It is your responsibility to handle food safely during

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It is your responsibility to handle food safely
during

• Preparation
• Cooking
• Cooling
• Reheating

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Temperature abuse is a major cause of foodborne
illness outbreaks.
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• Four-Hour Rule
• Never let food remain in the temperaturedanger
  zone for more than four hours
• Exposure Time
• Accumulates from receiving through cooking
• Begins again when food is held, cooled,and
  reheated

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Methods for Preventing Cross-Contamination
During Preparation

• Prepare raw meat separately from
  cooked/ready-to-eat foods
• Assign specific equipment for each food
• Use specific containers for each food
• Clean and sanitize food-contact surfaces
  after each task

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Methods for Preventing Cross-Contamination
During Preparation

• Use disposable or color-coded cleaning cloths
• Consider using gloves for food preparation
  and service
• Practice good personal hygiene

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• Foods should be thawed
• Under refrigeration at 41ºF (5ºC) or less
• During submersion in running potable water at
  70ºF (21ºC) or below
• In the microwave, if cooked immediately
• As part of the cooking process ensure minimum
  internal temperature

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• Prepare food in small batches
• Store prepared foods quickly
• Chill ingredients prior to use
• Use properly cooked/cooled leftover meats
• Keep shell eggs at 41ºF (5ºC) or below until use
• Wash fruits/vegetables before cutting, combining,
  and cooking

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• Cooking food to required minimum internal
  temperatures kills microorganisms
• Cooking will not destroy spores or toxins
• Using a thermometer will determine that food has
  been cooked properly
• Cooking is a critical control point for most
  foods

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Minimum Safe Internal Cooking Temps
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• One-Stage (Four-Hour) Method
• Cool food from 140ºF to 41 ºF (60ºC to 5ºC) or
  lower within four hours
• Two-Stage Method
• Cool food from 140ºF to 70ºF (60ºC to 21ºC)
  within two hours, and to 41ºF (5ºC) or lower in
  an additional four hours

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Reheating Potentially HazardousFoods for Hot
Holding

• Reheat food to an internal temperature of
  165ºF (74ºC) for fifteen seconds within two
  hours

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Frozen turkeys have been delivered
forThanksgiving dinner. Describe the proper
thawing method and discuss necessary planning
to ensure that the turkeys will be ready to cook.
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• Challenge participants to cite three examples of
  cross-contamination that can occur after food
  has been cooked.
• Have participants describe a procedure for
  preparing chicken salad, noting precautions to
  minimize foodborne illness.
• Create a list of six foods (meats, protein-based
  salad, stew, soup, stock, fruit salad, etc.). Ask
  students to describe the method they would use to
  properly cool the foods before storage.