-Hour Rule: Holding and Serving

Get Unit 7: Holding and Serving Food and the full Food Safety series here: https://www.teacherspayteachers.com/s... A teacher walkthrough of Unit 7 of the Culinary Arts Food Safety series: hot- and cold-holding temperatures, time as a control, serving utensils, how servers handle tableware, re-serving rules, self-service areas, and off-site service, based on the FDA Food Code. See how the two-day lesson runs, from the "discard at" label activity and service skills demo to six front-of-house cases and a debrief that builds a service standards card.