Roosevelt High School Culinary Arts M. Marren Food Safety and Sanitation Part 4: Inadequate Cooking and Contaminated Equipment Roosevelt High School Culinary Arts M. Marren

Abbreviations! FBI: Food Born Illness TTA: Time and Temperature Abuse CTT: Control Time and Temperature XCONT: Cross-Contamination TCS Food: Food that must be Temperature Controlled for Safety PHF: Potentially Hazardous Food (TCS now) RTE: Ready to Eat NSF: National Sanitation Foundation, approves equipment for use in Foodservice SS: Stainless Steel, generally preferred material in commercial kitchens

http://www.youtube.com/watch?v=XS26g757Ocw&f eature=relmfu Top 5 Causes of Food Born Illness Improper Holding Time and Temperature Poor personal hygiene Inadequate cooking. Contaminated equipment Food from unsafe source #3 Inadequate Cooking

Meeting Minimum Internal Temperatures 145° -Whole Muscle Meats Beef Pork Veal Lamb Eggs (if served immediately) Seafood (finfish and shellfish)

155° Ground meats Beef, Pork, Veal, Lamb Injected meats

165° Poultry Stuffed meats Stuffed Pastas Stuffings containing meat Chicken Turkey Duck Cornish Hen Goose Stuffed meats Stuffed Pastas Stuffings containing meat Reheated foods

#4 Source of Foodborne Illness: Contaminated Equipment Cross Contamination: Organism (or Allergen) crossing from Raw Food to Ready to Eat food. Proper handwashing Clean and Sanitize Cutting Boards after TCS Foods NEVER put cooked food back on platter or container it was raw in. (Marinades must be boiled before introduced back to food or used as sauce)

Food Storage (Refrigeration) Keep RTE foods in separate unit from TCS foods as much as possible. Keep everything covered/sealed. If in same unit store by internal cooking temp: TOP SHELF Ready to Eat, Veggies 145° Fish 145° Whole Muscle meats 155° Ground Meats 165° Poultry BOTTOM SHELF

Sanitizers Sanitize: Kill harmful bacteria Clean: Remove soil and food. Sanitizers Not good at cleaning Chlorine Cheap Fast (10 seconds) Corrosive Hard on workers 50-100 parts per million (PPM): ½ fl. Oz per Gallon

Quaternary Ammonium Heat Less Corrosive Takes longer (30 seconds) Expensive 200-400 ppm (1-2 fl. oz. per gallon) Heat Dish machines only Minimum 160° Our machine: 180°

Warewashing Scrape off heavy soil Wash Rinse Sanitize Air Dry Warm/hot water Soak Detergent Rinse Warm Water Change often Sanitize For minimum time for sanitizer type Test strips Air Dry Don’t re-contaminate

When to Clean/Sanitize When surface is soiled/contaminated Switching from raw to RTE foods Between food prep tasks Maximum of every 4 hours if working with TCS Food. Classic stuff: http://www.youtube.com/watch?v=wA- f7ART_xI&feature=related