Presentation on theme: "The Flow of Food: Preparation"— Presentation transcript:
1The Flow of Food: Preparation Chapter Number 8The Flow of Food: PreparationClass NameInstructor NameDate, SemesterBook TitleBook Author
2Learning Objectives After this presentation, you should be able to complete the following Learning Outcomes8.0Correct ways for prepping food to prevent cross-contamination and time-temperature abuse8.1Safe methods for thawing food8.2The minimum internal cooking temperatures for TCS food8.3At the end of this lecture each student should have a general understanding of the chapter contents and a firm ability to accomplish the learning outcomes on this slide.The correct way to cook TCS food in a microwave oven8.4
3Learning Objectives After this presentation, you should be able to complete the following Learning Outcomes8.0The importance of informing consumers of risks when serving raw or undercooked food8.5Requirements for partially cooking TCS food8.6Methods and time-temperature requirements for cooling TCS food8.7At the end of this lecture each student should have a general understanding of the chapter contents and a firm ability to accomplish the learning outcomes on this slide.Time and temperature requirements for reheating TCS food8.8
48.0KEY TERMS• Date marking: A date on ready-to-eat TCS food held for more than 24 hours indicating by when the food must be sold, eaten, or thrown out. • First-in, first-out (FIFO): Method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first. • Reduced-oxygen packaged (ROP) food: Packaging method that reduces the amount of oxygen available in order to slow microbial growth. ROP methods include sous vide, MAP, and vacuum packaging.
58.1 GENERAL PREPARATION PRACTICES Correct ways for prepping food to prevent cross-contamination and time-temperature abuseGENERAL PREPARATION PRACTICESCross-contamination and time-temperature abuse can happen easily when you are prepping food. You can prevent pathogens from spreading and growing by making good food-prep choices.EquipmentMake sure workstations, cutting boards, and Utensils are clean and sanitized.QuantityOnly remove as much food from the cooler as you can prep in a short period of time.In the photo, the food handler has taken out too much tuna salad.StorageReturn prepped food to the cooler, or cook it as quickly as possible.
68.1 GENERAL PREPARATION PRACTICES (cont.) Correct ways for prepping food to prevent cross-contamination and time-temperature abuseGENERAL PREPARATION PRACTICES (cont.)AdditivesIf you use food or color additives when prepping food, follow these guidelines:Only use additives that have been approved by your local regulatory authority.Never use more than is allowed by law.Never use additives to alter the appearance of the food.Do not sell produce that was treated with sulfites before it was received in the operation.Do not add sulfites to produce that will be eaten raw.Presentation food should be offered to customers in a way that does not mislead or misinform them.Customers must be able to judge the true appearance, color, and quality of food. Do not use the following to misrepresent the appearance of food:Food additives or color additivesColored overwrapsLights
78.1Correct ways for prepping food to prevent cross-contamination and time-temperature abuseCORRECTIVE ACTIONSFood that has become unsafe should be thrown out unless it can be safely reconditioned.All food—especially ready-to-eat food—should be thrown out in the following situations:When it is handled by staff who have been restricted or excluded from the operation because of illnessWhen it is contaminated by hands or bodily fluids from the nose or mouthWhen it has exceeded the time and temperature requirements designed to keep food safeSometimes food can be restored to a safe condition. This is called reconditioning.For example, a hot food that has not been held at the correct temperature may be reheated if it as not been in the temperature danger zone for more than two hours.This can return food to a safe condition.
8Safe methods for thawing food 8.2Safe methods for thawing foodTHAWINGFreezing food does not kill pathogens. If frozen food is exposed to the temperature danger zone during thawing, any foodborne pathogens present will begin to grow. That is why food should not be thawed at room temperature. To prevent pathogen growth, thaw TCS food in one of the following ways:CoolerThaw food in a cooler keeping its temperature at 41°F (5°C) or lower. This requires advance planning. Larger items, such as a turkey, can take several days to thaw completely in a cooler.Running waterSubmerge the food under running drinkable water at a temperature of 70°F (21°C) or lower.The flow of the water should be strong enough to wash loose food into the drain.Always use a clean and sanitized prep sink when thawing food this way.Do not let the temperature of the food go above 41°F (5°C) for longer than four hours.
9Safe methods for thawing food 8.2Safe methods for thawing foodTHAWING (cont.)To prevent pathogen growth, thaw TCS food in one of the following ways:MicrowaveThaw food in a microwave oven if it will be cooked immediately after thawing. The food must be cooked in conventional cooking equipment, such as an oven, once it is thawed.CookingThaw food as part of the cooking process.Always verify the final internal cooking temperature with a thermometer.SlackingGradual thawing of frozen foodAllows even heating during cooking
10The minimum internal cooking temperatures for TCS Food 8.3The minimum internal cooking temperatures for TCS FoodCOOKING FOODThe only way to reduce pathogens in food to safe levels is to cook it to its minimum internal temperature and hold that temperature for a specific amount of time.While cooking can reduce pathogens in food to safe levels, it will not destroy spores or toxins they may have produced. For this reason, it is critical to handle food correctly before it is cooked.
11The minimum internal cooking temperatures for TCS Food 8.3The minimum internal cooking temperatures for TCS FoodPOULTRY AND GROUND MEATPoultry – including whole or ground chicken, turkey, or duckStuffing made with fish, meat, or poultryStuffed meat, seafood, poultry, or pastaDishes that include previously cooked TCS Ingredients (raw ingredients should be cooked to their minimum internal temperatures)Ground meat—including beef, pork, and other meatInjected meat—including brined ham and flavor-injected roastsMechanically tenderized meatRatites—including ostrich and emuGround seafood—including chopped or minced seafoodShell eggs hot-held for service
12The minimum internal cooking temperatures for TCS Food 8.3The minimum internal cooking temperatures for TCS FoodSTEAK & CHOPS AND ROASTSSteaks/chops of pork, beef, veal, and lambSeafood—including fish, shellfish, and crustaceansCommercially raised gameShell eggs that will be served immediatelyRoasts of pork, beef, veal, and lambRoasts may be cooked to these alternate cooking times and temperatures depending on the type of roast and oven used:130°F (54°C) 112 minutes131°F (55°C) 89 minutes133°F (56°C) 56 minutes135°F (57°C) 36 minutes138°F (59°C) 18 minutes140°F (60°C) 12 minutes142°F (61°C) 8 minutes144°F (62°C) 5 minutes
13The minimum internal cooking temperatures for TCS Food 8.3The minimum internal cooking temperatures for TCS FoodFRUIT, VEGETABLES, GRAINS, LEGUMES, AND TEAFruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for serviceTeaAutomatic iced tea and automatic coffee machine equipment:Tea leaves should remain in contact with the water for a minimum of one minute.Traditional steeping method:Tea leaves should be exposed to the water for about five minutes.
14The correct way to cook TCS food in a microwave oven 8.4The correct way to cook TCS food in a microwave ovenCOOKING TCS FOOD IN THE MICROWAVEMeat, seafood, poultry, and eggs that you cook in a microwave oven must be cooked to 165°F (74°C).In addition, follow these guidelines:Cover the food to prevent its surface from drying out.Rotate or stir it halfway through the cooking process so that the heat reaches the food more evenly.Let the covered food stand for at least two minutes after cooking to let the food temperature even out.Check the temperature in at least two places to make sure that the food is cooked through.
158.5The importance of informing consumers of risks when serving raw or undercooked foodCONSUMER ADVISORIESYou must cook TCS food to required minimum internal temperatures unless you inform customers that an item is raw or undercooked.Disclosure: If your menu includes TCS items that are raw or undercooked, you must note it on the menu next to these items.
168.5 CONSUMER ADVISORIES (cont.) The importance of informing consumers of risks when serving raw or undercooked foodCONSUMER ADVISORIES (cont.)This can be done by placing an asterisk next to the item that points customers to a footnote at the bottom of the menu.The footnote must include a statement that indicates the item is raw or undercooked, or contains raw or undercooked ingredients.
17Requirements for partially cooking TCS food 8.6Requirements for partially cooking TCS foodPARTIALLY COOKING DURING PREPPINGSome operations partially cook food during prep and then finish cooking it just before service.Follow the steps below if you plan to partially cook meat, seafood, poultry, or eggs or dishes containing these items:Do not cook the food for longer than 60 minutes during initial cooking.Cool the food immediately after initial cooking.Freeze or refrigerate the food after cooling it. If refrigerating the food, make sure it is held at 41°F (5°C) or lower.Heat the food to at least 165°F (74°C) for 15 seconds before selling or serving it.Cool the food if it will not be served immediately or held for service.
18Requirements for partially cooking TCS food 8.6Requirements for partially cooking TCS foodPARTIALLY COOKING DURING PREPPINGSome operations partially cook food during prep and then finish cooking it just before service.Follow the steps below if you plan to partially cook meat, seafood, poultry, or eggs or dishes containing these items:Do not cook the food for longer than 60 minutes during initial cooking.Cool the food immediately after initial cooking.Freeze or refrigerate the food after cooling it. If refrigerating the food, make sure it is held at 41°F (5°C) or lower.Heat the food to at least 165°F (74°C) for 15 seconds before selling or serving it.Cool the food if it will not be served immediately or held for service.
19Requirements for partially cooking TCS food 8.6Requirements for partially cooking TCS foodPARTIALLY COOKING DURING PREPPING (cont.)Your regulatory authority may require that you have written procedures explaining how food cooked in this way will be prepped and stored.They need to be approved by the regulatory authority and describe the following:How the requirements will be monitored and documentedWhich corrective actions will be taken if requirements are not metHow these food items will be marked after initial cooking to indicate they need further cookingHow these food items will be separated from ready-to-eat food during storage, once initial cooking is complete
20TEMPERATURE REQUIREMENTS FOR COOLING TCS FOOD 8.7TEMPERATURE REQUIREMENTS FOR COOLING TCS FOODTemperature Requirements for Cooling FoodAs you know, pathogens grow well in the temperature danger zone. They grow even faster between 125°F and 70°F (52°C and 21°C). Food must pass through this temperature range quickly to reduce this growth.Cool TCS food from 135°F to 41°F (57°C to 5°C) or lower within six hours.
21TEMPERATURE REQUIREMENTS FOR COOLING TCS FOOD 8.7TEMPERATURE REQUIREMENTS FOR COOLING TCS FOODCOOLING AND REHEATING TCS FOODIf food has not reached 70°F (21°C) within two hours, it must be reheated and then cooled again.If you can cool the food from 135°F to 70°F (57°C to 21°C) in less than two hours, you can use the remaining time to cool it to 41°F (5°C) or lower.However, the total cooling time cannot be longer than six hours.
22TEMPERATURE REQUIREMENTS FOR COOLING TCS FOOD 8.7TEMPERATURE REQUIREMENTS FOR COOLING TCS FOODMETHODS FOR COOLING FOODThe following factors affect how quickly food will cool:Thickness or density of the food: The denser the food, the more slowly it will cool.Size of the food: Large food items cool more slowly than smaller items.To let food cool faster, you should reduce its size. Cut large food items into smaller pieces. Divide large containers of food into smaller containers or shallow pans.
23TEMPERATURE REQUIREMENTS FOR COOLING TCS FOOD 8.7TEMPERATURE REQUIREMENTS FOR COOLING TCS FOODMETHODS FOR COOLING FOODStorage container: The container in which food is stored also affects how fast it will cool.Stainless steel transfers heat away from food faster than plastic.Shallow pans disperse heat faster than deep ones.Do not cool large amounts of hot food in a cooler.Most coolers are not designed to cool large amounts of hot food quickly.Placing hot food in the cooler may also not move it through the temperature danger zone fast enough.You can cool food quickly and safely in the following ways:Ice-water bathAfter dividing food into smaller containers, place them into a clean prep sink or large pot filled with ice water. Stir the food often to cool it faster and more evenly.Ice paddlePlastic paddles are available that can be filled with ice or with water and then frozen.
24TEMPERATURE REQUIREMENTS FOR COOLING TCS FOOD 8.7TEMPERATURE REQUIREMENTS FOR COOLING TCS FOODMETHODS FOR COOLING FOODBlast or tumble chillerBlast chillers blast cold air across food at high speeds to remove heat.They are typically used to cool large amounts of food.Tumble chillers tumble bags of hot food in cold water.Tumble chillers work well on thick food, such as mashed potatoes.Ice or cold water as an ingredientWhen cooling soups or stews, the recipe is made with less water than required. Cold water or ice is then added after cooking to cool the food and provide the remaining water.Storing Food for Further CoolingLoosely cover food containers before storing them.Food can be left uncovered if stored in a way that protects it from contaminants.Storing uncovered containers above other food, especially raw meat, seafood, and poultry, will help prevent cross-contamination.
25Time and temperature requirements for reheating TCS food 8.8METHODS FOR REHEATING FOODHow you reheat food depends on how you intend to use the foodFollow these guidelines when reheating food:Food reheated for immediate service: You can reheat food that will be served immediately, such as beef for a beef sandwich, to any temperature.However, you must make sure the food was cooked and cooled correctly.Food reheated for hot-holdingYou must reheat TCS food for hot-holding to an internal temperature of 165°F (74°C) for 15 seconds. Make sure the food reaches this temperature within two hours from start to finish.These guidelines apply to all reheating methods, such as ovens or microwave ovens.Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least 135°F (57°C). This includes items such as cheese sticks and deep-fried vegetables.