4-5. Leftovers
Leftovers are categorized as PHFs and nonPHFs. The major concern of in the use
Introduction
of leftovers is the prevention of food-borne illness.
Keep foods that you retain as leftovers to a minimum. To do so, use proper food
service management, such as a thorough use of small-batch preparation,
progressive cooking, and a knowledge of diner preferences.
DO NOT retrieve individual portions of food once you serve them to a consumer
Food re-serving
so that you can reserve these portions. DO NOT otherwise reuse these portions of
food except when they are--
Unsliced, hard-skinned fruits. You may retain such fruits for use provided
that you wash them.
Unopened, commercially packaged, nonPHFs. You may retain these items
(for example, packaged crackers or individually packaged condiments) for
reuse.
You may retain non PHFs as leftovers provided that you protect them from
Hazardous
contamination. Refer to TB Med 530. Section V, for guidelines to follow to
foods
ensure that you protect these items from contamination.
DO NOT retain PHFs as leftovers when they have been creamed or handled many
times. Such foods are--
Hashes.
Most gravies.
Most dressings.
Creamed meats.
Also DO NOT retain highly perishable items as leftovers. Such items include
most seafood.
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QM3510
4-22
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