IFWA 1213 Preparing, Cooking and Holding Control Points

1. IFWA 1213Preparing, Cooking and Holding Control Points

2. Definition of Preparation ·conversion of raw ingredients to finished menu item

3. Risky Inventory Items 1) Potentially Hazardous foods2) Foods that contain natural contaminants3) Foods that are handled a great deal4) Foods that require multiple preparation steps5) Foods exposed to the temperature danger zone for long periods of time6) Foods that have undergone manytemperature changes7) Foods prepared in large quantities

4. Standard recipes • consist of the following:1) written procedure2) exact quantities3) times and temperatures4) equipment used  used to calculate standard cost and portion size

5. Convenience foods 1) consistent2) standard cost3) pre-portioned4) menu expansion

6. Mise en place- ‘put in place’Preparation activities- washing, peeling, trimming, dicing, chopping and cutting

7. Personnel Hygiene Standards  Standards that apply to all staff Uniforms smoking/eating restrictions hair restraints tasting procedure hand washing

8. Cooking Control Point Objectives 1) To destroy pathogens or other harmful microbes2) To increase the digestibility of food3) To alter the form, flavor, color, texture, and appearance of food

9. Internal temperaturesPotentially hazardous foods  min. 145 F for 15 secondsMicrowave ovens Add 25 F for internal temperatures (for example, chicken at 190 F) Rotate or stir halfway through cooking process Let stand 2 minutes before serving

10. Eggs  Small batches Keep cold until used Use pasteurized eggs throughout if possible if eggs can not be cooked to 145 F Use sanitized equipment throughout Cook to 145 F for 15 seconds (egg should be set)

11. Stuffings  Separately cook stuffing to 165 F for 15 seconds Cooked stuffed foods to 16SF for mm 15 seconds

12. HoIding Control Point  Inventory Protection at holding point Maintain sanitary and culinary quality

13. Different items have their own temperature requirements 1) entrees, meat dishes at 140 F2) Sauces, gravies, thick soups (140 - 180 F)3) Thin soups, hot beverages (180 F)

14. Points to remember  Use small batches Regularly stir food to transfer temperatures throughout Cover pans as much as possible to maintain heat Do not mix new food with old food Use sanitized utensils Keep out of temperature danger zone

15. Leftover Cooling  from l40 F to70 F in two hours, then from 70 F to 4l F in remaining two hours take corrective action if this does not occur covered, labeled and dated (indicate shelf life)

16. use shallow pans for storage to increase surface contact area (thick foods to a depth of 2”, thin foods to 3”)  allow for air circulation around them cover loosely to maintain air flow do not use the fridge or freezer to cool foods

17. Reheating  Internal temperature of 165 F for 15 seconds within 2 hours Microwave up to 190 F and let stand 2 minutes Transfer to holding unit once product reaches165 F Reheat in small batches to lower times Reheat only once

18. Ten Rules ofSafe Foodhandling 1) Strict personal hygiene from all employees2) Identify all potentially hazardous foods and set procedures3) Obtain food from reputable sources4) Observe time-temperature rules and prevent cross-contamination

19. 5) Separate raw products from ready to eat foods6) Avoid cross-contamination of food products. Clean and sanitize food contact surfaces before and after use and every 4 hours thereafter

20. 7) Cook foods to the minimum temperature8) Hold foods above 140 F or below 40 F9) Chill foods to below 40 F within 4 hours10) Reheat food to internal temperatures of at least 165 F for 15 seconds within 2 hours.