The Flow of Food: Preparation Standard 5: Students will demonstrate and practice correct sanitation as it refers to a modern commercial kitchen. The Flow of Food: Preparation

Objective: Thawing food Preparing food Cooking food Cooking requirements for specific foods Cooling food Reheating food

Thawing Food Thaw food in a refrigerator at a product temperature of 41*F or lower Submerge the food under running potable water at a temperature of 70*F or lower Thaw food in a microwave oven if it will be cooked immediately afterward Thaw food as part of the cooking process as long as the product reaches the required minimum internal cooking temperature

Preparing Specific Food: Meats, Seafood, and Poultry Use clean and sanitized work areas, cutting boards, knives, and utensils Wash hands properly Remove from refrigerator storage only as much product as can be prepared at one time Return raw, prepared meat to refrigerator, or cook it as quickly as possible

Preparing Specific Food: Salads Containing TCS Food Make sure leftover TCS food (pasta, chicken, and potatoes) that will be used to make salads has been handled safely Prepare food in small batches so large amounts of food do not sit out at room temperature for long periods of time Consider chilling all ingredients and utensils before using them to make the salad. Leave ingredients in refrigerator until all ingredients are ready to be mixed

Preparing Specific Food: Eggs and Egg Mixtures Pooled eggs must be cooked promptly after mixing, or stored at 41*F or lower Consider using pasteurized shell eggs or egg products for egg dishes requiring little or no cooking Operations that serve high-risk populations must take special care when using eggs Promptly clean and sanitize all equipment and utensils used to prepare eggs

Preparing Specific Food: Batters and Breading Prepare batters in small batches When breading food that will be cooked at a later time, store it in the refrigerator as soon as possible Create a plan to throw out unused batter or breading after a set amount of time Cook battered and breaded food thoroughly

Preparing Specific Food: Produce Make sure fruits and vegetables do not come in contact with surfaces exposed to raw meat and poultry Wash fruits and vegetables thoroughly under running potable water When soaking and storing produce in standing water or ice water, do not mix different items or multiple batches of the same item Refrigerate and hold cut melons and cut tomatoes at 41*F or lower, because they are TCS food Do not serve raw seeded sprouts if you serve a high- risk population

Cooking Food: Minimum Internal Temperature

Additional Temperatures Stuffing and stuffed meat, fish poultry, and pasta: 165*F for 15 seconds TCS food cooked in the microwave: 165*F Commercially processed, ready-to-eat foods (hot held for service): 135*F Shells eggs for immediate service: 145*F for 15 seconds

Reheating Food Food reheated for immediate customer service maybe served at any temperature, as long as the food was properly cooked and cooled first Previously cooked, TCS food reheated for hot holding must be moved through the temperature danger zone as quickly as possible. It must be reheated to an internal temperature of 165*F for 15 seconds within two hours

Preparing Specific Food: Ice Ice must be made using potable water (clean water) When using ice to keep fish and seafood cool, you can not reuse the ice as another food Never reuse ice that has been used in an ice bath as another ingredient or to serve in someone’s drink

Brewing Tea Brew as much as you need Never hold tea at room temperature for more than 12 hours Clean and sanitize equipment at least once a day Automatic ice tea machine: leave should remain in contact with water for a minimum of one minute at 175*F Traditional steeping method: leaves are exposed to water for approximately 5 minutes at 175*F

Apply Your Knowledge On Friday, John went to work at The Fish House knowing he had a lot to do. After changing clothes and punching in, he took a case of frozen raw shrimp out of the freezer. To thaw it quickly, he put the frozen shrimp into the prep sink and turned on the hot water. While waiting for the shrimp to thaw, John took several fresh, whole fish out of the walk-in refrigerator. He brought them back to the prep area and began to clean and fillet them. When he finished, he put the fillets in a pan and returned them to the walk-in refrigerator. He rinsed off the boning knife and cutting board in the sink, and wiped off the worktable with a dishtowel. Next, John transferred the shrimp from the sink to the worktable using a large colander. On the cutting board, he peeled, deveined, and butterflied the shrimp using the boning knife. He put the prepared shrimp in a covered container in the refrigerator, and then started preparing fresh produce.

Using what you know Name the things John did wrong. Name the things John did right.

Questions Without looking at your notes What are the minimum internal cooking temperatures for poultry, pork, fish, and ground beef? What are four proper methods for thawing food? What are the rules for properly cooking food in a microwave?