Transcript Providing Safe Food

The Flow of Food: Preparation
8-1
Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: Ground beef should be cooked to a
minimum internal temperature of 140°F (60°C) for fifteen
seconds
2. True or False: Fish cooked in a microwave must be heated
to a minimum internal temperature of 145°F (63°C)
3. True or False: Potentially hazardous food must be cooled
from 135°F to 70°F (57°C to 21°C) within four hours and
from 70°F to 41°F (21°C to 5°C) or lower within the next
two hours
4. True or False: If potentially hazardous food is reheated for
hot holding, the internal temperature must reach 155°F
(68°C) for fifteen seconds within two hours
5. True or False: It is acceptable to thaw a beef roast
at room temperature
8-2
Thawing Food
The Four Acceptable Methods for Thawing Food
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
8-3
Preparing Specific Food: Salads Containing PHF’s
When preparing salads containing
potentially hazardous ingredients:

Make sure leftover ingredients (i.e.,
pasta, chicken, potatoes) have been
handled safely by ensuring they were:

Cooked, held, and cooled properly

Stored for less than 7 days

Prepare product in small batches

Refrigerate ingredients until the point
they are needed

Chill all ingredients and utensils prior to
using them
8-4
Preparing Specific Food: Eggs and Egg Mixtures
When preparing eggs and egg
mixtures:

Handle pooled eggs (if allowed)
with care:

Cook promptly after mixing or
store at 41°F (5°C) or lower

Clean and sanitize containers
between batches

Use pasteurized shell eggs or egg
products when preparing dishes
requiring little or no cooking (i.e.,
hollandaise sauce)

Promptly clean and sanitize
equipment and utensils used to
prepare eggs
8-5
Preparing Specific Food: Eggs and Egg Mixtures
When preparing eggs for high risk
populations:

Pasteurized eggs or egg products must
be used when dishes will be served raw
or undercooked

Unpasteurized shell eggs may be used if
the dish will be cooked all the way
through (i.e., omelets, cakes)

If shell eggs will be pooled for a recipe
they must be pasteurized
8-6
Preparing Specific Food: Produce
When preparing produce:

Wash it thoroughly under running
water before cutting, cooking, or
combining with other ingredients

Use water slightly warmer than the
temperature of the produce

Pull leafy greens apart and rinse
thoroughly

Photo courtesy of Tony Soluri and
Charlie Trotter
Clean and sanitize surfaces used
to prepare produce
8-7
Preparing Specific Food: Produce
When preparing produce: continued

Prevent contact with surfaces
exposed to raw meat or poultry


Prepare produce away from raw
meat, poultry, eggs, and cooked
and ready-to-eat food
Clean and sanitize the workspace and
all utensils used during preparation
Photo courtesy of Tony Soluri and
Charlie Trotter
8-8
Preparing Specific Food: Produce
When preparing produce: continued

When soaking or storing produce in
standing water or an ice water slurry
do not mix:

Different items

Multiple batches of the same item

Refrigerate and hold cut melons at
41°F (5°C) or lower

Do not add sulfites

Do not serve raw seed sprouts to high
risk populations
8-9
Preparing Specific Food: Fresh Juice
To package fresh juice for later sale:

A variance is required from the regulatory
agency

The juice must be treated (e.g., pasteurized)
according to an approved HACCP plan

As an alternative, the juice must contain a
warning label indicating the product has not
been pasteurized and may contain harmful
bacteria.
8-10
Cooking Food
When cooking potentially
hazardous food, the internal
portion must:

Reach the required minimum internal
temperature

Hold that temperature for a specific
amount of time
8-11
Cooking Poultry
Poultry:
(including whole or ground chicken,
turkey, and duck)
Minimum Internal Cooking Temperature:
165°F (74°C) for 15 seconds
8-12
Cooking Stuffing
Stuffing made with potentially
hazardous ingredients
Stuffed meat, fish, poultry, and
pasta
Minimum Internal Cooking Temperature:
165°F (74°C) for 15 seconds
8-13
Cooking Dishes with Potentially Hazardous Ingredients
When including previously cooked,
potentially hazardous ingredients
in the dish:
Cook ingredients to a minimum
internal temperature of:
165°F (74°C) for 15 seconds
When including raw
potentially hazardous
ingredients in the dish:
Cook raw ingredients to their required
minimum internal temperature
8-14
Cooking Potentially Hazardous Food in a Microwave
Potentially hazardous food cooked
in a microwave:
(eggs, poultry, fish, and meat)
Minimum Internal Cooking Temperature:
165°F (74°C)
8-15
Cooking Potentially Hazardous Food in a Microwave
When cooking food in a microwave:

Cover it to prevent the surface from
drying out

Rotate or stir it halfway through the
cooking process to distribute the heat
more evenly

Let it stand for at least 2 minutes after
cooking to let the product temperature
equalize

Check the temperature in several places
to ensure that it is cooked through
8-16
Cooking Ground Meat
Ground Meat
(including beef, pork, other meat)
Minimum Internal Cooking Temperature:
155°F (68°C) for 15 seconds
Photo courtesy of Cooper-Atkins Corporation
8-17
Cooking Injected Meat
Injected Meat
(including brined ham and flavor-injected
roasts)
Minimum Internal Cooking Temperature:
155°F (68°C) for 15 seconds
8-18
Cooking Pork, Beef, Veal and Lamb
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
8-19
Cooking Fish
Fish
Minimum Internal Cooking Temperature:
145°F (63°C) for 15 seconds
Ground, chopped, minced fish
Minimum Internal Cooking Temperature:
155°F (68°C) for 15 seconds
8-20
Cooking Eggs
Eggs for immediate service
Minimum Internal Cooking Temperature:
145°F (63°C) for 15 seconds
Eggs that will be hot-held
Minimum Internal Cooking Temperature:
155°F (68°C) for 15 seconds
8-21
Cooking Fruit or Vegetables
Fruit or vegetables that will
be hot-held for service
Minimum Internal Cooking Temperature:
135°F (57°C)
8-22
Cooking Commercially Processed, Ready-to-Eat Food
Commercially processed, ready-to-eat
food that will be hot-held for service
(cheese sticks, fried vegetables, chicken wings, etc.)
Minimum Internal Cooking Temperature:
135°F (57°C) for 15 seconds
8-23
Apply Your Knowledge: What’s the Temperature?
What is the minimum internal cooking
temperature for each of these items?
1. Salmon steak
2. Green beans that will be hot held
3. Ground pork
4. Lamb chops
5. 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
8-24
Cooling Food: Requirements
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 the next 4 hours
Icon courtesy of the International Association
for Food Protection
8-25
Cooling Food: Prior to Cooling
Before cooling food, start by
reducing its size:

Cut larger items into smaller pieces

Divide large containers of food into
smaller containers or shallow pans
8-26
Cooling Food: Methods for Cooling Food
Safe methods for cooling food:


Place it in an ice-water bath

Place containers into a sink or
large pot filled with ice water

Stir the food frequently
Stir it with an ice paddle

Food cools faster when placed
in an ice-water bath and stirred
with an ice paddle
8-27
Cooling Food: Methods for Cooling Food
Safe methods for cooling food: continued


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
Place it in a tumble chiller

Tumble chillers tumble bags of hot
food in cold water

They are useful for cooling thick food
8-28
Cooling Food: Methods for Cooling Food
Safe methods for cooling food: continued


Add ice or cold water as an ingredient

The recipe is prepared with less water than
required

Cold water or ice is then added later to cool
the product and provide the remaining water
Use a steam-jacketed kettle (if properly
equipped)

Run cold water through the jacket to cool the
food
8-29
Reheating Potentially Hazardous Food
Food reheated for immediate service:

Can be served at any temperature if it was
properly cooked and cooled
Potentially hazardous food reheated for
hot holding:

Must be reheated to an internal temperature of
165°F (74°C) for 15 seconds within 2 hours

Discard it if it has not reached this
temperature within 2 hours
8-30
Prepping Specific Food (2010 Update)
When prepping
produce:

Make sure produce
does not touch
surfaces exposed to
raw meat and poultry

Refrigerate and hold
sliced melons, cut
tomatoes, and cut
leafy greens at 41°F
(5°C) or lower

Do not serve raw
seed sprouts if you
primarily serve highrisk populations
8-31
Prepping Specific Food ( 2010 Update)
When prepping produce:


Wash it thoroughly under
running water before:

Cutting

Cooking

Combining with other
ingredients
Produce can be washed in
water containing ozone to
sanitize it

Check with your local
regulatory authority
8-32
Preparation Practices That Require a Variance (2010 Update)
You need a variance
if prepping food in
these ways: continued

Packaging food using
a reduced-oxygen
packaging (ROP)
method

Sprouting seeds or
beans

Offering live,
molluscan shellfish
from a display tank
8-33
Cooking Requirements for Specific Food (2010 Update)
Minimum internal cooking
temperature:
155°F (68°C) for 15
seconds

Ground meat—beef, pork,
and other meat

Mechanically tenderized
meat

Injected meat—including
brined ham and flavorinjected roasts

Ground seafood—including
chopped or minced seafood

Eggs that will be hot-held
for service
8-34
Partial Cooking (2010 Update)
If partially cooking meat,
seafood, poultry, or eggs or
dishes containing these
items:
1. Never cook the food longer
than 60 minutes during initial
cooking
2. Cool the food immediately after
initial cooking
3. Freeze or refrigerate the food
after cooling it
4. Heat the food to at least 165˚F
(74˚C) before selling or serving
it
5. Cool the food if it will not be
served immediately or held for
service.
8-35
Children’s Menus (2010 Update)
Children should not
be offered these
items raw or
undercooked:

Meat

Poultry

Seafood

Eggs
8-36
Reheating Roasts ( 2010 Update)
Roasts can be reheated to these alternative
temperatures:
Temperat
ure
130˚F (54˚C)
Time
112 minutes
131˚F (55˚C)
89 minutes
133˚F (56˚C)
135˚F (57˚C)
56 minutes
136˚F
138˚F (58˚C)
(59˚C)
28
18minutes
minutes
140˚F (60˚C)
12 minutes
142˚F (61˚C)
144˚F (62˚C)
8 minutes
145˚F (63˚C)
4 minutes
36 minutes
5 minutes
8-37