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Food Preparation Reheating of leftovers Leftovers shall be heated to an internal temperature of 165 degrees for 15 seconds in no longer than a two hour.

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Presentation on theme: "Food Preparation Reheating of leftovers Leftovers shall be heated to an internal temperature of 165 degrees for 15 seconds in no longer than a two hour."— Presentation transcript:

1 Food Preparation Reheating of leftovers Leftovers shall be heated to an internal temperature of 165 degrees for 15 seconds in no longer than a two hour period 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 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? The steam table should not be used for reheating, Why not?

2 Food Preparation Microwave Cooking If foods are cooked from a raw state, they must be cooked to a temperature of 165 degrees 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 The item must be stirred and temped in several places

3 Food Preparation Cold foods If preparing at risk items that will need refrigeration prior to service such as tuna salad, the item must: 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 Practices Hand washing

5 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 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 Can use in addition to hand washing This applies to food preparation in the kitchen not necessarily serving food This applies to food preparation in the kitchen not necessarily serving food

7 Hygienic Practices Fingernails – Should be Clean Gloves must be worn if the employee has artificial fingernails or is wearing nail polish Gloves must be worn if the employee has artificial fingernails or is wearing nail polish

8 Hygienic Practices Clothing Clothing should be clean

9 Hygienic Practices Jewelry One single plain ring is acceptable One single plain ring is acceptable No watches or bracelets No watches or bracelets Jewelry can collect soil and can hinder proper hand cleaning Jewelry can collect soil and can hinder proper hand cleaning Jewelry can fall into the food Jewelry can fall into the food

10 Hygienic Practices Hair Some type of hair restraint is required Some type of hair restraint is required No requirement for beards or moustaches No requirement for beards or moustaches For persons working in the kitchen, not servers in the dining room For persons working in the kitchen, not servers in the dining room

11 Hygienic Practices Eating, Smoking, Drinking Staff can have beverages if they are in cups with lids and preferably a straw Staff can have beverages if they are in cups with lids and preferably a straw Beverage must be covered and be spill- proof Beverage must be covered and be spill- proof Otherwise, no eating, smoking or drinking in food preparation areas 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 The sick person must report to the person in charge

13 Hygienic Practices: Sick employees An employee: 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 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. 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 Refer to Exclusions & Restrictions CDPHE

16 Distributing Food Dispensing ice The scoop can be stored in ice if the handle is facing out and not touching the 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 If ice is used as a coolant, it cannot be reused for consumption

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

18 Serving Food Tray line holding temperatures Cold holding temperatures must be 41 degrees or colder (to kill listeria) 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) Hot holding temperatures must be at least 135 degrees or hotter (to kill perfringens)

19 Tray line Temperatures A sanitized thermometer should be used 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 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 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 Quaternary ammonia – 200 ppm Chlorine bleach – 50 ppm Chlorine bleach – 50 ppm Iodine – 12.5 (rarely seen) Iodine – 12.5 (rarely seen) Hot water 180 degrees Hot water 180 degrees

21 Requirements for Ware Washing Machines An accurate thermometer is required An accurate thermometer is required Manufacturer’s data plate has to be affixed to the machine (look for metal plate) Manufacturer’s 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 Food must be rinsed or scraped off dishes prior to being run through the machine 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 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 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 Staff must wash hands between handling dirty dishes (i.e. loading the machine) and removing clean dishes from the machine

25 Requirements for Ware Washing: Chemical Sanitizing Machine Minimum rinse temperature of 120 degrees, or in accordance with Manufacturer’s specifications Minimum rinse temperature of 120 degrees, or in accordance with Manufacturer’s specifications Wash water kept clean Wash water kept clean Chemical sanitizer dispensed according to Manufacturer’s specifications Chemical sanitizer dispensed according to Manufacturer’s 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 water should be kept clean The rinse temperature should be at least 180 degrees and wash 150 – 165 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 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 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 Facility should have test strips Quat or ammonia and chlorine/bleach are most common Quat or ammonia and chlorine/bleach are most common Not in food containers 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 chlorine level within seconds Read ammonia level seconds Read ammonia level seconds If Chlorine is too strong it can leave a toxic residue (Greater than 200 ppm) 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 A three compartment sink must be used: A three compartment sink must be used: 1. Wash – must be 110 degrees 2. Rinse 3. 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 Cleaned and sanitized equipment and utensils shall be handled in a way protecting them from contamination The handles should be pointing out The handles should be pointing out Silverware should be touched by the handle 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 user’s mouth Cups, glasses, bowls, plates and similar items should be handled without contact with the inside surfaces or surfaces that contact the user’s mouth Clean dishes, utensils, & equipment shall be stored in a way to protect from contamination by splash, dust or other means 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 Garbage cans must be clean and lined with plastic bags

36 Exterior Trash – Dumpster Area

37 Should be clean area without grease, garbage or evidence of rodents Should be clean area without grease, garbage or evidence of rodents Dumpster should be enclosed and not open when there is garbage inside Dumpster should be enclosed and not open when there is garbage inside

38 Other Environmental Issues Light bulbs should have covers Light bulbs should have covers

39 Other Issues All chemicals should be labeled All chemicals should be labeled


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