DISPLAYING CHILLED FOOD - THE FOUR HOUR RULE
Chilled food can be displayed ambient (e.g. on back bar) for a period of 4 hours after which time it must be thrown away or chilled to under 8°C until use. You must mark on the chart when the food was displayed and when it must be thrown away or chilled.
Chilled food can only be displayed once for a maximum period of 4 hours; this must be marked on a chart.
DISPLAYING HOT FOOD - THE TWO HOUR RULE
If displaying or hot holding food that is hot (75°C), it must be “hot held” at 63°C, this can only be done for a period of 2 hours after which time the food must be reheated to 75°C to display at 63°C for a further 2 hours OR chilled as quickly as possible to below 8°C or thrown away.
Hot food can only be reheated ONCE therefore displayed at 63°C for 2 periods of 2 hours; this must be marked on a chart.
When displaying food never mix “new” food with “old” food so that you can be sure when food is at risk.
Use this form to help you keep a record.
