Sanitation Y1.U2.7: The Flow of Food

1. Sanitation Y1.U2.7: The Flow of Food Protecting Food During Preparation

2. E. coli at Sizzler, 2000 In July of 2000, over 60 cases of E. coli were linked to Sizzler restaurants in Wisconsin. The outbreak also claimed the life of a 3-year-old girl who died from complications of hemolytic uremic syndrome, a disease caused by the E. coli infection. An investigation found that the main cause of the outbreak was cross-contamination between the meat processing area and the ready-to-eat food preparation area. 

3. Objectives • Identify proper methods for thawing foods • Identifying the minimum internal cooking time and temperatures for potentially hazardous foods • Identify the proper procedure for cooking potentially hazardous food in a microwave

4. Objectives • Identify methods and time and temperature requirements for cooling cooked food • Identify time and temperature requirements for reheating cooked, potentially hazardous food

5. Objectives • Identify methods for preventing contamination and time and temperature abuse when preparing food • Recognize the importance of informing consumers of risks when serving raw or undercooked food

6. Key Terms

7. Safe Foodhandling Time and Temperature Control • Probably the biggest factor in foodborne illness outbreaks is time-temperature abuse • Important to pass food through temperature danger zone as quickly and infrequently as possible

8. Safe Foodhandling

9. Safe Foodhandling • Four hour rule: never let food remain in the temperature danger for more than 4 hours • Food cooked to the required minimum internal temperature will reduce the number of microorganisms to a safe level

10. Safe Foodhandling • Further opportunities for time-temperature abuse • Not cooling food properly • Failing to reheat food to 165oF for 15 seconds within 2 hours • Failing to hold food at a minimum internal temperature of 135oF or higher

11. Safe Foodhandling • Build time-temperature controls into HACCP and SOP • Decide best way to monitor time and temperature in establishment. • Determine which foods are monitored, how often, and who checks them, employees must understand what, how, why important

12. Safe Foodhandling • Make sure establishment has right kind of thermometers available in the right places (timers) • Regularly record temperatures and the times they are taken (printed forms handy)

13. Safe Foodhandling • Incorporate time and temperature controls into SOP • Only take out enough food for short period of time • Refrigerate ingredients and utensils before preparing certain foods (tuna or chicken salad) • Cook PHF to minimum internal temperature

14. Safe Foodhandling • Develop a set of corrective actions • Throw out egg rolls held on steam table below 140oF for more than four hours or reheat egg rolls to 165oF for at least 15 seconds within 2 hours

15. Safe Foodhandling Preventing cross-contamination • Prepare raw meat, fish, and poultry in separate areas from produce, cooked or rte foods, different tables, different colored boards, different times (physical)

16. Safe Foodhandling • Assign specific equipment or containers to each type of food product (physical) • Clean and sanitize all work surfaces, equipment and utensils after each task (procedural)

17. Safe Foodhandling • Cloths or towels used for food spills must not be used for other purposes (both) • Consider gloves (NYS it’s the law), use correctly: fresh for each new task, hands washed prior, changed if ripped, change 4 hours

18. Safe Foodhandling • Employees should watch what they touch after handling raw food and should practice good personal hygiene. Hands are the most common cause of cross-contamination

19. Preparing Food

20. Preparing Food Thawing Food Properly • Thaw food in refrigerator at 41oF or lower • Submerge product under running potable water 70oF or lower • Thaw in microwave if cooked immediately after

21. Preparing Food • Thaw as part of cooking process as long as product reaches required minimum cooking temperature

22. Drifting off? Take two minutes

23. Preparing Specific Foods Meat, Fish, Poultry • Use clean and sanitized work areas, cutting boards, knives, and utensils • Be sure hands are washed properly

24. Preparing Specific Foods • Remove from refrigerator only as much food as can be prepared at one time • Put raw, prepared meat away or cook it as quickly as possible • Wash hands properly

25. Preparing Specific Foods Salads containing potentially hazardous foods • Make sure leftover meat and poultry have been properly cooked, discard after 7 days in 41oF, 4 days at 45oF, same rule for salads made with these items

26. Preparing Specific Foods • Wash hands, NYS gloves • Prepare ingredients like vegetables separately, away from raw meat, seafood and poultry • Leave food in refrigerator until needed

27. Preparing Specific Foods • Consider chilling all ingredients before, even bowls, utensils • Prepare food in small batches, 20 minute rule

28. Preparing Specific Foods Egg and egg mixtures • Use clean bowls, whisks, blenders and other equipment when working with eggs • Food containing eggs with little or no cooking, handle with great care, recommend pasteurized

29. Preparing Specific Foods • Pooled eggs • -special care, cross contamination from 1 egg can spread • -shelled 45oF, pooled 41oF, do not top batches

30. Preparing Specific Foods • Federal public health officials require that operations serving high risk populations use pasteurized eggs

31. Preparing Specific Foods Batters and breading • Pasteurized eggs • Store 41oF or lower, time • Do not mix/top batches • Cook thoroughly • Be careful of cross contamination

32. Preparing Specific Foods Fruit and vegetable • Clean, sanitized work area, tools • Attention to cross contamination • Wash thoroughly, particularly leafy, do not mix different items or multiple batches

33. Preparing Specific Foods • Cut away damaged areas • Hold cut melons 41oF or lower • Do not add sulfites • Juice prepared on site for high risk populations needs to follow HACCP plan • High-risk, do not serve raw seed sprouts

34. Preparing Specific Foods • Ice is food and can become contaminated just as easily as other foods

35. Cooking Food • Specify cooking time and minimum internal temperature in recipes • Use properly calibrated thermometers • Avoid overloading ovens

36. Cooking Food • Recovery time • Proper tasting methods

37. Cooking Requirements for Specific Foods

38. Cooking Requirements for Specific Foods • Alternative MIT, beef/pork roasts

39. Cooking Requirements for Specific Foods • Alternative MIT, ground meats

40. Cooking Requirements for Specific Foods • Vegetables 140oF • Tea • Brew only as much as needed • Do not hold more than 1 day • Wash, rinse, sanitize equipment • Automatic, 195oF, 1 minute • Steep 175oF, 5 minutes

41. Cooling Food Two stage Cooling • 135oF to 70oF within 2 hours • 70oF to 41oF within 4 hours • If 70oF not reached in 2 hours, discard or reheat to 165oF for 15 seconds

42. Methods for Cooling Food

43. Methods for Cooling Food • Reduce the quantity or size of food you are cooling • Ice water baths to bring temperature down quickly • Blast chillers before refrigerator • Cold water through steam jacketed kettles

44. Methods for Cooling Food • Stir • Use ice or cold water as ingredient • Keep food in shallow pans • Place pans on top shelves of cooler • Position for circulation