Source
Cold Holding
Use refrigerators or ice to store food cold (41oF or colder).
The ice must be from an approved source.
The container used must allow for water to drain away as ice melts (insulated cooler with drain plug).
Keep enough ice available to keep the food surrounded by ice for the duration of the operation.
Hot Holding
Use equipment capable of holding food hot (140oF or hotter). Open flames often fail and blow out. Be sure equipment will work and can hold food hot throughout the event.
Chaffing dishes are often not quite able to handle the job.
Electric roasters or hot plates work well.
Gas equipment such as the burner on a gas BBQ can also be used to hot hold safely hold .
Crockpots can be used once the food items are cooked and brought up to temperature.
Crockpots must be monitored often as they often do not re-heat fast enough, and often burn foods since they are hard to regulate the temperature
Cooking
Cook raw animal products to the following internal temperatures: Poultry, stuffed meats, stuffed fish, stuffed pasta to 165oF. Ground beef and other ground meats to 155oF. Pork, eggs, fish and other potentially hazardous foods 145oF.
Ground beef must be cooked to an internal temperature of 160 degrees to kill harmful bacteria.
The only way to confirm that ground beef has been cooked properly is to use a food thermometer.
ReHeating
All potentially hazardous foods that have been cooked, and cooled must be reheated to at least 165oF within two hours before being placed in hot holding.
When and how to wash hands
Handwashing is very important when working with food and drinks - handwashing removes the microorganisms that can make people sick. The best way to wash hands is to scrub for about 20 seconds with warm running water and soap. Dry hands with paper towels.
Food workers must wash hands twice as long with additional soap when entering the food booth, after using the restroom, after smoking, and anytime hands become contaminated with body fluids. This is to prevent the spread of diseases that employees might have even though they are not yet showing the symptoms. Food workers also need to wash hands between changing tasks and after handling raw meats.
Oregon food safety laws
