Food Preparation Reheating of leftovers

1. Food PreparationReheating of leftovers • Leftovers shall be heated to an internal temperature of 165 degrees for 15 seconds in no longer than a two hour period • Foods reheated in a microwave must be heated to 165 degrees, rotated or stirred, and let stand (covered) for two minutes prior to serving • The steam table should not be used for reheating, Why not?

2. Food PreparationMicrowave Cooking • If foods are cooked from a raw state, they must be cooked to a temperature of 165 degrees • The item must be stirred and temped in several places

3. Food PreparationCold foods • If preparing at risk items that will need refrigeration prior to service such as tuna salad, the item must: • Be down to 41 degrees within four hours of preparation

4. Hygienic PracticesHand washing

5. Hygienic PracticesHand washing Critical to prevent FBI from fecal to oral route Wash hands after: • Entering the kitchen • Touching face, nose, hair etc • Handling raw and prior to handling ready to eat • Touching anything soiled

6. Hygienic Practices Hand Sanitizers • Cannot use in lieu of hand washing due to the vigorous friction necessary in order to kill/remove micro organisms • Can use in addition to hand washing • This applies to food preparation in the kitchen not necessarily serving food

7. Hygienic PracticesFingernails – Should be Clean • Gloves must be worn if the employee has artificial fingernails or is wearing nail polish

8. Hygienic PracticesClothing Clothing should be clean

9. Hygienic PracticesJewelry • One single plain ring is acceptable • No watches or bracelets • Jewelry can collect soil and can hinder proper hand cleaning • Jewelry can fall into the food

10. Hygienic PracticesHair • Some type of hair restraint is required • No requirement for beards or moustaches • For persons working in the kitchen, not servers in the dining room

11. Hygienic PracticesEating, Smoking, Drinking • Staff can have beverages if they are in cups with lids and preferably a straw • Beverage must be covered and be spill-proof • Otherwise, no eating, smoking or drinking in food preparation areas

12. Hygienic Practices: Sick employees • The sick person must report to the person in charge

13. Hygienic Practices: Sick employees • An employee: • infected with a communicable disease that can be transmitted by foods or • while afflicted with a boil, infected wound on an exposed body part, or • Having an acute respiratory infection cannot work

14. Hygienic Practices: Boil, infected wounds • The employee should wear a dry durable bandage and a single-use glove if on hands or wrists

15. Hygienic Practices: Discharge from the eyes, nose, mouth • Employees with persistent sneezing, coughing, or a runny nose with discharge may not work with exposed food, clean equipment, utensils, etc. • Refer to Exclusions & Restrictions CDPHE

16. Distributing FoodDispensing ice • The scoop can be stored in ice if the handle is facing out and not touching the ice • If ice is used as a coolant, it cannot be reused for consumption

17. Distributing FoodCovering • Food should be covered during transportation • Insulated plate covers • Lids or plastic wrap for cups, mugs, glasses • Others?

18. Serving FoodTray line holding temperatures • Cold holding temperatures must be 41 degrees or colder (to kill listeria) • Hot holding temperatures must be at least 135 degrees or hotter (to kill perfringens)

19. Tray line Temperatures • A sanitized thermometer should be used • Temps will usually be checked at the start of tray line to cause the least interference & possibly at the end • Hot and cold foods with food borne illness risk should be checked including mechanically altered foods and milk

20. Soiled Equipment, Utensils, and Surfaces: Requirements for Sanitizing • Quaternary ammonia – 200 ppm • Chlorine bleach – 50 ppm • Iodine – 12.5 (rarely seen) • Hot water 180 degrees

21. Requirements for Ware Washing Machines • An accurate thermometer is required • Manufacturer’s data plate has to be affixed to the machine (look for metal plate) • Information regarding requirements for wash and rinse cycle temperatures • Pressure required for sanitizing rinse (15 – 25) • Required type and concentration of sanitizing solutions

22. Requirements for Ware Washing Machines

23. Requirements for Ware Washing Machines • Food must be rinsed or scraped off dishes prior to being run through the machine • Dishes must be allowed to air dry after being removed from the dish machine • Machines must be cleaned at least daily or as often as necessary to maintain satisfactory condition

24. Requirements for Ware Washing Machines & Use • Staff must wash hands between handling dirty dishes (i.e. loading the machine) and removing clean dishes from the machine

25. Requirements for Ware Washing:Chemical Sanitizing Machine • Minimum rinse temperature of 120 degrees, or in accordance with Manufacturer’s specifications • Wash water kept clean • Chemical sanitizer dispensed according to Manufacturer’s specifications • The sanitizer level should be 50 ppm on the dish surface in final rinse

26. Requirements for Ware Washing: Hot Water Sanitizing Machine • The water should be kept clean • The rinse temperature should be at least 180 degrees and wash 150 – 165 • Achieving a surface temperature (plate for example) of 160 degrees is an acceptable means to test for adequate temperature • Surveyors will use heat sensitive strips to test for 160 degrees, apply to a clean plate • It should turn black if 160 degrees is reached

27. Soiled Equipment, Utensils, and Surfaces: Requirements for Wiping Cloths • Wiping cloth should be stored in sanitizer solution, can be out for a few minutes but must be at the proper concentration when checked • Facility should have test strips • Quat or ammonia and chlorine/bleach are most common • Not in food containers

28. Soiled Equipment, Utensils, and Surfaces: Chemical Test Kits are Required

29. Soiled Equipment, Utensils, and Surfaces- Sanitizers • Read chlorine level within seconds • Read ammonia level 10-90 seconds • If Chlorine is too strong it can leave a toxic residue (Greater than 200 ppm)

30. Soiled Equipment, Utensils, and Surfaces: Requirements for Manual Dish/Pot Washing

31. Soiled Equipment, Utensils, and Surfaces: Requirements for Manual Dish/Pot Washing • A three compartment sink must be used: • Wash – must be 110 degrees • Rinse • Sanitize – same requirements for wiping cloths • Must be immersed in chemical sanitizer sink for at least 30 seconds • Hot water of 171 degrees for 30 seconds

32. Soiled Equipment, Utensils, and Surfaces: Requirements for Storing Is there anything wrong with how these utensils are stored?

33. Soiled Equipment, Utensils, and Surfaces: Requirements for Storing • Cleaned and sanitized equipment and utensils shall be handled in a way protecting them from contamination • The handles should be pointing out • Silverware should be touched by the handle

34. Soiled Equipment, Utensils, and Surfaces: • Cups, glasses, bowls, plates and similar items should be handled without contact with the inside surfaces or surfaces that contact the user’s mouth • Clean dishes, utensils, & equipment shall be stored in a way to protect from contamination by splash, dust or other means • Mixers? Slicers? Inverted?

35. Refuse/Garbage storage • Garbage cans must be clean and lined with plastic bags

36. Exterior Trash – Dumpster Area

37. Exterior Trash – Dumpster Area • Should be clean area without grease, garbage or evidence of rodents • Dumpster should be enclosed and not open when there is garbage inside

38. Other Environmental Issues • Light bulbs should have covers

39. Other Issues • All chemicals should be labeled