Download presentation
Presentation is loading. Please wait.
Published byClinton Barnett Modified over 8 years ago
1
THE FLOW OF FOOD: PREPARATION
2
Workstations, cutting boards, and utensils should be clean and sanitized Only remove the amount of food from the cooler that you will prep in a short period of time If you use food or color additives, only use those approved by your local regulatory authority ( Never use more than is allowed by law. Never use additives to alter the appearance of food)
3
Food must be offered to customers in a way that does not mislead or misinform them ( Do no use food additives or color additives colored overwraps, or lights) Food that has become unsafe must be thrown out unless it can safely be reconditioned
4
It is handled by staff who have been restricted or excluded from the operation due to illness It is contaminated by hands or bodily fluids from the nose or mouth It has exceeded the time and temperature requirements designed to keep food safe
5
NEVER thaw food at room temperature Thaw food in a cooler, keeping its temp. at 41 degrees F. or lower Submerge food under running, drinkable water at 70 degrees F. or lower Thaw food in a microwave oven if it will be cooked immediately Thaw food as part of the cooking process
6
- Produce can be treated by washing it in water containing ozone - Make sure fruit and vegetables do NOT touch surfaces exposed to raw meat, seafood, or poultry - Wash produce under running water
7
- Refrigerate and hold sliced melons, cut tomatoes, and cut leafy greens at 41 degrees F. or lower - If your operation primarily serves high-risk populations, do NOT serve raw seed sprouts
8
Handle pooled eggs (eggs that have been cracked open and combined in a container) carefully.
9
Consider using pasteurized shell eggs or egg products when prepping egg dishes that need little or not cooking Examples: Caesar salad dressing Hollandaise sauce Tiramisu Mousse
10
Chicken, tuna, egg, pasta, and potato salads have all been involved in foodborne- illness outbreaks. TCS food such as pasta, chicken, and potatoes can be used only if it has been cooked, held, and cooled correctly
11
Cooking can reduce pathogens in food to safe levels Cooking does not kill the spores or toxins some pathogens produce
12
Minimum Internal TemperatureType of Food 165 degrees F. for 15 secondsPoultry-including whole or ground chicken, turkey or duck Stuffing made with TCS ingredients Stuffed meat, seafood, poultry, or pasta 155 degrees F. for 15 secondsGround meat-including beef, pork, and other meat Injected meat-included brined ham and flavor-injected roasts Mechanically tenderized meat Ground seafood-including chopped or minced seafood Eggs that will be hot-held
13
Minimum Internal TemperatureType of Food 145 degrees F. for 4 minutes Roasts of pork, beef, veal and lamb 135 degrees F.Commercially processed, ready-to-eat food that will be hot-held for service (cheese sticks, deep-fried vegetables) 135 degrees F.Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service
14
Meat, poultry, seafood, and eggs that you cook in a microwave must be cooked to 165 degrees F. (74 degrees C.). Rotate or stir the food halfway through the cooking process. Let the cooked food stand for at least two minutes after cooking Check the temperature in at least two places.
15
- Make ice from water that is safe to drink - Never use ice as an ingredient if it was used to keep food cold - Store ice scoops outside of the ice machines - Never touch ice with hands or use a glass to scoop ice
16
Cool TCS food from 135 degrees F. to 41 degrees F. or lower within 6 hours. - First, cool food from 135 degrees F. to 70 degrees F. within 2 hours. - Then cool it to 41 degrees F. or lower in the next 4 hours. If food has not reached 70 degrees F. within 2 hours, it must be thrown out or reheated and then cooled again The TOTAL cooling time cannot be longer than 6 hours
17
The denser the food, the more slowly it will cool. Never place large quantities of hot food in a cooler to cool. Divide large containers of food into smaller containers or shallow pans. Food can also be cooled by adding ice or cold water as an ingredient.
18
1. Ice Paddle 2. Ice-Water Bath 3. Blast Chiller or a tumble chiller
19
From start to finish, you must heat the food to an internal temperature of 165 degrees F. (75 degrees C.) within 2 hours Make sure the food stays at this temperature for at least 15 seconds.
20
A care of beef roast that carries both a USDA inspection stamp and a USDA choice grade stamp indicates that the meat and processing plant have met USDA standards and the meat quality is acceptable. Scheduling all deliveries at the same time is NOT a general purchasing and receiving principle. Receiving is an important step in the flow of food in a food service establishment because food is examined for the first time.
21
If poultry passed inspection by the USDA and was received and stored properly, it is safe to eat as long as it is cooked to 165 degrees F. for 15 seconds. A torn label does NOT indicate that canned products are unsafe. A fresh shipment of pork delivered to a hospital will be pink lean meat with white fat. When choosing a food supplier, it is MOST important that it meets food safety standards.
22
Fresh eggs should be received at a temperature of 45 degrees F. (72 degrees C.). Sous Vide packed food that is leaking should be rejected. The term “first in first out” means food supplies should be used in order in which they were received. To hold food at a specific internal temperature, the air in the refrigerator must be kept approximately 2 degrees F. (1 degree C.) or lower.
23
Potentially hazardous, ready-to-eat food can be stored in the refrigerator 7 days before it should be discarded. Floor cleaner should NOT be stored in a dry-storage area. Uncovered fresh fish on the bottom shelf is stored in the refrigerator improperly. Storing raw poultry on the bottom shelf of the refrigerator is an incorrect storage practice.
24
Dry goods should be stored at a temperature between 50 degrees F. to 70 degrees F. (10 degrees C. to 21 degrees C.). 60 degrees F. (16 degrees C.) is an unsafe internal temperature to store ground pork. To prevent pests, food supplies should be stored six inches off the floor and away from the wall. The temperatures of commercial refrigerators and freezers in a kitchen should be checked daily.
25
Cooked chicken breasts over fresh poultry is stored correctly in the refrigerator. Storing cleaning chemicals above food in dry storage areas can lead to the contamination of food.
26
Rinsing cutting boards between preparing raw foods and ready-to-eat food can cause cross contamination during food preparation. Hamburger cooked to an internal temperature of 135 degrees F. for 15 seconds has NOT been cooked properly. Holding cooked vegetables at 120 degrees F. or higher is an IMPROPER practice when handling vegetables.
27
Submerging under running potable water at a temperature of 70 degrees F. or lower is NOT a proper method to thaw food. The proper way to cool a large pot of spaghetti sauce is to divide the spaghetti sauce into smaller containers and place them in a ice-water bath. Potentially hazardous cooked foods must be discarded if kept in the temperature danger zone for 4 hours.
28
Ice used in food must be made from nonpotable water. Hamburger patties should be cooked to a temperature of 155 degrees F. for 15 seconds. Chicken casserole should be cooked to 165 degrees F. for 15 seconds. In two-stage cooling, cooked food must be cooled 41 degrees F. within 6 hours. You should thaw frozen steak in the refrigerator overnight.
Similar presentations
© 2025 SlidePlayer.com. Inc.
All rights reserved.