Chapter 8

Methods for cooling food (5)

*Blast or tumble chiller* Blast chillers blast cold air across food at high speeds to remove heat. --They are typically *used to cool large amounts of food.* Tumble chillers tumble bags of hot food in cold water. Tumble chillers work well on *thick food,* such as mashed potatoes.

Do not thaw food at room temperature

*Freezing food does not kill pathogens *Foodborne pathogens grow when frozen food is exposed to the temp danger zone during thawing

155°F (68°C) for 15 seconds

*Ground meat*—including beef, pork, and other meat *Shell eggs* hot-held for service *Ground seafood*—including chopped or minced seafood *Ratites*—including ostrich and emu *Mechanically tenderized meat* *Injected meat*—including brined ham and flavor-injected roasts

Consumer advisories

*High risk populations* Do not serve raw or undercooked: Eggs* (over-easy eggs) Meat (rare hamburgers) Seafood (raw oysters) Do not serve raw sprouts **If pasteurized liquid or shell eggs are used, undercooked eggs are acceptable.*

Methods for cooling food (4)

*Ice or cold water as an ingredient* Make soups and stews with less water than required. Add cold water or ice after cooking to cool the food and provide the remaining water.

Methods for cooling food (3)

*Ice paddle* Plastic paddles are available that can be filled with ice or with water and then frozen.

Methods for cooling food (2)

*Ice-water bath* Place containers into a clean prep sink or large pot filled with ice water. Stir the food often to cool it faster and more evenly.

Storing food for further cooling (incooler/refrigerator)

*Loosely cover food containers* before storing them. Food can be *left uncovered* if stored in a way that protects it from contaminants. Store uncovered containers above other food, especially raw meat, seafood, and poultry, to help prevent cross-contamination.

Prep practiced for specific foods: ICE

*NEVER* use ice as an ingredient if it was used to keep food cold Transfer ice using clean and sanitized containers and scoops Store ice scoops outside ice machines in a clean, protected location *NEVER* use a glass to scoop ice or touch ice with hands *NEVER* hold ice in containers that held chemicals or raw meat, seafood, or poultry

Thawing

*Not acceptable* - Room temperature (on the counter) *Acceptable* - Cooler, cooking, slacking, microwave, running water

If your menu includes raw or undercooked TCS items, you must:

*Note it on the menu next to the items* -Asterisk the item -Place a footnote at the menu bottom indicating the item is raw, undercooked, or contains raw or undercooked ingredients *Advise customers who order this food of the increased risk of foodborne illness* -Post a notice in the menu -Provide this information using brochures, table tents, or signs

Food prep that require a variance (2):

*Packaging food using a reduced-oxygen packaging (ROP) method *Sprouting seeds or beans *Offering live shellfish from a display tank *Custom-processing animals* for personal use (i.e., dressing a deer)

165°F (74°C) for 15 seconds

*Poultry* - including whole or ground chicken, turkey, or duck Dishes that include *previously cooked TCS ingredients* Stuffed *meat, seafood, poultry, or pasta* Stuffing made with *fish, meat, or poultry*

Produce (1)

*Prep away from raw meat, poultry & seafood, as well as ready-to-eat food *Use clean sanitized work surfaces & utensils *Wash thoroughly under running water before cutting, cooking or combining with other ingredients *When soaking or storing produce in standing water or an ice-water slurry, do NOT mix -different items -multiple batches of the same item

Methods for cooling food (1)

*Reduce size of food:* Cut large food items into smaller pieces Divide large containers of food into smaller containers or shallow pans

Safe method for thawing food: Running water

*Submerge the food under running drinkable water at a temp of 70 degrees F or lower *The flow of the water should be strong enough to wash loose food into the drain *Always use a clean and sanitized prep sink when thawing food this way *Do not let the temp of the food go above 41 degrees F for longer than 4 hours

TEMPERATURE REQUIREMENTS FOR COOLING TCS FOOD (FACTORS AFFECTING THE COOLING OF FOOD)

*Thickness or density of the food: * The denser the food, the more slowly it will cool. *Size of the food:* Large food items cool more slowly than smaller items. *Storage container:* The container in which food is stored also affects how fast it will cool. --Stainless steel transfers heat away from food faster than plastic. --Shallow pans disperse heat faster than deep ones.

The minimum internal cooking temperatures COOKING FOOD - General Guidelines

*Time & temperature:* specify cooking time and minimum internal temp in all recipes *Correct thermometer:* probe is correct size for food check temp in the thickest part of food; take @ least 2 readings. *Cooking equipment:* Avoid overloading - may lower equipment or oil temp & food not cooking fully Let cooking equipment temp recover between batches

All food- especially ready-to-eat food- should be thrown out in the following situations:

*When it is handled by staff who have restricted or excluded from the operation bc of the illness *When it is contaminated by hands or bodily fluids from the nose or mouth *When it has exceeded the time and temp requirements designed to keep food safe

PARTIALLY COOKING DURING PREPPING (2)

*Written procedures should describe the following:* -How requirements will be monitored & 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

Cooking does NOT destroy __________

*spores or toxins.* Therefore, it is critical to handle food correctly throughout the flow of food prior to cooking.

Correct way to cook TCS food in a microwave oven

165°F *Additional guidelines:* -Cover food to prevent its surface from drying out. -Rotate or stir halfway through the cooking process so that the heat reaches the food more evenly. -Let the covered food stand for at least 2 minutes after cooking to let the food temperature even out. -Check the temperature in at least 2 places to make sure that the food is cooked through.

Food must pass through this temperature range quickly to reduce this growth

Cool TCS food from 135°F to 41°F (57°C to 5°C) or lower within 6 hours.

Present food honestly:

Customers must be able to judge the true appearance, color and quality of food

Produce (2)

Cut melons, cut tomatoes, cut leafy greens -TCS foods -Refrigerate and hold at 41°F (5°C) or lower

When prepping food...

Equipment - clean and sanitize workstations, cutting boards and utensils Quantity- Only remove as much food from the cooler as you can prep in a short period of time (limits time-temp abuse) Storage - return prepped food to the cooler or cook it as quickly as possible

Restoring (reconditioning) food to safe condition

Ex: a hot food that has not been held at the correct temp may be reheated to 165 degrees for 15 seconds if it has been in the temp danger zone for more than two hours - this can return food to a safe condition

Do NOT use the following to misrepresent the appearance of food

Food additives or color additives Colored over wraps Lights

Methods for reheating food (1)

Food reheated for *immediate service: * Can be reheated to any temperature if it was cooked and cooled correctly Food reheated for *hot-holding* Must be reheated to *an internal temperature of 165ºF (74ºC) for 15 seconds within two hours* Make sure the food reaches this temperature within *two hours form start to finish.* These guidelines apply to all reheating methods, such as ovens or microwave ovens.

Corrective actions

Food that has become unsafe should be thrown out unless it can be safely reconditioned

135°F (57°C)

Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service

TEMPERATURE REQUIREMENTS FOR COOLING TCS FOOD

If food has not reached 70°F (21°C) within 2 hours, it must be reheated and then cooled again. If you can cool the food from 135°F to 70°F (57°C to 21°C) in less than 2 hours, you can use the remaining time to cool it to 41°F (5°C) or lower. However, the total cooling time cannot be longer than 6 hours.

Food and color additives:

Only use additives approved by your local regulatory authority *NEVER* use more additives than allowed by law *NEVER* use additives to alter the appearance of food Do NOT sell produce treated with sulfites before it was received in the operation Do NOT add sulfites to produce that be eaten raw

Requirements for partially cooking TCS food

PARTIALLY COOKING DURING PREPPING (1) If *partially cooking* meat, seafood, poultry, or eggs or dishes containing these items: -Initial cooking *should not exceed 60 minutes.* Cool the food immediately after initial cooking. Freeze or refrigerate the food after cooling it. *Heat the food to at least 165°F (74°C) for 15 seconds before selling or serving it.* Cool the food if it will not be served immediately or held for service.

Food prep that requires a variance(a document) (1):

Packaging *fresh juice on-site* for sale at a later time, unless the juice has a warning label *Smoking food* to preserve it but not to enhance flavor Using food additives or components to preserve or alter food so it no longer needs time and temperature control for safety *Curing food*

Temperature Requirements for Cooling Food

Pathogens grow well in the temperature danger zone and grow even faster between 125°F and 70°F (52°C and 21°C).

Safe method for thawing food: Slacking

Processing of gradually thawing frozen food in preparation for deep frying Allows even heating during cooking

Methods for reheating food (2)

Reheat commercially processed and packaged ready-to-eat food to *an internal temperature of at least 135°F (57°C). * Includes items such as cheese sticks and deep-fried vegetables.

If temp not achieved in designated time frame:

Reheat to an internal temp of 165ºF (74ºC) for 15 seconds; restart process.

145°F (63°C) for 4 minutes

Roasts of pork, beef, veal, lamb Alternative cooking times and temps for roasts (depending on the type of roast and oven used):

145°F (63°C) for 15 seconds

Steaks/chops of pork, beef, veal, and lamb *Shell eggs* that will be served immediately Commercially raised game *Seafood*—including fish, shellfish, and crustaceans

175°F (80°C)

Tea - *Automatic iced tea and automatic coffee machine equipment:* Tea leaves should remain in contact with the water for a minimum of one minute. *Traditional steeping method:* Tea leaves should be exposed to the water for about five minutes.

Safe method for thawing food: Cooking

Thaw food as part of the cooking process Always verify the final internal cooking temp wit a thermometer

Safe method for thawing food: Cooler

Thaw food in a cooler keeping its temp at 41 degrees F or lower Requires advance planning Larger items, such as a turkey, can take several days to thaw completely in cooler

Safe method for thawing food: Microwave

Thaw food in microwave oven if it will be cooked immediately after thawing The food must be cooking in conventional cooking equipment, such as an oven, once it is thawed

Food not presented honestly must be

Thrown out

Do not cool large amounts of hot food in a ____

cooler/refrigerator. -Most coolers are not designed to cool large amounts of hot food quickly. -Placing hot food in the cooler may also not move it through the temperature danger zone fast enough.