Transcript Topic_08

The Four Acceptable Methods
for Thawing Food
8-2
In a refrigerator, at 41F (5C)
or lower
Submerged under running
potable water, at a temperature
of 70F (21C) or lower
In a microwave oven, if the food
will be cooked immediately
after thawing
As part of the cooking process
When preparing raw meat, fish,
and poultry, foodhandlers should:
Wash their hands properly
Use clean and sanitized work areas, equipment, and utensils
Remove only as much product from storage as necessary
Store prepared meat, or cook it as quickly as possible
8-3
When preparing salads containing
potentially hazardous ingredients:
Only use meat and poultry that was safely
handled prior to use
Do not use ingredients past their use-by dates
Refrigerate ingredients until ready for use
Chill utensils prior to using them
Prepare the salads in small batches
8-4
When preparing eggs and
egg mixtures:
Handle pooled eggs (if allowed)
with special care
Clean and sanitize equipment and
utensils used to prepare eggs
Use pasteurized shell eggs or
egg products when:
Serving high-risk populations
Preparing dishes requiring little
or no cooking
8-5
When battering food:
Consider making batter with pasteurized eggs
Prepare batter in small batches
Throw out unused batter after each shift
When breading food:
Refrigerate it as quickly as possible
if it will be used later
Throw out unused breading after
each shift
8-6
When preparing produce:
Do not allow contact with surfaces
exposed to raw meat or poultry
Wash it thoroughly before cutting, cooking,
or combining with other ingredients
Do not add sulfites
8-7
Photo courtesy of Tony Soluri and Charlie Trotter
When scooping ice from an
ice machine:
Use a sanitized container and scoop
Store scoops outside of the ice machine
in a sanitary location
Do not use a glass as a scoop
Do not let hands come in contact with ice
8-8
When cooking potentially hazardous
food, the internal portion must:
Reach the required minimum internal temperature
Hold that temperature for a specific amount of time
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Poultry
(whole or ground duck, chicken, turkey)
Minimum Internal
Cooking Temperature:
165°F (74°C) for 15 seconds
8-10
Stuffing/Stuffed Meats
Minimum Internal
Cooking Temperature:
165°F (74°C) for 15 seconds
8-11
When including previously cooked,
potentially hazardous ingredients
in the dish:
Minimum Internal
Cooking Temperature:
165°F (74°C) for 15 seconds
When including raw potentially
hazardous ingredients in the dish:
Cook raw ingredients to their required
minimum internal temperatures
8-12
Ground Meats
(ground beef, pork, other meat or fish)
Minimum Internal
Cooking Temperature:
155°F (68°C) for 15 seconds
8-13
Photo courtesy of Cooper-Atkins Corporation
Injected Meats
(including brined ham and flavor-injected roasts)
Minimum Internal
Cooking Temperature:
155°F (68°C) for fifteen seconds
8-14
Pork, Beef, Veal, Lamb
Minimum Internal
Cooking Temperature:
Steaks/Chops:
145°F (63°C) for 15 seconds
Roasts:
145°F (63°C) for 4 minutes
8-15
Fish
Minimum Internal
Cooking Temperature:
145˚F (63˚C) for 15 seconds
8-16
Shell Eggs For
Immediate Service
Minimum Internal
Cooking Temperature:
145˚F (63˚C) for 15 seconds
Shell Eggs That Will
Be Hot-Held
Minimum Internal
Cooking Temperature:
155°F (68°C) for 15 seconds
8-17
Fruit or Vegetables That
Will Be Hot-Held for Service
Minimum Internal
Cooking Temperature:
135°F (57°C)
8-18
Commercially Processed, Ready-to-Eat
Food That Will Be Hot-held for Service
(Includes cheese sticks, deep-fried vegetables, chicken wings, etc.)
Minimum Internal
Cooking Temperature:
135°F (57°C) for 15 seconds
8-19
Potentially Hazardous Food
Cooked In A Microwave
(eggs, poultry, fish, and meat)
Minimum Internal
Cooking Temperature:
165˚F (74˚C)
8-20
When cooking food in a microwave:
Cover it to prevent surface from drying out
Rotate/stir it halfway through cooking process
Let it stand for 2 minutes after cooking
Check temperature in several places
8-21
What is the minimum internal cooking
temperature for each of these items?
1. Ahi tuna steak
2. Green beans that will be hot-held
3. Ground pork
4. Lamb chops
5. Shell eggs for immediate service
6. Duck
7. Precooked frozen hot wings
8. Steak
9. Chicken enchiladas prepared with previously cooked chicken
10. Pork loin injected with marinade
8-22
Which of the following statements is true
about microwave cooking?
1. Leave food uncovered so that excess moisture can escape.
2. Cooked food should be left to stand for 30 seconds.
3. Fish cooked in a microwave should be heated to 145F (63C).
4. Food should be stirred halfway through the cooking process.
5. Food should be rotated right before it is removed from
the microwave.
8-23
Cool potentially hazardous food from:
135°F to 70°F (57°C to 21°C)
within 2 hours
and then from
70°F to 41°F (21°C to 5°C) or lower
in an additional 4 hours
8-24
Icon courtesy of the International Association for Food Protection
Several factors affect how
quickly food will cool, including:
Thickness or density of the food
The container in which the food is stored
8-25
Safe methods for cooling food include:
Reducing the quantity or size of the food
Using ice-water baths
Using a blast chiller
Stirring the food
8-26
Once food has cooled to
70°F (21°C), store it by:
Placing it in shallow stainless steel pans
Placing pans on top shelves
in refrigeration units
Positioning pans so air circulates
around them
Monitoring it to ensure cooling to
41°F (5°C) or lower in 4 hours
8-27
Is the soup safe to serve?
1. A stockpot of soup was held for service at 135F (57C).
2. The stockpot was placed into an ice-water bath at 8:00 A.M.
3. At 10:00 A.M., the soup was 90F (32C).
4. At 11:00 A.M., the soup was 70F (21C).
5. The soup was poured into shallow pans.
6. The pans were placed in the walk-in on the top shelf.
8-28
When reheating food for hot-holding,
heat it to an internal temperature of:
165°F (74°C) for 15 seconds within 2 hours
8-29