coho service restaurants

Take Out Food Handling Recommendations

Safe Package Handling– CDC Recommendations:

• Discard takeout packaging as soon as possible

• Wash your hands straight after.

• Avoid using the containers and utensils that the food came in

• Clean counter where take out items were placed

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Safe Package Handling– CDC Recommendations:

• 2-Hour Rule

  • 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! 

• 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.​

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Hot Take-Out or Delivered Food

• Once food is cooked it should be held hot at an internal temperature of 140 °F or above.

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Use a food thermometer to monitor the internal temperature of the food

• 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.

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Cold/Refrigerated Take-Out or Delivered Food

• Cold foods should be kept at 40 °F or below.

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Refrigerate perishable foods as soon as possible

• Always within 2 hours after purchase or delivery. If the food is in air temperatures above 90 °F, refrigerate within 1 hour.

• 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.

• 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

• 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.

• Whole foods should be sliced or cut into smaller pieces or portions before storing them in the refrigerator or freezer.

• Refrigerate or freeze leftovers in shallow containers. Wrap or cover the food.