The Four Acceptable Methods for Thawing Food

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In a refrigerator, at 41F (5C) or lower

Submerged under running potable water, at a temperature of 70F (21C) or lower

In a microwave oven, if the food will be cooked immediately after thawing

As part of the cooking process

8-3

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

8-4

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

When preparing salads containing potentially hazardous ingredients:

8-5

When preparing eggs and egg mixtures:

Handle pooled eggs (if allowed) with special care

Clean and sanitize equipment and utensils used to prepare eggs

Use pasteurized shell eggs or egg products when:

Serving high-risk populations

Preparing dishes requiring little or no cooking

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Consider making batter with pasteurized eggs

Prepare batter in small batches

Throw out unused batter after each shift

When battering food:

When breading food: Refrigerate it as quickly as possible if it will be used later

Throw out unused breading after each shift

8-7

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

Photo courtesy of Tony Soluri and Charlie Trotter

8-8

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

When scooping ice from an ice machine:

8-9

Reach the required minimum internal temperature

Hold that temperature for a specific amount of time

When cooking potentially hazardous food, the internal portion must:

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Poultry(whole or ground duck, chicken, turkey)

Minimum Internal Cooking Temperature:165°F (74°C) for 15 seconds

8-11

Stuffing/Stuffed Meats

Minimum Internal Cooking Temperature:165°F (74°C) for 15 seconds

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Minimum Internal Cooking Temperature:165°F (74°C) for 15 seconds

When including previously cooked, potentially hazardous ingredients in the dish:

When including raw potentiallyhazardous ingredients in the dish:

Cook raw ingredients to their required minimum internal temperatures

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Ground Meats(ground beef, pork, other meat or fish)

Minimum Internal Cooking Temperature:155°F (68°C) for 15 seconds

Photo courtesy of Cooper-Atkins Corporation

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Injected Meats(including brined ham and flavor-injected roasts)

Minimum Internal Cooking Temperature:155°F (68°C) for fifteen seconds

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Minimum Internal Cooking Temperature:

Steaks/Chops: 145°F (63°C) for 15 seconds

Roasts: 145°F (63°C) for 4 minutes

Pork, Beef, Veal, Lamb

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Fish

Minimum Internal Cooking Temperature:145˚F (63˚C) for 15 seconds

8-17

Minimum Internal Cooking Temperature:145˚F (63˚C) for 15 seconds

Shell Eggs For Immediate Service

Shell Eggs That Will Be Hot-Held Minimum Internal Cooking Temperature:155°F (68°C) for 15 seconds

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Minimum Internal Cooking Temperature:135°F (57°C)

Fruit or Vegetables That Will Be Hot-Held for Service

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Minimum Internal Cooking Temperature:135°F (57°C) for 15 seconds

Commercially Processed, Ready-to-Eat Food That Will Be Hot-held for Service

(Includes cheese sticks, deep-fried vegetables, chicken wings, etc.)

8-20

Minimum InternalCooking Temperature:165˚F (74˚C)

Potentially Hazardous FoodCooked In A Microwave (eggs, poultry, fish, and meat)

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Cover it to prevent surface from drying out

Rotate/stir it halfway through cooking process

Let it stand for 2 minutes after cooking

Check temperature in several places

When cooking food in a microwave:

What is the minimum internal cookingtemperature for each of these items?

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1. Ahi tuna steak

2. Green beans that will be hot-held

3. Ground pork

4. Lamb chops

5. Shell 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

Which of the following statements is true about microwave cooking?

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1. Leave food uncovered so that excess moisture can escape.

2. Cooked food should be left to stand for 30 seconds.

3. Fish cooked in a microwave should be heated to 145F (63C).

4. Food should be stirred halfway through the cooking process.

5. Food should be rotated right before it is removed from the microwave.

8-24

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 an additional 4 hours

Cool potentially hazardous food from:

Icon courtesy of the International Association for Food Protection

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Thickness or density of the food

The container in which the food is stored

Several factors affect how quickly food will cool, including:

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Safe methods for cooling food include:

Reducing the quantity or size of the food

Using ice-water baths

Using a blast chiller

Stirring the food

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Placing it in shallow stainless steel pans

Placing pans on top shelves in refrigeration units

Positioning pans so air circulates around them

Monitoring it to ensure cooling to 41°F (5°C) or lower in 4 hours

Once food has cooled to 70°F (21°C), store it by:

Is the soup safe to serve?

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1. A stockpot of soup was held for service at 135F (57C).

2. The stockpot was placed into an ice-water bath at 8:00 A.M.

3. At 10:00 A.M., the soup was 90F (32C).

4. At 11:00 A.M., the soup was 70F (21C).

5. The soup was poured into shallow pans.

6. The pans were placed in the walk-in on the top shelf.

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165°F (74°C) for 15 seconds within 2 hours

When reheating food for hot-holding, heat it to an internal temperature of: