General Prep
Workstations, cutting boards, and utensils should be...
cleaned and sanitized
How should you thaw food (long)
in a cooler at 41F or lower
raw meat should be prepped...
separately from other fresh produce or RTE food
Minimum internal cooking temperature of poultry, fish, or seafood or dishes that include previously cooked ingredients
165F for 15 secs
Food reheated for hot-holding
Must be reheated within 2 hours, and must reach an internal temperature of 165F for 15 seconds
What should you do with food you take out from the cooler
only remove as much as you need, return prepped food to the cooler or cook it ASAP
How can you thaw food quickly
Under running drinkable water (70F) in a food prep sink
When prepping salads containing TCS food
prep in small batches using ingredients that have been handled safely
Chill ingredients and utensils (if possible)
Leave food in cooler until they can be mixed
Ground/tenderized meat, ground seafood, or eggs
155F for 15 secs
max total cooling time
6 hours
When to use additives
Use only what is allowed by law, do not use additives to change the appearance of foods, and do not use sulfides in foods that will be eaten raw
Thawing food counts as...
part of the food cooking process
When prepping eggs
cook promptly or store at 41F
use pasteurized eggs for dishes that require little to no cooking, or when serving to a high risk population
Clean and sanitize the equipment used
Whole Seafood, steak, pork, beef, veal, and lamb.
145F for 15 secs
Factors that can affect cooling
Density, Size, Container,
Food presentation
Food should be served exactly the way it was described in the menu
ROP fish should be thawed by first
removing the wrapping (unless it specifically say not too on the wrapping)
battered or breaded food
store unused butter ASAP
throw out unused batter/breading
make sure oil temperature recovers before each load
Do not overload baskets
Roasts of pork, beef, veal, or lamb
145F for 4 minutes
Methods for cooling foods
Ice-water bath, blast chiller, ice paddle, or use cold water as an ingredient (in place of the warm water in the recipe)
Food must be thrown out if...
It is handled by sick or ill staff
It becomes contaminated by bodily fluids
It has been time-temperature abused
Fresh juice/produce
JUICE: Treated according to HACCP plan or contain a warning label stating it has not been treated
PRODUCE: Wash thoroughly before cutting, and keep it away from raw food prep stations. Never mix items when soaking or storing. Hold at 41F
produce hot-held for service and tea
135F and 175F respectively
Temperature Requirements for cooling and time limits
135F-70F in two hours
70F-41F in the next four hours