2. The Four Acceptable Methods for Thawing Food
In a refrigerator, at 41F (5C) or lower
Submerged under running potable water, at a temperature of 70F (21C) or lower
Instructor Notes
If food is thawed improperly, foodborne microorganisms that may be present can rapidly grow to unsafe levels.
When thawing food under running water, water flow must be strong enough towash loose food particles into the overflow drain.
When thawing food as part of the cooking process, the product must meet the required minimum internal cooking temperature.
In a microwave oven, if the food will be cooked immediately after thawing
As part of the cooking process
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3. When preparing raw meat, fish, and poultry, foodhandlers should:
Wash their hands properly
Use clean and sanitized work areas, equipment, and utensils
Remove only as much product from storage as necessary
Store prepared meat, or cook it as quickly as possible
Instructor Notes
If gloves are worn when preparing these items, they should be changed before starting each new task.
Foodhandlers should remove from refrigerated storage only as much product as can be prepared at one time.
When returning prepared meat to refrigeration, it should be stored properly to prevent cross-contamination.
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4. When preparing salads containing potentially hazardous ingredients:
Only use meat and poultry that was safely handled prior to use
Do not use ingredients past their use-by dates
Refrigerate ingredients until ready for use
Chill utensils prior to using them
Prepare the salads in small batches
Instructor Notes
Chicken, tuna, egg, pasta, and potato salads all have been known to cause foodborne-illness outbreaks. They are made from food that can support the rapid growth of microorganisms.
Since these food items usually will not be cooked after preparation, there is no chance to kill microorganisms that can be introduced during preparation.
Make sure leftover meat and poultry have been properly cooked, held, cooled, and stored before using it in salads.
Make sure leftovers used for salad have not been left in the refrigerator too long.
Leftover meat and poultry should be discarded after seven days if refrigerated at 41°F (5°C).
Prepare food in small batches so large amount amounts of food do not sit out at room temperature for long periods of time.
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5. When preparing eggs and egg mixtures:
Handle pooled eggs (if allowed) with special care
Clean and sanitize equipment and utensils used to prepare eggs
Use pasteurized shell eggs or egg products when:
Serving high-risk populations
Preparing dishes requiring little or no cooking
Instructor Notes
Untreated shell eggs are considered potentially hazardous because they are able to support the rapid growth of microorganisms.
Pooled eggs are eggs that are cracked open and combined into a common container. They must be handled with care because bacteria in one egg can spread to the rest of them.
Pooled eggs must also be cooked promptly after mixing, or should be stored at 41F (5C) or lower.
Containers used to hold pooled eggs must be washed and sanitized before holding another batch.
Never use empty food containers to store chemicals or put food in empty chemical containers.
Eggs dishes requiring little or no cooking include mayonnaise, eggnog, Caesar salad dressing, and hollandaise sauce.
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6. When battering food: When breading food:
Consider making batter with pasteurized eggs
Prepare batter in small batches
Throw out unused batter after each shift
When breading food:
Refrigerate it as quickly as possible if it will be used later
Throw out unused breading after each shift
Instructor Notes
Batters and breading prepared with milk or eggs are potentially hazardous. Therefore, unneeded batter should be stored at 41F (5C) or lower.
You should never use the same batter or breading for more than one product. Throw out any unused batter at the end of the shift.
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7. Photo courtesy of Tony Soluri and Charlie Trotter
When preparing produce:
Do not allow contact with surfaces exposed to raw meat or poultry
Wash it thoroughly before cutting, cooking, or combining with other ingredients
Do not add sulfites
Instructor Notes
Cut melons should be held at 41°F (5°C) or lower.
Raw seed sprouts should not be served if the establishment primarily serves a high-risk population.
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Photo courtesy of Tony Soluri and Charlie Trotter

8. When scooping ice from an ice machine:
Use a sanitized container and scoop
Store scoops outside of the ice machine in a sanitary location
Do not use a glass as a scoop
Do not let hands come in contact with ice
Instructor Notes
Ice used as an ingredient or used to chill food must be made from potable water.
Ice used to chill food or beverages should never be used as an ingredient.
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9. When cooking potentially hazardous food, the internal portion must:
Reach the required minimum internal temperature
Hold that temperature for a specific amount of time
Instructor Notes
To reduce the number of microorganisms that might be present on food to safe levels, it must be cooked to its required minimum internal temperature. That temperature varies from product to product. Minimum standards have been developed for most cooked food and are included in local and state health codes.
The only way to be certain food has reached the required minimum internal cooking temperature is to check it using a calibrated thermometer.
Potentially hazardous food that is not cooked to its required minimum internal temperature generally does not pose an unacceptable risk of foodborne illness to the healthy customer. However, if a customer is in a group at risk for foodborne illness, consuming raw or undercooked, potentially hazardous food could possibly increase the risk of illness, sometimes seriously.
High-risk customers should be advised of the potential risk if they ask about or specifically request undercooked food or any potentially hazardous food (or ingredient) that is raw or not fully cooked.
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10. Poultry
(whole or ground duck, chicken, turkey)
Minimum Internal Cooking Temperature: 165°F (74°C) for 15 seconds
Instructor Notes
Poultry has more types and higher counts of microorganisms than other meat, which is why it should be cooked more thoroughly.
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11. Stuffing/Stuffed Meats
Minimum Internal Cooking Temperature: 165°F (74°C) for 15 seconds
Instructor Notes
Stuffing poses a hazard because it can be made with potentially hazardous food. It also acts as insulation, preventing heat from reaching the center of meat or poultry.
Stuffing should be cooked separately, particularly when cooking whole large birds or large cuts of meat.
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12. When including raw potentially hazardous ingredients in the dish:
When including previously cooked, potentially hazardous ingredients in the dish:
Minimum Internal Cooking Temperature: 165°F (74°C) for 15 seconds
When including raw potentially hazardous ingredients in the dish:
Instructor Notes
When cooking dishes that include previously cooked, potentially hazardous ingredients, these ingredients should be cooked to a minimum internal temperature of 165°F (74°C) for fifteen seconds.
For example, when adding cooked ground beef to a red sauce, the beef within the dish must be reheated to 165F (74C) for fifteen seconds.
When cooking dishes that include raw potentially hazardous ingredients, these ingredients must be cooked to their required minimum internal temperatures.
For example, when cooking jambalaya you must ensure that the raw shrimp reaches 145°F (63°C) for fifteen seconds.
Cook raw ingredients to their required minimum internal temperatures
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13. Photo courtesy of Cooper-Atkins Corporation
Ground Meats
(ground beef, pork, other meat or fish)
Minimum Internal Cooking Temperature: 155°F (68°C) for 15 seconds
Instructor Notes
Most whole-muscle cuts of meat are likely to have microorganisms only on their surface. When meat is ground, microorganisms on the surface are mixed throughout the product.
Ground meat may also be cooked to the following alternative internal temperatures:
145°F (63°C) for 3 minutes
150°F (66°C) for 1 minute
155°F (68°C) for 15 seconds
158°F (70°C) for < 1 second
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Photo courtesy of Cooper-Atkins Corporation

14. Injected Meats
(including brined ham and flavor-injected roasts)
Minimum Internal Cooking Temperature: 155°F (68°C) for fifteen seconds
Instructor Notes
Injected meats may also be cooked to the following alternative internal temperatures:
145°F (63°C) for 3 minutes
150°F (66°C) for 1 minute
155°F (68°C) for 15 seconds
158°F (70°C) for <1 second
8-14

15. Pork, Beef, Veal, Lamb Minimum Internal Cooking Temperature:
Steaks/Chops: 145°F (63°C) for 15 seconds
Roasts: 145°F (63°C) for 4 minutes
Instructor Notes
Roasts may also be cooked to the following alternative internal temperatures:
130°F (54°C) for 112 minutes
131°F (55°C) for 89 minutes
133°F (56°C) for 56 minutes
135°F (57°C) for 36 minutes
136°F (58°C) for 28 minutes
138°F (59°C) for 18 minutes
140°F (60°C) for 12 minutes
142°F (61°C) for 8 minutes
144°F (62°C) for 5 minutes
145°F (63°C) for 4 minutes
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16. Fish Minimum Internal Cooking Temperature: 145˚F (63˚C) for 15 seconds
Instructor Notes
Ground, chopped, or minced fish must be cooked to a minimum internal temperature of 155°F (68°C) for fifteen seconds.
Stuffed fish or stuffing containing fish must be cooked to a minimum internal temperature of 165°F (74°C) for fifteen seconds.
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17. Shell Eggs For Immediate Service
Minimum Internal Cooking Temperature: 145˚F (63˚C) for 15 seconds
Shell Eggs That Will Be Hot-Held
Minimum Internal Cooking Temperature: 155°F (68°C) for 15 seconds
Instructor Notes
When cooking eggs, foodhandlers should remove from storage only as many as will be used immediately.
Egg trays (flats) should never be stacked near a grill or stove.
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18. Fruit or Vegetables That Will Be Hot-Held for Service
Minimum Internal Cooking Temperature: 135°F (57°C)
Instructor Notes
Cooked vegetables must never be held at room temperature.
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19. Commercially Processed, Ready-to-Eat Food That Will Be Hot-held for Service
(Includes cheese sticks, deep-fried vegetables, chicken wings, etc.)
Minimum Internal Cooking Temperature: 135°F (57°C) for 15 seconds
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20. Potentially Hazardous Food Cooked In A Microwave (eggs, poultry, fish, and meat)
Minimum Internal Cooking Temperature: 165˚F (74˚C)
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21. When cooking food in a microwave:
Cover it to prevent surface from drying out
Rotate/stir it halfway through cooking process
Let it stand for 2 minutes after cooking
Check temperature in several places
Instructor Notes
Rotate or stir the food halfway through the cooking process to distribute the heat more evenly.
Let the food stand two minutes after cooking to let the product temperature equalize.
Check the temperature in several places to ensure that it is cooked through.
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22. What is the minimum internal cooking
temperature for each of these items?
1. Ahi tuna steak
2. Green beans that will be hot-held
3. Ground pork
4. Lamb chops
5. Shell eggs for immediate service
6. Duck
7. Precooked frozen hot wings
8. Steak
9. Chicken enchiladas prepared with previously cooked chicken
10. Pork loin injected with marinade
Instructor Notes
Answers:
1. Ahi tuna steak: 145F (63C)
2. Green beans: 135F (57C)
3. Ground pork: 155F (68C)
4. Lamb chops: 145F (63C)
5. Shell eggs: 145F (63C)
6. Duck: 165F (74C)
7. Hot wings: 135F (57C)
8. Steak: 145F (63C)
9. Chicken enchiladas: 165F (74C)
10. Injected pork loin: 155F (68C)
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23. Which of the following statements is true about microwave cooking?
1. Leave food uncovered so that excess moisture can escape.
2. Cooked food should be left to stand for 30 seconds.
3. Fish cooked in a microwave should be heated to 145F (63C).
4. Food should be stirred halfway through the cooking process.
5. Food should be rotated right before it is removed from the microwave.
Instructor Notes
Answer: Statement 4 is the only one that is true.
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24. Icon courtesy of the International Association for Food Protection
Cool potentially hazardous food from:
135°F to 70°F (57°C to 21°C) within 2 hours
and then from
70°F to 41°F (21°C to 5°C) or lower in an additional 4 hours
Instructor Notes
Since only two hours are allowed for cooling food from 135°F to 70°F (57°C to 21°C), potentially hazardous food is passed through the middle of the temperature danger zone (its most dangerous part) quickly and safely.
If the food has not reached 70°F (21°C) within two hours, it must be discarded or reheated to 165°F (74°C) for fifteen seconds within two hours and then recooled.
Some jurisdictions do not require two-stage cooling and only require food to be cooled to 41°F (5°C) or lower in less than four hours.
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Icon courtesy of the International Association for Food Protection

25. Several factors affect how quickly food will cool, including:
Thickness or density of the food
The container in which the food is stored
Instructor Notes
The thicker the food, the more slowly it will cool.
Stainless steel containers transfer heat from food faster than plastic, and shallow pans transfer heat faster than deep pans.
Refrigerators should not be used to cool hot food, since most are not designed to cool it quickly.
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26. Safe methods for cooling food include:
Reducing the quantity or size of the food
Using ice-water baths
Using a blast chiller
Instructor Notes
To reduce the quantity or size of the food you are cooling, cut large food items into smaller pieces, or divide large containers of food into smaller containers.
After food is divided into smaller quantities, it can be cooled in an ice-water bath by placing the pots or pans into a sink or large pot filled with ice water.
Stirring food will help it cool faster and more evenly. Some manufacturers make plastic paddles that can be filled with water and frozen. Stirring food with these cold paddles cools food quickly.
Other methods for cooling food include:
Adding ice or cool water as an ingredient. This works for recipes requiring water as an ingredient.
Using a steam-jacketed kettle (if properly equipped). Simply run cold water through the jacket to cool food in the kettle.
Stirring the food
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27. Once food has cooled to 70°F (21°C), store it by:
Placing it in shallow stainless steel pans
Placing pans on top shelves in refrigeration units
Positioning pans so air circulates around them
Monitoring it to ensure cooling to 41°F (5°C) or lower in 4 hours
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28. Is the soup safe to serve?
1. A stockpot of soup was held for service at 135F (57C).
2. The stockpot was placed into an ice-water bath at 8:00 A.M.
3. At 10:00 A.M., the soup was 90F (32C).
4. At 11:00 A.M., the soup was 70F (21C).
5. The soup was poured into shallow pans.
6. The pans were placed in the walk-in on the top shelf.
Instructor Notes
Answer: The soup is not safe to serve. It should have been cooled from 135F (57C) to 70 (21C) within two hours, but it actually took the soup three hours to reach this temperature.
8-28

29. When reheating food for hot-holding, heat it to an internal temperature of:
165°F (74°C) for 15 seconds within 2 hours
Instructor Notes
If the food has not reached 165°F (74°C) for fifteen seconds within two hours, it must be discarded.
Food reheated for immediate service to a customer, such as the roast beef in a roast beef sandwich, may be served at any temperature as long as it was properly cooked first.
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