IFWA 1213 Preparing, Cooking and Holding Control Points

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IFWA 1213Preparing, Cooking and Holding Control
Points 
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Definition of Preparation

•     conversion of raw ingredients to finished
  menu item

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Risky Inventory Items

• 1) Potentially Hazardous foods2) Foods that
  contain natural contaminants3) Foods that are
  handled a great deal4) Foods that require
  multiple preparation steps5) Foods exposed to
  the temperature danger zone for long periods of
  time 6) Foods that have undergone
  manytemperature changes 7) Foods prepared in
  large quantities

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Standard recipes

• consist of the following1) written procedure2)
  exact quantities3) times and temperatures4)
  equipment used
• ? used to calculate standard cost and portion size

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Convenience foods

• 1) consistent2) standard cost3)
  pre-portioned4) menu expansion

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• Mise en place- put in place Preparation
  activities- washing, peeling, trimming, dicing,
  chopping and cutting

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Personnel Hygiene Standards

• ? Standards that apply to all staff? Uniforms?
  smoking/eating restrictions? hair restraints?
  tasting procedure? hand washing

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Cooking Control Point

• Objectives
• 1) To destroy pathogens or other harmful
  microbes2) To increase the digestibility of
  food3) To alter the form, flavor, color,
  texture, and appearance of food

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Internal temperaturesPotentially hazardous foods

• ? min. 145 F for 15 seconds Microwave ovens?
  Add 25 F for internal temperatures (for example,
  chicken at 190 F)? Rotate or stir halfway
  through cooking process? Let stand 2 minutes
  before serving

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Eggs

• ? Small batches? Keep cold until used? Use
  pasteurized eggs throughout if possible if eggs
  can not be cooked to 145 F? Use sanitized
  equipment throughout? Cook to 145 F for 15
  seconds (egg should be set)

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Stuffings

• ? Separately cook stuffing to 165 F for 15
  seconds? Cooked stuffed foods to 16SF for mm 15
  seconds

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HoIding Control Point

• ? Inventory Protection at holding point?
  Maintain sanitary and culinary quality

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Different items have their own temperature
requirements

• 1) entrees, meat dishes at 140 F2) Sauces,
  gravies, thick soups (140 - 180 F)3) Thin soups,
  hot beverages (180 F)

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Points to remember

• ? Use small batches? Regularly stir food to
  transfer temperatures throughout? Cover pans as
  much as possible to maintain heat? Do not mix
  new food with old food? Use sanitized
  utensils? Keep out of temperature danger zone

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Leftover Cooling

• ? from l40 F to70 F in two hours, then from 70 F
  to 4l F in remaining two hours? take corrective
  action if this does not occur? covered, labeled
  and dated (indicate shelf life)

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• use shallow pans for storage to increase surface
  contact area (thick foods to a depth of 2, thin
  foods to 3)
• ? allow for air circulation around them? cover
  loosely to maintain air flow? do not use the
  fridge or freezer to cool foods

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Reheating

• ? Internal temperature of 165 F for 15 seconds
  within 2 hours? Microwave up to 190 F and let
  stand 2 minutes? Transfer to holding unit once
  product reaches165 F? Reheat in small batches to
  lower times? Reheat only once

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Ten Rules of Safe Foodhandling

• 1) Strict personal hygiene from all employees2)
  Identify all potentially hazardous foods and set
  procedures3) Obtain food from reputable
  sources4) Observe time-temperature rules and
  prevent cross-contamination

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• 5) Separate raw products from ready to eat
  foods6) Avoid cross-contamination of food
  products.
• Clean and sanitize food contact surfaces
  before and after use and every 4 hours
  thereafter

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• 7) Cook foods to the minimum temperature8) Hold
  foods above 140 F or below 40 F9) Chill foods to
  below 40 F within 4 hours10) Reheat food to
  internal temperatures of at least 165 F for 15
  seconds within 2 hours.