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Johnson & Wales University Gold Standard Food Safety Guidelines Revised 7-10-08

Johnson & Wales University Gold Standard Food Safety Guidelines Revised 7-10-08. Contents. Handwashing……………………….. 3 Refrigeration Storage………….... 4-7 Time and Temperature Abuse... 8-10 Minimum Internal Cooking………. 11 Temperatures Hot and Cold Holding……………. 12 Temperatures

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Johnson & Wales University Gold Standard Food Safety Guidelines Revised 7-10-08

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  1. Johnson & Wales UniversityGold Standard Food Safety GuidelinesRevised 7-10-08

  2. Contents Handwashing……………………….. 3 Refrigeration Storage………….... 4-7 Time and Temperature Abuse... 8-10 Minimum Internal Cooking………. 11 Temperatures Hot and Cold Holding……………. 12 Temperatures Cooling Temperatures…………… 13 Glove use…………………………. 14 Cross Contamination…………….. 15 Food Allergy Facts and Statistics 16 Food Allergy Poster……………… 17

  3. Hand Washing • Be sure to follow the correct hand washing procedures.

  4. Open the door to.... Safe Refrigerator Storage

  5. Refrigerator Storage • Be sure to cover, label & date! • Food must be stored at 41˚or lower. • Food is stored according to internal cooking temperatures, lowest cooking temperature on the top, highest cooking temperature on the bottom. 145°F ↓ 165°F

  6. Top to Bottom Refrigeration StorageHot Labs COOKED & READY-TO-EAT Includes stocks & produce Note: unwashed fruits & vegetables cannot be stored with ready-to-eat foods DAIRY SEAFOOD WHOLE MEATS GROUND MEATS POULTRY

  7. Top to BottomRefrigeration StorageBaking & Pastry Labs Finished & Ready to Serve Products, Sauces Note: Unwashed fruits & produce cannot be stored with ready-to-eat foods. Fruits and Produce Unbaked Products and Doughs DAIRY Fresh Eggs

  8. Time and Temperature Abuse The factor most commonly implicated in outbreaks of foodborne illness is time, temperature abuse.

  9. 140°F TDZ 41°F Johnson & Wales University Gold Standard of Food Safety Temperature Danger Zone 32ºF (freezing) Note: FDA (National) TDZ is 41°F to 135°F

  10. 140°F TDZ 41°F Time and Temperature Abuse • Total accumulated time potentially hazardous foods are exposed to TDZ must be minimized. • Internal temperature of raw meats and seafood must not exceed 41°F during preparation time - keep product in a hotel panover ice.

  11. Minimum Internal Temperatures 145ºF Fresh Eggs; Seafood; Beef, Lamb, (15 sec) Veal & Pork Chops and Cutlets; Commercially raised game; Ham, Bacon, ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 145ºF Beef, Veal, Lamb, Pork roasts, (3 min) Injected meats ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 155ºF Ground or flaked meats (except (15 sec) poultry), items such as; burgers, flaked fish, sausage ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 165ºF Poultry, including Duck; (15 sec) Stuffed meats, fish, poultry, pastas, and casseroles. Reheated foods. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 165ºFAny potentially hazardous food cooked in a microwave (allowitem to stand covered for 2 minutes after cooking)

  12. 140°F TDZ 41°F Holding Temperatures HOT foods must be held at 140°F or above COLDfoods must be held at 41˚For below

  13. Cooling Temperature Requirements 2-Stage Process: Stage 1: Cool from 140°F ↓ to 70°F in 2 hours or less. Stage 2: Cool from 70°F ↓ to 41°F in 4 additional hours or less.

  14. Gloves are only necessary when ----- • Tongs, ladles, or other utensils (or deli paper) are not practical • Hands may come in contact with ready-to-eat foods such as salads and sandwiches • Cuts or open wounds are present • Remove gloves when ----- • Single task is completed, to avoid cross-contamination • Gloves are ripped or torn • Leaving station TO GLOVE OR NOT TO GLOVE

  15. Cross-Contamination Cross-contamination:occurs when bacteria is transferred from one food item to another. Be Sure To: • Wash, rinse, and sanitize all food contact surfaces: • Cutting boards • Knives • Equipment • Properly place food items in the refrigerator. • Change cutting boards when going from raw products to cooked products.

  16. Food Allergy Facts and Statistics • More than 12 million Americans have food allergies (1 in 25 people or 4 percent of the population). • Eight foods account for 90 percent of all food-allergic reactions in the U.S.: shellfish, peanuts, milk, eggs, wheat, soy, fish, tree nuts (e.g., walnuts, almonds, cashews, pistachios, pecans). • Symptoms can include: • a tingling sensation in the mouth • swelling of the tongue and throat • rash • eczema • hives and swelling • vomiting • abdominal cramps • diarrhea • wheezing • difficulty breathing • drop in blood pressure • loss of consciousness • death (very rarely) • Anaphylaxis (a severe allergic reaction) caused by food results in 100 to 200 deaths per year. Death can be sudden, sometimes occurring within minutes. • Strict avoidance of the allergy-causing food is the only way to avoid a reaction.

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