Food safety – Self Service Food
Self Service Food
Self-service is a high risk practice because untrained people may have access to the
food. This means that you need to check the way people use the food regularly and
change it often.
• Use a thermometer to check the temperature at the centre of the food.
• Cold food should be 5°C or colder, hot food should be at 60°C or hotter and frozen food should be at -15°C or colder (or frozen hard).
• Refresh food displays with completely fresh batches of food. Never mix old food with fresh batches.
• Make sure that all High Risk Food is thrown out after four (4) hours if not kept at
• correct temperatures.
• Make sure that each food item or dish has its own serving tool or utensil.
• Make sure that people who supervise self-service food displays have enough skills and knowledge for the tasks they need to do.
• Make sure that protective barriers (like sneeze-guards) are installed to protect food.
Actions to protect products
• Don’t prepare food too far in advance of serving.
• Refrigerate cold food during delays in production and before serving.
• Keep pre-prepared food out the Temperature DangerZone of between 5°C and 60°C. Bacteria will multiply in this temperature range,
• If food is kept between these temperatures, throw it out after four (4) hours.
• Make sure that staff serving food wash their hands properly.
• Make sure that if the staff serving food are using gloves, they understand how to use them safely.
• Throw away single use items after using them, including straws, paper towels, cups and plates.
• Keep hot food at 60°C or hotter.
• Keep cold food cold at 5°C or colder.
• Protect food from contamination by customers as far as practicable.
• Never reuse any self-serve food.
Time, Temperature and Food Safety (Remember the 2 hour 4 hour rule)
Ready to eat food that has been kept between 5 and 60 C:
• For a total of 4 hours must be thrown out ( This is LAW, you are liable)
• For a total of 2 hours must be used or refrigerated immediately
• More than 2 hours but less than 4 hours must use immediately
These Rules are Cumulative – add the last period of time to the new period.
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