FOOD TEMPERATURE MAINTENANCE AND REPORTING
REMOVAL OF FOOD FROM DINING CENTERS
PERMITS, CERTIFICATES, INSPECTIONS

FOOD TEMPERATURE MAINTENANCE AND REPORTING

Hot foods shall be maintained at or above 140° F and cold foods below 40° F. When in doubt about food temperatures, contact the Nutrition Program Director at 586-2000 before dispatching or serving food.

Upon their arrival, cold items are to be placed in the refrigerator until serving time. Milk may not be set out on tables until five minutes before the meal is served.

Upon their arrival, hot foods are to be transferred to preheated steam tables.

Upon arrival, the temperature of the main dish, either hot or cold, is to be taken daily using a food thermometer. Temperatures are to be recorded on the “Portion Control/Food Temp” form.

Cold food items to be monitored are: Cole slaw and prepared puddings and salads which are shipped to the Dining Center in bulk containers. Canned fruits and puddings will not require temperature checks.

REMOVAL OF FOOD FROM DINING CENTERS

The only foods that a participant may take out of the Dining Center are: fresh fruit, unopened milk, bread, cake, and cookies. No other foods are permitted to leave the Center.

PERMITS, CERTIFICATES, INSPECTION

The Dining Center will obtain any/all permits, licenses, or inspections required by State or local law and maintain their current status. Dining Centers are generally exempt from the fees associated with these permits.