Preparing and Serving

Preparing and Serving
Safe Food
2
10 WHO Golden Rules for Safe
Food Preparation
1. Choose
foods
processed
for safety
2. Cook food
thoroughly
3
10 WHO Golden Rules for Safe
Food Preparation
3. Eat cooked
foods
immediatel
y
4. Store
cooked
foods
carefully
4
10 WHO Golden Rules for
Safe Food Preparation
5. Reheat
cooked
foods
thoroughly
6. Avoid
contact
between
raw foods
and cooked 5
7. Wash
hands
repeatedly
8. Keep all kitchen

surfaces
meticulously
clean 6
9. Protect
foods from
insects,
rodents
and other
animals
10.Use safe water
7
Safe Ways to Thaw Food
In a refrigerator, Under running water,

at ≤41°F (5°C) at ≤70°F (21°C)
In a microwave oven followed As part of the cooking

by immediate cooking process
8
Preparing Meat, Fish &
Poultry
When preparing raw meat, fish,
and poultry, foodhandlers should:
Wash their hands properly
Use clean and sanitized work areas, equipment, and utensils
Remove only as much product from storage as necessary
Store prepared meat, or cook it as quickly as possible
9
Preparing Protein Salads
When preparing salads containing
potentially hazardous ingredients:
Only use meat and poultry that was safely
handled prior to use
Do not use ingredients past their use-by dates
Refrigerate ingredients until ready for use
Chill utensils prior to using them
Prepare the salads in small batches Photo courtesy of Tony Soluri and Charlie Trotter
10
Preparing Egg & Egg
Mixtures
When preparing eggs and
egg mixtures:
Handle pooled eggs (if allowed)
with special care (5°C)
Clean and sanitize equipment and

utensils used to prepare eggs
Use pasteurized shell eggs or

egg products when:
Photo courtesy of Tony Soluri and Charlie Trotter
Serving high-risk populations
Preparing dishes requiring little

or no cooking (ex. Mayonnaise)
11
Preparing Batter &
Breading
When battering food:
Consider making batter with pasteurized eggs
Prepare batter in small batches
Throw out unused batter after each shift
When breading food:

Refrigerate it as quickly as possible
if it will be used later (5oC)
Throw out unused breading after

each shift
12
Preparing Fruit &
Vegetables
When preparing produce:
Do not allow contact with surfaces
exposed to raw meat or poultry
Wash it thoroughly before cutting, cooking,

or combining with other ingredients
Do not add sulfites
13
Ice
When scooping ice from an
ice machine:
Use a sanitized container and scoop
Store scoops outside of the ice machine

in a sanitary location
Do not use a glass as a scoop
Do not let hands come in contact with ice

14
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
15
Minimum Internal Temperature
Food Temperature
Poultry, stuffing, stuffed meats, stuffed 165ºF (74ºC), 15 sec
pasta, casseroles, field-dressed game
Pork, ham, bacon 145ºF (63ºC), 15 sec

Ground meat, flaked fish, sausage 155ºF (69ºC), 15 sec
Roasted pork 145ºF (63ºC), 3 min
16
Minimum Internal Temperature
Food Temperature
Beef steak 145ºF (63ºC), 15 sec
Fish 145ºF (63ºC), 15 sec

Egg 145ºF (63ºC), 15 sec
Perishable food cooked in the microwave 165ºF (74ºC), 2 min
17
Cooling Food Safely
18
Holding of Foods
 Minimize time spent

in danger zone
 Holding:
 hot foods at 140ºF or
higher
 cold foods at 41ºF
(5ºC) or lower
19
Reheating
 Reheating:
165ºF (74ºC)
for 15s within
2h
20
Which of the following items meet the
requirements for holding food without
temperature control?
. Potato salad is taken out of refrigeration at 10:00 A.M.

and is labeled “Discard at 3:00 P.M.”
. Properly cooked scrambled eggs are placed in a hot-holding

unit
at 9:00 A.M., held at 120°F (49°C), and discarded at 11:00 A.M.
as the label indicated.
. Sliced ham held at 50°F (10°C) the previous night, is held at

room temperature for four hours and then is discarded as the
21
9-6
label indicated.
Handling Food, Glassware, Dishes, and Utensils
RIGHT WRONG RIGHT WRONG
22
Handling Food, Glassware, Dishes, and Utensils
continued
23
Re-Serving Food
 Re-serve only unopened, pre-packaged

foods
 Never re-serve plate garnishes
 Do not re-serve bread baskets
 Don’t combine leftovers with fresh food
 Linens used to line bread baskets must be
changed each time a customer is served
24
Self-Service Areas
To keep food safe on
food bars and buffets:
Install sneeze guards
Separate raw meat, fish, and poultry

from cooked and ready-to-eat food
Hand out fresh plates to customers
Label all food items
Maintain proper temperatures
Practice FIFO
25
Off-Site Service
 Use rigid, insulated food containers capable
of maintaining temps. above 140ºF (60ºC) or
below 41ºF (5ºC)]
 Clean the inside of delivery vehicles regularly
 Practice good personal hygiene
 Check internal food temperatures regularly
 Label foods with instructions for proper
storage, shelf-life & reheating
 Provide food safety guidelines for consumers
26
Catering
 Make sure there is safe drinking water &

adequate power on the site
 Deliver raw meats frozen & wrapped on ice
 Serve cold foods in containers on ice
 Keep raw & RTE food separate
 Use only single-use items
 Provide instructions for proper storage, shelf-
life & reheating
27
Vending Machine
 Keep foods at the right temperature

 Machines must have automatic cut-
off controls
 Check product shelf-life daily
 Dispense potentially hazardous
foods in their original containers
28
“Key recommendations”
for food safety
The 2005 USDA Dietary Guidelines
give five
“Key Recommendations”
for food safety.
Source: http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm
29
Recommendation 1: CLEAN
Clean hands,
food-contact
surfaces, fruits
and vegetables.
Do NOT wash or rinse meat and poultry as

this could spread bacteria to other foods.
30
Wash your hands!
Handwashing is the most effective way

to stop the spread of illness.
31
Clean during food preparation
Wash cutting boards,

knives, utensils and
counter tops in hot
soapy water after
preparing each food
and before going on to
the next.
32
Avoid spreading bacteria
 Use paper towels or clean

cloths to wipe
up kitchen surfaces
or spills.
 Wash cloths often in the

hot cycle of your washing
machine and dry in a hot
dryer.
33
Dirty dishcloths spread bacteria
 Wet or damp dishcloths

are ideal environments for
bacterial growth.
 Have a good supply of

dishcloths to avoid reusing
them before laundry day.
There are more germs in the average
kitchen than the bathroom. Sponges
and dishcloths are worst offenders.
~ research by Dr. Charles Gerba
34
Recommendation 2: SEPARATE
Separate raw,
cooked, and
ready-to-eat foods
while shopping,
preparing or
storing foods.
35
Use different cutting boards
Use one cutting board

for fresh produce and a
separate one for raw meat,
poultry and seafood.
36
When groovy isn’t a good thing
Replace cutting boards

if they become excessively
worn or develop
hard-to-clean grooves.
37
Use clean plates
NEVER serve foods on a

plate that previously held raw
meat, poultry or seafood
unless the plate has first been
washed in hot, soapy water.
38
Recommendation 3: COOK
Cook foods to a safe

temperature to kill
microorganisms.
39
Thermy temperature recommendations
TM
Source: United States Department of Agriculture/Food Safety & Inspection Service

http://www.fsis.usda.gov/education/thermy 40
Chicken and turkey
Thermy™ says: Cook chicken and turkey

(whole birds, legs, thighs & wings) to 180 degrees F.
41
Ham
Thermy™ says: A "cook before eating" ham

should reach 160 degrees F. To reheat
a fully-cooked ham, heat it to 140 degrees F.
42
Ground meats
Thermy™ says: Cook hamburger, ground beef

and other ground meats to 160 degrees F
and ground poultry to 165 degrees F. 43
Leftovers
Thermy™ says: Reheat leftovers until a temperature

of 165 degrees F is reached throughout the product.
44
Egg dishes
Thermy™ says: Cook egg dishes such as

quiche to 160 degrees F.
45
Beef, lamb & veal steaks
Thermy™ says: Cook beef, lamb and veal steaks

and roasts to 160 degrees F for medium doneness
(145 degrees F for medium rare). 46
Turkey
Thermy™ says: A turkey is done when the

temperature in the inner thigh reaches 180 degrees F.
47
48
The ONLY way to know food
has been cooked to a safe
internal temperature is to
use a food thermometer!
49
Which ground beef patty is cooked to
a safe internal temperature?

50
http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
This IS a safely cooked This is NOT a safely cooked
hamburger, cooked to hamburger. Though brown
an internal temperature inside, it’s undercooked.
of 160 degrees F, even
though it's pink inside. Research shows some ground
beef patties look done at
internal temperatures
as low as 135 degrees F.

51
1 out of 4 hamburgers turns brown
before it has been cooked to a safe
internal temperature

52
Types of food thermometers
53
DIGITAL instant-read
 Reads in 10 seconds
 Place at least ½ inch deep (or as
directed by manufacturer)
 Gives fast reading
 Can measure temperature in thin and thick foods
 Not designed to remain in food while it's cooking
 Check internal temperature of food near the end of cooking time
 Some models can be calibrated; check manufacturer's
instructions
 Available in "kitchen" stores

http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp 54
DIAL instant-read
 Reads in 15-20 seconds

 Place 2-2½ inches deep in thickest part of food
 Can be used in roasts, casseroles, and soups
 Temperature is averaged along probe, from tip to 2-3 inches up
the stem
 Cannot measure thin foods unless inserted sideways
 Not designed to remain in food while it is cooking
 Use to check the internal temperature of a food at the end of
cooking time
instructions
 Readily available in stores

Dial oven-safe
 Reads in 1-2 minutes
 Place 2-2½ inches deep in thickest part of food
 Can be used in roasts, casseroles, and soups
 Not appropriate for thin foods
 Can remain in food while it's cooking
 Heat conduction of metal stem can cause false high
reading
instructions

Oven probe with cord
 Can be used in most foods

 Can also be used outside the oven
 Designed to remain in the food while it is
cooking in oven or in covered pot
 Base unit sits on stovetop or counter
 Cannot be calibrated

Disposable temperature
indicators (Single-use)
 Reads in 5 -10 seconds
 Place approximately ½ inch deep
(follow manufacturer's directions)
 Designed to be used only once
 Designed for specific temperature ranges
 Should only be used with food for which they are intended
 Temperature-sensitive material changes color when the desired
temperature is reached

Thermometer-fork
combination
 Reads in 2-10 seconds
 Place at least ¼ inch deep in thickest part of food
 Can be used in most foods
 Not designed to remain in food while it is cooking
 Sensor in tine of fork must be fully inserted
 Check internal temperature of food near end of cooking time
 Cannot be calibrated
 Convenient for grilling

Placing a food thermometer
1. Place in the thickest part of food.
2. Do NOT touch bone, fat, or gristle.
3. Begin checking temperature toward
the end of cooking, but before the
food is expected to be "done."
4. For irregularly shaped food – such as
with a beef roast – check the
temperature in several places.
5. Clean thermometer with hot soapy
water before and after each use!
60
Using a thermometer in thinner foods
For thinner foods such as
meat patties, pork chops
and chicken breasts, a DIGITAL
instant-read food thermometer
should be used if possible – as it
doesn’t have to be inserted as far
as a DIAL instant-read
thermometer.
Disposable temperature For really thin foods, it may

indicators are another option. be necessary to insert
a digital thermometer or
disposable temperature
indicator at an angle.
61
Using a thermometer in thinner foods
For an "instant-read" DIAL food

thermometer, insert the probe in
the side of the food so the entire
sensing area (usually 2-3 inches)
is positioned through the
center of the food.
When grilling or frying, to avoid burning fingers, it may

be helpful to remove the food from the heat source
before inserting the thermometer.
62
Recommendation 4: CHILL
Chill (refrigerate)
perishable foods
promptly and
defrost foods
properly.
63
The TWO-hour rule
Refrigerate perishable foods so
TOTAL time at room temperature is
less than TWO hours or
only ONE hour when temperature
is above 90 degrees F.
Perishable foods include:

• Meat, poultry, fish, eggs, tofu
• Dairy products
• Pasta, rice, cooked vegetables
• Fresh, peeled/cut fruits and
vegetables
64
DANGER
ZONE
Bacteria multiply rapidly
between
40 and 140 degrees F.
65
How to be cool – part 1
 Cool food in shallow

containers. Limit
depth of food to
2 inches or less.
 Place very hot foods

on a rack at room
temperature for about
20 minutes before
refrigeration.
66
How to be cool – part 2
It’s OK to refrigerate
foods while they’re
still warm.
Leave container cover
slightly cracked until
the food has cooled.
67
Recommended refrigerator
& freezer temperatures
 Set refrigerator at
40 degrees F or
below.
 Set freezer at
0 degrees F.
68
Place an appliance thermometer in
your refrigerator AND freezer
69
Monitor refrigerator & freezer
temperatures
 Place thermometer in the front of refrigerator/freezer

in an easy-to-read location.
 Check temperature regularly – at least once a week.
70
The THAW LAW
 Plan ahead to defrost foods.
 The best way to thaw

perishable foods is in the
refrigerator.
71
When to leave your leftovers
 Refrigerated leftovers
may become unsafe
within 3 to 4 days.
 If in doubt, toss it out!
72
Recommendation 5: AVOID...
 Raw (unpasteurized) milk
or milk products
 Raw or partially cooked

eggs and foods
containing raw eggs
 Raw and undercooked

meat and poultry
 Unpasteurized juices
 Raw sprouts Most at risk are infants, young children,

pregnant women, older adults and the
immunocompromised.
73
74
Should you keep or toss …
Pizza left on the

counter overnight?
75
Toss it out!
Even if you reheat pizza

left on the counter overnight,
some bacteria can form a heat
resistant toxin that cooking won’t
destroy.
76
Hamburger thawed
on the kitchen
counter?
77
Toss it out!
 As with pizza left out more than TWO
hours, bacteria may have formed heat-
resistant toxins.
 The best way to thaw perishable
foods is in the refrigerator.
 Thaw packages of meat, poultry and
seafood on a plate on the bottom shelf
of the refrigerator to prevent their
juices from dripping on other foods.
78
Perishable food left out

from the noon meal until
the evening meal?
79
Toss it out!
Perishable foods – such as

meats, gravy and cooked
vegetables – should be
refrigerated within TWO
hours.
80
Pumpkin pie stored at

room temperature
overnight?
81
Toss it out!
 Foods with eggs, milk, and a high
moisture content – such as pumpkin pie –
must be refrigerated.
 Avoid keeping pumpkin pie at room

temperature more than TWO hours,
including time after baking AND
before being served.
 Some commercial pumpkin pies –

purchased at room temperature – must
later be refrigerated. Check
label for storage requirements and don’t
buy them if label directions are unclear or
missing.
82
Cut/peeled fruits and

vegetables at room
temperature for over
TWO hours?
83
Toss it out!
 Once you have cut
through the protective
skin of fruits and vegetables,
bacteria can enter.
 Refrigerate cut or peeled

fruits and vegetables within
TWO hours.
84
Leftovers in the
refrigerator for
over a week?
85
Toss it out!
 Refrigerated leftovers
may become unsafe
within 3 to 4 days.
 You can’t always see or

smell if a food is unsafe.
It may be unsafe to taste
a food.
86
A FULL pot of
chicken soup stored
in the refrigerator
while still hot?
87
…(can you guess?)
How long would it take

an 8-inch stock pot of
steaming chicken soup
to cool to a safe
temperature in your
refrigerator?
88
Would you believe … 24
hours!
TOSS IT OUT!
Remember: Transfer hot foods to
shallow containers
to speed cooling.
89
A turkey in
your freezer
for five years?
90
You decide!
Food kept frozen at

0 degrees F is still safe to
eat. However, it may not
taste as good.
To assure best flavor, eat

a frozen turkey within a
year.
91
Remember:
92
93
Reducing your risk
 Safely handling fresh fruits and
vegetables is easy.
 Following recommendations does not
require any special equipment or training.
 It’s important to follow the
recommendations every time you handle
fresh fruits and vegetables.
94
Produce graphic
illustrating:
 Check
 Clean
 Cook
 Separate
 Chill
 Throw away
95
CHECK
 Check to be sure that the fresh fruits and
vegetables you buy are not bruised or
damaged.
 Check that fresh cut fruits and vegetables like
packaged salads and precut melons are
refrigerated at the store before buying. Do not
buy fresh cut items that are not refrigerated.
96
 Wash hands with warm water and soap for at
least 20 seconds before and after handling
fresh fruits and vegetables.
 Clean all surfaces and utensils with hot water
and soap, including cutting boards, counter
tops, peelers and knives that will touch fresh
fruits or vegetables before and after food
preparation.
97
 Rinse fresh fruits and vegetables under running
tap water, including those with skins and rinds
that are not eaten. Packaged fruits and
vegetables labeled “ready-to-eat”, “washed” or
“triple washed” need not be washed.
 Rub firm-skin fruits and vegetables under running
tap water or scrub with a clean vegetable brush
while rinsing with running tap water.
98
 Dry fruits and vegetables with a clean cloth
towel or paper towel.
 Never use detergent or bleach to wash fresh
fruits or vegetables. These products are not
intended for consumption.

99
 When shopping, be sure fresh fruits and
vegetables are separated from household
chemicals, and raw foods such as meat, poultry,
and seafood in your cart and in bags at
checkout.
 Keep fresh fruits and vegetables separate from
raw meat, poultry, or seafood in your refrigerator.
100
 Separate fresh fruits and vegetables from
raw meat, poultry and seafood. Do not use
the same cutting board without cleaning with
hot water and soap before and after
preparing fresh fruits and vegetables.
101
 Cook or throw away fruits or vegetables that
have touched raw meat, poultry, seafood or
their juices.
102
 Refrigerate all cut, peeled or cooked fresh
fruits and vegetables within two hours.
103
THROW AWAY
 Throw away fresh fruits and vegetables that have not

been refrigerated within two hours of cutting, peeling,
or cooking.
 Remove and throw away bruised or damaged
portions of fruits and vegetables when preparing to
cook them or before eating them raw.
 Throw away any fruit or vegetable that will not be
cooked if it has touched raw meat, poultry or seafood.
 If in doubt, throw it out!
104
It’s as easy as A, B, C!
Check
Clean
Cook
Chill
Separate
Throw Away
4 C’s + S +T = Proper Produce Handling

105

Preparing and Serving

Загружено:

Сведения о документе

Авторское право

Доступные форматы

Поделиться этим документом

Поделиться или встроить документ

Параметры публикации

Этот документ был вам полезен?

Это неприемлемый материал?

Авторское право:

Доступные форматы

Preparing and Serving

Загружено:

Авторское право:

Доступные форматы

Preparing and Serving

8. Keep all kitchen

In a refrigerator, Under running water,

In a microwave oven followed As part of the cooking

Wash their hands properly

Use clean and sanitized work areas, equipment, and utensils

Remove only as much product from storage as necessary

Store prepared meat, or cook it as quickly as possible

Do not use ingredients past their use-by dates

Refrigerate ingredients until ready for use

Chill utensils prior to using them

Clean and sanitize equipment and

Use pasteurized shell eggs or

Serving high-risk populations

Preparing dishes requiring little

Prepare batter in small batches

Throw out unused batter after each shift

When breading food:

Throw out unused breading after

Wash it thoroughly before cutting, cooking,

Do not add sulfites

Photo courtesy of Tony Soluri and Charlie Trotter

Store scoops outside of the ice machine

Do not use a glass as a scoop

Do not let hands come in contact with ice

Hold that temperature for a specific amount of time

Pork, ham, bacon 145ºF (63ºC), 15 sec

Roasted pork 145ºF (63ºC), 3 min

Fish 145ºF (63ºC), 15 sec

 Minimize time spent

. Potato salad is taken out of refrigeration at 10:00 A.M.

. Properly cooked scrambled eggs are placed in a hot-holding

. Sliced ham held at 50°F (10°C) the previous night, is held at

RIGHT WRONG RIGHT WRONG

RIGHT WRONG RIGHT WRONG

RIGHT WRONG RIGHT WRONG

RIGHT WRONG RIGHT WRONG

 Re-serve only unopened, pre-packaged

Separate raw meat, fish, and poultry

Hand out fresh plates to customers

Label all food items

Maintain proper temperatures

 Make sure there is safe drinking water &

 Keep foods at the right temperature

Do NOT wash or rinse meat and poultry as

Handwashing is the most effective way

Wash cutting boards,

 Use paper towels or clean

 Wash cloths often in the

 Wet or damp dishcloths

 Have a good supply of

Use one cutting board

Replace cutting boards

NEVER serve foods on a

Cook foods to a safe

Source: United States Department of Agriculture/Food Safety & Inspection Service

Thermy™ says: Cook chicken and turkey

Thermy™ says: A "cook before eating" ham

Thermy™ says: Cook hamburger, ground beef

Thermy™ says: Reheat leftovers until a temperature

Thermy™ says: Cook egg dishes such as

Thermy™ says: Cook beef, lamb and veal steaks

Thermy™ says: A turkey is done when the

Source: United States Department of Agriculture/Food Safety & Inspection Service