The Flow of Food: Preparation

1. The Flow of Food: Preparation

2. Apply Your Knowledge: Test Your Food Safety Knowledge • True or False:Ground beef should be cooked to a minimum internal temperature of 140°F (60°C) for fifteen seconds • True or False:Fish cooked in a microwave must be heated to a minimum internal temperature of 145°F (63°C) • True or False:Potentially hazardous food must be cooled from 135°F to 70°F (57°C to 21°C) within four hours and from 70°F to 41°F(21°C to 5°C) or lower within the next two hours • True or False:If potentially hazardous food is reheated for hot holding, the internal temperature must reach 155°F (68°C) for fifteen seconds within two hours • True or False:It is acceptable to thaw a beef roast at room temperature 8-2

3. Thawing Food • The Four Acceptable Methods for Thawing Food In a refrigerator, at 41F (5C) or lower Submerged under running potable water, at a temperature of 70F (21C) or lower In a microwave oven, if the food will be cooked immediately after thawing As part of the cooking process

4. Preparing Specific Food: Salads Containing PHF’s • When preparing salads containing potentially hazardous ingredients: • Make sure leftover ingredients (i.e., pasta, chicken, potatoes) have been handled safely by ensuring they were: • Cooked, held, and cooled properly • Stored for less than 7 days • Prepare product in small batches • Refrigerate ingredients until the point they are needed • Chill all ingredients and utensils prior to using them

5. Preparing Specific Food: Eggs and Egg Mixtures • When preparing eggs and egg mixtures: • Handle pooled eggs (if allowed) with care: • Cook promptly after mixing or store at 41°F (5°C) or lower • Clean and sanitize containers between batches • Use pasteurized shell eggs or egg products when preparing dishes requiring little or no cooking (i.e., hollandaise sauce) • Promptly clean and sanitize equipment and utensils used to prepare eggs

6. Preparing Specific Food: Eggs and Egg Mixtures • When preparing eggs for high risk populations: • Pasteurized eggs or egg products must be used when dishes will be served raw or undercooked • Unpasteurized shell eggs may be used if the dish will be cooked all the way through (i.e., omelets, cakes) • If shell eggs will be pooled for a recipe they must be pasteurized

7. Preparing Specific Food: Produce • When preparing produce: • Wash it thoroughly under running water before cutting, cooking, or combining with other ingredients • Use water slightly warmer than the temperature of the produce • Pull leafy greens apart and rinsethoroughly • Clean and sanitize surfaces usedto prepare produce Photo courtesy of Tony Soluri and Charlie Trotter

8. Preparing Specific Food: Produce • When preparing produce: continued • Prevent contact with surfaces exposed to raw meat or poultry • Prepare produce away from raw meat, poultry, eggs, and cooked and ready-to-eat food • Clean and sanitize the workspace and all utensils used during preparation Photo courtesy of Tony Soluri and Charlie Trotter

9. Preparing Specific Food: Produce • When preparing produce: continued • When soaking or storing produce in standing water or an ice water slurry do not mix: • Different items • Multiple batches of the same item • Refrigerate and hold cut melons at 41°F (5°C) or lower • Do not add sulfites • Do not serve raw seed sprouts to high risk populations

10. Preparing Specific Food: Fresh Juice • To package fresh juice for later sale: • A variance is required from the regulatory agency • The juice must be treated (e.g., pasteurized) according to an approved HACCP plan • As an alternative, the juice must contain a warning label indicating the product has not been pasteurized and may contain harmful bacteria.

11. Cooking Food • When cooking potentially hazardous food, the internal portion must: • Reach the required minimum internal temperature • Hold that temperature for a specific amount of time

12. Cooking Poultry • Poultry: (including whole or ground chicken, turkey, and duck) Minimum Internal Cooking Temperature: 165°F (74°C) for 15 seconds

13. Cooking Stuffing • Stuffing made with potentially hazardous ingredients • Stuffed meat, fish, poultry, and pasta Minimum Internal Cooking Temperature: 165°F (74°C) for 15 seconds

14. Cooking Dishes with Potentially Hazardous Ingredients • When including previously cooked, potentially hazardous ingredients in the dish: Cook ingredients to a minimum internal temperature of: 165°F (74°C) for 15 seconds • When including raw potentially hazardous ingredients in the dish: Cook raw ingredients to their required minimum internal temperature

15. Cooking Potentially Hazardous Food in a Microwave • Potentially hazardous food cooked in a microwave:(eggs, poultry, fish, and meat) Minimum Internal Cooking Temperature: 165°F (74°C)

16. Cooking Potentially Hazardous Food in a Microwave • When cooking food in a microwave: • Cover it to prevent the surface from drying out • Rotate or stir it halfway through thecooking process to distribute the heatmore evenly • Let it stand for at least 2 minutes after cooking to let the product temperatureequalize • Check the temperature in several placesto ensure that it is cooked through

17. Cooking Ground Meat • Ground Meat(including beef, pork, other meat) Minimum Internal Cooking Temperature: 155°F (68°C) for 15 seconds Photo courtesy of Cooper-Atkins Corporation

18. Cooking Injected Meat • Injected Meat(including brined ham and flavor-injected roasts) Minimum Internal Cooking Temperature: 155°F (68°C) for 15 seconds

19. Cooking Pork, Beef, Veal and Lamb • Pork, Beef, Veal, Lamb Minimum Internal Cooking Temperature: Steaks/Chops: 145°F (63°C) for 15 seconds Roasts: 145°F (63°C) for 4 minutes

20. Cooking Fish • Fish Minimum Internal Cooking Temperature: 145°F (63°C) for 15 seconds • Ground, chopped, minced fish Minimum Internal Cooking Temperature: 155°F (68°C) for 15 seconds

21. Cooking Eggs • Eggs for immediate service Minimum Internal Cooking Temperature: 145°F (63°C) for 15 seconds • Eggs that will be hot-held Minimum Internal Cooking Temperature: 155°F (68°C) for 15 seconds

22. Cooking Fruit or Vegetables • Fruit or vegetables that will be hot-held for service Minimum Internal Cooking Temperature: 135°F (57°C)

23. Cooking Commercially Processed, Ready-to-Eat Food • Commercially processed, ready-to-eat food that will be hot-held for service (cheese sticks, fried vegetables, chicken wings, etc.) Minimum Internal Cooking Temperature: 135°F (57°C) for 15 seconds

24. 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. Precooked frozen hot wings 8. Steak 9. Chicken enchiladas prepared with previously cooked chicken 10. Pork loin injected with marinade 8-24

25. Cooling Food: Requirements • Cool potentially hazardous food from: • 135°F to 70°F (57°C to 21°C) within 2 hours • And then from • 70°F to 41°F (21°C to 5°C) or lower in the next 4 hours Icon courtesy of the International Association for Food Protection

26. Cooling Food: Prior to Cooling • Before cooling food, start by reducing its size: • Cut larger items into smaller pieces • Divide large containers of food into smaller containers or shallow pans

27. Cooling Food: Methods for Cooling Food • Safe methods for cooling food: • Place it in an ice-water bath • Place containers into a sink or large pot filled with ice water • Stir the food frequently • Stir it with an ice paddle • Food cools faster when placedin an ice-water bath and stirred with an ice paddle

28. Cooling Food: Methods for Cooling Food • Safe methods for cooling food: continued • Place it in a blast chiller • Blast chillers blast cold air across food at high speeds to remove heat • They are useful for cooling large items • Place it in a tumble chiller • Tumble chillers tumble bags of hotfood in cold water • They are useful for cooling thick food

29. Cooling Food: Methods for Cooling Food • Safe methods for cooling food: continued • Add ice or cold water as an ingredient • The recipe is prepared with less water than required • Cold water or ice is then added later to cool the product and provide the remaining water • Use a steam-jacketed kettle (if properly equipped) • Run cold water through the jacket to cool the food

30. Reheating Potentially Hazardous Food • Food reheated for immediate service: • Can be served at any temperature if it was properly cooked and cooled • Potentially hazardous food reheated for hot holding: • Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within 2 hours • Discard it if it has not reached this temperature within 2 hours