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serve safe chapter 6
The flow of food: Preparation.
| Question | Answer |
|---|---|
| When prepping food you should: | Only remove as much food from the cooler as you can prep in a short period of time. This limits time-temperature abuse Return prepped food to the cooler or cook it as quickly as possible. |
| Food and Color Additives: | Only use additives approved by your local regulatory authority. Never use more additives than are allowed by law Do not sell produce treated with sulfites before it was received in the operation. |
| Always Present Food Honestly: | Do not use the following to misrepresent the appearance of food Food additives or color additive Colored overwraps Lights Food not presented honestly must be thrown out |
| Corrective Actions: | When it is handled by staff who have been restricted or excluded from the operation due to illness When it has exceeded the time and temperature requirements designed to keep food safe |
| Four Methods for Thawing Food | Thaw food in a cooler, keeping its temperature at 41°F (5°C) or lower Submerge food under running water at 70°F (21°C) or lower Never let the temperature of the food go above 41°F (5°C) or lower for longer than four hours |
| Produce: | Make sure produce does not touch surfaces exposed to raw meat, seafood, or poultry. Wash it thoroughly under running water before: Cutting Cooking Combining with other ingredients |
| Produce: continued | Produce can be washed in water containing ozone to sanitize it Check with your local regulatory authority When soaking or storing produce in standing water or an ice-water slurry, do not mix: |
| Produce: continued | 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 primarily serving a high-risk population |
| Eggs and egg mixtures: | Handle pooled eggs (if allowed) with care: Cook promptly after mixing or store at 41°F (5°C) or lower Consider using pasteurized shell eggs or egg products when prepping dishes that need little or no cooking |
| Eggs for high-risk populations: | Use pasteurized shell eggs if eggs will be pooled Use pasteurized eggs or egg products when serving raw or undercooked dishes Unpasteurized shell eggs can be used if the dish will be cooked all the way through (i.e., omelets, cakes) |
| Salads containing TCS food: | Make sure leftover TCS ingredients (i.e., pasta, chicken, potatoes) have been handled safely by ensuring that they were: Cooked, held, and cooled correctly Stored for less than 7 days at 41°F (5°C) or lower |
| Ice: | Never use ice as an ingredient if it was used to keep food cold. Transfer ice using clean and sanitized containers and scoops. Never hold ice in containers that held chemicals, or raw meat, seafood, or poultry. |
| Ice: continued | Store ice scoops outside ice machines in a clean, protected location Never use a glass to scoop ice or touch ice with hands |
| You need a variance if prepping food in these ways: | Packaging fresh juice on-site for sale at a later time, unless the juice has a warning label. Smoking food to preserve it but not to enhance flavor Curing food |
| 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 shellfish from a display tank Custom-processing animals for personal use (i.e. dressing a deer) |
| When cooking TCS food, the internal portion must: | Reach the required minimum internal temperature Hold that temperature for a specific amount of time |
| When checking temperatures: | Pick a thermometer with a probe that is the correct size for the food. Check the temperature in the thickest part of the food Take at least two readings in different locations |
| Minimum internal cooking temperature: | Poultry—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 |
| Minimum internal cooking temperature: | Ground meat—beef, pork, and other meat Injected meat—including brined ham and flavor-injected roasts Mechanically tenderized meat Ratites including ostrich and emu |
| Minimum internal cooking temperature: 145°F (63°C) for 15 seconds | Seafood—including fish, shellfish, and crustaceans Steaks/chops of pork, beef, veal, and lamb Commercial raised game Shell eggs that will be served immediately |
| Minimum internal cooking temperature: 145°F (63°C) for 4 minutes | Roasts of pork, beef, veal, and lamb Alternate cooking times/temperatures 130°F (54°C) 112 minutes 131°F (55°C) 89 minutes 133°F (56°C) 56 minutes 135°F (57°C) 36 minutes 136°F (58°C) 28 minutes |
| Minimum internal cooking temperature: 135°F (57°C) | Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service |
| Minimum internal cooking temperature: 165°F (74°C) | Meat Seafood Poultry Eggs |
| Guidelines for Microwave Cooking: | Cover food to prevent the surface from drying out Rotate or stir it halfway through cooking so heat reaches the food more evenly Let it stand for at least 2 minutes after cooking to let the food temperature even out |
| If partially cooking meat, seafood, poultry, or eggs or dishes containing these items: | Never cook the food longer than 60 minutes during initial cooking. Cool the food immediately after initial cooking. Freeze or refrigerate the food after cooling it. |
| If your menu includes raw or undercooked TCS items, you must: | Note it on the menu next to the items Asterisk the item Place a footnote at the menu bottom indicating the item is raw, undercooked, or contains raw or undercooked ingredient |
| If your menu includes raw or undercooked TCS items, you must: | Advise customers who order this food of the increased risk of foodborne illness Post a notice in the menu Provide this information using brochures, table tents, or signs |
| The FDA advises against offering these items on a children’s menu if they are raw or undercooked: | Meat Poultry Seafood Eggs |
| Never serve: | Raw seed sprouts Raw or undercooked eggs, meat, or seafood Over-easy eggs Raw oysters on the half shell Rare hamburgers |
| What happens If you cool food from 135˚F to 70˚F (57˚C to 21˚C) in less than 2 hours: | Use the remaining time to cool it to 41˚F (5˚C) or lower The total cooling time cannot be longer than 6 hours |
| 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 |
| What are some Methods for Cooling Food Safely and Quickly | Place food in an ice-water bath Stir it with an ice paddle Place it in a blast chiller |
| When storing food for further cooling: | Loosely cover food containers before storing them Food can be left uncovered if protected from contamination Storing uncovered containers above other food, especially raw seafood, meat, and poultry, will help prevent cross-contamination |
| Food Reheated for Immediate Service can.. | Can be reheated to any temperature if it was cooked and cooled correctly |
| Food Reheated for Hot-Holding | Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within 2 hours Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least 135°F (57°C |
Created by:
Kàren.A