coho service restaurants
Take Out Food Handling Recommendations
Safe Package Handling– CDC Recommendations:
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Discard takeout packaging as soon as possible
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Wash your hands straight after.
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Avoid using the containers and utensils that the food came in
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Clean counter where take out items were placed
Safe Package Handling– CDC Recommendations:
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2-Hour Rule
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To keep hot foods safe, keep them at 140 °F or above. Cold foods must be kept at 40 °F or below. Bacteria grow rapidly between 40 and 140 °F. Discard all perishable foods such as meat, poultry, eggs, and casseroles, left at room temperature longer than 2 hours; 1 hour in temperatures above 90 °F.
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Keep HOT Food HOT! COLD Food COLD!
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If you are not eating the take-out or delivered food immediately, follow these guidelines to make sure the food remains safe for you to eat at a later time.
Hot Take-Out or Delivered Food
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Once food is cooked it should be held hot at an internal temperature of 140 °F or above.
Use a food thermometer to monitor the internal temperature of the food
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If plans are to eat at a later time, take-out or delivered food should be divided into smaller portions or pieces, placed in shallow containers, and refrigerated.
Cold/Refrigerated Take-Out or Delivered Food
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Cold foods should be kept at 40 °F or below.
Refrigerate perishable foods as soon as possible
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Always within 2 hours after purchase or delivery. If the food is in air temperatures above 90 °F, refrigerate within 1 hour.
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When take-out or delivered food is purchased cold for an outdoor event—like a picnic—a cooler with ice is a practical alternative to a refrigerator. Keep the cooler in the shade when possible.
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Remember the 2-hour rule when food is removed from the cooler. Discard all perishable foods that have been left out of the coolers longer than 2 hours; 1 hour in air temperatures above 90 °F.
Leftovers
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Discard all perishable foods, such as meat, poultry, eggs, and casseroles, left at room temperature longer than 2 hours; 1 hour in air temperatures above 90 °F. This includes leftovers taken home from a restaurant. Some exceptions to this rule are foods such as cookies, crackers, bread, and whole fruits.
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Whole foods should be sliced or cut into smaller pieces or portions before storing them in the refrigerator or freezer.
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Refrigerate or freeze leftovers in shallow containers. Wrap or cover the food.