The Four Acceptable Methods for Thawing Food

2. 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 8-2

3. When preparing raw meat, fish, and poultry, foodhandlers should: Wash their hands properly Use clean and sanitized work areas, equipment, and utensils Remove only as much product from storage as necessary Store prepared meat, or cook it as quickly as possible 8-3

4. When preparing salads containing potentially hazardous ingredients: Only use meat and poultry that was safely handled prior to use Do not use ingredients past their use-by dates Refrigerate ingredients until ready for use Chill utensils prior to using them Prepare the salads in small batches 8-4

5. When preparing eggs and egg mixtures: Handle pooled eggs (if allowed) with special care Clean and sanitize equipment and utensils used to prepare eggs Use pasteurized shell eggs or egg products when: Serving high-risk populations Preparing dishes requiring little or no cooking 8-5

6. When battering food: Consider making batter with pasteurized eggs Prepare batter in small batches Throw out unused batter after each shift When breading food: Refrigerate it as quickly as possible if it will be used later Throw out unused breading after each shift 8-6

7. When preparing produce: Do not allow contact with surfaces exposed to raw meat or poultry Wash it thoroughly before cutting, cooking, or combining with other ingredients Do not add sulfites 8-7 Photo courtesy of Tony Soluri and Charlie Trotter

8. When scooping ice from an ice machine: Use a sanitized container and scoop Store scoops outside of the ice machine in a sanitary location Do not use a glass as a scoop Do not let hands come in contact with ice 8-8

9. When cooking potentially hazardous food, the internal portion must: Reach the required minimum internal temperature Hold that temperature for a specific amount of time 8-9

10. Poultry (whole or ground duck, chicken, turkey) Minimum Internal Cooking Temperature:165°F (74°C) for 15 seconds 8-10

11. Stuffing/Stuffed Meats Minimum Internal Cooking Temperature:165°F (74°C) for 15 seconds 8-11

12. When including previously cooked, potentially hazardous ingredients in the dish: Minimum Internal Cooking Temperature:165°F (74°C) for 15 seconds When including raw potentiallyhazardous ingredients in the dish: Cook raw ingredients to their required minimum internal temperatures 8-12

13. Ground Meats (ground beef, pork, other meat or fish) Minimum Internal Cooking Temperature:155°F (68°C) for 15 seconds 8-13 Photo courtesy of Cooper-Atkins Corporation

14. Injected Meats (including brined ham and flavor-injected roasts) Minimum Internal Cooking Temperature:155°F (68°C) for fifteen seconds 8-14

15. 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 8-15

16. Fish Minimum Internal Cooking Temperature:145˚F (63˚C) for 15 seconds 8-16

17. Shell Eggs For Immediate Service Minimum Internal Cooking Temperature:145˚F (63˚C) for 15 seconds Shell Eggs That Will Be Hot-Held Minimum Internal Cooking Temperature:155°F (68°C) for 15 seconds 8-17

18. Fruit or Vegetables That Will Be Hot-Held for Service Minimum Internal Cooking Temperature:135°F (57°C) 8-18

19. Commercially Processed, Ready-to-Eat Food That Will Be Hot-held for Service (Includes cheese sticks, deep-fried vegetables, chicken wings, etc.) Minimum Internal Cooking Temperature:135°F (57°C) for 15 seconds 8-19

20. Potentially Hazardous FoodCooked In A Microwave (eggs, poultry, fish, and meat) Minimum InternalCooking Temperature:165˚F (74˚C) 8-20

21. When cooking food in a microwave: Cover it to prevent surface from drying out Rotate/stir it halfway through cooking process Let it stand for 2 minutes after cooking Check temperature in several places 8-21

22. What is the minimum internal cooking temperature for each of these items? 1. Ahi tuna steak 2. Green beans that will be hot-held 3. Ground pork 4. Lamb chops 5. Shell 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 8-22

23. Which of the following statements is true about microwave cooking? 1. Leave food uncovered so that excess moisture can escape. 2. Cooked food should be left to stand for 30 seconds. 3. Fish cooked in a microwave should be heated to 145F (63C). 4. Food should be stirred halfway through the cooking process. 5. Food should be rotated right before it is removed from the microwave. 8-23

24. 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 an additional 4 hours 8-24 Icon courtesy of the International Association for Food Protection

25. Several factors affect how quickly food will cool, including: Thickness or density of the food The container in which the food is stored 8-25

26. Safe methods for cooling food include: Reducing the quantity or size of the food Using ice-water baths Using a blast chiller Stirring the food 8-26

27. Once food has cooled to 70°F (21°C), store it by: Placing it in shallow stainless steel pans Placing pans on top shelves in refrigeration units Positioning pans so air circulates around them Monitoring it to ensure cooling to 41°F (5°C) or lower in 4 hours 8-27

28. Is the soup safe to serve? 1. A stockpot of soup was held for service at 135F (57C). 2. The stockpot was placed into an ice-water bath at 8:00 A.M. 3. At 10:00 A.M.,the soup was 90F (32C). 4. At 11:00 A.M.,the soup was 70F (21C). 5. The soup was poured into shallow pans. 6. The pans were placed in the walk-in on the top shelf. 8-28

29. When reheating food for hot-holding, heat it to an internal temperature of: 165°F (74°C) for 15 seconds within 2 hours 8-29