保温与供餐
58 道题Self-service consumers may not use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment. The one exception is a drinking cup or container that is refilled without the pouring utensil touching the lip-contact area.
FDA Food Code §3-304.16Nuts in the shell and whole, raw fruits and vegetables intended for hulling, peeling, or washing by the consumer are excepted from the display protection requirement, because the guest removes the outer layer before eating. Sliced meat, shredded cheese, and cut melon are all exposed ready-to-eat food and must be protected.
FDA Food Code §3-306.11Condiments must be protected by dispensers designed to provide protection, protected food displays with proper utensils, original containers designed for dispensing, or individual packages and portions. Open ramekins and shared bowls invite hand and sneeze contact, and topping off a bottle mixes old product into new.
FDA Food Code §3-306.12Transport does not suspend the holding rules: hot TCS food stays at 135°F or above and cold TCS food at 41°F or below unless the operation is running written time-as-a-control procedures. Insulated carriers must be preheated or prechilled, and the crew probes the food on arrival rather than assuming the trip was short enough.
FDA Food Code §3-501.16Equipment thermometers report the temperature of the water, air, or unit, not the food, and a pan sitting above a hot well can easily be below 135°F in its center. Holding temperatures are verified by probing the thickest part of the food itself with a clean, sanitized, calibrated thermometer.
Reheating is an option only when the operation knows the food has been out of temperature for two hours or less. With no time record, the manager cannot show the stew has not been in the danger zone long enough to grow pathogens or form toxin, so it is discarded.
FDA Food Code §3-501.16Drinking cups and containers may be reused by self-service consumers if refilling is a contamination-free process, meaning the delivery tube, chute, or orifice never contacts the lip-contact area of the cup. Wiping a rim, handing the cup over, or using a house cup does not address the contact point the rule is about.
FDA Food Code §3-304.16TCS food in a homogenous liquid form may be held outside the usual temperature requirements only while it is inside specially designed equipment that complies with the Food Code's dispensing-equipment requirements. Pasteurization, quick turnover, and being a dairy product do not by themselves create that allowance.
FDA Food Code §3-501.16