Heating/Cooling Instructions

CONTINUOUS HOT SERVING

We strongly recommend this method of keeping the beef at hot serving temperature from the time it is picked up or delivered to the time of serving for optimum food safety. • The temperature of the roast beef should be frequently monitored (at least every 2 hours). • The temperature of the roast beef should always be greater than 140° F. • The temperature on the heating unit should be set to 150°F to keep beef up to correct temperature. • If the temperature is ever recorded less than 140°F, the food cannot be served until the entire roast beef has been re-heated to at least 165°F for more than 15 seconds. • If there is any possibility that the roast beef has been under 140°F for over 4 hours, it must be completely discarded.

 

COOLING PRODUCT AND RE-HEATING FOR SERVING

Important safety measures that must be used. • The Temperature of the roast beef should be frequently monitored (at least every 2 hours). • The beef must be cooled to a temperature lower than 41°F in less than 4 hours time. You may also cool the product by achieving a temperature of 70°F in 2 hours and 41°F within a total of 6 hours. • When re-heated, the beef must be cooked to a temperature of at least 165°F in less than 2 hours time. • The beef should then be held over 140°F with the heating unit set at 150°F. • If, after reheating, the temperature is ever recorded less than 140°F, the food cannot be served until the entire roast beef has been re-heated to at least 165°F for more than 15 seconds. • If there is any possibility that the roast beef has been under 140°F for over 4 hours, including the time for cooling and the time for re-heating, it must be completely discarded.

 

COOLING PRODUCT AND SERVING COLD

We strongly recommend that you do not use this method for serving the roast beef, but if it is used, there are some very important safety measures that must be used. • The temperature of the roast beef should be frequently monitored (at least every 2 hours). • The beef must be cooled to a temperature lower than 41°F in less than 4 hours time. • The beef should be held below 41°F the entire serving time. • If the temperature is ever recorded higher than 41°F, the food cannot be served until the entire roast beef has been re-heated to at least 165°F for more than 15 seconds, and then re-cooled before serving. • If there is a possibility that the roast beef has been over 41°F or under 140°F for over 4 hours, including the time for cooling, it must be completely discarded.

 

Thank you for following these guidelines