Home > Food display

Food Display Method:

1. When displaying food, the core of the food should be maintained at the correct temperature for the permitted time. Incorrect display temperatures can result in unacceptable microbiological growth
2. Display units shall be fit for purpose. This includes:
3. Able to maintain the desired temperature consistently
4. Not used beyond their capacity (Overfilled) as this will impact on the display unity ability to maintain good temperature circulation which could result to correct temperature and prevent product exposed to the danger zone.
5. Made of food grade materials.
6. Protect the food on display from contamination (e.g., sneeze guards)
7. Where food is allowed to be served raw or lightly cooked (such as raw oysters, steak tartar, carpaccio, products made from raw eggs etc.…), the public should be notified of the increased health risk.
8. Display containers shall be emptied and cleaned before a new batch is added, never mix batches.
9. Utensils shall be also changed between batches.
10. All left over food shall be discarded.
11. Labelling and traceability shall be maintained through the display process.
12. Potentially hazardous foods (PHF) that are intended for immediate consumption may be:
    1. Consumed within 4 hours, any product that remains after 4 hours must be discarded.
    2. Food that is not used within 2 hours can still be chilled for further use
    3. Food that is not chilled within 2 hours (e.g., on display for more than 2 hours) can still be consumed for up to 4 hours

Taking Display Temperatures:

1. When checking the display temperature this must be done in the coldest (Chilled)/warmest (hot) spot of the food being displayed.
2. The coldest/warmest spot will be in the center of thickest or biggest piece of food.
3. A record shall be maintained for display/holding temperatures which are sufficient to demonstrate that all products have been displayed correctly.
4. A cleaned and sanitized thermometer probe shall be used to check temperatures.
5. All thermometers used shall be calibrated (Refer to calibration 6.5.5).

Chilled Displays:

1. Temperature checks shall be completed and documented for chilled displays 30 minutes after loading, and then every 4 hours.
2. Ready-to-eat cold food is held in cold display at 4°C.
3. Ice used in ices beds shall be made of potable water and replaced regularly before it is fully melted.

Hot Hold Displays:

1. Temperature checks shall be completed and documented for hot displays 30 minutes after loading and then every 2 hours
2. If hot food has been held at a temperature below 64°C for more than 2 hours, it must be thrown away.
3. Water used in hot hold units shall be potable water.

Ambient Perishable Displays:

1. If service is longer than 4 hours, then controls shall be in place to demonstrate this is managed.
2. The time on display at ambient temperature e.g., of cheese, salads and sandwiches… shall be managed to ensure unused food is discarded after 4 hours.

Serving from Displays:

1. When serving from display units, care shall be taken to minimize the risks of cross contamination, steps taken include:
   1. Staff shall wear disposable gloves while serving food. These shall be changed after serving.
   2. Controls shall be in place to manage the use of gloves to prevent cross contamination (same as when there is a need to wash hands), e.g., between handling money and food.
   3. Utensils used for serving shall be fit for intended use e.g., tongs, scoopers, maintained clean and shall not be used for different foods without cleaning in between.
   4. Particular care shall be taken to prevent contamination of food by other food containing allergens e.g., allergenic foods should be displayed in a way so that it cannot drop into other foods during service, ensure food with allergens are identified by a suitable label.”
   5. All containers and utensils used for service of food shall be food grade.

Documents and Records:

The following documents and records should be available on site, updated according to procedures completed on time, dated, verified and signed by the assigned personnel:

• Display Temperature records
• Display period are recorded when needed.

For more information, please Chat with us Ask The Expert.