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SERVSAFE/Chapter 7

SERVSAFE/Chapter 7

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SERVSAFE/Chapter 7

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  1. SERVSAFE/Chapter 7 THE FLOW OF FOOD: Preparation

  2. WAYS TO THAW FOOD • Thaw food in a cooler at a temperature of 41 degrees F. or lower • Submerge food under running water at 70 degrees F….make sure water is potable (meaning safe to drink) • Thaw food in a microwave oven if it will be cooked just after thawing • Thaw food as part of the cooking process

  3. Prepping Foods • Employees should prep food in small batches. • While prepping food, keep workstations and utensils clean and sanitized. • Prepped food that is not going to be cooked immediately should be put back in the cooler.

  4. COOKING • Cooking can reduce pathogens in food to safe levels. • Cooking does not kill the spores or toxins some pathogens produce.

  5. Cooking Requirements

  6. COOKING REQUIREMENTS

  7. Cooking Food In a Microwave • Meat, poultry, seafood, and eggs that you cook in a microwave must be cooked to 165 degrees F. (74 degrees C.). • Cover the food. • Rotate or stir the food halfway through the cooking process. • Let the cooked food stand for at least twominutes after cooking • Check the temperature in at least two places.

  8. Consumer Advisories • You must advise customers who order food that is raw or undercooked of the increased risk of foodborne illness. • The FDA advises against offering raw or undercooked meat, poultry, seafood, or eggs to children. • Operations that serve high-risk populations (nursing homes, hospitals, etc.) should never serve raw seed sprouts or raw or undercooked eggs, meat, or seafood

  9. COOLING FOOD • Cool TCS food from 135 degrees F. to 41 degrees F. or lower within six hours. • First, cool food from 135 degrees F. to 70 degrees F. within two hours • Then cool it to 41 degrees F. or lower in the next four hours. • If food has not reached 70 degrees F. within 2 hours, it must be thrown out or reheated and then cooled again. • The TOTAL cooling time cannot be longer than six hours.

  10. Methods For Cooling Food • The denser the food, the more slowly it will cool. • Never place large quantities of hot food in a cooler to cool. • Divide large containers of food into smaller containers or shallow pans. • Food can also be cooled by adding ice or cold water as an ingredient.

  11. Methods of Cooling Food • Ice-Water Bath • Ice Paddle • Blast Chiller or a tumble chiller

  12. Reheating Food…. • From start to finish, you must heat the food to an internal temperature of 165 degrees F. (74 degrees C.) within two hours. • Make sure the food stays at this temperature for at least 15 seconds.

  13. VoCats Questions • Rinsing cutting boards between preparing raw foods and ready-to-eat food can cause cross contamination during food preparation. • Hamburger cooked to an internal temperature of 135 degrees F. for fifteen seconds has NOT been cooked properly. • Holding cooked vegetables at 120 degrees F. or higher is an IMPROPER practice when handling vegetables.

  14. VoCats Questions • Submerging under running potable water at a temperature of 70 degrees F. or lower is NOT a proper method to thaw food. • The proper way to cool a large pot of spaghetti sauce is to divide the spaghetti sauce into smaller containers and place them in a ice-water bath. • Potentially hazardous cooked foods must be discarded if kept in the temperature danger zone for four hours.

  15. VoCats Questions • Ice used in food must be made from nonpotable water. • Hamburger patties should be cooked to a temperature of 155 degrees F. for 15 seconds. • Chicken casserole should be cooked to 165 degrees F. for 15 seconds. • In two-stage cooling, cooked food must be cooled 41 degrees F. within 6 hours. • You should thaw frozen steak in the refrigerator overnight.