The Flow of Food: Preparation (Chapter 8)
Partial Cooking during preparation (if u partially cook meat, seafood, poultry, eggs, or dishes containing these items:)
1. Do not cook longer than 60 minutes during initial cooking. 2. Cool immediately after initial cooking. 3. Freeze or refrigerate after cooling. 4. Heat to at least 165o F before selling or serving. 5. Cool if not served immediately or held for service. You may be required to have written procedures: § Monitoring and documenting § Corrective actions. § Labeling § Separation from ready-to-eat food during storage.
To package fresh juice for later sale
A variance is required from the regulatory agency n The juice must be treated (e.g., pasteurized) according to an approved HACCP plan n As an alternative, the juice must contain a warning label indicating the product has not been pasteurized and may contain harmful bacteria.
Before Cooling Food
Before cooling food, start by reducing its size: n Cut larger items into smaller pieces n Divide large containers of food into smaller containers or shallow pans The denser the food, the more slowly it will cool.
Childrens Menus
Children should not be offered these items raw or undercooked: n Meat n Especially true with undercooked ground beef which may be contaminated with E. coli n Poultry n Seafood n Eggs
Source of Most Cross Contamination
Cleaning and sanitizing n Portion control n Prompt action
Cooling Food (two stage cooling)
Cool potentially hazardous food from: n 135°F to 70°F within 2 hours And then from n 70°F to 41°F or lower in the next 4 hours If food has not reached 70o F within 2 hours, it must be reheated (to at least 165o F)and then cooled again. If you cool food from 135oF to 70oF in less than 2 hours: n Use the remaining time to cool it to 41˚F or lower n The total cooling time cannot be longer than 6 hours Example: If you cool food from 135˚F to 70˚F in one hour, you have the remaining 5 hours to get the food to 41˚F or lower
Reheating TCS food
Food reheated for immediate service: n Can be served at any temperature if it was properly cooked and cooled Food reheated for hot holding: n Must be reheated to an internal temperature of 165°F for 15 seconds within 2 hours n Discard it if it has not reached this temperature within 2 hours
Thawing Raw ROP Fish
Frozen fish may be supplied in reduced-oxygen packaging (ROP). § This fish should usually remain frozen until ready for use. § If this is stated on the label, the fish must be removed from the packaging at the following times: Ø Before thawing it under refrigeration. Ø Before or immediately after thawing under running water.
Food cooked at 155 degrees for 15 seconds
Ground meat-including beef, pork, and other meat Injected meat: Including brined ham and flavor-injected roasts Mechanically Tenderized meat Ratites: including ostrich and emu Ground seafood: including chopped or minced seafood Shell eggs hot held for service
Prep Eggs and Egg mixtures
Handle pooled eggs (if allowed) with care: n Cook promptly after mixing or store at 41°F or lower n Clean and sanitize containers between batches n Use pasteurized shell eggs or egg products when preparing dishes requiring little or no cooking (i.e., hollandaise sauce)
When Prepping Ice
Ice Is A Food n Used to chill beverages n Used to chill foods n Used to dilute foods n Some foods are stored on ice n If used in such a manner, it may not be reused as a food
Four acceptable methods of Thawing Food:
In a refrigerator, at 41°F or lower Submerged under running potable water, at a temperature of 70°F or lower. Food temperature cannot go above 41 F for more than 4 hours. In a microwave oven, if the food will be cooked immediately after thawing As part of the cooking process
Prepping Produce:
Make sure produce does not touch surfaces exposed to raw meat and poultry n Refrigerate and hold sliced melons, cut tomatoes, and cut leafy greens at 41°F (5°C) or lower n Do not serve raw seed sprouts if you primarily serve high-risk populations Wash it thoroughly under running water before: n Cutting n Cooking n Combining with other ingredients n Produce can be washed in water containing ozone* to sanitize it n Check with your local regulatory authority * Trioxygen, or O3, is a pale blue gas with a distinctively pungent smell. Ozone is a powerful oxidant and has many industrial and consumer applications related to oxidation. n When soaking or storing produce in standing water or an ice water slurry do not mix: n Different items n Multiple batches of the same item n Do not add sulfites
When cooking TCS food in microwave
Must be cooked to 165o F for 15 seconds. Follow these guidelines: n Cover it to prevent the surface from drying out n Rotate or stir it halfway through the cooking process to distribute the heat more evenly n Let it stand for at least 2 minutes after cooking to let the product temperature equalize n Check the temperature in several places to ensure that it is cooked through n 165 F
Consumer advisories
Must cook TCS food to required minimum internal temperatures. n Disclosure: If your menu includes TCS items that are raw or undercooked, you must note it on the menu next to those items.
Food cooked at 165 degrees for 15 seconds:
Poultry-including whole or ground chicken, turkey, or duck Stuffing made with fish, meat , or poultry Stuffed meat, seafood, poultry, or pasta Dishes that include previously cooked TCS ingredients (raw ingredients should be cooked to their minimum internal temperatures
Prep eggs and egg mixtures for high risk populations:
Promptly clean and sanitize equipment and utensils used to prepare eggs n Pasteurized eggs or egg products must be used when dishes will be served raw or undercooked n Unpasteurized shell eggs may be used if the dish will be cooked all the way through (i.e., omelets, cakes) n If shell eggs will be pooled for a recipe they must be pasteurized
145 degrees for 4 minutes
Roasts of pork, beef, veal, and lamb. Roasts may be cooked to these alternate cooking times and temperatures depending on the type of roast and oven used: 130 degrees 112 min 131 degrees 89 min 133 degrees 56 min 135 degrees 36 minutes 136 degrees 28 min 138 degrees 18 min 140 degrees 12 min 142 degrees 8 min 144 degrees 5 min
Prepping Batters and Breading (if prepped with eggs and milk they risk time temperature abuse and cross contamination)
Small batches § Prompt storage § Unused items: Throw out unused batter or breading after a set time (after using a batch or at the end of a shift). § Thorough cooking: The coating acts as an insulator and can prevent thorough cooking
Food cooked at 145 degrees for 15 seconds
Steaks/chops of pork, beef, veal, and lamb Seafood-including fish, shellfish, and crustaceans Commercially raised game shell eggs that will be served immediately
Thing cooked at 175 degrees
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
Slacking
The process of gradually thawing frozen food in preparation for deep-frying, allowing even heating during cooking.
Cooked Food
When cooking potentially hazardous food, the internal portion must: n Reach the required minimum internal temperature n Hold that temperature for a specific amount of time
Prep Practices that require a variance
You need a variance if your operation plans to prep food in any of these ways: n Smoking food as a way to preserve it but not to enhance flavor n Using food additives or components to preserve or alter food so it no longer needs time and temperature control for safety n Curing food n Custom-processing animals n Sprouting seeds or beans n Offering live, molluscan shellfish from a display tank Packaging food using a reduced-oxygen packaging (ROP) method. n This includes: o MAP o Vacuum-packed o Sous vide n Clostridium botulinum and Listeria monocytogenes are risks to food packaged in these ways.
food cooked at 135 degrees
fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service
Methods for cooling food (safe ones0
n Place it in an ice-water bath n Place containers into a sink or large pot filled with ice water n Stir the food frequently n Stir it with an ice paddle n Food cools faster when placed in an icewater bath and stirred with an ice paddle Place it in a blast chiller - Blast chillers blast cold air across food at high speeds to remove heat - They are useful for cooling large items n Place it in a tumble chiller - Tumble chillers tumble bags of hot food in cold water - They are useful for cooling thick food n Add ice or cold water as an ingredient n The recipe is prepared with less water than required n Cold water or ice is then added later to cool the product and provide the remaining water n Use a steam-jacketed kettle (if properly equipped) n Run cold water through the jacket to cool the food
Salads Containing TCS foods (Since typically not cooked after preparation, no chance to eliminate microorganisms)
n Prepare product in small batches n Make sure leftover TCS ingredients (i.e., pasta, chicken, potatoes) have been handled safely by ensuring that they are: - Cooked, held, and cooled properly - Stored for less than 7 days n Chill all ingredients and utensils prior to using them n Refrigerate ingredients until the point they are needed
General cooking guidelines
n Specify time and temperature in all recipes. n Use the correct probe. n Avoid overloading cooking equipment. n Let cooking equipment's temperature recover between batches. n Use utensils or gloves to handle food after cooking. n Taste correctly to avoid cross-contamination.
General Preparation Practices
§ Equipment: clean and sanitized. § Quantity: only as much as you can prep in a short time. § Storage: return prepped food to refrigeration or cook quickly. § Additives: - Must be approved. - Never use to alter appearance of food. - Do not sell produce that was treated with sulfites before being received. - Do not add sulfites to food that will be eaten raw. § Presentation: do not use these to misrepresent the appearance of food. - Food or color additives - Colored overwraps - Lights - Food not honestly presented should be thrown out § Corrective actions: throw out food that has become unsafe. Especially throw out ready-to-eat food un these situations - Handled by staff who have been restricted or excluded - Contaminated by hands or fluids from nose or mouth - Exceeded time and temperature requirements
