Safe Flow of Food PDF

## Safe Flow of Food ### Objectives: * Safe flow of food according to industry standards. ### Safe Flow of Food (Preparing and Cooking) * Purchasing -> Receiving -> Storing -> Preparing -> Cooking -> Cooling -> Reheating -> Holding -> Serving * **Preparing:** Putting everything in its place and...

## Safe Flow of Food ### Objectives: * Safe flow of food according to industry standards. ### Safe Flow of Food (Preparing and Cooking) * Purchasing -> Receiving -> Storing -> Preparing -> Cooking -> Cooling -> Reheating -> Holding -> Serving * **Preparing:** Putting everything in its place and ready to use before the start of the operation (mise en place) ### Accepted Methods for Thawing Food 1. In a refrigerator, at 41°F (5°C) or lower 2. Submerged under running potable water, at a temperature of 70°F (21°C) or lower 3. In a microwave oven, if the food will be cooked immediately after thawing 4. As part of the cooking process ### When Preparing Salads Containing Potentially Hazardous Ingredients: * Make sure leftover ingredients (i.e., pasta, chicken, potatoes) have been handled safely by ensuring they were: * Cooked, held, and cooled properly. * Stored for less than 7 days. * Prepared in small batches. * Refrigerated until the point they are needed. * Chill all ingredients and utensils prior to using them. ### When preparing eggs and egg mixtures: * Handle pooled eggs (if allowed) with care: * Cook promptly after mixing or store at 41°F (5°C) or lower. * Clean and sanitize containers between batches. * Use pasteurized shell eggs or egg products when preparing dishes requiring little or no cooking (i.e. hollandaise sauce). * Promptly clean and sanitize equipment and utensils used to prepare eggs. ### When Preparing Produce (Fruits and Vegetables): * Wash it thoroughly under running water before cutting, cooking, or combining with other ingredients. * Use water slightly warmer than the temperature of the produce. * Pull leafy greens apart and rinse thoroughly. * Clean and sanitize surfaces used to prepare produce. ### Prevent Contact With Surfaces Exposed to Raw Meat or Poultry: * Prepare produce away from raw meat, poultry, eggs, and cooked and ready-to-eat food. * Clean and sanitize the workspace and all utensils used during preparation. * When soaking or storing produce in standing water or an ice water slurry, do not mix: * Different items. * Multiple batches of the same item. * Refrigerate and hold cut melons at 41°F (5°C) or lower. * Do not add sulfites. * Do not serve raw seed sprouts to high-risk populations. ### Cooking * Cooking is the art of preparing food for consumption, technology, science, and craft. This process uses heat until it reaches its minimum internal cooking temperature to eliminate pathogens in a raw food. * When cooking potentially hazardous food, the internal portion must: * Reach the required minimum internal temperature. * Hold that temperature for a specific amount of time. ### Minimum Internal Temperature - Temperature Range Where We Can Say That a Raw Food Is Already Cooked and Safe to Eat: * **165°F (74°C) for 15 seconds** * Poultry (including whole or ground chicken, turkey, and duck). * Stuffing made with potentially hazardous ingredients; stuffed meat, fish, poultry, and pasta. * **155°F (68°C) for 15 seconds**: * Ground Meat (including beef, pork, other meat). * Injected Meat (including brined ham and flavor-injected roasts). * Eggs that will be hot-held. * Ground fish, chopped fish, minced fish. * **145°F (63°C) for 15 seconds**: * Fish. * Steaks/Chops. * Pork, Beef, Veal, Lamb. * Eggs for immediate service. * **145°F (63°C) for 4 mins**: * Roast Pork, Beef, Veal, Lamb. * **135°F (57°C) for 15 seconds:** * Commercially processed, ready-to-eat food that will be hot-held for service (cheese sticks, fried vegetables, chicken wings, etc). * **135°F (57°C):** * Fruit or vegetables that will be hot-held for service. ### Safe Flow of Food (Cooling, Reheating, Holding) * Purchasing -> Receiving -> Storing -> Preparing -> Cooking -> Cooling -> Reheating -> Holding -> Serving * **Cooling:** Safety process to lower the temperature of a hot food as quickly as possible to get it through the temperature danger zone. ### Proper Ways to Cool Food 1. **Ice paddles:** Stir hot food with ice paddles that have been filled with frozen water. 2. **Ice water baths:** Place containers of hot food in a clean prep sink or large pot filled with ice water. Stir food frequently to cool it faster and more evenly. ### General Rules in Cooling Food * **Cool Food from:** * 135°F to 70°F (57°C to 21°C) within 2 hours. * 70°F to 41°F (21°C to 5°C) or lower in the next 4 hours. * **Before cooling food, start by reducing its size:** * Cut larger items into smaller pieces. * Divide large containers of food into smaller containers or shallow pans. ### Reheating Food * **Reheating:** Is the process of rectifying the temperature of a certain hot food back to a safe range of temperature. * **Food reheated for immediate service:** * Can be served at any temperature if it was properly cooked and cooled. * **Potentially hazardous food reheated for hot holding:** * Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within 2 hours. * Discard it if it has not reached this temperature within 2 hours. ### Holding Food * **Holding** is the process of maintaining the correct temperature of food when it is not being consumed yet. ### General Guidelines for Holding Food: * When holding potentially hazardous food: * Check internal temperatures using a thermometer. * Check temperatures at least every four hours. * Discard food not at 135°F (57°C) or higher or 41°F (5°C) or lower. * As an alternative, check the temperature every 2 hours to leave time for corrective action. * Discard it after a predetermined amount of time. * Protect it from contaminants with covers/sneeze guards. * Prepare it in small batches so it will be used faster. ### Holding Hot Food: * Hold it at an internal temperature of 135°F (57°C) or higher. * Only use equipment that can keep it at the proper temperature. * Never use hot-holding equipment to reheat it. * Stir it at regular intervals to distribute heat evenly. ### Holding Cold Food: * Hold it at an internal temperature of 41°F (5°C) or lower. * Only use equipment that can keep it at the proper temperature. * Do not store it directly on ice. * Whole fruit and vegetables, and raw, cut vegetables, are the only exceptions. * Place all other food in pans or on plates first. ### Reminder: * **Cold food can be held without temperature control for up to 6 hours if:** * It was held at 41°F (5°C) or lower prior to removing it from refrigeration. * It does not exceed 70°F (21°C) during the six hours. * It contains a label specifying: * The time it was removed from refrigeration. * The time it must be thrown out. * It is sold, served, or discarded within six hours. * **Hot food can be held without temperature control for up to 4 hours if:** * It was held at 135°F (57°C) or higher prior to removing it from temperature control. * It contains a label specifying when the item must be thrown out. * It is sold, served, or discarded within four hours. ### Serving * **Serving** is the last process in the flow of food whereas the cooked and plated food are being served to the guests for consumption. #### Serving Food Safely: Dining Staff * To prevent contamination when serving food: * Use clean and sanitized utensils for serving. * Use separate utensils for each food. * Clean and sanitize utensils after each task. * Use serving utensils with long handles to keep hands away from food. * Practice good personal hygiene. * Store serving utensils properly. * Store them in the food, with the handle extended above the rim of the container. * Store them on a clean, sanitized food-contact surface. * Minimize bare-hand contact with cooked or ready-to-eat food. * Handle food with tongs, deli sheets, or gloves. * Bare hand contact is allowed in some jurisdictions (check requirements). #### Handling Dishes, Glassware, Utensils and Food * **Right:** * Utensils are stored with their handle extended above the rim of the container. * **Wrong:** * Utensils are stored with their handle immersed inside the container. #### Re-serving Food Safely * **Never re-serve:** * Menu items returned by one customer to another. * Plate garnishes. * Uncovered condiments. * Uneaten bread or rolls. * **In general, only unopened, prepackaged food can be re-served:** * Condiment packets. * Wrapped crackers or breadsticks. #### Self-Service Areas * To keep food safe on buffets and food bars: * Install sneeze guards or food shields. * Must be located 14" (36cm) above the food counter. * Must extend 7" (18cm) beyond the food. * Identify all food items. * Label all containers. * Place salad dressing names on ladle handles. ### Off-Site Service: Delivery * When delivering food off-site: * Use rigid, insulated containers capable of maintaining proper temperature. * Clean the inside of delivery vehicles regularly. * Check internal food temperatures regularly. * Label food with instructions for storage, reheating, and shelf life. * Consider providing food safety guidelines to consumers. ### Off-Site Service: Catering: * When catering: * Have drinking water for cooking, dishwashing, and cleaning. * Ensure adequate power is available for cooking and holding equipment. * Use insulated containers to hold potentially hazardous food. * Store cold food in containers on ice or in chilled gel-filled containers. * Store raw and ready-to-eat items separately. * Use single-use items. * Provide customers instructions on handling leftovers. * Keep garbage containers away from food-preparation and serving areas. ### RISK !!!!!