The Flow of Food: Preparation

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The Flow of Food Preparation
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Apply Your Knowledge Test Your Food Safety
Knowledge

• True or False Ground beef should be cooked to a
  minimum internal temperature of 140F (60C) for
  fifteen seconds
• True or False Fish cooked in a microwave must be
  heated to a minimum internal temperature of 145F
  (63C)
• True or False Potentially hazardous food must be
  cooled from 135F to 70F (57C to 21C) within
  four hours and from 70F to 41F (21C to 5C) or
  lower within the next two hours
• True or False If potentially hazardous food is
  reheated for hot holding, the internal
  temperature must reach 155F (68C) for fifteen
  seconds within two hours
• True or False It is acceptable to thaw a beef
  roast at room temperature

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Thawing Food

• The Four Acceptable Methods for Thawing Food

In a refrigerator, at 41?F (5?C) or lower
Submerged under running potable water, at a
temperature of 70?F (21?C) or lower
In a microwave oven, if the food will be cooked
immediately after thawing
As part of the cooking process
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Preparing Specific Food Salads Containing PHFs

• When preparing salads containing potentially
  hazardous ingredients
• Make sure leftover ingredients (i.e., pasta,
  chicken, potatoes) have been handled safely by
  ensuring that they are
• 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

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Preparing Specific Food Eggs and Egg Mixtures

• When preparing eggs and egg mixtures
• Handle pooled eggs (if allowed) with care
• Cook promptly after mixing or store at 41F (5C)
  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

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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

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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
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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
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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 41F (5C) or
  lower
• Do not add sulfites
• Do not serve raw seed sprouts to high risk
  populations

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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.
  

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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

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Cooking Poultry

• Poultry (including whole or ground chicken,
  turkey, and duck)
• Minimum Internal Cooking Temperature
• 165F (74C) for 15 seconds

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Cooking Stuffing

• Stuffing made with potentially hazardous
  ingredients
• Stuffed meat, fish, poultry, and pasta
• Minimum Internal Cooking Temperature
• 165F (74C) for 15 seconds

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Cooking Dishes with Potentially Hazardous
Ingredients

• When including previously cooked, potentially
  hazardous ingredients in the dish
• Cook ingredients to a minimum internal
  temperature of
• 165F (74C) for 15 seconds
• When including raw potentially hazardous
  ingredients in the dish
• Cook raw ingredients to their required minimum
  internal temperature

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Cooking Potentially Hazardous Food in a Microwave

• Potentially hazardous food cooked in a
  microwave(eggs, poultry, fish, and meat)
• Minimum Internal Cooking Temperature
• 165F (74C)

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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

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Cooking Ground Meat

• Ground Meat(including beef, pork, other meat)
• Minimum Internal Cooking Temperature
• 155F (68C) for 15 seconds

Photo courtesy of Cooper-Atkins Corporation
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Cooking Injected Meat

• Injected Meat(including brined ham and
  flavor-injected roasts)
• Minimum Internal Cooking Temperature
• 155F (68C) for 15 seconds

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Cooking Pork, Beef, Veal and Lamb

• Pork, Beef, Veal, Lamb
• Minimum Internal Cooking Temperature
• Steaks/Chops
• 145F (63C) for 15 seconds
• Roasts
• 145F (63C) for 4 minutes

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Cooking Fish

• Fish
• Minimum Internal Cooking Temperature
• 145F (63C) for 15 seconds
• Ground, chopped, minced
• Minimum Internal Cooking Temperature
• 155F (68C) for 15 seconds

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Cooking Eggs

• Eggs for immediate service
• Minimum Internal Cooking Temperature
• 145F (63C) for 15 seconds
• Eggs that will be hot-held
• Minimum Internal Cooking Temperature
• 155F (68C) for 15 seconds

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Cooking Fruit or Vegetables

• Fruit or vegetables that will be hot-held for
  service
• Minimum Internal Cooking Temperature
• 135F (57C)

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Cooking Commercially Processed, Ready-to-Eat Food

• Commercially processed, ready-to-eat food that
  will be hot-held for service (includes cheese
  sticks, deep fried vegetables and chicken wings)
• Minimum Internal Cooking Temperature
• 135F (57C) for 15 seconds

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Apply Your Knowledge Whats the Temperature?
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
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Cooling Food Requirements

• Cool potentially hazardous food from
• 135F to 70F (57C to 21C) within 2 hours
• And then from
• 70F to 41F (21C to 5C) or lower in the next
  4 hours

Icon courtesy of the International Association
for Food Protection
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Cooling Food Before Cooling Food

• 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

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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

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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

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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

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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
  165F (74C) for 15 seconds within 2 hours
• Discard it if it has not reached this temperature
  within 2 hours