FOOD-GALLEY-3.2.2

Hot Holding, Cooling, Reheating and Service Away from the Galley

FOOD-GALLEY-3 · Temperature Control and the Food Journey · FOOD-GALLEY-3.2 Cooking, Holding and Service

Hold hot food at 63 degrees C or above, cool cooked food to chilled within 90 minutes in shallow portions, and reheat to 75 degrees C once only. Beach and buffet service breaks temperature control, so pack, time and discard food to a rule rather than to a guess.

Independent study. xplor is not an Ofqual-regulated awarding organisation or an approved centre, and awards no qualification. Covers the ground assessed at Level 2 food safety in catering; the regulated award itself must be sat with an approved centre.