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Following the Food Product Flow
Transcript of Following the Food Product Flow
Vehicles Maintain perishable and potentially hazardous foods at safe temperatures during transport. Be loaded in a manner that seperates food items from non-food items to prevent contamination and cross contamination. Protect food packages from becoming damaged and torn during transit. Cleanliness of the cargo area. Temperature of refrigerated and frozen storage areas (if applicable) Delivery vehicles should... Upon delivery arrival, inspect vehicle for... Proper seperation of food and non-food items Signs of insect, rodent or bird infestatons. Damaged packages that might result in contamination of food items. Use of "home-canned" food is prohibited because of the high risk of foodborne illness, especially botulism(rare but serious paralytic illness caused by botulinum toxin). The senses of smell, touch, sight, and, sometimes, taste are frequently used to evaluate the quality of food received. As a first step, foods should be observed for color, texture, and visual evidence of spoilage. Quite often, spoilage is easily seen as slime formation, mold growth, and discoloration. Spoiled foods give foul odors such as ammonia and bisulfate( smell of rotten eggs). These odors, caused by the breakdown of proteins through bacterial action, are usually very easy to smell. Spoilage due to yeasts produces bubbles and an alcoholic flavor or smell. Milk develops an acidic taste and is often bitter or rancid when it spoils. The quality and safety of a food are affected by many factors. A food that shows no signs of spoilage may not always be safe. Spoilage cannot be used as the only indicator of food safety. Measuring Temperatures at Receiving and Storage Usage of temperature-measuring devices—
Maintaining safe product temperature is a critical part of your food safety system. Receiving Refrigerator
holding Serving Cold-
holding Cooking Cooling Preparation Serving Thawing Reheating Serving Serving Inspection of deliveries:
in sound condition
free from filth
Also check for:
other signs of damage Poor receiving leads to:
acceptance of underwight merchandise
acceptance of products that do not meet specifications Receiving requires:
Quality control procedures
Traned staff who knows:
> Product specifications
> Proper checking of product temperature
> Proper handling of rejected merchandise Receiving Following the Flow of Food Packaged Foods Common Purpose of the package is to:
Prtoect the contents from contamination
Provide a source of information about its nutritional contents
Provide advertising material
Make the product more convenient for customers to transport, prepare and serve Dry foods such as flour, sugar , rice and beans. are commonly packed in bags. These are potentially hazardous foods and can be safely stored at room temperature. Check for contamination from chemicals or other substances that could cause foodborne illness. Reduced Oxygen Packaging (ROP) Defective Cans Leaking or Bulging Do not accept cans if they leak or bulge at either end
Swollen ends on a can indicate gas is being produced inside Gas may be caused by a chemical reaction between the food and the metal in the container or by the acteria and other microbes inside. Dented Dents in cans do not harm the contents unless thay have actually penetrated the can or the seam Gas may be caused by a chemical reaction between the food and the metal in the container or by the acteria and other microbes inside.
Do not accept cans if damage to these areas can affect the physical integrity of the can and may allow microorganisms to enter through tiny pinhole leaks.
Shipments with many dented cans or torn labels indicate poor handling and storage procedures by the supplier. Rusted Rust does not harm contents unless it has penetrated the can or seam
Rusty cans indicates exposure to excess moisture. > Helps preserve foods by replacing some or all of the oxygen inside the packaging with other gasses, such as CO2 or Nitrogen.
> Used with a wide range of products including:
and dried fruits Modified Atmosphere
Packaging (MAP) Common ROP Packaging Choices Cook-chill
Controlled Atmosphere Packaging (CAP)
Modified Atmosphere Packaging (MAP)
Vacuum Packaging Benefits to ROP Packaging It creates a largely oxygen-free environment that prevents the growth of aerobic bacteria, yeast, and molds largely responsible for the off odors, slime, texture changes and other forms of spoilage.
It prevents chemical reactions that can produce off odors and colors change sin foods.
It reduces product shrinkage by preventing water loss. The Code Requirements For Food Establishments
That Use ROP Technology Have a HACCP (Hazard Analysis & Critical Control Points) plan
Use two microbial growth barriers
Maintain foods at proper temperature
Set shelf life The Food Code Requirements For Food Establishments
That Use ROP Technology Proper label warnings
Use-by or sell-by dates
Employee training > A preservation technique used by some food processing industries. This process involves exposing food to certain forms or radiation in order to destroy disease-causing microorganisms and delay spoilage. The has approved food irradiation for a variety of foods including fruits, vegetables, grains, spices, poultry, pork, lamb, and, more recently, ground beef. Food Irradiation Radura
Symbol Red Meat Products Meat products sources:
hogs (ham, pork, and bacon)
and young sheep (lamb) USDA inspection and grade stamps for beef, veal, and lamb Reject fresh meat if the product temperature exceeds 41° (5°C) at delivery.
Frozen meats should be solidly frozen Poultry Examples of poultry:
geese Spoilage is indicated by meat tissue that:
has an objectionable odor
has stickiness under the wings
has dicolored or darkened wings tips Game Animals Games animals are not permitted for sale in food establishments unless they meet federal code regulations. This ban does not apply to commercially raised game animals by regulatory agencies, field-dressed game allowed by state codes, or exotic species of animals that must meet the same standards as those of other game animals.
Game animals commercially raised for food must be raised, slaughtered, and processed according to standards used for meat and poultry. Common examples of animals raised away from wild and used for food are farm-raised buffalo, ostrich, and alligator. The USDA inspects the slaughter and processing of this meat in the usual manner. Eggs Most food establishment sell and use eggs in one form or another. USDA inspection and grade stamps for poultry USDA inspection and grade stamps for eggs Raw shell eggs should be clean, fresh, free of cracks or checks and refrigerated at an ambient air temperature of 45°F (7°C). Fluid Milk and Milk Products Includes:
and other types of milk products When receiving milk and milk products, make certain that they have been pasteurized. Pasteurization destroys all disease-causing microoragnisms in the milk and reduces total number of bacteria, thus increasing life shelf. Cheese and Butter Cheese should be received at 41°F (5°C) and checked for proper color, flavor and characteristics. Reject if contains mold that is not normal part of the cheese.
Buutter should be received at 41°F (5°C), intact and provide proper protection for the contents. Fish & Seafood Fish include finfish harvested from
saltwater and freshwater, and seafood mainly comes from saltwater. Seafod consists of Molluscan Shellfish
crab Fish and seafood are being raised on fish farms using a technique called Aquaculture. Fish should be receiveed at 41°F (5°C) or below and shellfish may be received at 45°F (7°C) or below. For better quality
and shelf life, the optimum fish and shellfish receiving temperature often ranges from 30°F (-1°C) to
34°F (1.1°C). Fruits and Vegetables Most fruits and vegetables
have short shelf life.
They continue to ripen even
after they are picked. Therefore, they may become too riped if not properly handled. Microorganisms found in water and soil can
also cause fruits and
vegetables to spoil. Fruits
and vegetables hold their top quality for only a few
days. Juices and Ciders Juices includes the liquid extracted from one or more fruits or vegetables, purées of the edible portions of one or more fruits or vegetables, or any concentrates of such liquid or purée. Juice packaged in a food establishment must:
Be treated under a HACCP plan as specified in 8-201.12(B)-(E) of the 2001 FDA Food Code to attain a 99.999% reduction of the most resistant microorganisms of public health significance, or if the juice is not treated to destroy pathogens. Juice warning label Bear a warning label that informs cutomers "This has not been pasturized and. therefore. may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. Frozen Foods • Frozen foods must be solidly frozen when
• Check the temperature of frozen foods by
placing the sensing portion of a
thermometer between two packages. Common signs of thawing and refreezing are: Reject frozen foods that are not solid frozen
or show signs of temperature abuse.
• Large ice crystals or frost on the surface of
• Frozen liquid or juice at the bottom of the
• Mushy soft products Molluscan shellfish tags must
contain the following information:
• The harvester’s information
• The date of harvesting
• An identification of the harvest location
or aquaculture site including an abbreviation
of the state or country in which the shellfish
are harvested 3 Types of Storage: > Refrigerator
> Dry Storage Proper Storage of Food Storage of Foods • Employees must check incoming shipmentscarefully and quickly move received items to proper storage.
• A first-in, first out (FIFO) method of stock rotation helps ensure older foods are usedfirst. Product containers must be marked with a date or other identifiable code to help employees know which product has been in storage longest. Refrigerated Storage • is used to hold potentially hazardous and
• it slows down microbial growth and controls
quality by holding at 41˚F (5˚C) or below. Common types of refrigerated storage equipment found in food establishments are: • Walk-in
• Under-the-counter refrigerators
• Cold display units, among others. This equipment should maintain the air temperature in the storage compartment at about 38˚F (3˚C) in order to maintain the temperature of potentially hazardous foods at 41˚F (5˚C) or below. Important Procedures for Cold Storage • Keep refrigerated foods at 41˚F(5˚C) or below and frozen foods solidly frozen during storage.
• Rotate refrigerated and frozen foods on a first-in, first-out (FIFO) basis and store foods in covered containers that are properly labeled and dated. • Store foods in refrigerated and freezer storage areas at least 6 inches off the floor and space products to allow the cold air to circulate around them.
• Store raw products under cooked or ready-to-eat foods to prevent cross contamination.
• Keep different species of raw animal foods separate during storage. If limited storage space makes it necessary to store different species in the same area of the refrigerator, store poultry on the bottom shelf, ground beef and pork on the middle shelf, and fish, eggs and other cuts of red meat on the top shelf. Wild mushrooms may only be used if they have been inspected and approved by a mushroom-identification expert who is approved by the regulatory authority.
• The shellfish type and quantity
• A statement in bold, capitalized type that says,
“This tag is required to be attached until
container is empty and thereafter kept on file
for 90 days” Freezer Storage – is designed to keep foods
solidly frozen. • Freezer equipment must also be
equipped with indicating or recording thermometers to monitor the temperature of the ambient air inside the unit.
• Bacteria are generally not destroyed
by freezing, parasites can be killed if foods are frozen at the proper temperature for the proper length of time. Food should be frozen throughout to
-4˚F(-20˚C) and held for 7 days in a freezer,
Food should be frozen throughout to
-31˚F(-35˚C) using a blast chiller, and held at that temperature for 15 hours. Dry Storage • Products in dry storage areas are usually packed in labeled cans, bottles, jars, and bags.
• The area should have a room temperature of 50˚F(10˚C) to 70˚F(21˚C) with a relative humidity of 50 to 60% to maximize shelf life of stored products. • Use slatted shelves that allow circulation of air, are at least 6 inches off the floor, and are away from the wall.
• When bulk items are moved into bulk food grade containers with tight-fitting lids, include codes, labels and dates. • Scoops and other utensils should be food grade
and have long handles that keep hands from
• Do not use toilet rooms, locker areas,
mechanical rooms, and similar spaces for
storage food, single-service items, paper
goods, or equipment and utensils.
• Do not expose products to overhead water and
server lines unless the lines are shielded to
interfere with potential drips. Chemical Storage Toxic chemicals, such as cleaners, sanitizers, and pesticides, are commonly used and sold in food establishments. Most are poisonous if consumed accidentally. • All products must be labeled and kept
separate from food products.
• Identify the chemical and include directions
on proper use.
• Train employees on how to use these
• It is good practice to post lists of instructions
so users can easily see when and how to use
the products Storage Conditions for Foods Products Storage Conditions Meat and meat products • Store for up to three weeks
at temperatures between
28˚F(-2˚C) and 30˚F(0˚C) and a
relative humidity between 85
• Cold temperatures extend
the shelf life of red meats by
slowing down the growth of
bacteria that cause spoilage
and reduces shrink loss • Store for several months
when held at 0˚F(-18˚C) or
• Frozen meats must be
wrapped in moisture-proof
paper to prevent them from
• Packaging for frozen foods
should also be strong, flexible,
and protect against light
• Use by manufacturer’s shelf
life criteria Poultry • Store at temperatures
between 28˚F(-2˚C) and
30˚F(0˚C) for short period of
• A relative humidity of 75 to
85% is recommended, as
excessive humidity causes
sliminess due to excessive
• Poultry should be wrapped
carefully to prevent
and loss of quality • Frozen poultry and poultry
products can be stored for four
to six months when held at
0˚F(-18˚C) or below
• Use by manufacturer’s shelflife criteria. Whole shell eggs • Keep fresh for up to two weeks when stored at 41˚F(5˚C) or below
• It is recommended to store eggs at 34˚F(1˚C) to 38˚F(3˚C) to maintain optimum quality
• Keep eggs covered and store
them away from onions and other foods that have strong odors
• Discard eggs that are dirty or cracked
•Always make sure to wash your hands after handling whole shell eggs
• Use by manufacturer’s shelf-life criteria. Egg products (such as
whole eggs, egg whites,
and yolks) • Are pasteurized to destroy
• Store products at 41˚F(5˚C)
• Store frozen eggs at 0˚F(-
18˚C) or below and keep the
frozen until time for defrosting
• Once dried eggs have been
reconstituted, they are
hazardous and must be stored
at 41˚F(5˚C) or below
• Use by manufacturer’s shelflife criteria. Milk • Pasteurized milk may be held at 41˚F(5˚C) or less for up to 10 days or longer.
• The optimal storage
temperature for fluid milk is
34˚F(1˚C) to 38˚F(3˚C), and the shelf life of milk is shortened significantly at higher storage temperatures.
• Milk also picks up odor from
other foods. Store milk in an
area away from onions and
other foods that give off odors.
• Use by manufacturer’s shelflife criteria. Fish and Shellfish • More perishable than red
meats even when refrigerated
• Fish and shellfish should be
stored at temperatures
ranging from 30˚F to 34˚F (-1
• Fish should be kept on
crushed ice drained away from
the product or solidly frozen.
Recommend using fresh fish
within 24 hours or less. • Shellfish shells should close
when tapped. Dead shellfish
must discarded. Lobsters and
clams should be kept alive
until cooked or frozen. Keep
shellfish tags for 90 days after
purchase. If a food borne out
break occurs, the tags help
identify the source. Fresh fruits and
vegetables • Require temperatures
between 41˚F (5˚C) and 45˚F
(7˚C) in a relative humidity of 85 to 90%.
• If fruits and vegetables arrive packed in airtight film, notify your supplier to correct this issue to allow the product to respire.
• Produce should not be
washed before storage-wash before using. • Proper circulation is
necessary to maintain
freshness and firmness.
Discard fruits that begin to
• Whole citrus fruits and
bananas should not be
refrigerated. Modified atmosphere
packaging (MAP) and
sous vide products • MAP products are perishable foods and must be kept at temperatures recommended by the processors.
• Most will need refrigeration
41˚F (5˚C) or below. If frozen,
keep solidly frozen until thawed and used.
• Check expiration date before using. Discard out of date products.
• Do not use packages that
have signs of microbial growth (slime, bubbles, molds, etc.) Preparation and Service > Food service can take one or more steps.
Small establishments, like convenience stores,
sell ready-to-eat food. While Large
operations, such as restaurants, serve large
amounts of food, which requires complex
procedures that may take hours or even days.
> Given the long process of food production,
foodborne illness prevention still needs
proper hygiene and prevention of cross
contamination and temperature abuse. Preparation and Service Small Batch Preparation > Food preparation is commonly done on room
temperature, which is a few degrees into the
temperature danger zone. Therefore you
must limit the time the food is in TDZ by
working with small and manageable amounts
of potentially hazardous foods and
ingredients. Ingredient Substitution When one or more of the original ingredient is not
available for a recipe, other ingredients may be
substituted so the food item can still be prepared
All ingredients substituted should be identified in
the recipe before preparation.
Ingredients substituted must never compromise
the safety of the food and should not be allowed
unless they are identified and allowed in the
recipe. Avoiding Temperature Abuse Harmful microorganisms can grow if food
is left in the temperature danger zone for too
TDZ -> 41°F(5°C) to 135°F(57°C)
Monitoring and controlling food temperatures
are effective ways to minimize the risk of
Use thermometers on stored, cooked, hot-held,
cold-held, and reheated food. Proper use of Food Thermometers Make sure it is clean, sanitary,
and properly calibrated.
Always insert the “sensor” portion
or probe stem into the thickest
part of the food. In most instances,
it is located on the center of
the food product or container. Thawing It is required that raw animal meat must be
thawed and prepared for cooking or at least lower
the temperature to 41℉(5℃) all within 4 hours.
While thawed portions of ready-to-eat foods
should not rise above 41℉ when thawing with cool
Sometimes, food establishments use a
slacking (defrosting) process to moderate food
temperature prior to cooking or reheating. During
this process, foods can be defrosted under
refrigeration to maintain the food at 41℉ or at any
temperature if the food remains frozen. Slacking
process is typically used with previously block-frozen food such as spinach. Thawing or slacking of food should never take place at room temperature, because this puts the food in the temperature danger zone. When that happens the outer layer of the food thaws first and will reach room temperature, and thus will lead to quick microbial growth. Guidelines for Thawing Food Refrigeration:
> Use a refrigerator capable of maintaining temperature at 41°F℉ and below.
Under Running Water:
> Completely submerge under running water:
> Water temperature of 70°F℉(21°C℃) or below.
> With enough water force to remove dirt form the food’s surface.
> For a period of time that doesn’t allow thawed parts of ready-to-eat foods to rise above 41°F℉.
> For a period of time that doesn’t allow thawed parts of a raw animal food requiring cooking to be in the temperature danger zones for more than a total time of 4 hours. Thawing for Immediate Serving Use any procedure, like microwave heating, to thaw a frozen portion of a ready-to-eat food for immediate service. Cold Storage The most harmful microorganisms grows at temperatures above 41°F℉, however some bacteria, like Listeria Monocytogenes, can grow slowly at temperatures below 41°F℉ Cold-Holding: Refrigerators, Display Case and Cold Service Bars Cold raw potentially hazardous (like meat)
Temperature: Below 41°F℉
> Meat, poultry, and seafood should not make physical contact, and separate raw from ready-to-eat foods. Fish and seafood
Temperature: Below 41℉
> Use ice from potable water.
> Place ice in “approved food-contact” containers.
> Liquid must be drained from the ice to avoid
> Do not reuse ice that made contact with fish and shellfishes.
> Cooked raw products should be separated. Ready-to-eat salads:
Temperature: above 32°F(0°C) and below 41°F
> Pre-chill ingredients before using.
> Prepare small batches to assure food is not in the temperature danger zone for too long. Cold ready-to-eat potentially hazardous food:
Temperature: Below 41°F(up to 7 calendar days)
> If held more than 24 hours, product must be marked with “sell-by” or “use-by” dates. Cooking Meat, poultry, fish, seafood, eggs, and unpasteurized milk shouldn’t be served raw. Raw animal foods need to be cooked to the proper temperatures to avoid the risk of foodborne illness. Food establishments need to post advisories to warn customers about the risks of raw food products. Food Types Min. Internal
Temperature Min.Time Held at Internal Temperature Before Roast Beef (rare) 130°F (54°C)
140°F (60°C) 112 minutes
12 minutes Eggs, Beef and Pork
(other than roast), Fish 145°F (63°C) 15 seconds Ground Beef, Ground Pork, and Ground Game Animals 155°F (68°C) 15 seconds Roast Beef (medium rare), Roast Pork, and Ham 145°F (63°C) 4 minutes All Poultry, Stuffed meats 165°F (74°C) 15 seconds Cooling There is no avoiding that cooling foods are in the temperature danger zone. After cooking, potentially hazardous foods should be cooled from 135°F℉(57°C℃) to 41°F℉(5°C℃) as fast as possible.
Potentially hazardous foods prepared from ingredients like: reconstituted food and canned tuna, which are held at room temperature, must be cooled down to 41°F℉ or less within 4 hours. Common Methods for Reducing Cooling Time: Foods must pass through the temperature
danger zones as quick as possible.
Never assume that any method is working
without checking the temperature and time
foods take to cool. Always depend on the
thermometer and time that food takes to cool.
Always depend on the thermometer reading
with any of the methods you use to cool food. > Blast chillers
> Walk-in coolers, loosely covered
> Use containers that facilitate heat transfer
> Transfer food into shallow pans that will allow for
a product depth of 3” or less
> Transfer food into smaller containers
> Place containers of hot food in an ice water bath
> Stir food while cooling
> Use cooling paddles to stir the food.
> Add ice as an ingredient directly to condensed
foods. Hot-Holding & Reheating All potentially hazardous foods that have been cooked are intended to be held hot and must be maintained at 135º F (57º C) or above.
Hot holding is also required when hot potentially hazardous foods are delivered to sites away from the food establishment.
During hot-holding, never add a fresh product to an existing product and always work in small batches.
Reheat to at least 165ºF (74 ºC) within 2 hrs. Serving Safe Food Employees must practice good personal hygiene when serving food. This starts w/ a clean uniform and an effective hair restraint.
Food handlers should avoid touching food w/ their bare hands.
They can use tongs, serving spoons, disposable gloves, or deli tissue when handling meats, cheeses, prepared salads, or when making sandwiches.
Employees must hold serving utensils by the hand only, and they must never touch the part of the utensil that comes contact w/ food. A single utensil should be used for each food item, and the utensil should be stored in the food between uses.
Always store serving utensils in a way that permits the employee to grab the handle without touching the food. Food that has been served or sold to, and is in the possession of the customer may not be returned and offered for service or sale to another customer. Two acceptable exceptions to this rule are:
A container of a non-potentially hazardous food that is dispensed in a way that protects the food from contamination, and the container is closed between uses; or
Non-potentially hazardous food such as crackers, salt, or pepper in an unopened, original package and is maintained in a sound condition. Food must be discarded if it is not from an approved source or has been contaminated by food employees, costumers, or other persons via soiled hands, bodily discharges, or other means.
Ready-to-eat food must be discarded if they have been contaminated by an employee who has been restricted or excluded. Discarding or
Reconditioning Food Refilling Returnable
Containers A take home container returned to a food establishment may not be refilled w/ a potentially hazardous food at the establishment. A food-specific container for beverages may be refilled at a food establishment if:
Only a beverage that is not a potentially hazardous food is dispend into the container.
The design of the container and of the rinsing equipment and the nature of the beverage when considered together, allow effective cleaning of the container at home or in the food establishment. The costumer-owned container returned to the food establishment for refilling is refilled for sale or service only to the same costumer.
The container is refilled by an employee of the food establishment or the owner of the container if the beverage system includes a contaminationfree transfer process that cannot be bypassed by the container owner.
Personal take-out containers, such as thermally insulated bottles may be refilled by the employees or the consumer if the refilling process will protect the food-contact surface of the container from contamination. Self-Service Self-service salad and hot food buffet bars are very popular in food establishments. They offer convenience and a wide range of selections for customers. The most important food safety goals for this type of operation are to:
Protect foods from contamination by customers.
Keep foods out of the temperature danger zone. Rules for Self-Service Bars > A properly installed sneeze guards protects
the food from contamination by your customers.
> Never place raw animal foods on the self-
service bars, except for ready-to-eat foods like
sushi and shellfish or meats that will be cooked
on the premises. Keep hot-held potentially
hazardous foods at 135ºF(57ºC) or above and
cold foods at 41ºF(5ºC) or bellow.
> Use clean and sanitized utensils in the shelf
service bar and replace any utensils that became
contaminated or spoiled.
> Use only one utensil for each food item and
store it in the food between uses. If the customers are allowed to visit
more than once, they must be given a
clean plate or bowl for each trip. This will
reduce the risk of contaminating food on
display at the bar. Beverage cups and
glasses may be reused to get refills. Temporary Food
Establishment (TFE) Is defined by the FDA Food Code as a food establishment that operates for a period of no more than 14 consecutive days in conjunction with a single event or celebration.
May operate either indoors or out doors and often have limited physical and sanitary facilities available. Mobile Food Facilities ~ Are trucks and trailers used to cater
events located away from the
establishment. The extent of food items
offered through catering operations is
practically unlimited. Temporary Facilities and Mobile Food Facilities The same food practices employed in other areas of the establishment must also be applied at temporary, mobile facilities, and instore product demonstrations.
In particular, food must be protected from:
Infected employees who practice poor personal hygiene and use improper foodhandling practices.
Contamination and cross contamination. Employees shall use tongs, utensils, and deli tissues to avoid bare hand contact with food.
Disposable gloves can provide an additional barrier against contamination. However, gloves must not be viewed as a substitute for proper hand washing.
Food equipment must be designed and constructed to make it smooth, easily cleanable, non-toxic and non-absorbent. When it is necessary to use multiple-use utensils, they must be washed and sanitized using a four-step process:
1. Wash in hot, soapy water.
2. Rinse in clean water.
3. Use chemical sanitizing rinse.
Garbage and paper wastes should be placed in containers lined with tight-fitting lids. Vending Machines Is a self-service device which dispenses individually sized servings of food and beverages after a customer inserts a coin, paper currency, token, card, key, or makes a payment by another means.
Vending machines that store and dispense potentially hazardous food must have adequate refrigeration and/or heating units, insulation and controls to keep cold foods cold and hot foods hot. The Temperature cut-off requirement does not apply:
In a cold food machine during a period not to exceed 30 min. immediately after the machine is filled, serviced or restocked; or
In a hot food machine during a period not to exceed 120 min. immediately after the machine is filled, serviced or restocked.
Refrigerated, ready-to-eat, potentially hazardous foods
prepared in a food establishment and dispensed
through a vending machine shall be discarded if it:
Exceeds the time and temp. combinations by the FDA Food Code, or
Is not correctly date labeled. Home Meal Replacement Home meal replacements and meal solutions are the terms most often used to refer to high-quality meals prepared away from home but eaten at home.
Home Meal Replacements Come In:
All varieties are designed to save time and
effort for families that are too tired to cook at the
end of the day. End Cooking Guidelines for Potentially Hazardous Foods