Sanitation 2.7: The Flow of Food

1
Sanitation 2.7 The Flow of Food

• Protecting Food During Preparation

2
Objectives

• Identify proper methods for thawing foods
• Identifying the minimum internal cooking time and
  temperatures for potentially hazardous foods
• Identify the proper procedure for cooking
  potentially hazardous food in a microwave

3
Objectives

• Identify methods and time and temperature
  requirements for cooling cooked food
• Identify time and temperature requirements for
  reheating cooked, potentially hazardous food

4
Objectives

• Identify methods for preventing contamination and
  time and temperature abuse when preparing food
• Recognize the importance of informing consumers
  of risks when serving raw or undercooked food

5
Key Terms
6
Safe Foodhandling

• Time and Temperature Control
• Probably the biggest factor in foodborne illness
  outbreaks is time-temperature abuse
• Important to pass food through temperature danger
  zone as quickly and infrequently as possible

7
Safe Foodhandling
8
Safe Foodhandling

• Four hour rule never let food remain in the
  temperature danger for more than 4 hours
• Food cooked to the required minimum internal
  temperature will reduce the number of
  microorganisms to a safe level

9
Safe Foodhandling

• Further opportunities for time-temperature abuse
• Not cooling food properly
• Failing to reheat food to 165oF for 15 seconds
  within 2 hours
• Failing to hold food at a minimum internal
  temperature of 135oF or higher

10
Safe Foodhandling

• Build time-temperature controls into HACCP and
  SOP
• Decide best way to monitor time and temperature
  in establishment.
• Determine which foods are monitored, how often,
  and who checks them, employees must understand
  what, how, why important

11
Safe Foodhandling

• Make sure establishment has right kind of
  thermometers available in the right places
  (timers)
• Regularly record temperatures and the times they
  are taken (printed forms handy)

12
Safe Foodhandling

• Incorporate time and temperature controls into
  SOP
• Only take out enough food for short period of
  time
• Refrigerate ingredients and utensils before
  preparing certain foods (tuna or chicken salad)
• Cook PHF to minimum internal temperature

13
Safe Foodhandling

• Develop a set of corrective actions
• Throw out egg rolls held on steam table below
  140oF for more than four hours or reheat egg
  rolls to 165oF for at least 15 seconds within 2
  hours

14
Safe Foodhandling

• Preventing cross-contamination
• Prepare raw meat, fish, and poultry in separate
  areas from produce, cooked or rte foods,
  different tables, different colored boards,
  different times (physical)

15
Safe Foodhandling

• Assign specific equipment or containers to each
  type of food product (physical)
• Clean and sanitize all work surfaces, equipment
  and utensils after each task (procedural)

16
Safe Foodhandling

• Cloths or towels used for food spills must not be
  used for other purposes (both)
• Consider gloves (NYS its the law), use
  correctly fresh for each new task, hands washed
  prior, changed if ripped, change 4 hours

17
Safe Foodhandling

• Employees should watch what they touch after
  handling raw food and should practice good
  personal hygiene.
• Hands are the most common cause of
  cross-contamination

18
Preparing Food
19
Preparing Food

• Thawing Food Properly
• Thaw food in refrigerator at 41oF or lower
• Submerge product under running potable water 70oF
  or lower
• Thaw in microwave if cooked immediately after

20
Preparing Food

• Thaw as part of cooking process as long as
  product reaches required minimum cooking
  temperature

21
Drifting off? Take two minutes
22
Preparing Specific Foods

• Meat, Fish, Poultry
• Use clean and sanitized work areas, cutting
  boards, knives, and utensils
• Be sure hands are washed properly

23
Preparing Specific Foods

• Remove from refrigerator only as much food as can
  be prepared at one time
• Put raw, prepared meat away or cook it as quickly
  as possible
• Wash hands properly

24
Preparing Specific Foods

• Salads containing potentially hazardous foods
• Make sure leftover meat and poultry have been
  properly cooked, discard after 7 days in 41oF, 4
  days at 45oF, same rule for salads made with
  these items

25
Preparing Specific Foods

• Wash hands, NYS gloves
• Prepare ingredients like vegetables separately,
  away from raw meat, seafood and poultry
• Leave food in refrigerator until needed

26
Preparing Specific Foods

• Consider chilling all ingredients before, even
  bowls, utensils
• Prepare food in small batches, 20 minute rule

27
Preparing Specific Foods

• Egg and egg mixtures
• Use clean bowls, whisks, blenders and other
  equipment when working with eggs
• Food containing eggs with little or no cooking,
  handle with great care, recommend pasteurized

28
Preparing Specific Foods

• Pooled eggs
• -special care, cross contamination from 1 egg
  can spread
• -shelled 45oF, pooled 41oF, do not top batches

29
Preparing Specific Foods

• Federal public health officials require that
  operations serving high risk populations use
  pasteurized eggs

30
Preparing Specific Foods

• Batters and breading
• Pasteurized eggs
• Store 41oF or lower, time
• Do not mix/top batches
• Cook thoroughly
• Be careful of cross contamination

31
Preparing Specific Foods

• Fruit and vegetable
• Clean, sanitized work area, tools
• Attention to cross contamination
• Wash thoroughly, particularly leafy, do not mix
  different items or multiple batches

32
Preparing Specific Foods

• Cut away damaged areas
• Hold cut melons 41oF or lower
• Do not add sulfites
• Juice prepared on site for high risk populations
  needs to follow HACCP plan
• High-risk, do not serve raw seed sprouts

33
Preparing Specific Foods

• Ice is food and can become contaminated just as
  easily as other foods

34
Cooking Food

• Specify cooking time and minimum internal
  temperature in recipes
• Use properly calibrated thermometers
• Avoid overloading ovens

35
Cooking Food

• Recovery time
• Proper tasting methods

36
Cooking Requirements for Specific Foods
37
Cooking Requirements for Specific Foods

• Alternative MIT, beef/pork roasts

38
Cooking Requirements for Specific Foods

• Alternative MIT, ground meats

39
Cooking Requirements for Specific Foods

• Vegetables 140oF
• Tea
• Brew only as much as needed
• Do not hold more than 1 day
• Wash, rinse, sanitize equipment
• Automatic, 195oF, 1 minute
• Steep 175oF, 5 minutes

40
Cooling Food

• Two stage Cooling
• 135oF to 70oF within 2 hours
• 70oF to 41oF within 4 hours
• If 70oF not reached in 2 hours, discard or reheat
  to 165oF for 15 seconds

41
Methods for Cooling Food
42
Methods for Cooling Food

• Reduce the quantity or size of food you are
  cooling
• Ice water baths to bring temperature down quickly
• Blast chillers before refrigerator
• Cold water through steam jacketed kettles

43
Methods for Cooling Food

• Stir
• Use ice or cold water as ingredient
• Keep food in shallow pans
• Place pans on top shelves of cooler
• Position for circulation