Transcript Cooking for Crowds

Chapter 4
Safe Purchasing, Storage,
Preparation,
and Service for a Crowd
Cooking for Crowds
Purchasing
• Keep food out of the temperature danger
zone, consider using an ice chest to
transport in warm weather
• Prevent cross-contamination
• Refrigerate foods immediately
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Thermometers
Types
Calibration
Use
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Storage
• Practice First In, First Out
• Store only food in food storage areas
• Always store raw potentially hazardous
foods below ready-to-eat foods
• Keep dry foods dry
• Set refrigerator at 38F or lower
• Set freezer at 0F
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Preparation
Slicing and cutting—
• Clean & sanitize equipment between uses
• Minimize time in the TDZ
• Minimize cross-contamination
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Preparation
Thawing—
• Thaw food in the refrigerator at 40F or less
• Submerge the product in running potable water
at a temperature of 70F or below
• Thaw in a microwave oven, only if the food
will be cooked immediately afterward
• Thaw food as a part of the cooking process
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Preparation
Marinating—
• Marinate meat,
poultry, and seafood
in the refrigerator
• Do not use marinade that was previously
used to marinate raw meat and poultry to
baste foods or as a serving sauce
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Preparation
Cold Salad Preparation—
• Chill all ingredients before beginning
preparation
• Prepare salads in small batches, then
refrigerate
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Cooking
• Cook foods to proper
internal temperatures
• Use a calibrated
food-grade thermometer to assure
that the food has reached proper
internal temperatures
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Examples of Minimal Internal Cooking Temperatures
FOOD
TEMP, °F
Eggs
Eggs
Cook until yolk & white are firm
Egg dishes
160
Ground Meat & Mixtures
Ground Turkey, Chicken
165
Ground Veal, Beef, Lamb, Pork 160
Fresh Beef
Rare
145
Medium
160
Well Done
170
Fresh Pork
Medium
160
Well Done
170
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Holding
Keep hot foods hot and cold foods cold
• Hold hot food at 140°F or higher
• Hold cold food at 40°F or lower
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Holding
Hot holding—
• Consider cooling foods and then reheating when
needed
• Monitor temperatures with a calibrated thermometer
• Use holding equipment such as slow cookers,
steam tables, and hot holding carts only for holding
food and not for cooking or reheating
• Cover foods and regularly stir to maintain a safe
temperature
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Holding
Cold holding—
Foods should be chilled prior to placing in
cold holding equipment such as ice trays
or refrigerated displays
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Cooling
NEVER
place large quantities of hot food in
the refrigerator or freezer
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Reheating
• Reheat to 165F within two hours
• Use a calibrated thermometer to check
the final temperature
• Only reheat foods once
• Do not use hot holding equipment to
reheat food
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Service
• Wash hands before serving food
• Avoid cross-contamination by assigning
specific duties to each volunteer
• Avoid touching surfaces that
will come into contact with food
• Use gloves appropriately
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Cleaning & Sanitizing
CLEAN = Free of visible soil
SANITARY =
Free from harmful
levels of foodborne
pathogens
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Cleaning & Sanitizing
In a three-compartment sink—
Step 1: Clean and sanitize sink
Step 2: Scrape, rinse, or soak utensils
Step 3: Wash
Step 4: Rinse
Step 5: Sanitize
Step 6: Air dry
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Cleaning & Sanitizing
With a commercial dishwasher—
Follow the manufacturer’s instructions
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Equipment & Facilities
Trash Tips—
• Provide enough containers to hold the
amount of trash expected
• Empty often
• Clean and sanitize regularly
• Keep it from leaking
©2006 Department of Food Science - College of Agricultural Sciences at Penn State University
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Cooking for Crowds