Check internal temperatures using a thermometer Check temperatures at least every four hours Discard...
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Transcript of Check internal temperatures using a thermometer Check temperatures at least every four hours Discard...
Check internal temperatures using a thermometer
Check temperatures at least every four hours
Discard it after a predetermined amount of time
Protect it from contaminants with covers/sneeze guards
Prepare it in small batches so it will be used faster
When holding potentially hazardous food:
9-2
9-3
When holding potentially hazardous hot food:
Hold it at an internal temperature of 135F (57C) or higher
Only use equipment that can maintain this temperature
Never use hot-holding equipment to reheat food
Stir it at regular intervals to distribute heat evenly
9-4
Hold it at an internal temperature of 41F (5C) or lower
Only use equipment that can maintain this temperature
Do not store food directly on ice
When holding potentially hazardous cold food:
9-5
It was held at the proper temperature before removing it from temperature control
It contains a label that specifies when it must be discarded
It is sold, served, or discarded within four hours
Ready-to-eat, potentially hazardous food can be held without temperature control if:
Which of the following items meet the requirements for holding food without temperature control?
9-6
1. Potato salad is taken out of refrigeration at 10:00 A.M. and is labeled “Discard at 3:00 P.M.” 2. Properly cooked scrambled eggs are placed in a hot-holding unit at 9:00 A.M., held at 120F (49C), and discarded at 11:00 A.M. as the label indicated. 3. Sliced ham held at 50F (10C) the previous night, is held at room temperature for four hours and then is discarded as the label indicated.
9-7
To minimize the risk of contamination when serving food, kitchen staff should:
Store serving utensils properly
Use serving utensils with long handles
Use clean and sanitized utensils for serving
Minimize bare-hand contact with food that is cooked or ready-to-eat
Practice good personal hygiene
9-9
RIGHT WRONG RIGHT WRONG
RIGHT WRONG RIGHT WRONG
Handling Food, Glassware, Dishes, and Utensils continued
9-10
Install sneeze guards
Separate raw meat, fish, and poultry from cooked and ready-to-eat food
Hand out fresh plates to customers
Label all food items
Maintain proper temperatures
Practice FIFO
To keep food safe on food bars and buffets:
9-11
When delivering food off-site: Use containers capable of maintaining proper temperature
Check internal food temperatures regularly
Keep raw products separate from cooked and ready-to-eat food
Clean the inside of delivery vehicles regularly
Provide food safety guidelines for consumers
9-12
When catering: Have potable water for cooking, warewashing, and cleaning
Have adequate power for cooking/holding equipment
Serve cold food in containers on ice
Use single-use items
Keep garbage away from food-preparation and serving areas
9-13
To protect food in vending machines: Keep potentially hazardous food at 135F (57C) or higher or 41F (5C) or lower.
Dispense potentially hazardous food in its original container.
Check product shelf life, and discard food within seven days of preparation.
Sanitize food-contact surfaces when replenishing food.