TAKING CARE OF THE FOOD
HOW SHOULD FOOD BE LABELED FOR STORAGE OR DELIVERED.
DATE, TIME, NAME OF FOOD, REHEAT AND SERVING DIRECTIONS
CAN BE THAWED IN A COOLER IF
41 DEGREES OR LOWER
RICE, PASTA AND BEAN DISHES MUST BE COOKED TO
135 DEGREE OR 57 DEGREES C.
ALL FOOD COOKED IN A MICROWAVE MUST REACH
165 DEGREES f OR 74 DEGREES c.
THE FIRST IMPORTANT RULE OF COOKING FOOD IS
TO USE THE CORRECT EQUIPMENT
FIFO
What is FIRST IN AND FIRST OUT
CAN BE THAWED IN A MICROWAVE IF
THE FOOD ITEM IS IMMEDIATELY COOKED AND SERVED.
COOKING TEMP REQUIREMENT FOR POULTRY AND OTHER TYPE MEATS
165 DEGREES f OR 74 DEGREES c FOR 1 SECOND.
FOUR STEPS OF USING MICROWAVE TO COOK
COVER
ROTATE OF STIR 1/2 WAY THROUGH COOKING
LET STAND TWO MINUTES
THERMOMETER CHECK IN TWO PLACES IN DISH.
FIRST THING TO DO WITH A LARGE AMOUNT OF FOOD TO BE COOLED DOWN IS TO
DIVIDE THE FOOD INTO SMALLER BATCHES.
DON'T COOL LARGE BATCHES OF A DISH IN A COOLER OR AT ROOM TEMPERATURE
NEVER SITTING OUT IN ROOM TEMPERATURE
NEVER SITTING IN WATER
CAN BE THAWED IN WATER IF
IT IS SUBERGED UNDER RUNNING WATER OF 70 DEGREES. THE FOOD CANNOT GO ABOVE 41 DEGREES FOR MORE THAN 4 HOURS. MUST BE TEMP TESTED FREQUENTLY AND WATCHED CLOSEDLY.
COOKING REQUIREMENT FOR GROUND MEATS LIKE HAMBURGER AND SHELLEGGS
TEMPERATURE OF 155 DEGREES f OR 68 DEGREES c
MAINTAIN TEMPERATURE FOR 17 SECONDS
HOLDING TEMPERATURE IS
135 DEGREES f
WHEN IN SMALLER BATCHES, FOOD CAN BE COOLED DOWN BY
AN ICE WATER BATH, STIRRING WITH AN ICE PADDLE, ADDING ICE TO THE MIXTURE OR USING A BLAST CHILLER IF AVAILABLE.
FOOD BEING SENT OUT SHOULD NEVER BE PUT IN A CARDBOARD BOX OR OTHER NON FOOD CONTAINER BUT BE IN
AN INSULATED CONTAINER
BEST WAY TO SAFELY THAW A FOOD
(EXAMPLE USED OF A HAMBURGER PATTY)
THAW AS PART OF COOKING - PUTTING THE FORZEN HAMBURGER PATTY RIGHT ON THE GRILL AND COOK ACCORDINGLY.
COOKING REQUIREMENT FOR SEAFOOD, STEAKS, ROASTS ETC.
145 DEGREES f OR 63 DEGREES C
MAINTAIN FOR 15 SECONDS
COOLING DOWN HOT FOOD IS
A TWO STEP PROCESS
HOW TO CORRECTLY USE A THERMOMETER TO CHECK FOOD TEMPERATURES
USE THREE SINK METHOD TO WASH, RINSE, SANITIZE AND AIR DRY. THEN CHECK THE TEMP IN THE THICKEST PART OF A MEAT PRODUCT....OR IN TWO DIFFERENT AREAS OF OTHER FOOD ITEMS.
THEN CLEAN AND SANITIZE THE THERMOMETER.
ROP PACKAGING REFERS TO
REDUCED OXYGEN PACKAGE - THE TYPES OF PACKAGES THAT HAVE THE AIR PULLED OUT.
SPECIAL CONDITION OF SOME ROP FROZEN FISH.
MUST STAY FROZEN UNTIL USE OR REMOVE FROM PACKAGE TO THAW IN COOLER OR RUNNING WATER METHOD.
ROASTS ARE ALSO COOKED TO 145 DEGREES F OR 63 DEGREES C BUT MUST STAY AT THAT TEMP FOR
MAINTAIN FOR FOUR MINUTES
THE TWO STEP COOL DOWN IS FROM
135 F TO 70 F WITHIN TWO HOURS
7O F TO 41 F WITHIN THE NEXT FOUR HOURS.
IF NOT ACCOMPLISHED - FOOD MUST BE REHEATED.
ROAST BEEF THAT HAS BEEN COOKED AND IS BEING REHEATED TO SERVE HAS TO BE HEATED TO
ANY TEMPERATURE.