Safe Purchasing, Storage, Preparation, and Service for a Crowd Chapter 4 Safe Purchasing, Storage, Preparation, and Service for a Crowd
Purchasing Keep food out of the temperature danger zone, consider using an ice chest to transport in warm weather Prevent cross-contamination Refrigerate foods immediately
Thermometers Types Calibration Use
Storage Practice First In, First Out Store only food in food storage areas Always store raw potentially hazardous foods below ready-to-eat foods Keep dry foods dry Set refrigerator at 38F or lower Set freezer at 0F
Preparation Slicing and cutting— Clean & sanitize equipment between uses Minimize time in the TDZ Minimize cross-contamination
Preparation Thawing— Thaw food in the refrigerator at 40F or less Submerge the product in running potable water at a temperature of 70F or below Thaw in a microwave oven, only if the food will be cooked immediately afterward Thaw food as a part of the cooking process
Preparation Marinating— poultry, and seafood in the refrigerator Marinate meat, poultry, and seafood in the refrigerator Do not use marinade that was previously used to marinate raw meat and poultry to baste foods or as a serving sauce
Preparation Cold Salad Preparation— preparation Chill all ingredients before beginning preparation Prepare salads in small batches, then refrigerate
Cooking internal temperatures Use a calibrated Cook foods to proper internal temperatures Use a calibrated food-grade thermometer to assure that the food has reached proper
Examples of Minimal Internal Cooking Temperatures FOOD TEMP, °F Eggs Cook until yolk & white are firm Egg dishes 160 Ground Meat & Mixtures Ground Turkey, Chicken 165 Ground Veal, Beef, Lamb, Pork Fresh Beef Rare 145 Medium Well Done 170 Fresh Pork
Keep hot foods hot and cold foods cold Holding Keep hot foods hot and cold foods cold Hold hot food at 140°F or higher Hold cold food at 40°F or lower
Holding Hot holding— Consider cooling foods and then reheating when needed Monitor temperatures with a calibrated thermometer Use holding equipment such as slow cookers, steam tables, and hot holding carts only for holding food and not for cooking or reheating Cover foods and regularly stir to maintain a safe temperature
Holding Cold holding— Foods should be chilled prior to placing in cold holding equipment such as ice trays or refrigerated displays
place large quantities of hot food in the refrigerator or freezer Cooling NEVER place large quantities of hot food in the refrigerator or freezer
Reheating Reheat to 165F within two hours Use a calibrated thermometer to check the final temperature Only reheat foods once Do not use hot holding equipment to reheat food
Service Wash hands before serving food Avoid cross-contamination by assigning specific duties to each volunteer Avoid touching surfaces that will come into contact with food Use gloves appropriately
Cleaning & Sanitizing CLEAN = SANITARY = Free of visible soil Free from harmful levels of foodborne pathogens
Cleaning & Sanitizing In a three-compartment sink— Step 1: Clean and sanitize sink Step 2: Scrape, rinse, or soak utensils Step 3: Wash Step 4: Rinse Step 5: Sanitize Step 6: Air dry
Cleaning & Sanitizing With a commercial dishwasher— Follow the manufacturer’s instructions
Equipment & Facilities Trash Tips— Provide enough containers to hold the amount of trash expected Empty often Clean and sanitize regularly Keep it from leaking ©2006 Department of Food Science - College of Agricultural Sciences at Penn State University Penn State is committed to affirmative action, equal opportunity, and the diversity of its workforce. This publication is available in alternative media on request.