1. Chapter 6 – Guidelines for Preparation General Preparation Practices Make sure workstations, cutting boards, and utensils are clean and sanitized Only remove as much food from the cooler as you can prep in a short period of time Return prepped food to the cooler or cook it as quickly as possible If you use additives, use no more than is allowed by law NEVER ADD SULFITES TO PRODUCE THAT WILL BE EATEN RAW. Food must to offered to customers in a way that does not mislead or misinform them. Food that has become unsafe must be thrown out UNLESS it can be safely reconditioned.

2. Guidelines for Thawing NEVER THAW FOOD AT ROOM TEMPERATURE Thaw food in a cooler Submerge food under running, drinkable water at 70* or lower. Thaw food in a microwave oven if it will be cooked immediately after thawing. ROP – Reduced –oxygen packing EX fish

3. Guidelines for Prepping Specific Food Make sure fruits and veggies do NOT touch surfaces exposed to raw meat, seafood, or poultry Wash produce thoroughly under running water. Water should be a little warmer than produce Leafy greens – throw outer leaves away and pull greens completely apart and rinse thoroughly Refrigerate sliced melons, cut tomatoes and cut leafy greens at 41* Pooled eggs – eggs that are cracked open and combined in a container. After mixing them, cook promptly OR store at 41* Pasteurized eggs – use for dressings, hollandaise sauce and mousse When serving a high risk population USE ONLY PASTEURIZED EGGS

4. Guidelines Leftover salads - TCS foods such as pasta, chicken, or potato salad can only be used if it has been cooked, held and cooled correctly Ice – Use safe water, the same ice can not be used to two different task, Use clean, sanitized ice containers and scoops

5. Special Requirements for Some Preparation Practices You must obtain a document from your regulatory authority EX – Fresh Juice Smoked foods as a way to preserve it Curing foods (hams) Custom processing animals (deer) ROP (Reduced-Oxygen Packaging) vacuum-packed ex. Country ham

6. Cooking Food To check the temperature of cooking food 1. Use the correct thermometer 2. Check in the thickest part of food Temperatures for Specific Foods Chicken – 165* Ground meat – 155* Seafood, steaks, pork, veal, lamb – 145* Roast – 145*

7. Microwave Cooking Cover food Rotate or stir it halfway through the cooking time Let it stand for 2 minutes Check temperature in 2 places to make sure the food is cooked through

8. Partial Cooking During Preparation Do not cook food more than 60 minutes during partial cooking Cool food immediately after initial cooking Freeze or refrigerate the food after cooling Heat the food to its required minimum internal temp before serving Cool the food if it will not be served immediately

9. Disclosure and Children’s Menu

10. Cooking TCS Foods in Microwave Cover Food Rotate or stir ½ way through cooking process Let stand 2 minutes Check temp in 2 places to be sure it is cooked thru

11. Partial Cooking During Preparation Do NOT cook longer than 60 minutes during partial cooking Cool food immediately after initial cooking Freeze or refrigerate the food after cooling it. Heat food to its required minimum internal temp Cool the food if it will not be served immediately