1. Roosevelt High School Culinary Arts M. Marren

2.  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

3.  http://www.youtube.com/watch?v=DXmgTeu74bY&f eature=relmfu http://www.youtube.com/watch?v=DXmgTeu74bY&f eature=relmfu Top 5 Causes of Food Born Illness 1.Improper Holding Time and Temperature 2.Poor personal hygeine 3.Inadequate cooking. 4.Contaminated equipment 5.Food from unsafe source #1 Cause: Improper Holding Times and Temperatures (TTA)

4.  Danger Zone: 41˚ to 135˚  Temperature at which Bacteria grows.  Most rapid growth between 70˚ and 120˚  Minimize time TCS Foods in Danger Zone.

5.  In pan/sink with ice bath ◦ Stir frequently  Cool from 135˚ to 70˚ within 2 hours  Can now refrigerate, IF:  Can cool from 70˚ to 41˚ within 4 hours (possible if using shallow pans).  (Yes, that is a 6 hour total cooling time)  Cool uncovered to allow heat escape, when cooled to 41˚, cover.

6.  Do not overload refrigerator, allow cold air to circulate  Check temperatures of deliveries  Refrigerate new shipments ASAP ◦ Schedule deliveries when you have time to deal with it. ◦ May schedule worker for delivery times  Thaw frozen foods properly ◦ In refrigeration (BEST) ◦ Under Cold (<70˚) running water. ◦ Cook it ◦ In Microwave (if cooking immediately)

7.  Reheat as fast as possible  Never heat food in hot-holding equipment ◦ Steam table ◦ Chafing dish ◦ Warming box

8.  http://www.youtube.com/watch?v=s2MeX45 Kk6Q http://www.youtube.com/watch?v=s2MeX45 Kk6Q