Module 4 Ch 8 The Flow of Food: Preparation
Before thawing it under refrigeration Before or immediately after thawing it under running water
If this is stated on the label, the fish must be removed from the packaging at the following times:
posting a notice in your menu use brochures, table tents, signs, or other written methods
You must advise customers who order raw or under cooked food of the increased risk of foodborne illness. You can do this by:
Food additives or color additives Colored overwraps Lights
Do not use the following to misrepresent the appearance of food:
-Do not cook the food for longer than 60 minutes during initial cooking. -Cool the food immediately after initial cooking. -Freeze or refrigerate the food after cooling it -Heat the food to its required minimum temperature before selling or serving it. -Cool the food if it will not be served immediately or held for service.
If you plan to partially cook meat, seafood, poultry, or eggs or dishes containing these items, follow these steps:
placing an asterisk next to the item that points customers to a footnote at the bottom of the menu- the footnote must include a statement that indicates the item is: raw under cooked contains raw or under cooked ingredients
If your menu includes TCS items that are raw or under cooked, you must note it on the menu next to these items. this process is know as disclosure. this can be done by:
-Cover the food to prevent its surface from drying out. -Rotate or stir it halfway through the cooking process so that the heat reaches the food more evenly. -Let the covered food stand for at least two minutes after cooking to let the food temperature even out. -Check the temperature in at least two places to make sure that the food is cooked through.
Meat, seafood, poultry, and eggs that you cook in a microwave oven must be cooked to 165°F (74°C). In addition, follow these guidelines:
portion control
Remove from refrigerated storage only as much of an item as can be prepped at one time--this action is known as
prompt action
Return raw, prepped meat directly to the cooler, or cook it as quickly as possible--this action is known as
165 degrees for 15 seconds (must be reached within 2 hours)
TCS food reheated for hot-holding must reach what temperature for how long?
thickness or density of the food size of the food storage container
The following factors affect how quickly food will cool:
raw meat, poultry, and seafood
The sources of most cross-contamination in an operation are
-How the requirements will be monitored and documented. -Which corrective actions will be taken if requirements are not met. -How these food items will be marked after initial cooking to indicate they need further cooking. -How these food items will be separated from ready-to-eat food during storage, once initial cooking is complete.
Your regulatory authority may require that you have written procedures explaining how partially cooked food will be prepped and stored. this written procedure needs to include:
stainless steel
_______________ ___________ transfers heat away form food faster than plastic
variance
a document issued by your regulatory authority that allows a regulatory requirement to be waived or changed (use this when prepping food in certain ways)
growing bean sprouts
a variance is required if your operation is
-When it is handled by staff who have been restricted or excluded from the operation because of illness -When it is contaminated by hands or bodily fluids from the nose or mouth -When it has exceeded the time and temperature requirements designed to keep food safe
all food--especially ready-to-eat food--should be thrown out in the following situations:
time-temp abuse and cross-contamination
batters and breading are in danger of
6 hours
cool TCS foods from 135-41F or lower within this time frame
pooled eggs
eggs that are cracked open and combined in a container
prepping- make sure fruit is not exposed to raw meat, poultry, seafood, or ready-to-eat food; clean and sanitize work space and utensils that will be used during prepping washing- wash fruit and vegetables thoroughly under running water to remove dirt and other contaminants soaking or storing- do not mix different items or multiple items of the same item bc pathogens from contaminated produce can contaminate the water and the ice and can spread to other produce refrigerating- cut melons, cut tomatoes, and cut leafy greens at 41 degrees F or lower high-risk population- do not serve raw seed sprouts to them
follow these guidelines to minimize or eliminate the risk of pathogens on produce:
-Only use additives that have been approved by your local regulatory authority. -Never use more than is allowed by law. -Never use additives to alter the appearance of the food. -Do not sell produce that was treated with sulfites before it was received in the operation. -Do not add sulfites to produce that will be eaten raw.
follow these guidelines when using food or color additives while prepping food
any temp
food reheated for immediate service can be reheated to
pathogens will begin to grow if the food is exposed to the temperature danger zone during thawing
food should not be thawed at room temperature because
steaks/chops of pork, beef, veal, and lamb seafood shell eggs
food that needs a minimum internal cooking temp of 145 degrees F for 15 seconds
ground meat injected meat mechanically tenderized meat ratites (ostrich and emu) ground seafood shell eggs hot-held for service
food that needs a minimum internal cooking temp of 155 degrees F for 15 seconds:
poultry (including chicken, duck and turkey [ground or not]) stuffing made with fish, meat, or poultry stuffed meat, seafood, poultry, or pasta dishes that include previously cooked TCS ingredients
food that needs a minimum internal cooking temp of 165 degrees F for 15 seconds:
roasts of pork, beef, veal, and lamb
food that requires a minimum internal cooking temp of 145 degrees for 4 minutes
pathogens
freezing food does not kill _________________
time and temp- specify the cooking time and minimum internal temp in all recipes correct thermometer- use one with a probe that is the correct size for the food overloading- avoid overloading ovens, fryers, and other cooking equipment equipment temp- let equipment's temp recover between batches
general guidelines to follow when cooking food:
prep small batches-so large amts of food does not sit at room temp for long use leftovers-only if they have been cooked, held, and cooled correctly store leftovers-throw out TCS food after 7 days chill-utensils before making the salad refrigerate-food until all ingredients are ready to be mixed
guidelines to follow when prepping salads that contain TCS food (i.e. potato salad, egg salad, etc.)
small batches- prevents time-temp abuse prompt storage- in cooler asap unused items- create a plan to throw out unused batter or breading after a set time thorough cooking
if you choose to make breaded or battered food from scratch, follow these guidelines:
135 degrees F
reheat commercially processed and packaged ready-to-eat food to an internal temp of at least
130 °F (54°C) 112 minutes 131°F (55°C) 89 minutes 133°F (56°C) 56 minutes 135°F (57°C) 36 minute 136°F (58°C) 28 minutes 138°F (59°C) 18 minutes 140°F (60°C) 12 minutes 142°F (61°C) 8 minutes 144°F (62°C) 5 minutes
roasts may be cooked to these alternate cooking times and temp depending on the type of roast and oven used:
cooler, running water, microwave, cooking, slacking
safe methods for thawing food
175 degrees F
safe minimum internal cooking temp for tea
135 degrees F
safe minimum internal temp for fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service
ice-water bath ice paddle blast or tumble chiller ice or cold water as an ingredient
you can cool food quickly and safely in the following ways:
faster
shallow pans disperse heat faster or slower than deep ones?
reconditioning
some food can be restored to a safe condition through the process of
41 degrees F or lower
thaw food in a cooler keeping its temperature at
70 degrees F or lower
thaw food submerged under running water at a temperature of
slacking
the gradual thawing of frozen food to prep it for deep-frying (this can be done to frozen breaded chicken breasts by having them warm from -10 to 25 degrees F; do not let it get warmer than 41 degrees F)
cook it to its minimum internal temp and hold that temp for a specific amount of time
the only way to reduce pathogens in food to safe levels is to
time and temperature control and preventing cross-contamination
two keys to protect food during preparation
Cleaning and sanitizing portion control prompt action
when handling raw meat, poultry, and seafood, the staff should follow these three specific procedures
pooled eggs-cook promptly after mixing pasteurized eggs-consider using bc they require little or no cooking high-risk population-when cooking for the h-rp, use pasteurized eggs if dish is not cooked or under cooked; can use unpasteurized if dish is cooked cleaning and sanitizing- promptly clean and sanitize all equipment and utensils
when prepping eggs and egg mixtures, follow these guidelines:
70, 2
when thawing, if food has not reached _____ degrees F within _____ hours, it must be reheated and then cooled again
spores or toxins
while cooking can reduce pathogens in food to safe levels, it will not destroy ___________ or _____________ they may have produced
-Packaging fresh juice on-site for sale at a later time, unless the juice has a warning label. -Smoking food as a way of preserving it—not to enhance flavor. -Using food additives or adding components such as vinegar to preserve or alter the food so that it no longer needs time and temperature control for safety. -Curing food. -Custom-processing animals for personal use -Packaging food using a reduced-oxygen packaging (ROP) method. This includes MAP, vacuum-packed, and sous vide food -Sprouting seeds or beans. -Offering live shellfish from a display tank
you will need a variance if your operation plans to prep food in any of the following 8 ways: