1. Chapter 6 Part II

2. General Preparation Practices
Chapter 6 Part II
General Preparation Practices
Food and color additives:
Only use additives approved by your local regulatory authority
______________ use more additives than are allowed by law
_______________ use additives to alter the appearance of food
Do NOT sell produce treated with sulfites before it was received in the operation
________________add sulfites to produce that will be eaten raw
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3. General Preparation Practices
Chapter 6 Part II
General Preparation Practices
Present food honestly:
Do NOT use the following to misrepresent the appearance of food
Food additives or color additives
Colored overwraps
________________
Food not presented honestly must be thrown out
Instructor Notes
Food must be offered to customers in a way that does not mislead or misinform them. Customers must be able to judge the true appearance, color, and quality of food.
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4. General Preparation Practices
Chapter 6 Part II
General Preparation Practices
Corrective actions:
Food must be thrown out in the following situations
When it is handled by staff who have been restricted or excluded from the operation due to illness
When it is contaminated by hands or bodily fluids from the nose or mouth
When it has exceeded the time and temperature requirements designed to keep food safe
Instructor Notes
• Food that has become unsafe must be thrown out unless it can be safely reconditioned. All food—especially ready-to-eat food—must be thrown out in the situations highlighted in the slide.
• Sometimes food can be restored to a safe condition. This is called reconditioning. For example, a hot food that has not been held at the correct temperature may be reheated if it has not been in the temperature danger zone for more than two hours.
6-4

5. Thawing Four Methods for Thawing Food
Chapter 6 Part II
Thawing
Four Methods for Thawing Food
Thaw food in a cooler, at a product temperature of _________°F (5°C) or lower
Submerge food under running water at 70°F (21°C) or lower
Thaw food in a _________________, only if cooked immediately after thawing
Thaw as part of the ___________________process
Instructor Notes
Freezing does not kill pathogens. When frozen food is thawed and exposed to the temperature danger zone, any pathogens in the food will begin to grow. To reduce this growth, food should never be thawed at room temperature. The four acceptable methods for thawing food are presented in the slide.
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6. Prepping Specific Food
Chapter 6 Part II
Prepping Specific Food
Produce:
Produce can be washed in water containing ozone to sanitize it
Certain chemicals may be used to wash fruits and vegetables. Also, produce can be treated by washing it in water containing ozone. This treatment helps control pathogens.
Check with your local regulatory authority
When soaking or storing produce in standing water or an ice-water slurry, do NOT mix
Different items
Multiple batches of the same item
Instructor Notes
Check your local regulatory requirements.
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7. Prepping Specific Food
Chapter 6 Part II
Prepping Specific Food
When prepping eggs and egg mixtures:
Handle _______________eggs (if allowed) with care:
Cook promptly after mixing or store at 41°F (5°C) or lower
Wash and sanitize containers between batches
Consider using ______________________ shell eggs or egg products when prepping dishes requiring little or no cooking
Instructor Notes
Pooled eggs are eggs that are cracked open and combined in a container.
Check with your local regulatory authority to see if pooling eggs is allowed.
Egg dishes requiring little or no cooking include: Caesar salad dressing, Hollandaise sauce, tiramisu, and mousse.
7-8

8. Prepping Specific Food
Chapter 6 Part II
Prepping Specific Food
When prepping eggs for high-risk populations:
Use pasteurized shell eggs if eggs will be pooled
Use pasteurized eggs or egg products when serving raw or undercooked dishes
Unpasteurized shell eggs can be used if the dish will be cooked all the way through (i.e., omelets, cakes)
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9. Prepping Specific Food
Chapter 6 Part II
Prepping Specific Food
When prepping salads containing TCS food:
Make sure leftover __________ ingredients (i.e., pasta, chicken, potatoes) have been handled safely by ensuring that they were:
Cooked, held, and cooled correctly
Stored for less than ___________ days at 41°F (5°C) or lower
Chicken, tuna, egg, pasta, and potato salads all have been involved in foodborne-illness outbreaks. These salads usually are not cooked after preparation. This means you do not have a chance to get rid of pathogens, like hepatitis A, that may have gotten into the salad when it was made.
Check the use-by date before using leftover TCS food in salads.
Instructor Notes
Chicken, tuna, egg, pasta, and potato salads all have been involved in foodborne-illness outbreaks. These salads usually are not cooked after preparation. This means you do not have a chance to get rid of pathogens, like hepatitis A, that may have gotten into the salad when it was made.
Check the use-by date before using leftover TCS food in salads.
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10. Prepping Specific Food
Chapter 6 Part II
Prepping Specific Food
Ice:
__________________ use ice as an ingredient if it was used to keep food cold
Transfer ice using clean and sanitized containers and scoops
NEVER hold ice in containers that held chemicals or raw meat, seafood, or poultry
Instructor Notes
Make ice from water that is safe to drink.
Never use ice as an ingredient if it was used to keep food cold. For example, if ice is used to cool food on a salad bar, it cannot then be used in drinks.
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11. Prepping Specific Food
Chapter 6 Part II
Prepping Specific Food
Ice:
Store ice scoops outside ice machines in a clean, protected location
NEVER use a glass to scoop ice or touch ice with hands
6-7

12. Preparation Practices That Have Special Requirements
Chapter 6 Part II
Preparation Practices That Have Special Requirements
You need a variance if prepping food in these ways:
Packaging fresh juice on-site for sale at a later time, unless the juice has a warning label
________________food to preserve it but not to enhance flavor
Using food additives or components to preserve or alter food so it no longer needs time and temperature control for safety
________________ food
Instructor Notes
You will need a variance when prepping food in certain ways. A variance is a document issued by your regulatory authority that allows a regulatory requirement to be waived or changed.
When applying for a variance, your regulatory authority may require you to submit a HACCP plan. The plan must account for any food safety risks related to the way you plan to prep the food item.
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13. Preparation Practices
Chapter 6 Part II
Preparation Practices
You need a variance if prepping food in these ways:
Packaging food using a reduced-oxygen packaging (ROP) method
Sprouting _________ or _____________
Offering live shellfish from a display tank
Custom-processing animals for personal use (i.e. dressing a deer)
Instructor Notes
Clostridium botulinum and Listeria monocytogenes are risks to food packaged using a reduced-oxygen packaging method. This includes MAP, vacuum-packed and sous vide foods.
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14. Cooking Food When cooking TCS food, the internal portion must:
Chapter 6 Part II
Cooking Food
When cooking TCS food, the internal portion must:
Reach the required minimum internal temperature
Hold that temperature for a specific amount of time
Instructor Notes
The only way to reduce pathogens in food to safe levels is to cook it to its required minimum internal temperature. This temperature is different for each food.
If customers request that food items be cooked to temperatures lower than their minimum internal temperatures, you need to inform the customers of the potential risk of foodborne illness. Also be aware of special menu restrictions if you serve high-risk populations.
While cooking reduces pathogens in food, it does not destroy spores or toxins they may have produced. You still must handle food correctly before you cook it.
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15. Cooking Requirements for Specific Food
Chapter 6 Part II
Cooking Requirements for Specific Food
Minimum internal cooking temperature:
___________°F (74°C) for 15 seconds
____________________—whole or ground chicken, turkey, or duck
Stuffing made with fish, meat, or poultry
Stuffed meat, seafood, poultry, or pasta
Dishes that include previously cooked, TCS ingredients
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16. Cooking Requirements for Specific Food
Chapter 6 Part II
Cooking Requirements for Specific Food
Minimum internal cooking temperature:
____________°F (68°C) for 15 seconds
Ground meat—beef, pork, and other meat
Injected meat—including brined ham and flavor-injected roasts
Mechanically tenderized ______________
Ratites including ostrich and emu
Ground seafood—including chopped or minced seafood
Shell eggs that will be hot-held for service
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17. Cooking Requirements for Specific Food
Chapter 6 Part II
Cooking Requirements for Specific Food
Minimum internal cooking temperature:
_____________°F (63°C) for 15 seconds
_____________________—including fish, shellfish, and crustaceans
Steaks/chops of pork, beef, veal, and lamb
Commercially raised game
Shell eggs that will be served immediately
6-12

18. Cooking Requirements for Specific Food
Chapter 6 Part II
Cooking Requirements for Specific Food
Minimum internal cooking temperature:
145°F (63°C) for four minutes
Roasts of pork, beef, veal, and lamb
Alternate cooking times/temperatures
130°F (54°C) 112 minutes
131°F (55°C) 89 minutes
133°F (56°C) 56 minutes
135°F (57°C) 36 minutes
136°F (58°C) 28 minutes
138°F (59°C) 18 minutes
140°F (60°C) 12 minutes
142°F (61°C) minutes
144°F (62°C) minutes
Instructor Notes
Roasts may be cooked to these alternate cooking times and temperatures depending on the type of roast and oven used:
130°F (54°C) 112 minutes
131°F (55°C) 89 minutes
133°F (56°C) 56 minutes
135°F (57°C) 36 minutes
136°F (58°C) 28 minutes
138°F (59°C) 18 minutes
140°F (60°C) 12 minutes
142°F (61°C) 8 minutes
144°F (62°C) 5 minutes
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19. Cooking Requirements for Specific Food
Chapter 6 Part II
Cooking Requirements for Specific Food
Minimum internal cooking temperature:
_______________°F (57°C)
Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service
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20. Cooking TCS Food in the Microwave
Chapter 6 Part II
Cooking TCS Food in the Microwave
Minimum internal cooking temperature:
______________°F (74°C)
Meat
Seafood
Poultry
Eggs
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21. Cooking TCS Food in the Microwave
Chapter 6 Part II
Cooking TCS Food in the Microwave
When cooking food in a microwave:
Cover it to prevent the surface from drying out
Rotate or stir it halfway through cooking so heat reaches the food more evenly
Let it stand for at least 2 minutes after cooking to let the food temperature even out
Check the temperature in at least 2 places to make sure the food is cooked through
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22. Chapter 6 Part II
Apply Your Knowledge: What’s the Temperature?
What is the minimum internal cooking temperature for each of these items?
1. Salmon steak
2. Green beans that will be hot held
3. Ground pork
4. Lamb chops
5. Eggs for immediate service
6. Duck
7. Black beans
8. Steak
9. Chicken enchiladas prepared with previously cooked chicken
10. Pork loin injected with marinade
Instructor Notes
Answers:
1. Salmon steak: 145F (68C)
2. Green beans that will be hot held: 135F (57C)
3. Ground pork: 155F (68C)
4. Lamb chops: 145F (63C)
5. Eggs for immediate service: 145F (63C)
6. Duck: 165F (74C)
7. Precooked frozen hot wings: 135F (57C)
8. Steak: 145F (63C)
9. Chicken enchiladas prepared with previously cooked chicken: 165F (74C)
10. Injected pork loin: 155F (68C)
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23. Partial Cooking During Preparation
Chapter 6 Part II
Partial Cooking During Preparation
If partially cooking meat, seafood, poultry, or eggs or dishes containing these items:
______________ cook the food longer than ___________ minutes during initial cooking
Cool the food immediately after initial cooking
______________ or refrigerate the food after cooling
Heat the food to at least _______˚F (74˚C) for 15 seconds before selling or serving
Cool the food if it will not be served immediately or held for service
Instructor Notes
Some operations partially cook food during prep and then finish cooking it just before service. You must follow the steps in the slide if you plan to partially cook meat, seafood, poultry, or eggs; or dishes containing these items.
Your local regulatory authority may require you to have written procedures that explain how the food cooked by this process will be prepped and stored. These procedures must be approved by the regulatory authority and describe the following:
How the requirements will be monitored and documented
Which corrective actions will be taken if requirements are not met
How these food items will be marked after initial cooking to indicate that they need further cooking
How these food items will be separated from ready-to-eat food during storage, once initial cooking is complete
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24. Chapter 6 Part II
Consumer Advisories
If your menu includes raw or undercooked TCS items, you must:
Note it on the menu next to the items
_____________________ the item
Place a footnote at the menu bottom indicating the item is raw, undercooked, or contains raw or undercooked ingredients
Advise customers who order this food of the increased risk of foodborne illness
Post a ________________ in the menu
Provide this information using brochures, table tents, or signs
Instructor Notes
If your menu includes TCS items that are raw or undercooked, you must note it on the menu next to these items. This can be done by placing an asterisk next to the item that points customers to a footnote at the bottom of the menu. The footnote must include a statement that indicates the item is raw or undercooked, or contains raw or undercooked ingredients.
You must advise customers who order food that is raw or undercooked of the increased risk of foodborne illness. You can do this by posting a notice in your menu. You can also provide this information using brochures, table tents, signs, or other written methods.
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25. Chapter 6 Part II
Consumer Advisories
The FDA advises against offering these items on a children’s menu if they are raw or undercooked:
_____________
Poultry
__________________
Eggs
Instructor Notes
The Food and Drug Administration (FDA) advises against offering raw or undercooked meat, poultry, seafood, or eggs on a children’s menu. This is especially true for undercooked ground beef, which may be contaminated with enterohemorrhagic and shiga toxin-producing E. coli O157:H7.
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26. Operations That Mainly Serve High-Risk Populations
Chapter 6 Part II
Operations That Mainly Serve High-Risk Populations
_______________________serve:
Raw seed sprouts
Raw or undercooked eggs, meat, or seafood
Over-easy eggs
Raw __________________ on the half shell
______________ hamburgers
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27. Storing Food for Further Cooling
Chapter 6 Part II
Storing Food for Further Cooling
When storing food for further cooling:
Loosely ________________ food containers before storing them
Food can be left uncovered if protected from contamination
Storing uncovered containers above other food, especially raw seafood, meat, and poultry, will help prevent cross-contamination
Instructor Notes
Loosely cover food containers before storing them. Food can be left uncovered if stored in a way that prevents contaminants from getting into it. Storing uncovered containers above other food, especially raw seafood, meat, and poultry, will help prevent cross-contamination.
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28. Two Stage Cooling Method:
Chapter 6 Part II
Cooling Food
Cooling Requirements
Two Stage Cooling Method:
First, cool food from _____˚F to _______˚F (57˚C to 21˚C) within two hours.
Then cool it to _____˚F (5˚C) or lower in the next four hours.
If food has not reached _____˚F (21˚C) within two hours, it must be thrown out or reheated and then cooled again.
Instructor Notes
First, cool food from 135˚F to 70˚F (57˚C to 21˚C) within two hours.
Then cool it to 41˚F (5˚C) or lower in the next four hours.
If food has not reached 70˚F (21˚C) within two hours, it must be thrown out or reheated and then cooled again.
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29. Chapter 6 Part II
Cooling Food
If you cool food from 135˚F to 70˚F (57˚C to 21˚C) in less than _______ hours:
Use the remaining time to cool it to 41˚F (5˚C) or lower
The total cooling time cannot be longer than ____________ hours
Example:
If you cool food from 135˚F to 70˚F (57˚C to 21˚C) in 1 hour
Then you have 5 hours to get the food to 41˚F (5˚C) or lower
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30. Methods for Cooling Food
Chapter 6 Part II
Methods for Cooling Food
Before cooling food, start by reducing its size:
Cut larger items into _____________ pieces
Divide large containers of food into smaller containers or shallow pans
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31. Methods for Cooling Food
Chapter 6 Part II
Methods for Cooling Food
Safe Methods for Cooling Food
Place it in an ice-water bath
Stir it with an ice paddle
Place it in a blast chiller
Place it in a tumble chiller
Instructor Notes
Never place large quantities of hot food in a cooler to cool. Coolers are designed to keep cold food cold. Most are not designed to cool hot food quickly. Also, placing hot food in a cooler or freezer to cool it may not move the food through the temperature danger zone quickly enough.
After dividing food into smaller containers, place them in a clean prep sink or a large pot filled with ice water. Stir the food frequently to cool it faster and more evenly.
Plastic paddles are available that can be filled with ice or with water and then frozen. Food stirred with these paddles will cool quickly. Food cools even faster when placed in an ice-water bath and stirred with an ice paddle.
Blast chillers blast cold air across food at high speeds to remove heat. They are typically used to cool large amounts of food.
Tumble chillers tumble bags of hot food in cold water. Tumble chillers work well on thick food such as mashed potatoes.
Food can also be cooled by adding ice or cold water as an ingredient. This works for soups, stews, and other recipes that have water as an ingredient. When cooling this way, the recipe is made with less water than required. Cold water or ice is then added after cooking to cool the food and provide the remaining water.
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32. Reheating Food Food reheated for immediate service:
Chapter 6 Part II
Reheating Food
Food reheated for immediate service:
Can be ____________________ to any temperature if it was cooked and cooled correctly
Food reheated for hot-holding:
Must be reheated to an internal temperature of ________________°F (74°C) for 15 seconds within two hours
Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least 135°F (57°C)
Instructor Notes
These guidelines apply to all heating methods, such as ovens or microwave ovens.
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33. Apply Your Knowledge: Load the Fridge
Chapter 6 Part II
Apply Your Knowledge: Load the Fridge
Store each item on the proper storage shelf 1 2
Cooked and ready-to-eat food A C
Whole, raw meat
Instructor Notes
Answers: C A D B 3 4 B
Raw poultry D
Raw ground meat
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