servsafe MO Ch 7 & 8 (prep & holding)

Guidelines for preparing eggs

1. If combining fresh cracked eggs, cool to <41F or cook promptly after mixing. 2. When making a new batch, wash and sanitize container or use fresh container. 3. Use pasteurized eggs if cooking dishes that require little cooking such as Caesar salad dressing, hollandaise sauce, tiramisu, and mousse.

Guidelines for preparing batter or breading

1. Make batter in small batches. Store unused portion in covered container at < 41F 2. Predetermine a time to throw out unused portion. 3. Don't use for several different foods if one has the potential to cause allergic reactions.

Guidelines for preparing tuna, chicken, egg, potato salad

1. Make sure all TCS food ingredients have been handled correctly 2. Throw out all leftovers after 7 days. Check use by date before using stored product.

Food Preparation Guidelines

1. Make sure all prep surfaces, cutting boards, & utensils are clean and sanitized. 2. Take from the cooler only the amount of food to be prepared. 3. Prepare in batches that can be finished quickly. 4. Cook or refrigerate food as soon as possible.

Guidelines for preparing / serving ice

1. Make sure ice bin & scoop is clean 2. Store scoop outside of ice, but in protected location 3. Never serve ice that has been previously used to cool food. 4. Always use food grade container that has been cleaned & sanitized to store or transport ice. 5. Never scoop ice with a glass or bare hand

Guidelines for preparing produce

1. Make sure it does not contact surfaces exposed to raw meat or poultry. 2. Rinse in water slightly warmer than product 3. Remove outer leaves of lettuce. Pull apart leaves of spinach & other leafy veggies to make sure all is rinsed thoroughly. 4. When soaking in water or ice slurry, do not mix types or batches. 5. Hold fresh cut melons or tomatoes at < 41F 6. If you serve high risk populations consider not serving raw seed sprouts.

GUidelines for microwaving TCS food

1. cover food to prevent drying out 2. Stir halfway through cooking 3. Let stand 2 min. after cooking to let temp even throughout 4. Take temperature in at least 2 places

Minimum temp for Hot held fruits, vegetables, legumes (beans, refried beans) and grains (rice, pasta)

135F

commercially processed, ready-to-eat food. Minimum Hot held temp. (cheese sticks, deep fried veggies)

135F for 4 minutes

Maximum Cooling times for TCS Food

135F to 70F in 2 hours 69F to <= 41F in 4 hours If food can be cooled to 70F in less than 2 hours the remaining time can be used to cool to <41F. If food cannot be cooled to 70F in 2 hours it should be thrown out.

minimum internal temp for shell eggs for immediate service seafood steaks/ chops (beef, veal, lamb, pork) roasts (beef, veal, lamb, pork)

145f for 15 seconds

minimum internal temp for ground meat mechanically tenderized meat injected meat ground seafood (minced or chopped) eggs that will be hot held for service

155f for 15 seconds

minimum cooking internal temp for poultry stuffing made w/ TCS foods stuffed meats, seafood, poultry, or pasta dishes made with previously cooked TCS foods

165f for 15 seconds

commercially processed, ready-to-eat food. Maximum Cold held temp.

41F or <

Maximum serving time for cold food without temperature controls?

6 hours

TCS Food

Food that requires Time/Temp Control Safety

If serving cold food without temperature controls (off site catering), what must be done?

Hold food =< 41 F until time for serving Label food with time removed from refrigeration & discard time (6 hours later) Make SURE the food does not exceed 70F at any time during serving Discard any food at 70F or higher

If serving hot food without temperature controls (off site catering), what must be done?

Hold food => 135 F until time for serving Label food with time removed from heat & discard time (4 hours later) Make SURE the food does not exceed 70F at any time during serving Discard any food at 70F or higher

Minimum temp & max time for reheating hot held food & food for immediate service.

Hot held: minimum temp of 165F Food must be at 165F in <= 2 hours Immediate Service: can be heated to any temperature, but must have been cooked and cooled correctly

Safely Vending TCS Food

Make sure hot food is => 135F & cold is <= 41F Label with Use by Date Check product dates daily Make sure packaging is intact Any food prepared on site must be labeled with use by date (expiration date) Wash and wrap fresh fruits with edible peel

ice-water bath

Method of cooling food in which a container holding hot food is placed into a sink or larger container of ice water. The ice water surrounding the hot food container disperses the heat quickly.

Can you use holding equipment to reheat food? Why

No. It is not designed to move the temperature of food fast enough.

ice paddle

Plastic paddle filled with ice or water and then frozen. Used to stir hot food to cool it quickly.

slacking

Process of gradually thawing frozen food in preparation for deep-frying

food additives

Substances added to food to lengthen its shelf life. They are also used to alter food so it does not need time and temperature control. Some are used to enhance flavor.

When holding hot or cold food, how often do you check temperature?

every 2 hours leaves time for corrective action. Maximum every 4 hours, but if food is in temp. danger zone - it must be thrown out.

safe methods for cooling food

ice-water bath, ice paddle, blast chiller

4 acceptable methods for thawing food

in refrigeration, submerged under running water (< 70F), in a microwave oven, as part of cooking process