7 - 2 It is your responsibility to handle food safely during: Preparation Cooking Cooling Reheating.
Food Preparation Reheating of leftovers
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Transcript of Food Preparation Reheating of leftovers
Food PreparationReheating of leftovers Leftovers shall be heated to an internal
temperature of 165 degrees for 15 seconds in no longer than a two hour period
Foods reheated in a microwave must be heated to 165 degrees, rotated or stirred, and let stand (covered) for two minutes prior to serving
The steam table should not be used for reheating, Why not?
Food PreparationMicrowave Cooking If foods are cooked from a raw state, they
must be cooked to a temperature of 165 degrees
The item must be stirred and temped in several places
Food PreparationCold foods If preparing at risk items that will need
refrigeration prior to service such as tuna salad, the item must:Be down to 41 degrees within four hours
of preparation
Hygienic PracticesHand washing
Hygienic PracticesHand washingCritical to prevent FBI from fecal to oral route
Wash hands after:Entering the kitchenTouching face, nose, hair etcHandling raw and prior to handling ready
to eatTouching anything soiled
Hygienic Practices Hand Sanitizers Cannot use in lieu of hand washing due to
the vigorous friction necessary in order to kill/remove micro organisms
Can use in addition to hand washing This applies to food preparation in the
kitchen not necessarily serving food
Hygienic PracticesFingernails – Should be Clean Gloves must be worn if the employee has
artificial fingernails or is wearing nail polish
Hygienic PracticesClothing
Clothing should
be clean
Hygienic PracticesJewelry One single plain ring is acceptable No watches or bracelets Jewelry can collect soil and can hinder
proper hand cleaning Jewelry can fall into the food
Hygienic PracticesHair Some type of hair restraint is required No requirement for beards or
moustaches For persons working in the kitchen, not
servers in the dining room
Hygienic PracticesEating, Smoking, Drinking Staff can have beverages if they are in cups
with lids and preferably a straw Beverage must be covered and be spill-
proof Otherwise, no eating, smoking or drinking
in food preparation areas
Hygienic Practices: Sick employees The sick person must report to the person in
charge
Hygienic Practices: Sick employees An employee:
infected with a communicable disease that can be transmitted by foods or
while afflicted with a boil, infected wound on an exposed body part, or
Having an acute respiratory infection cannot work
Hygienic Practices: Boil, infected wounds The employee should wear a dry durable
bandage and a single-use glove if on hands or wrists
Hygienic Practices: Discharge from the eyes, nose, mouth
Employees with persistent sneezing, coughing, or a runny nose with discharge may not work with exposed food, clean equipment, utensils, etc.
Refer to Exclusions & Restrictions CDPHE
Distributing FoodDispensing ice The scoop can be stored in ice if the handle
is facing out and not touching the ice If ice is used as a coolant, it cannot be
reused for consumption
Distributing FoodCovering Food should be covered during
transportation Insulated plate coversLids or plastic wrap for cups, mugs,
glassesOthers?
Serving FoodTray line holding temperatures Cold holding temperatures must be 41
degrees or colder (to kill listeria) Hot holding temperatures must be at least
135 degrees or hotter (to kill perfringens)
Tray line Temperatures
A sanitized thermometer should be used Temps will usually be checked at the start
of tray line to cause the least interference & possibly at the end
Hot and cold foods with food borne illness risk should be checked including mechanically altered foods and milk
Soiled Equipment, Utensils, and Surfaces: Requirements for Sanitizing Quaternary ammonia – 200 ppm Chlorine bleach – 50 ppm Iodine – 12.5 (rarely seen) Hot water 180 degrees
Requirements for Ware Washing Machines An accurate thermometer is required Manufacturer’s data plate has to be affixed to the
machine (look for metal plate) Information regarding requirements for wash
and rinse cycle temperatures Pressure required for sanitizing rinse (15 – 25) Required type and concentration of sanitizing
solutions
Requirements for Ware Washing Machines
Requirements for Ware Washing Machines Food must be rinsed or scraped off dishes
prior to being run through the machine Dishes must be allowed to air dry after
being removed from the dish machine Machines must be cleaned at least daily or
as often as necessary to maintain satisfactory condition
Requirements for Ware Washing Machines & Use
Staff must wash hands between handling dirty dishes (i.e. loading the machine) and removing clean dishes from the machine
Requirements for Ware Washing:Chemical Sanitizing Machine Minimum rinse temperature of 120 degrees,
or in accordance with Manufacturer’s specifications
Wash water kept clean Chemical sanitizer dispensed according to
Manufacturer’s specificationsThe sanitizer level should be 50 ppm on
the dish surface in final rinse
Requirements for Ware Washing: Hot Water Sanitizing Machine The water should be kept clean The rinse temperature should be at least 180
degrees and wash 150 – 165 Achieving a surface temperature (plate for
example) of 160 degrees is an acceptable means to test for adequate temperature Surveyors will use heat sensitive strips to test
for 160 degrees, apply to a clean plate It should turn black if 160 degrees is reached
Soiled Equipment, Utensils, and Surfaces: Requirements for Wiping Cloths Wiping cloth should be stored in sanitizer
solution, can be out for a few minutes but must be at the proper concentration when checked
Facility should have test strips Quat or ammonia and chlorine/bleach are
most common Not in food containers
Soiled Equipment, Utensils, and Surfaces: Chemical Test Kits are Required
Soiled Equipment, Utensils, and Surfaces- Sanitizers
Read chlorine level within seconds Read ammonia level 10-90 seconds If Chlorine is too strong it can leave a toxic
residue (Greater than 200 ppm)
Soiled Equipment, Utensils, and Surfaces: Requirements for Manual Dish/Pot Washing
Soiled Equipment, Utensils, and Surfaces: Requirements for Manual Dish/Pot Washing A three compartment sink must be used:
1. Wash – must be 110 degrees
2. Rinse
3. Sanitize – same requirements for wiping cloths
Must be immersed in chemical sanitizer sink for at least 30 seconds
Hot water of 171 degrees for 30 seconds
Soiled Equipment, Utensils, and Surfaces: Requirements for Storing
Is there anything wrong with how these utensils are stored?
Soiled Equipment, Utensils, and Surfaces: Requirements for Storing
Cleaned and sanitized equipment and utensils shall be handled in a way protecting them from contamination
The handles should be pointing out
Silverware should be touched by the handle
Soiled Equipment, Utensils, and Surfaces: Cups, glasses, bowls, plates and similar items
should be handled without contact with the inside surfaces or surfaces that contact the user’s mouth
Clean dishes, utensils, & equipment shall be stored in a way to protect from contamination by splash, dust or other means Mixers? Slicers? Inverted?
Refuse/Garbage storage
Garbage cans must be clean and lined with plastic bags
Exterior Trash – Dumpster Area
Exterior Trash – Dumpster Area
Should be clean area without grease, garbage or evidence of rodents
Dumpster should be enclosed and not open when there is garbage inside
Other Environmental Issues
Light bulbs should have covers
Other Issues
All chemicals should be labeled