7 - 2 It is your responsibility to handle food safely during: Preparation Cooking Cooling Reheating

7 - 3 Preventing Time-Temperature Abuse Cook, hold, cool, and reheat food properly Pass food through middle of TDZ quickly Discard food spending more than 4 hours in TDZ

7 - 4 Preventing Time-Temperature Abuse Build time-temperature controls into recipes Make calibrated thermometers available Remove only as much food from storage as is necessary

7 - Manufactured by KatchAll/San Jamar 5 Preventing Cross-Contamination Prepare raw meat, fish, and poultry separately from cooked and ready-to-eat food Assign specific equipment to each type of food product

7 - 6 Preventing Cross-Contamination (continued) Clean and sanitize work surfaces, utensils, and equipment after each task Towels used for wiping food spills should not be used for any other purpose

7 - 7 Make sure employees wash their hands properly between tasks Consider requiring employees to wear single-use gloves while preparing or serving ready-to-eat food Preventing Cross-Contamination (continued)

7 - 8 Four Acceptable Ways To Thaw Food In a refrigerator, at 41˚F (5˚C) or lower Submerged under running, potable water at 70˚F (21˚C) or lower In the microwave, if the food will be cooked immediately As part of the cooking process

7 - 9 Prepare raw meat, fish, and poultry away from cooked and ready-to-eat food Use clean and sanitized utensils and equipment to prepare food Prepare food in small batches When preparing food:

Take out from storage only as much food as is needed at one time Store prepared food quickly and safely When preparing food: (continued)

Required temperature internal portion of food must meet to sufficiently reduce the number of microorganisms that might be present. The internal portion of food must: Reach a specific temperature Hold that temperature for a specific amount of time Minimum Internal Cooking Temperature

Poultry Minimum Internal Cooking Temperature: 165 ˚ F (74 ˚ C) for 15 seconds

Stuffing/Stuffed Meats Minimum Internal Cooking Temperature: 165 ˚ F (74 ˚ C) for 15 seconds

Dishes Combining Raw And Cooked Food Minimum Internal Cooking Temperature: 165 ˚ F (74 ˚ C) for 15 seconds

Ground Meats Minimum Internal Cooking Temperature: 155 ˚ F (68 ˚ C) for 15 seconds

Injected Meats Minimum Internal Cooking Temperature: Steaks: 155 ˚ F (68 ˚ C) for 15 seconds Hams/Roasts: 155 ˚ F (68 ˚ C) for 15 seconds

Pork, Beef, Veal, Lamb Minimum Internal Cooking Temperature: Steaks/Chops: 145 ˚ F (63 ˚ C) for 15 seconds Roasts: 145 ˚ F (63 ˚ C) for 4 minutes

Fish Minimum Internal Cooking Temperature: 145 ˚ F (63 ˚ C) for 15 seconds

Minimum Internal Cooking Temperature: 145 ˚ F (63 ˚ C) for 15 seconds Shell Eggs

If they will be held for later service, cook to a minimum internal temperature of: 140 ˚ F (60 ˚ C) Vegetables

Minimum Internal Cooking Temperature: 165 ˚ F (74 ˚ C) Potentially Hazardous Food Cooked In A Microwave

Two-Stage Cooling Cool cooked food from 140˚F to 70˚F (60˚C to 21˚C) within 2 hours, and from 70˚F to 41˚F (21˚C to 5˚C) or lower in an additional 4 hours, for a total cooling time of 6 hours.

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Once food has cooled to 70˚F (21˚C) using two-stage cooling: Store it in shallow, stainless steel pans Place pans on the top shelves in the refrigerator Position pans so air circulates around them

Reheating Potentially Hazardous Food For Hot-Holding Reheat food to an internal temperature of 165 ˚ F (74 ˚ C) for 15 seconds within 2 hours

What is the best method for thawing a frozen turkey?