1. THE FLOW OF FOOD: PREPARATION

2.  Workstations, cutting boards, and utensils should be clean and sanitized  Only remove the amount of food from the cooler that you will prep in a short period of time  If you use food or color additives, only use those approved by your local regulatory authority ( Never use more than is allowed by law. Never use additives to alter the appearance of food)

3.  Food must be offered to customers in a way that does not mislead or misinform them ( Do no use food additives or color additives colored overwraps, or lights)  Food that has become unsafe must be thrown out unless it can safely be reconditioned

4.  It is handled by staff who have been restricted or excluded from the operation due to illness  It is contaminated by hands or bodily fluids from the nose or mouth  It has exceeded the time and temperature requirements designed to keep food safe

5.  NEVER thaw food at room temperature  Thaw food in a cooler, keeping its temp. at 41 degrees F. or lower  Submerge food under running, drinkable water at 70 degrees F. or lower  Thaw food in a microwave oven if it will be cooked immediately  Thaw food as part of the cooking process

6. - Produce can be treated by washing it in water containing ozone - Make sure fruit and vegetables do NOT touch surfaces exposed to raw meat, seafood, or poultry - Wash produce under running water

7. - Refrigerate and hold sliced melons, cut tomatoes, and cut leafy greens at 41 degrees F. or lower - If your operation primarily serves high-risk populations, do NOT serve raw seed sprouts

8.  Handle pooled eggs (eggs that have been cracked open and combined in a container) carefully.

9. Consider using pasteurized shell eggs or egg products when prepping egg dishes that need little or not cooking Examples:  Caesar salad dressing  Hollandaise sauce  Tiramisu  Mousse

10.  Chicken, tuna, egg, pasta, and potato salads have all been involved in foodborne- illness outbreaks.  TCS food such as pasta, chicken, and potatoes can be used only if it has been cooked, held, and cooled correctly

11.  Cooking can reduce pathogens in food to safe levels  Cooking does not kill the spores or toxins some pathogens produce

12. Minimum Internal TemperatureType of Food 165 degrees F. for 15 secondsPoultry-including whole or ground chicken, turkey or duck Stuffing made with TCS ingredients Stuffed meat, seafood, poultry, or pasta 155 degrees F. for 15 secondsGround meat-including beef, pork, and other meat Injected meat-included brined ham and flavor-injected roasts Mechanically tenderized meat Ground seafood-including chopped or minced seafood Eggs that will be hot-held

13. Minimum Internal TemperatureType of Food 145 degrees F. for 4 minutes Roasts of pork, beef, veal and lamb 135 degrees F.Commercially processed, ready-to-eat food that will be hot-held for service (cheese sticks, deep-fried vegetables) 135 degrees F.Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service

14.  Meat, poultry, seafood, and eggs that you cook in a microwave must be cooked to 165 degrees F. (74 degrees C.).  Rotate or stir the food halfway through the cooking process.  Let the cooked food stand for at least two minutes after cooking  Check the temperature in at least two places.

15. - Make ice from water that is safe to drink - Never use ice as an ingredient if it was used to keep food cold - Store ice scoops outside of the ice machines - Never touch ice with hands or use a glass to scoop ice

16.  Cool TCS food from 135 degrees F. to 41 degrees F. or lower within 6 hours. - First, cool food from 135 degrees F. to 70 degrees F. within 2 hours. - Then cool it to 41 degrees F. or lower in the next 4 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 6 hours

17.  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.

18. 1. Ice Paddle 2. Ice-Water Bath 3. Blast Chiller or a tumble chiller

19.  From start to finish, you must heat the food to an internal temperature of 165 degrees F. (75 degrees C.) within 2 hours  Make sure the food stays at this temperature for at least 15 seconds.

20.  A care of beef roast that carries both a USDA inspection stamp and a USDA choice grade stamp indicates that the meat and processing plant have met USDA standards and the meat quality is acceptable.  Scheduling all deliveries at the same time is NOT a general purchasing and receiving principle.  Receiving is an important step in the flow of food in a food service establishment because food is examined for the first time.

21.  If poultry passed inspection by the USDA and was received and stored properly, it is safe to eat as long as it is cooked to 165 degrees F. for 15 seconds.  A torn label does NOT indicate that canned products are unsafe.  A fresh shipment of pork delivered to a hospital will be pink lean meat with white fat.  When choosing a food supplier, it is MOST important that it meets food safety standards.

22.  Fresh eggs should be received at a temperature of 45 degrees F. (72 degrees C.).  Sous Vide packed food that is leaking should be rejected.  The term “first in first out” means food supplies should be used in order in which they were received.  To hold food at a specific internal temperature, the air in the refrigerator must be kept approximately 2 degrees F. (1 degree C.) or lower.

23.  Potentially hazardous, ready-to-eat food can be stored in the refrigerator 7 days before it should be discarded.  Floor cleaner should NOT be stored in a dry-storage area.  Uncovered fresh fish on the bottom shelf is stored in the refrigerator improperly.  Storing raw poultry on the bottom shelf of the refrigerator is an incorrect storage practice.

24.  Dry goods should be stored at a temperature between 50 degrees F. to 70 degrees F. (10 degrees C. to 21 degrees C.).  60 degrees F. (16 degrees C.) is an unsafe internal temperature to store ground pork.  To prevent pests, food supplies should be stored six inches off the floor and away from the wall.  The temperatures of commercial refrigerators and freezers in a kitchen should be checked daily.

25.  Cooked chicken breasts over fresh poultry is stored correctly in the refrigerator.  Storing cleaning chemicals above food in dry storage areas can lead to the contamination of food.

26.  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 15 seconds has NOT been cooked properly.  Holding cooked vegetables at 120 degrees F. or higher is an IMPROPER practice when handling vegetables.

27.  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 4 hours.

28.  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.