Food Preparation Reheating of leftovers

1
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?

2
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

3
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

4
Hygienic PracticesHand washing
5
Hygienic PracticesHand washing

• Critical to prevent FBI from fecal to oral route
  Wash hands after
• Entering the kitchen
• Touching face, nose, hair etc
• Handling raw and prior to handling ready to eat
• Touching anything soiled

6
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

7
Hygienic PracticesFingernails Should be Clean

• Gloves must be worn if the employee has
  artificial fingernails or is wearing nail polish

8
Hygienic PracticesClothing

• Clothing should
• be clean

9
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

10
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

11
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

12
Hygienic Practices Sick employees

• The sick person must report to the person in
  charge

13
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

14
Hygienic Practices Boil, infected wounds

• The employee should wear a dry durable bandage
  and a single-use glove if on hands or wrists

15
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

16
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

17
Distributing FoodCovering

• Food should be covered during transportation
• Insulated plate covers
• Lids or plastic wrap for cups, mugs, glasses
• Others?

18
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)

19
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

20
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

21
Requirements for Ware Washing Machines

• An accurate thermometer is required
• Manufacturers 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

22
Requirements for Ware Washing Machines
23
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

24
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

25
Requirements for Ware WashingChemical
Sanitizing Machine

• Minimum rinse temperature of 120 degrees, or in
  accordance with Manufacturers specifications
• Wash water kept clean
• Chemical sanitizer dispensed according to
  Manufacturers specifications
• The sanitizer level should be 50 ppm on the dish
  surface in final rinse

26
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

27
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

28
Soiled Equipment, Utensils, and Surfaces
Chemical Test Kits are Required
29
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)

30
Soiled Equipment, Utensils, and Surfaces
Requirements for Manual Dish/Pot Washing
31
Soiled Equipment, Utensils, and Surfaces
Requirements for Manual Dish/Pot Washing

• A three compartment sink must be used
• Wash must be 110 degrees
• Rinse
• 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

32
Soiled Equipment, Utensils, and Surfaces
Requirements for Storing

• Is there anything wrong with how these utensils
  are stored?

33
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

34
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
  users mouth
• Clean dishes, utensils, equipment shall be
  stored in a way to protect from contamination by
  splash, dust or other means
• Mixers? Slicers? Inverted?

35
Refuse/Garbage storage

• Garbage cans must be clean and lined with plastic
  bags

36
Exterior Trash Dumpster Area
37
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

38
Other Environmental Issues

• Light bulbs should have covers

39
Other Issues

• All chemicals should be labeled