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The Flow of Food: Preparation
Instructor Notes Once food has been received and stored safely, it is essential that it be prepared, cooked, cooled, and reheated with just as much care. It is at these points in the flow of food that the risk of cross-contamination and time-temperature abuse are the greatest.
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Apply Your Knowledge: Test Your Food Safety Knowledge
True or False: Ground beef should be cooked to a minimum internal temperature of 140°F (60°C) for fifteen seconds True or False: Fish cooked in a microwave must be heated to a minimum internal temperature of 145°F (63°C) True or False: Potentially hazardous food must be cooled from 135°F to 70°F (57°C to 21°C) within four hours and from 70°F to 41°F (21°C to 5°C) or lower within the next two hours True or False: If potentially hazardous food is reheated for hot holding, the internal temperature must reach 155°F (68°C) for fifteen seconds within two hours True or False: It is acceptable to thaw a beef roast at room temperature Instructor Notes Answers: False 8-2
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Thawing Food The Four Acceptable Methods for Thawing Food
In a refrigerator, at 41F (5C) or lower Submerged under running potable water, at a temperature of 70F (21C) or lower Instructor Notes Freezing does not kill microorganisms. When frozen food is thawed and exposed to the temperature danger zone, any foodborne microorganisms present will begin to grow. To prevent this growth, food should never be thawed at room temperature. The four acceptable methods for thawing food are presented in the slide. When thawing food under running water, the water flow must be strong enough to wash loose food particles into the overflow drain. When thawing food as part of the cooking process, the product must meet the required minimum internal temperature. In a microwave oven, if the food will be cooked immediately after thawing As part of the cooking process
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Preparing Specific Food: Salads Containing PHF’s
When preparing salads containing potentially hazardous ingredients: Make sure leftover ingredients (i.e., pasta, chicken, potatoes) have been handled safely by ensuring they were: Cooked, held, and cooled properly Stored for less than 7 days Prepare product in small batches Refrigerate ingredients until the point they are needed Chill all ingredients and utensils prior to using them Instructor Notes PHF stands for potentially hazardous food. Chicken, tuna, egg, pasta, and potato salads all have been involved in foodborne-illness outbreaks. Since these salads are not typically cooked after preparation, there is no chance to eliminate microorganisms that may have been introduced during preparation. Ingredients should be left in refrigeration until the point that they will be mixed together. Consider chilling all ingredients and utensils before using them to make the salad. For example, tuna, mayonnaise, and mixing bowls can be chilled before making tuna salad. Prepare the salads in small batches, so large amounts do not sit out at room temperature for long periods of time.
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Preparing Specific Food: Eggs and Egg Mixtures
When preparing eggs and egg mixtures: Handle pooled eggs (if allowed) with care: Cook promptly after mixing or store at 41°F (5°C) or lower Clean and sanitize containers between batches Use pasteurized shell eggs or egg products when preparing dishes requiring little or no cooking (i.e., hollandaise sauce) Promptly clean and sanitize equipment and utensils used to prepare eggs Instructor Notes All untreated eggs are considered potentially hazardous food 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. Egg dishes requiring little or no cooking include: mayonnaise, eggnog, Caesar salad dressing, and hollandaise sauce.
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Preparing Specific Food: Eggs and Egg Mixtures
When preparing eggs for high risk populations: Pasteurized eggs or egg products must be used when dishes will be served raw or undercooked Unpasteurized shell eggs may be used if the dish will be cooked all the way through (i.e., omelets, cakes) If shell eggs will be pooled for a recipe they must be pasteurized Instructor Notes Operations that serve high risk populations, such as hospitals and nursing homes, must take special care when using eggs.
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Preparing Specific Food: Produce
When preparing produce: Wash it thoroughly under running water before cutting, cooking, or combining with other ingredients Use water slightly warmer than the temperature of the produce Pull leafy greens apart and rinse thoroughly Clean and sanitize surfaces used to prepare produce Photo courtesy of Tony Soluri and Charlie Trotter
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Preparing Specific Food: Produce
When preparing produce: continued Prevent contact with surfaces exposed to raw meat or poultry Prepare produce away from raw meat, poultry, eggs, and cooked and ready-to-eat food Clean and sanitize the workspace and all utensils used during preparation Photo courtesy of Tony Soluri and Charlie Trotter
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Preparing Specific Food: Produce
When preparing produce: continued When soaking or storing produce in standing water or an ice water slurry do not mix: Different items Multiple batches of the same item Refrigerate and hold cut melons at 41°F (5°C) or lower Do not add sulfites Do not serve raw seed sprouts to high risk populations Instructor Notes When soaking or storing produce in standing water or an ice water slurry, pathogens from contaminated produce can contaminate the water and/or ice. If different batches of produce or multiple batches of the same item are soaked or stored in the same water they can become contaminated as well. Sulfites are preservatives designed to maintain freshness.
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Preparing Specific Food: Fresh Juice
To package fresh juice for later sale: A variance is required from the regulatory agency The juice must be treated (e.g., pasteurized) according to an approved HACCP plan As an alternative, the juice must contain a warning label indicating the product has not been pasteurized and may contain harmful bacteria. Instructor Notes If fresh juice will be served to a high-risk population, federal public health officials require the establishment to treat the juice to eliminate pathogens that can cause foodborne illness. Discuss the How This Relates To Me on page 8-7 in ServSafe Essentials.
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Cooking Food 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 The only way to reduce microorganisms in food to safe levels is to cook it to the required minimum internal temperature. This temperature varies from product to product. Minimum standards have been developed for most food. Check local requirements. The only way to be certain food has reached the required minimum internal cooking temperature is to check it using a calibrated thermometer with a suitably sized probe. The temperature should be checked in the thickest part of the food, and at least two readings should be taken in different locations. It is important to remember that potentially hazardous food—such as meat, eggs, and seafood—should be cooked to the minimum internal temperatures specified in these slides, unless otherwise ordered by the customer. Potentially hazardous items that have not been cooked to these temperatures, such as over-easy eggs, raw oysters, and rare hamburgers, generally do not pose a risk for foodborne illness to the healthy customer. However, if a customer is from a high-risk population, consuming raw or undercooked, potentially hazardous food could significantly increase their risk of foodborne illness. These customers should be advised of this risk when they order potentially hazardous food (or an ingredient) that is raw or not fully cooked.They may want to consult with a physician before regularly consuming these types of food.
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Cooking Poultry Poultry: (including whole or ground chicken, turkey, and duck) 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 because of the way it is processed. Therefore, it should be cooked more thoroughly.
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Cooking Stuffing Stuffing made with potentially hazardous ingredients
Stuffed meat, fish, poultry, and pasta Minimum Internal Cooking Temperature: 165°F (74°C) for 15 seconds Instructor Notes Stuffing can be a potentially hazardous food when it is made with eggs, oysters, or other potentially hazardous ingredients. With stuffed meat and other products, the stuffing can be a hazard because it acts as insulation preventing heat from reaching the center of the product. When cooking stuffed meat, fish, poultry, and pasta, always verify that both the stuffing, and the product reach the required temperature. Stuffing should be cooked separately, particularly when cooking whole, large birds or large cuts of meat. Smaller cuts of meat, such as pork tenderloins or veal chops, may be stuffed before cooking as long as both the meat and stuffing reach the required temperature.
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Cooking Dishes with Potentially Hazardous Ingredients
When including previously cooked, potentially hazardous ingredients in the dish: Cook ingredients to a minimum internal temperature of: 165°F (74°C) for 15 seconds When including raw potentially hazardous ingredients in the dish: Cook raw ingredients to their required minimum internal temperature 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 165F (74C) for fifteen seconds within 2 hours. 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.
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Cooking Potentially Hazardous Food in a Microwave
Potentially hazardous food cooked in a microwave: (eggs, poultry, fish, and meat) Minimum Internal Cooking Temperature: 165°F (74°C)
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Cooking Potentially Hazardous Food in a Microwave
When cooking food in a microwave: Cover it to prevent the surface from drying out Rotate or stir it halfway through the cooking process to distribute the heat more evenly Let it stand for at least 2 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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Photo courtesy of Cooper-Atkins Corporation
Cooking Ground Meat Ground Meat (including beef, pork, other meat) Minimum Internal Cooking Temperature: 155°F (68°C) for 15 seconds Photo courtesy of Cooper-Atkins Corporation Instructor Notes Most whole-muscle cuts of meat are likely to have microorganisms only on the surface. When meat is ground, such as for hamburger or sausage, microorganisms on the surface are mixed throughout the product. As an alternative, ground meat may also be cooked to the following 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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Cooking Injected Meat Injected Meat (including brined ham and flavor-injected roasts) Minimum Internal Cooking Temperature: 155°F (68°C) for 15 seconds Instructor Notes When meat is injected, foodborne microorganisms on the surface can be carried into the interior. As an alternative, injected meat may also be cooked to the following 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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Cooking Pork, Beef, Veal and Lamb
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 Depending upon the type of roast and the oven used, roasts may 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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Cooking Fish Fish Minimum Internal Cooking Temperature:
145°F (63°C) for 15 seconds Ground, chopped, minced fish 155°F (68°C) for 15 seconds Instructor Notes While most whole-muscle cuts of fish are likely to have microorganisms only on their surface, grinding or chopping fish mixes any surface microorganisms throughout the product.
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Cooking Eggs Eggs for immediate service
Minimum Internal Cooking Temperature: 145°F (63°C) for 15 seconds Eggs that will be hot-held 155°F (68°C) for 15 seconds Instructor Notes When cooking eggs, remove from storage only as many eggs as you need for immediate use. Never stack egg trays (flats) near the grill or stove. Eggs that will be held for any length of time must be cooked to a higher temperature.
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Cooking Fruit or Vegetables
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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Cooking Commercially Processed, Ready-to-Eat Food
Commercially processed, ready-to-eat food that will be hot-held for service (cheese sticks, fried vegetables, chicken wings, etc.) Minimum Internal Cooking Temperature: 135°F (57°C) for 15 seconds Instructor Notes Discuss the How This Relates To Me on page 8-14 in ServSafe Essentials.
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Apply Your Knowledge: What’s the Temperature?
What is the minimum internal cooking temperature for each of these items? 1. Salmon steak 2. Green beans that will be hot held 3. Ground pork 4. Lamb chops 5. 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. Salmon steak: 145F (68C) 2. Green beans that will be hot held: 135F (57C) 3. Ground pork: 155F (68C) 4. Lamb chops: 145F (63C) 5. Eggs for immediate service: 145F (63C) 6. Duck: 165F (74C) 7. Precooked frozen hot wings: 135F (57C) 8. Steak: 145F (63C) 9. Chicken enchiladas prepared with previously cooked chicken: 165F (74C) 10. Injected pork loin: 155F (68C) 8-24
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Cooling Food: Requirements
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 the next 4 hours Instructor Notes Keep in mind this is a two-stage process (two hours plus four hours). Microorganisms grow well in the temperature danger zone. However, they grow much faster at temperatures between 125°F and 70°F (52°C and 21°C). Food must pass through this temperature range quickly to minimize this growth. Because food is cooled to 70°F (21°C) within two hours, it passes quickly and safely through the most dangerous part of the temperature danger zone. If food has not reached 70°F (21°C) within two hours, it must be thrown out or reheated and then cooled again. Discuss the How This Relates To Me on page 8-15 in ServSafe Essentials. Icon courtesy of the International Association for Food Protection
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Cooling Food: Prior to Cooling
Before cooling food, start by reducing its size: Cut larger items into smaller pieces Divide large containers of food into smaller containers or shallow pans
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Cooling Food: Methods for Cooling Food
Safe methods for cooling food: Place it in an ice-water bath Place containers into a sink or large pot filled with ice water Stir the food frequently Stir it with an ice paddle Food cools faster when placed in an ice-water bath and stirred with an ice paddle Instructor Notes 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. Stir the food frequently to cool it faster and more evenly. Plastic paddles are available that can be filled with ice or with water and then frozen. Food stirred with these paddles will cool quickly.
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Cooling Food: Methods for Cooling Food
Safe methods for cooling food: continued Place it in a blast chiller Blast chillers blast cold air across food at high speeds to remove heat They are useful for cooling large items Place it in a tumble chiller Tumble chillers tumble bags of hot food in cold water They are useful for cooling thick food Instructor Notes Blast chillers are useful for chilling large food items such as roasts. Tumble chillers work well on thick food such as mashed potatoes.
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Cooling Food: Methods for Cooling Food
Safe methods for cooling food: continued Add ice or cold water as an ingredient The recipe is prepared with less water than required Cold water or ice is then added later to cool the product and provide the remaining water Use a steam-jacketed kettle (if properly equipped) Run cold water through the jacket to cool the food Instructor Notes Food can be cooled by adding ice or water as an ingredient. This works for soups, stews, and other recipes that call for water as an ingredient.
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Reheating Potentially Hazardous Food
Food reheated for immediate service: Can be served at any temperature if it was properly cooked and cooled Potentially hazardous food reheated for hot holding: Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within 2 hours Discard it if it has not reached this temperature within 2 hours Instructor Notes Remind participants that the Take It Back section in ServSafe Essentials (page 8-26) can be used to teach important concepts from section 8 to their employees.
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Prepping Specific Food (2010 Update)
When prepping produce: Make sure produce does not touch surfaces exposed to raw meat and poultry Refrigerate and hold sliced melons, cut tomatoes, and cut leafy greens at 41°F (5°C) or lower Do not serve raw seed sprouts if you primarily serve high-risk populations
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Prepping Specific Food ( 2010 Update)
When prepping produce: Wash it thoroughly under running water before: Cutting Cooking Combining with other ingredients Produce can be washed in water containing ozone to sanitize it Check with your local regulatory authority Instructor Notes Wash fruit and vegetables thoroughly under running water, The water should be a little warmer than the produce. Pay special attention to leafy greens such as lettuce and spinach. Remove the outer leaves, and pull the lettuce or spinach completely apart and rinse thoroughly. Produce can be washed in water containing ozone to sanitize it. Check with your local regulatory authority to see if this is allowed in your jurisdiction.
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Preparation Practices That Require a Variance (2010 Update)
You need a variance if prepping food in these ways: continued Packaging food using a reduced-oxygen packaging (ROP) method Sprouting seeds or beans Offering live, molluscan shellfish from a display tank Instructor Notes Clostridium botulinum and Listeria monocytogenes are risks to food packaged using a reduced-oxygen packaging method. This includes MAP, vacuum-packed and sous vide food.
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Cooking Requirements for Specific Food (2010 Update)
Minimum internal cooking temperature: 155°F (68°C) for 15 seconds Ground meat—beef, pork, and other meat Mechanically tenderized meat Injected meat—including brined ham and flavor-injected roasts Ground seafood—including chopped or minced seafood Eggs that will be hot-held for service Instructor Notes The FDA recommends that mechanically tenderized meat be cooked to a minimum internal temperature of 155˚F (68˚C) for 15 seconds.
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Partial Cooking (2010 Update)
If partially cooking meat, seafood, poultry, or eggs or dishes containing these items: Never cook the food longer than 60 minutes during initial cooking Cool the food immediately after initial cooking Freeze or refrigerate the food after cooling it Heat the food to at least 165˚F (74˚C) before selling or serving it Cool the food if it will not be served immediately or held for service. Instructor Notes Your local regulatory authority may require you to have written procedures that explain how the food cooked by this process will be prepped and stored. these procedures must be approved by the regulatory authority and describe the following: How the requirements will be monitored and documented Which corrective actions will be taken if requirements are not met How these food items will be marked after initial cooking to indicate that they need further cooking How these food items will be separated from ready-to-eat food during storage, once initial cooking is complete Instructor Notes Some operations partially cook food during prep and then finish cooking it just before service.. If refrigerating the food, make sure it is held at 41˚F (5˚C) or lower. Your local regulatory authority may require you to have written procedures that explain how the food cooked by this process will be prepared and stored. These procedures must be approved by the regulatory authority and must describe: How the requirements will be monitored and documented Corrective actions that will be taken if requirements are not met How food items will be marked after initial cooking to indicate that they require further cooking How food items will be separated from ready-to-eat foods during storage once initial cooking is complete
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Children’s Menus (2010 Update)
Children should not be offered these items raw or undercooked: Meat Poultry Seafood Eggs Instructor Notes The FDA advises against offering raw or undercooked meat, poultry, seafood, or eggs to children. This is especially true for undercooked ground beef, which may be contaminated with shiga toxin-producing E. coli O157:H7.
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Reheating Roasts ( 2010 Update)
Roasts can be reheated to these alternative temperatures: Temperat ure Time 130˚F (54˚C) 112 minutes 131˚F (55˚C) 89 minutes 133˚F (56˚C) 56 minutes 135˚F (57˚C) 36 minutes 136˚F (58˚C) 28 minutes Insert photo of a roast 138˚F (59˚C) 18 minutes 140˚F (60˚C) 12 minutes 142˚F (61˚C) 8 minutes 144˚F (62˚C) 5 minutes 145˚F (63˚C) 4 minutes Instructor Notes Roasts can be reheated to the alternative temperatures listed in the slide, depending on the type of roast and the oven used. Check your local regulatory requirements.
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