Presentation on theme: "Food Preparation Reheating of leftovers"— 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 periodFoods reheated in a microwave must be heated to 165 degrees, rotated or stirred, and let stand (covered) for two minutes prior to servingThe 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 degreesThe 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:Be down to 41 degrees within four hours of preparation
5 Hygienic Practices Hand washing Critical to prevent FBI from fecal to oral route Wash hands after:Entering the kitchenTouching face, nose, hair etcHandling raw and prior to handling ready to eatTouching 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 organismsCan use in addition to hand washingThis 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
9 Hygienic Practices Jewelry One single plain ring is acceptableNo watches or braceletsJewelry can collect soil and can hinder proper hand cleaningJewelry can fall into the food
10 Hygienic Practices Hair Some type of hair restraint is requiredNo requirement for beards or moustachesFor 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 strawBeverage must be covered and be spill-proofOtherwise, no eating, smoking or drinking in food preparation areas
12 Hygienic Practices: Sick employees The sick person must report to the person in charge
13 Hygienic Practices: Sick employees An employee:infected with a communicable disease that can be transmitted by foods orwhile afflicted with a boil, infected wound on an exposed body part, orHaving 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
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.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 iceIf ice is used as a coolant, it cannot be reused for consumption
17 Distributing Food Covering Food should be covered during transportationInsulated plate coversLids or plastic wrap for cups, mugs, glassesOthers?
18 Serving Food Tray line holding temperatures 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)
19 Tray line Temperatures A sanitized thermometer should be usedTemps will usually be checked at the start of tray line to cause the least interference & possibly at the endHot 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 ppmChlorine bleach – 50 ppmIodine – 12.5 (rarely seen)Hot water 180 degrees
21 Requirements for Ware Washing Machines An accurate thermometer is requiredManufacturer’s data plate has to be affixed to the machine (look for metal plate)Information regarding requirements for wash and rinse cycle temperaturesPressure required for sanitizing rinse (15 – 25)Required type and concentration of sanitizing solutions
23 Requirements for Ware Washing Machines Food must be rinsed or scraped off dishes prior to being run through the machineDishes must be allowed to air dry after being removed from the dish machineMachines 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
25 Requirements for Ware Washing: Chemical Sanitizing Machine Minimum rinse temperature of 120 degrees, or in accordance with Manufacturer’s specificationsWash water kept cleanChemical sanitizer dispensed according to Manufacturer’s specificationsThe 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 cleanThe rinse temperature should be at least 180 degrees and wash 150 – 165Achieving a surface temperature (plate for example) of 160 degrees is an acceptable means to test for adequate temperatureSurveyors will use heat sensitive strips to test for 160 degrees, apply to a clean plateIt 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 checkedFacility should have test stripsQuat or ammonia and chlorine/bleach are most commonNot 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 secondsRead ammonia level secondsIf 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 Soiled Equipment, Utensils, and Surfaces: Requirements for Manual Dish/Pot Washing A three compartment sink must be used:Wash – must be 110 degreesRinseSanitize – same requirements for wiping clothsMust be immersed in chemical sanitizer sink for at least 30 secondsHot 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 contaminationThe handles should be pointing outSilverware 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 mouthClean dishes, utensils, & equipment shall be stored in a way to protect from contamination by splash, dust or other meansMixers? Slicers? Inverted?
35 Refuse/Garbage storage Garbage cans must be clean and lined with plastic bags
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