55 Food Usage Procedures Reducing food spoilage takes constant vigilance and should be part of your daily food-usage procedures. • Make sure employees always check theuse-by or expiration date on products. Discard any products immediately that have exceeded those dates. • Inventory most food items on a daily basisso you know how much shelf-life they haveleft. If you have a surplus of a particular item,develop a special recipe or offering to usethe product before it spoils. • Ensure that cold foods are held at 41 degrees Fahrenheit or below and hot itemsare maintained at, or above 140 degreesFahrenheit. The FDA Food Code allows forpotentially hazardous foods – including,but not limited to meat, eggs and cheeseproducts to be maintained between 41 degrees Fahrenheit or 140 degrees Fahrenheit for no longer than four hours. After four hours, the product must be discarded. • Despite your best efforts, some food items will start to go bad before their usage date.When in doubt, throw it out -- always. Creating Delectable Displays How your food looks is often a precursor to how it tastes. Follow these simple guidelines to make your food presentation more appealing. • COLOR: The effective use of color in your food display will enhance and compliment your food products. Keep your color scheme simple. Using too many colors will make the presentation too busy and will detract from the food. • TEXTURE: The overall effect of the food presentation is created by using a variety of fabrics or materials as display components.It creates the feel of the food display. Combining textures such as wicker and wood could be a “country feel,” while combining a variety of metals finishes could create a “contemporary” feel. • LANDSCAPING: Elevating the food to varying heights is called landscaping. It can help bring the food product closer to the guest’s line of vision. Landscaping creates interest and pulls the guest’s eye through the entire food presentation. • COMMUNICATION: Provide your guests with information on your food products.Any additional information you provide will be appreciated, such as nutrition or caloric content. • DÉCOR: This is what creates the ambiance within a food area or presentation. It adds theater and atmosphere to the dining experience by tying the whole display together. It’s the “finishing touch.” Keeping Serving Stations Clean • Establish a daily cleaning schedule for all service lines and serving stations. • Assign an employee to set up and maintain each station for each meal service. • Clean and sanitize the hot and cold wells of the service line after every meal. • Clean and sanitize the dispenser after every use, such as beverage dispensers or coffee machines. Follow equipment cleaning guidelines. • Clean and sanitize milk coolers perequipment guidelines. • Clean up any spills immediately. • Never add freshly prepared food to foodalready on food bars and serving stations. • Change serving utensils periodically – hourly– during meal service. To review a complete list of all Wyndham Hotels & Resorts approved suppliers click here or visit Wyndham Community > Hotel Management > Sourcing. Resources
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