Plan Ahead - allow enough time to thaw food completely
What is thawing under refrigeration?
100
Poultry
What is 165
100
Use a cleaned, sanitized and calibrated thermometer.
Place thermometer in center or Thickest part of food.
Temperature must register for AT LEAST 15 seconds.
Record temperature (and corrective action when needed) on appropriate HACCP log.
What is Checking and recording reheating temperature on a HACCP log
100
Cool from 140 to 70 within 2 hours
What is the first step in the cooling process?
100
swelling of face and lips
difficulty breathing
coughing, sneezing and watery eyes
itchy, bumpy and red skin (rash)
Vomiting
Anaphaylaxis
What are typical symptoms of an allergic reaction?
200
Never thaw first and cook later
Always cook immediately after thawing
Avoid splashing or dripping of food during thawing and when removing from the microwave.
What is thawing in microwave oven?
200
Ground meats (beef, pork, veal, lamb, and fish)
Pork (chops, steaks)
Injected meats
Game
Shell Eggs that will be hot
What is 155
200
Food that may lose color or texture when reheated, such as fish fillets, egg entrees, quiches, french fries, vegetables.
What are foods that cannot be reheated?
200
Cool to 40 within an additional 4 hours
Maximum total cooling time: 6 hours
What is the 2nd / final step in the cooling process
200
Peanusts
Tree nuts (almonds pecans, pine nuts, walnuts)
Eggs
Crustacean shellfish
Wheat
Soybeans
fish
Milk
What are common food allergens
300
Used in emergencies only.
Never thaw in standing water.
Always thaw under running cold water.
Water must flow over all parts of the food.
Thaw in prep sink only (never in hand sink or pot sink)
Avoid cross - contamination
What is thawing under cold running potable water
300
Roast beef
What is 135
300
cool according to HACCP procedures.
Coverm label and date containers
Keep refrigerated until ready to use (up to 48 hours).
Reheat to 165 for 15 Seconds (within 2 hours) for service.
Reheat one time only.
What are the steps to follow for food that CAN be reheated?
300
Use a cleansed, sanitized and calibrated thermometer
Place thermometer in center or thickest part of food.
Record temperature on appropriate HACCP log
What is how to check cooling temperature
300
165 degrees to 212 degrees
What is cooking foods within this range kills most harmful bacteria
400
Frozen raw, meat poultry, and seafood must always be thawed on a bottom shelf in the refrigerator.
What is cross - contamination?
400
Commercially processed, ready-to-eat, heated for the first time, that will be hot-held for service.
What is 140
400
165
What is the correct temperature to reheat food?
400
first at beginning of cooling process
then after two hours
final check afer four more hours
Write down the steps you took to cool food safely.
What is how often to check and where to record cooling temperatures?
400
Notify Tracy
Parents must complete required forms and bring in doctor's note
Flag in system
Work with office to determine alternative menu
What are the correct steps to take when an allergy is known?
500
the frozen raw ground beef for today's meatloaf has not thawed completely in the refrigerator. it's ok to put it next to the deep fryer for a while to speed up the process.
What is False - room temperature is in the temperature danger zone. That means harmful organisms could grow quickly to unsafe levels and may not be killed during cooking. Other surfaces could be at risk for cross contamination if raw meat is thawed in the production area.
500
41 - 135
41 or below
135 or more
What is Temperature danger zones
Cold food
Hot food
500
hot holding equipment (i.e. baine marie, hot holding cabinet, steam table , chaffing dish.)
What is the incorrect reheating equipment?
500
USe pre-chilled stainless steel containers
Reduce the amount of food.
Use an ice bath
Stir foods frequently
Refrigerate foo for final cooling
What are different ways to cool food quickly and safely?
500
Notify Sodexo Manager or deisgnated person to call 911 immediately
Make sure employees know that they must notify a Sodexo Manager immediately
Fill out and call in the Food Complaint Report, and follow established onsite crisis communication plan
What are the correct procedures if someone has a severe reaction