policy and procedures for cold food?

Answer 1

The failure to adequately control food temperatures is one of the most common factors involved in outbreaks for food borne illness. Since disease-causing bacteria are able to multiply rapidly at temperatures between 41°F and 135°F, this is known as the Temperature Danger Zone (TDZ).
Here are some ways in which cold foods can he held safely:
Store foods in cold-holding units, refrigerated display cases, refrigerators, and iced displays. Cool foods to 41° F or below using approved rapid cooling methods before placing into cold holding.
For salad bars and other iced displays, immerse food containers into the ice to at least the top level of the food product. Never store prepared food directly on ice.
Cover foods to help maintain proper temperature and protect from contamination.
Check food temperatures on a regular basis (at least every 2 hours). Use a clean, sanitized thermometer.
Mount an air thermometer inside each refrigerated unit so temperatures can be readily monitored.

Answer 2

In restaurants cold foods must be kept cold, on ice or served. In the cooler there are rules for what can go at each level . Foods that are not cooked again go on top to avoid contamination.

Answer 3

What????