Chapter Learning Objectives

1. Chapter Learning Objectives • Use a systematic approach to manage quality leftover foods. • Provide examples of safely repurposed food. • Describe general procedures for safely handling repurposed food. • Explain ways to maintain quality in repurposed food. • Review ethnical considerations when repurposing food.

2. Repurposed Food • Food that was prepared, cooked, cooled, and held safely but not consumed by customers

3. Repurposed Food continued

4. Is There Food Quality in Leftover Food? • Food Production 6

5. Repurposed Food continued

6. Repurposed Food continued

7. What Is a Controlled Environment? • One in which food has been within the kitchen’s control and has been kept safe from cross-contamination and time-temperature abuse

8. Cross-Contamination • Cross-contamination occurs when microorganisms are transferred from one food or surface to another.

9. Food Rescue Programs • Definition: Nonprofit organizations that obtain mainly prepared and perishable food items from food establishments and distribute them to food banks or soup kitchens for provision to individuals and families.

10. Food Rescue Program Guidelines • Determine what foods will be accepted. • Determine who will transport the food to ensure that food remains wholesome. • Package the food correctly. • Store food at the correct temperature. • Check for spoilage.

11. How Would You Answer the Following Questions? • Repurposed food should always be served in the same manner in which it was originally prepared. (True/False) • A controlled environment is one where, in part, food has been within the kitchen’s control. (True/False) • Food that has been served to customers should never be repurposed. (True/False) • In most food rescue programs, food is taken off-site by restaurant staff. (True/False)

12. Examples of Repurposed Foods • White bread • Beef barley soup • Cream horns filled with stabilized heavy cream filling • Fully cooked prime rib • Grilled chicken breast

13. Examples of Repurposed Foods continued • Green leaf salad • Baked potatoes • Fresh orange juice • Gravy from convenience food product • Pulled BBQ pork • Sauces

14. Repurposing Food: Handle Food Safely • This cook is handling these food items in careful compliance with all sanitation and other foodhandling guidelines. It is important that the same care be given to any items that will be repurposed.

15. Repurposing Food: Avoid Time-Temperature Abuse • Avoid time-temperature abuse of potentially hazardous foods (those that allow harmful microorganisms to grow quickly).

16. Repurposing Food: Label Products Correctly Proper labeling should include: • Date and time food was produced • Who produced it • When to discard it

17. Repurposing Food: Holding, Cooling, Storing, and Reheating • Avoid time-temperature abuse. • Prevent cross-contamination. • Know proper reheating temperatures.

18. Repurposing Food: Quality Standards

19. Ovens with Built-in Reheating Features

20. Leftovers: Use Them or Discard Them Special concerns: • Banquet leftovers • Employee meals • Deliberate overproduction

21. How Would You Answer the Following Questions? • Potentially hazardous foods should not be held in the temperature danger zone more than _______hours. • Food products that are time-temperature abused must be _______. • A _______ oven is preferred to a range oven for reheating food. • Sealing food in a plastic bag without air is called _______ sealing.

22. Color-coded, food rotation label Controlled environment Cross-contamination Food rescue program Repurposed food Time-temperature abuse Key Term Review

23. Chapter Learning Objectives—What Did You Learn? • Use a systematic approach to manage quality leftover foods. • Provide examples of safely repurposed food. • Describe general procedures for safely handling repurposed food. • Explain ways to maintain quality in repurposed food. • Review ethnical considerations when repurposing food.