Transcript Chapter 6 ppt

Objective 2.03 Understand safety procedures involved in
food preparation. 2-23-2016
Bellringer: Chapter 5 Quiz Test Code : JE6TY4MU
Teacher Input: Chapter:6: Preparation
Student Input: Preparation notes
Group Project Flow of Food-Library
General Preparation Practice
No matter what type of food you are prepping, you should begin
following these guidelines…
Equipment-Clean and Sanitized (workstation, cutting boards and
utensils)
Quantity amount of food-only removed from the cooler as much as
can be prepped in a short time.
Storage-return food to the cooler or cook asap!
General Preparation Practices
Food and color additives:

Only use additives approved by your local regulatory authority

NEVER use more additives than are allowed by law

NEVER use additives to alter the appearance of food

Do NOT sell produce treated with sulfites before it was received in
the operation

NEVER add sulfites to produce that will be eaten raw
Sulfites in foods are often placed there as a preservative.
While most governments have banned the use of sulfites in foods like fresh
fruits and vegetables, they are still commonly used to preserve dried
fruits, wine making, and to preserve seafood and other meats.
6-2
General Preparation Practices
Present food honestly:


6-3
Do NOT use the following to misrepresent
the appearance of food
o
Food additives or color additives
o
Colored overwraps
o
Lights
Food not presented honestly must be
thrown out
General Preparation Practices
Corrective actions:

6-4
Food must be thrown out in the following situations
o
When it is handled by staff who have been restricted or
excluded from the operation due to illness
o
When it is contaminated by hands or bodily fluids from
the nose or mouth
o
When it has exceeded the time and temperature
requirements designed to keep food safe
Thawing
When frozen food is thawed & exposed to
the temperature Danger Zone!!
• Pathogens will begin to grow
Refrigeration-Thaw food in a cooler keep
temp. at 41 F.
• Running water-Submerge food under
running drinkable water at 70F or
lower.
• Microwave-Thaw food in the
microwave if it will be cooked
immediately.
• Cooking-Thaw food as part of the
cooking process
Thawing ROP Fish
6-5

Frozen fish received in ROP packaging
must be thawed carefully.

If the label states that the product must
remain frozen until use, then remove the
fish from the packaging:
o
Before thawing under refrigeration.
o
Before or immediately after thawing under
running water.
o
ROP-reduced oxygen packaging
Prepping Specific Food
Produce:

Produce can be washed in water containing
ozone to sanitize it
o

6-6
Check with your local regulatory authority
When soaking or storing produce in standing
water or an ice-water slurry, do NOT mix
o
Different items
o
Multiple batches of the same item
Egg and Egg Mixtures
Follow the following guidelines when prepping
eggs and egg mixtures:
Pooled Eggs-handle carefully. Eggs that are
cracked open and combined in a container.
(shelled Eggs)
Pasteurized Eggs-Consider using pasteurized
shelled eggs when prepping egg dishes that
need little or no cooking.
High Risk Population-Use pasteurized eggs or
egg products when serving dishes that are raw or
undercooked.
Answer the following Question in your notebook
nursing home cafeteria staff are creating new menu items for
breakfast for residents and their family members. What item is
not safe to serve?
a.
b.
c.
d.
Boiled eggs
Pancakes
Corned beef hash
mayo
Check with your neighbor!!
Black History Month Celebration…Dining with Soul 2-242017
Kitchen 1:
Crispy Panko Chicken Cutlets
(recipe)
Jiffy Cornbread Mix (recipe on
Box)
Collards (can)
Kitchen 2:
Crispy Fried Chicken
Jiffy Cornbread Mix (recipe on Box)
Bruce Yams
Kitchen: 3
Crispy Fried Chicken (recipe)
Jiffy Cornbread Mix (recipe on Box)
Baby Lima Beans (no recipe)
Objective 2.03 Understand safety procedures involved in
food preparation. 2-27-2017
Bellringer: List the (4) methods use for thawing food)/Complete
lab reports
Teacher Input: Finish Flow of Food Project (3rd block) (30 minutes)
Teacher Input: Chapter:6:& 7 Preparation Graphic Organizer Study
Guide
Student Input: Preparation notes
Teacher Input: Servsafe Video 5
Quiz Chapter 6 Tomorrow
Prepping Specific Food
Ice:
6-7

NEVER use ice as an ingredient if it was used
to keep food cold

Transfer ice using clean and sanitized
containers and scoops

NEVER hold ice in containers that held
chemicals or raw meat, seafood, or poultry
Prepping Specific Food
Ice:
6-8

Store ice scoops outside ice
machines in a clean, protected
location

NEVER use a glass to scoop ice or
touch ice with hands
Objective 2.03 Understand safety procedures involved in
food preparation. 2-28-2017
Bellringer: List the (4) methods use for thawing food)/Complete
lab reports
Teacher Input: Finish Flow of Food Project Represent
Teacher Input: Chapter:6:& 7 Preparation Graphic Organizer Study
Guide (Finish)
Student Input: Preparation notes
Quiz Thursday
Kahoot it!
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Objective 2.01-2.02 Chapter 4 & 5
Objective 2.03-2.04 Chapter 6 & 7
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Preparation Practices That Have Special Requirements
You need a variance if prepping food in
these ways:
6-9

Packaging fresh juice on-site for sale at a
later time, unless the juice has a warning
label

Smoking food to preserve it but not to
enhance flavor

Using food additives or components to
preserve or alter food so it no longer needs
time and temperature control for safety

Curing food

Food additives are substances added to food to
preserve flavor or enhance its taste and
appearance.
Apply Your Knowledge p.6.7/6.8
Complete each apply your knowledge
Preparation Practices
You need a variance if prepping food in
these ways:
6-10

Packaging food using a reduced-oxygen
packaging (ROP) method

Sprouting seeds or beans

Offering live shellfish from a display tank

Custom-processing animals for personal
use (i.e. dressing a deer)
Cooking Requirements for Specific Food
Minimum internal cooking
temperature:
165˚F (74˚C) for 15 seconds
6-11

Poultry—whole or ground chicken,
turkey, or duck

Stuffing made with fish, meat, or poultry

Stuffed meat, seafood, poultry, or pasta

Dishes that include previously cooked,
TCS ingredients
Cooking Requirements for Specific Food
Minimum internal cooking temperature:
155˚F (68˚C) for 15 seconds






6-12
Ground meat—beef, pork, and other meat
Injected meat—including brined ham and
flavor-injected roasts
Mechanically tenderized meat
Ratites including ostrich and emu
Ground seafood—including chopped or
minced seafood
Shell eggs that will be hot-held for service
Cooking Requirements for Specific Food
Minimum internal cooking temperature:
145˚F (63˚C) for 15 seconds
6-13

Seafood—including fish, shellfish, and
crustaceans

Steaks/chops of pork, beef, veal, and lamb

Commercially raised game

Shell eggs that will be served immediately
Cooking Requirements for Specific Food
Minimum internal cooking temperature:
145˚F (63˚F) for four minutes

Roasts of pork, beef, veal, and lamb

Alternate cooking times/temperatures
o
o
o
o
o
o
o
o
o
6-14
130˚F (54˚C)
131˚F (55˚C)
133˚F (56˚C)
135˚F (57˚C)
136˚F (58˚C)
138˚F (59˚C)
140˚F (60˚C)
142˚F (61˚C)
144˚F (62˚C)
112 minutes
89 minutes
56 minutes
36 minutes
28 minutes
18 minutes
12 minutes
8 minutes
5 minutes
Cooking Requirements for Specific Food
Minimum internal cooking temperature:
135˚F (57˚C)

6-15
Fruit, vegetables, grains (rice, pasta), and
legumes (beans, refried beans) that will be
hot-held for service
Objective 2.03 Understand safety procedures involved in
food preparation. 2-28-2017
Bellringer: 1. List the (4) methods use for thawing food)
2. What is the internal temperature of chicken, stuff
pasta and or seafood?
3. What is the internal temperature of Steaks/chops and
seafood?
4. What is the internal temperature of ground meat and
shell eggs hot held for service?
Teacher Input: Chapter 6..The Flow of Food Preparation ppt
Student Input: Preparation notes
Partial Cooking During Preparation
If partially cooking meat, seafood,
poultry, or eggs or dishes containing
these items:
6-16

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

Heat the food to its required minimum internal
temperature before selling or serving

Cool the food if it will not be served
immediately or held for service
Consumer Advisories
If your menu includes raw or
undercooked TCS items, you must:


6-17
Note it on the menu next to the items
o
Asterisk the item
o
Place a footnote at the menu bottom
indicating the item is raw, undercooked, or
contains raw or undercooked ingredients
Advise customers who order this food of the
increased risk of foodborne illness
o
Post a notice in the menu
o
Provide this information using brochures,
table tents, or signs
Consumer Advisories
The FDA advises against offering these
items on a children’s menu if they are
raw or undercooked:
6-18

Meat

Poultry

Seafood

Eggs
Operations That Mainly Serve High-Risk Populations
NEVER serve:
6-19

Raw seed sprouts

Raw or undercooked eggs, meat, or seafood
o
Over-easy eggs
o
Raw oysters on the half shell
o
Rare hamburgers
Storing Food for Further Cooling
When storing food for further cooling:

Loosely cover food containers before
storing them

Food can be left uncovered if protected
from contamination
o
6-20
Storing uncovered containers above
other food, especially raw seafood,
meat, and poultry, will help prevent
cross-contamination
Temperature requirements for Cooling 6.15
Bacteria grow faster between 70-125F
Food must pass through this temperature range quickly to reduce
pathogen growth.
Cool TCS foods from 135F to 41F or lower within 6 hours
1st cool food from 135 to 70 within 2 hours
Then cool from 70F to 41F or lower in the next 4 hours
* IF food has not reached 70F within 2 hours, it must be reheated
and then cooled again.
Answer the following Question in your notebook
A food handler has cooled a container of chili to 70F in 1 hour.
How much time is left to cool chili to 41F?
a.
b.
c.
d.
2 hrs
3 hrs
4 hrs
5 hrs
Check with your neighbor!!
Reheating Food
Food reheated for immediate service:

Can be reheated to any temperature if it was
cooked and cooled correctly
Food reheated for hot-holding:
6-21

Must be reheated to an internal temperature of
165˚F (74˚C) for 15 seconds within two hours

Reheat commercially processed and packaged
ready-to-eat food to an internal temperature of at
least 135˚F (57˚C)
Bell ringer
NEVER _____________foods at room temperature.
Submerge food under running, drinkable water at _ or lower.
Never let temperature of food go above 41 F for longer than
__hours.
If food is thawed in the _____it needs to be cooked ________.
___as part of the cooking process. P.6.3
Individual 35 minutes
Find pictures of foods, (chicken ground beef, roast, seafood's,
eggs (injected meat), fruits vegetables etc. glue pictures on the
construction paper and provide the correct internal
temperature listed in each category.