1. 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

2. 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

3. 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

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

5. 155°
Ground meats
Beef, Pork, Veal, Lamb
Injected meats

6. 165° Poultry Stuffed meats Stuffed Pastas Stuffings containing meat
Chicken
Turkey
Duck
Cornish Hen
Goose
Stuffed meats
Stuffed Pastas
Stuffings containing meat
Reheated foods

7. #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)

8. 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

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

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

11. 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

12. 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:
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