Sanitary Conditions – F371 Food Service and Distribution also is a factor in the development of a foodborne illness
{"Image DocumentName": "Sanitary Conditions \u2013 F371 Food Service and Distribution also is a factor in the development of a foodborne illness", "Image ImageDescription": "Food safety requires consistent temperature control from the tray line to transport and distribution to prevent contamination (i.e. \u2013 covering food items). The length of time needed to transport trays is more critical when the food is simply covered and transported in open or closed carts without a heated or cooled environment. The maximum length of time that foods can be held on a steam table is a total of 4 hours. Monitoring of the temperature by food service workers while food is on the steam table is essential. Foods may be reheated (only once) to 165 \u00b0 F. Reheated foods are best discarded if not eaten within two hours after reheating. Various systems are available for serving and distributing food items to residents \u2013 tray lines, portable steam tables, open shelved food transport carts with covered trays etc. Some systems incorporate a heating element (pellet) under each plate of hot food. Food safety requires consistent temperature control from the tray line to transport and distribution to prevent contamination (i.e. \u2013 covering food items). The length of time needed to transport trays is more critical when the food is simply covered and transported in open or closed carts without a heated or cooled environment. The maximum length of time that foods can be held on a steam table is a total of 4 hours. Monitoring of the temperature by food service workers while food is on the steam table is essential. Foods may be reheated (only once) to 165 \u00b0 F. Reheated foods are best discarded if not eaten within two hours after reheating. NEXT.", "Image XResolution": "37", "Image YResolution": "37", "Image ResolutionUnit": "Pixels/Centimeter", "Image Software": "SlidePlayer", "Image YCbCrPositioning": "Centered"}