Lesson 8. Preparing Food

Time as Public Health Control

A Health Code change allows food establishments to hold potentially hazardous foods without temperature control if certain time limits and other guidelines are met. Using time only to monitor food, instead of time and temperature, is called Time as a Public Health Control. Using time as a public health control is a concept that recognizes that significant bacterial growth or toxin production are not possible within a limited time period. The Health Code allows food service establishments to use Timeas a Public Health Control to hold hot or cold foods for a limited time without the use of heat or refrigeration. This cannot be done haphazardly. Food establishments can now hold potentially hazardous foods without temperature control for four to six hours if they meet certain time limits and other guidelines. Before this Health Code change, potentially hazardous hot foods had to be maintained at a minimum hot temperature, and cold foods at a maximum cold temperature, at all times. To use Time as a Public Health Control, take the food from temperature control and: Measure the food's temperature. Cold food must be 41° or colder and hot food 140° or hotter, when removed from temperature control. Place a label on the food and write the time the food was removed from temperature control, the food's starting temperature and the time it will be four hours later. For cold food, write down the time it will be six hours later. Serve hot food within four hours or discard it. For cold food, take the food's temperature after four hours and write that temperature on the label. If the temperature is more than 70° at four hours, immediately discard the food. If the temperature is less than 70°, you can hold the food for an additional two hours. You must throw away any food not served within six hours. For more information on these items, please visit www.nyc.gov/health/foodservice.

How can ready-to-eat foods be prepared during grill and slicing operations?

A glove can be worn on the hand that is used to prepare ready-to-eat ingredients, leaving the other hand uncovered for placing raw ingredients on the grill. It is safest to wear close fitting gloves when operating a slicing machine or chopping and cutting food.

May I use the same pair of disposable gloves to prepare raw meat or poultry, and then prepare a ready-to-eat food?

Absolutely not! This is a prime example of cross-contamination. Disposable gloves worn during preparation of raw foods, such as uncooked meat and poultry, must not be used to prepare ready-to-eat food. Change gloves when moving from preparing a raw to preparing a ready-to-eat food

Poultry, Stuffed Meat and Stuffing Containing Meat

All poultry, stuffed meat and stuffing containing meat must be cooked to an internal temperature of 165°F for 15 seconds. A good practice when dealing with stuffed poultry is to cook the stuffing separately from the poultry. Stuffing acts as insulation and can prevent heat from reaching the inside of the bird.

Established Methods to Assist Rapid Cooling

Always leave food uncovered during cooling; this will hasten the cooling process, replace the cover or lid only after the food has cooled down to 41°F. _ Foods must be cooled in a refrigerator or in an ice bath. They should never be allowed to cool while stored at room temperature, for example, being left out on top of a counter. _ Cut large pieces of meat into smaller pieces, 6 pounds or less. Such small portions will cool rapidly. Larger pieces take longer to cool. _ Do not cool foods in large deep pots. Pour out the contents of large containers into much smaller ones or into shallow pans 4 inches deep with the product depth of 1 to 2 inches. _ Use an ice water bath. An ice water bath can be made up by filling a sink or other large container with ice and water. Place the container of hot food into the ice water bath. While foods are cooling in this ice bath, stir the food periodically. Do not forget to replace the ice as it melts away. _ You may apply ice directly into food as an ingredient. Thick soups and gravies may be cooled down rapidly by adding ice directly into the food. _ Use a Rapid Chill unit or a Blast chiller. _ Insert an ice paddle into food and stir. _ You may combine methods above, e.g., cut foods into small pieces and place in shallow pans in an ice-water bath. _ Metal containers such a stainless steel or aluminum are great conductors of heat. Use metal containers for all cooling operations.

Hot Holding

Cooked foods that are held for service must be held at 140°F or higher. During this period, care must be taken to ensure that the temperature remains at that level, and that the food is protected. Some important precautions: Ensure that the hot holding unit works efficiently and is large enough to accommodate all the food items to be held without double-stacking them. The water temperature must be above 140°F to maintain foods at that temperature. The hot holding unit must also be preheated so that hot foods are placed on a hot unit. Cover food—food that is covered retains heat better than uncovered food does. Use a thermometer to ensure that food is at the proper temperature. Practice product rotation—return food items that are losing heat to the stove or oven, and replace them with hot foods kept in reserve. Do not double-stack or overfill containers. Food in the top container will not receive adequate heat; the same will happen to food in the top of overfilled containers. Do not use the hot holding unit to reheat refrigerated foods. This equipment is not designed for reheating; it is designed to keep hot foods hot.

Cooling -- 1

Cooked potentially hazardous food items that are held for later service must be cooled rapidly and be stored in a refrigerator until ready for use. When foods are allowed to cool over a long a period of time, bacteria grow to sufficient numbers that may cause food-borne illnesses. The NYC Health Code requires that all potentially hazardous foods prepared for later service be cooled down rapidly. This means that within the first two hours of cooling, the foods must be cooled from 140°F to 70°F and then go from 70°F to 41°F within an additional four hours or less. This rapid cooling requirement limits the length of time that potentially hazardous food spends in the temperature danger zone thus limiting the opportunity for growth of harmful bacteria. Food in large, deep containers and large thick pieces of meat are difficult to cool down quickly. Great care must be taken during the cooling of soups, sauces, gravies, stews, rice, chili, whole turkey, turkey breast and whole roast beef. The temperature of cooling foods must be monitored and documented with a food product thermometer. Take the temperature of the cooling food each hour to ensure that it is cooling within the required time. Start these measurements at 140°F. Potentially hazardous foods that have been allowed to cool over an extended period of time- more than 2 hours when cooling from 140°F to 70°F, and more than 4 hours when cooling from 70°F to 41°F or below, are considered contaminated and must be discarded.

Cooking

Cooking is a critical step in food preparation; it is during this stage that we have the opportunity to destroy any microorganisms or germs that are on raw foods. Cooking food to an internal temperature that will destroy microorganisms ensures the safety of that food. The required internal temperature must be reached without any interruption of the cooking process. It is important to use a sanitized, properly calibrated thermometer to verify that the required cooking temperature is reached.

Outdoor Cooking Requirements

Cooking outdoors is now allowed provided the establishment protects food and equipment. To cook outdoors, the establishment must: Have permission to cook outdoors from the Buildings and Fire Departments and any other agency as required by law. Maintain complete control of the outdoor cooking space. Provide a hand wash sink if food is prepared outdoors. Protect food, utensils and cooking equipment from contamination using awnings, tents, screens or vermin-resistant containers. Store food, utensils and equipment indoors when the outdoor area is not in operation. Prevent nuisances, such as from smoke, garbage, noise or pests. Construct the floor using smooth, durable, non-absorbent and easily cleanable material that is free of gaps. Have sufficient lighting to allow safe operations and cleaning. The Health Code requires 540 Lux (50 foot candles) of lighting at surfaces where food workers are preparing and processing food or using utensils or equipment such as knives, slicers, grinders or saws. Note: Cooking is not allowed on a street or sidewalk, except during street fairs or other events where City permission has been granted.

Dedicated Food-Washing Sinks

Cross-contamination happens when bacteria from one food spread to another. This is a common cause of foodborne illnesses. One way to prevent this is to keep cooked and ready-to-eat foods away from potentially hazardous raw foods, such as meat, poultry and fish. To reduce the risk of cross-contamination, the Health Code now requires washing food in: A single-compartment culinary sink used for this purpose only A dedicated compartment of a mult icompartment sink A food-grade container or colander (if neither of the above is available) Food-washing sinks must be cleaned and sanitized prior to use and after the washing of raw meat. A sink in which food is washed may not be used as a slop or utility sink or for hand-washing.

How often should disposable gloves be changed?

Disposable gloves must be changed when they become contaminated, torn or when the food service worker leaves the food preparation area. They should also be changed frequently to minimize build-up of perspiration and bacteria inside the glove.

According to the New York City Health Code, the following are acceptable thawing methods

Frozen foods can be removed from the freezer and stored in a refrigeration unit a day or two before they are needed so that the food will defrost but the temperature will not rise above 41°F. Frozen foods may be submerged under cold running water for no more than two hours. The water must be running continuously so that any loose particles may float and run off. Frozen foods may be thawed in a microwave oven, but only if there is no interruption in the cooking process per the conditions below: After thawing, the food item is removed immediately for cooking in the regular oven or stove. The entire cooking process takes place without interruption in the microwave oven.

Ground Meat and Food Containing Ground Meat

Ground meat and food containing ground meat are required to be cooked to 158°F for 15 seconds unless otherwise requested by the customer.

What happens if gloves, deli paper or other utensils are not available to prepare ready-to-eat foods?

If appropriate utensils are not available, ready-to-eat foods must not be prepared until bare hand contact with food can be prevented. Whenever health department inspectors observe bare hand contact with ready-to-eat foods, a violation will be recorded on the inspection report and enforcement action will be taken. Any ready-to-eat food that has been prepared with bare hands is considered to be contaminated and must be discarded.

Cooling -- 2

It is a fact that smaller portions of food cool down faster than larger portions. Hence, to encourage faster cooling, roasts and other large cuts of meat should be cut into portions no larger than 6 pounds. Thick foods like chili and refried beans should be poured out into shallow pans 4 inches deep. In both these cases, there is more surface area thus heat escapes faster. Cooling must take place in the refrigerator or in an ice bath. Never cool foods down by simply leaving them out at room temperature. Foods do not cool at a constant rate. Hot food tends to cool relatively quickly while still very hot; the rate of cooling then slows greatly as the food temperature gets closer to the temperature of the refrigerator. The "cooling tracking sheet" is a good guide to show if foods are cooling properly. The food temperature must drop from 140°F to 90°F or lower by the end of first hour. If this doesn't happen, it clearly means that the rate of cooling is too slow and foods will never reach 70°F within 2 hours. Many food workers underestimate the amount of time it takes for foods to cool down. Under typical restaurant kitchen refrigeration, a one-gallon container of cooked ground meat may take up to 15 hours to cool down. For this reason, it is essential to monitor food temperatures during the cooling process.

Meat and Fish

Meat, fish and other potentially hazardous foods not listed above are required to be cooked to 140°F for 15 seconds.

Cooking in a Microwave Oven

Microwave cooking allows for a faster cooking process, however the cooking is uneven and can lead to "cold spots" where bacteria can easily multiply to a dangerous level. It is important to follow the guidelines below to ensure proper cooking: _ Arrange food items evenly and cover the dish with a lid or plastic wrap; the moist heat will help destroy harmful bacteria and ensure uniform cooking. _ When cooking large cuts of meats, adjust the settings to medium power, and cook for longer periods of time to ensure proper cooking. _ Stir or rotate food halfway through the process to eliminate cold spots where harmful bacteria can survive, and for more even cooking. _ Foods may be partially cooked in the microwave oven and then transferred to conventional oven for completion, however this transfer must be done immediately. _ Let food stand for at least two minutes after microwaving to allow even distribution of heat throughout the product. _ Use a food thermometer to verify that the proper temperature is reached. Due to uneven cooking process in the microwave ovens, add 25°F to the final cooking temperature to ensure thorough cooking.

Plastic Microwavable Containers Allowed

Microwave-safe containers prevent harmful substances from leaching into foods. To protect diners, food establishments must use containers that display the words "microwave safe" or one of these symbol.

May ready-to-eat foods be touched with bare hands if the hands are washed or a germicidal soap or hand sanitizer is used?

No. Although hand washing is effective in reducing contamination, many people forget to wash their hands or even fail to wash them properly. Germicidal soaps and hand sanitizers have not been proven effective in destroying viruses.

Pork and Foods Containing Pork

Pork and any food containing pork must be cooked to an internal temperature of 150°F for 15 seconds.

Cutting, Chopping, Mixing, Mincing and Breading

Preparation may cause food that requires refrigeration to become warm and fall into the Temperature Danger Zone; preparation must be controlled so that the least possible time is spent in this zone. Preparing or processing food in batches minimizes the amount of time it is not refrigerated, reducing the chance that microorganisms will grow. After preparation, if food is not cooked immediately, it must again be refrigerated until it is ready for cooking. Care must be taken to ensure that potentially hazardous foods are never left out in the Temperature Danger Zone when being prepared except during very short periods (no longer than an hour).

Preparing Food

Preparation refers to the actions that are necessary before food can be cooked, or in the case of a food that is served raw, any handling of food before it is served. Food preparation requires care in order to maintain food safety.

Rare Roast Beef

Rare roast beef and/or rare beef steaks are to be cooked to the following minimum temperatures and times, unless otherwise requested by the customer: Temperature Time 130°F 121 minutes 132°F 77 minutes 134°F 47 minutes 136°F 32 minutes 138°F 19 minutes 140°F 12 minutes 142°F 8 minutes 144°F 5 minutes 145°F 3 minutes

Bare Hand Contact

Ready-to-eat foods served by infected food workers have proven to be a serious public health problem. Therefore, regulations were established to prohibit bare hand contact with foods that will not be later cooked or reheated before serving. What kind of foods may not be prepared with bare hands? Ready-to-eat foods such as salads and sandwiches Foods that will not later be cooked to a temperature required by the Health Code Food that is not later reheated to 165°F before serving.

Shell Eggs and Foods Containing Shell Eggs

Shell eggs and foods containing shell eggs must be cooked to at least 145°F for 15 seconds. An exception may be made for an individual customer who requests the preparation of a shell egg in a style that is prepared at a temperature lower than 145°F. Commercially pasteurized eggs must be used for foods made with eggs that are served without cooking or are lightly cooked, such as Caesar salad dressing, eggnog, hollandaise or other similar sauces.

Thawing

Thawing is also referred to as defrosting. The Health Code requires that whole, frozen poultry and poultry breasts must be thawed before being cooked; however, a single serving may be cooked from a single, frozen serving. Other potentially hazardous products should be treated the same way. It is important to use methods that will allow the entire piece of food to thaw evenly. Any method that allows one part—for example, the outside surface—to defrost before the inner portion does, is not acceptable because the portion that thaws first will be in the Temperature Danger Zone before the other portion is completely thawed. Thawing methods: refrigerator, cold water, microwave

Reheating

The Health Code requires that all cooked, refrigerated potentially hazardous food that is to be served hot must be reheated to 165°F or above for 15 seconds within two hours and held at 140°F or above until served. This destroys bacteria that cause food poisoning and prevents bacteria from growing in the food. It is important to remember that reheating can only be done effectively on a stove or in an oven. A hot holding unit is designed to hold hot foods hot but is not effective in reheating cold foods. Potentially hazardous foods reheated in a microwave oven must be covered and reheated to a temperature of at least 190°F and allowed to stand covered for two minutes afterwards. Microwave ovens cook food unevenly, so the temperature is not distributed equally throughout the food. Ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food processing plant that is subject to city, state or federal inspection must be reheated to 140°F within two hours after it is removed from container or package, and held at that temperature until served. Cooked and refrigerated food that is prepared for immediate service to an individual customer may be served at any temperature the customer requests. Foods should be prepared as close to the serving time as possible and in quantities that will minimize leftovers, thus eliminating any need for cooling and reheating.

Cross-Contamination

This term is typically used for any situation in which harmful microorganisms are transferred from a raw or contaminated food to cooked or ready-to-eat food. All raw products,(particularly meat, fish and eggs) contain harmful microorganisms; hence, it is important to keep them separate from cooked or ready-to-eat foods. Cross contamination can happen in many ways. Some examples include: A food worker preparing raw chicken for cooking and then preparing a fresh salad without first washing his/her hands thoroughly. A food worker preparing raw chicken on a cutting board and then slicing the cooked chicken on the same cutting board without first washing, rinsing and sanitizing the board properly. Storing a raw product above a cooked product in a way that allows the juices of the raw product above to fall on the cooked product below. In all three examples, human error play a major role in cross-contamination, which is the usual source of cross-contamination. Food workers must be vigilant to prevent these situations from occurring.

What are acceptable handling practices when preparing ready-to-eat foods?

Use of utensils such as tongs, spatulas, spoons Use of deli paper or sanitary gloves