7 - 2

It is your responsibility to handle food safely during:

Preparation

Cooking

Cooling

Reheating

7 - 3

Preventing Time-Temperature Abuse Cook, hold, cool, and reheat

food properly

Pass food through middle of TDZ quickly

Discard food spending more than 4 hours in TDZ

7 - 4

Preventing Time-Temperature Abuse Build time-temperature

controls into recipes

Make calibrated thermometers available

Remove only as much food from storage as is necessary

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Preventing Cross-Contamination Prepare raw meat, fish,

and poultry separately from cooked and ready-to-eat food

Assign specific equipment to each type of food product

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Preventing Cross-Contamination(continued)

Clean and sanitize work surfaces, utensils, and equipment after each task

Towels used for wiping food spills should not be used for any other purpose

7 - 7

Make sure employees wash their hands properly between tasks

Consider requiring employees to wear single-use gloves while preparing or serving ready-to-eat food

Preventing Cross-Contamination(continued)

7 - 8

Four Acceptable Ways To Thaw Food In a refrigerator,

at 41˚F (5˚C) or lower

Submerged under running,potable water at 70˚F (21˚C) or lower

In the microwave, if the food will becooked immediately

As part of the cooking process

7 - 9

Prepare raw meat, fish, and poultry away from cooked and ready-to-eat food

Use clean and sanitized utensils and equipment to prepare food

Prepare food in small batches

When preparing food:

107 -

Take out from storage only as much food as is needed at one time

Store prepared food quickly and safely

When preparing food:(continued)

117 -

Required temperature internal portion of food must meetto sufficiently reduce the number of microorganisms that might be present.

The internal portion of food must:

Reach a specific temperature

Hold that temperature for a specific amount of time

Minimum Internal Cooking Temperature

7 - 12

Poultry

Minimum Internal Cooking Temperature:

165˚F (74˚C) for 15 seconds

7 - 13

Stuffing/Stuffed Meats

Minimum Internal Cooking Temperature:

165˚F (74˚C) for 15 seconds

7 - 14

Dishes Combining Raw And Cooked Food

Minimum Internal Cooking Temperature:

165˚F (74˚C) for 15 seconds

7 - 15

Ground Meats

Minimum Internal Cooking Temperature:

155˚F (68˚C) for 15 seconds

7 - 16

Injected Meats

Minimum Internal Cooking Temperature:

Steaks: 155˚F (68˚C) for 15 seconds

Hams/Roasts: 155˚F (68˚C) for 15 seconds

7 - 17

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

7 - 18

Fish

Minimum Internal Cooking Temperature:

145˚F (63˚C) for 15 seconds

7 - 19

Minimum Internal Cooking Temperature:

145˚F (63˚C) for 15 seconds

Shell Eggs

7 - 20

If they will be held for later service, cook to a minimum internaltemperature of:

140˚F (60˚C)

Vegetables

7 - 21

Minimum InternalCooking Temperature:

165˚F (74˚C)

Potentially Hazardous FoodCooked In A Microwave

7 - 22

Two-Stage Cooling

Cool cooked food from 140˚F to 70˚F (60˚C to 21˚C) within 2 hours, and from 70˚F to 41˚F (21˚C to 5˚C) or lower in an additional 4 hours, for a total coolingtime of 6 hours.

7 - 23

7 - 24

Once food has cooled to 70˚F (21˚C) using two-stage cooling:

Store it in shallow, stainless steel pans

Place pans on the top shelves in the refrigerator

Position pans so air circulates around them

7 - 25

Reheating Potentially HazardousFood For Hot-Holding

Reheat food to an internal temperature of 165˚F (74˚C) for 15 seconds within 2 hours

7 - 26

What is the best method for thawing a frozen turkey?