8-1

The Flow of Food: Preparation

8-2

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

8-3

Thawing Food

The Four Acceptable Methods for Thawing Food

In a refrigerator, at 41F (5C) or lower

Submerged under running potable water, at a temperature of 70F (21C) or lower

In a microwave oven, if the food will be cooked immediately after thawing

As part of the cooking process

8-4

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

Preparing Specific Food: Salads Containing PHF’s

8-5

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

Preparing Specific Food: Eggs and Egg Mixtures

8-6

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

8-7

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 rinsethoroughly

Clean and sanitize surfaces usedto prepare produce

Photo courtesy of Tony Soluri and Charlie Trotter

8-8

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

8-9

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

8-10

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.

8-11

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

8-12

Cooking Poultry

Poultry: (including whole or ground chicken, turkey, and duck)

Minimum Internal Cooking Temperature:

165°F (74°C) for 15 seconds

8-13

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

8-14

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

8-15

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)

8-16

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 thecooking process to distribute the heatmore evenly

Let it stand for at least 2 minutes after cooking to let the product temperatureequalize

Check the temperature in several placesto ensure that it is cooked through

8-17

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

8-18

Cooking Injected Meat

Injected Meat(including brined ham and flavor-injected roasts)

Minimum Internal Cooking Temperature:

155°F (68°C) for 15 seconds

8-19

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

8-20

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

8-21

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

8-22

Cooking Fruit or Vegetables

Fruit or vegetables that will be hot-held for service

Minimum Internal Cooking Temperature:

135°F (57°C)

8-23

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

8-24

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

Apply Your Knowledge: What’s the Temperature?

8-25

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

8-26

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

8-27

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 placedin an ice-water bath and stirred with an ice paddle

8-28

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 hotfood in cold water

They are useful for cooling thick food

8-29

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

8-30

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