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Learning Objectives
At the end of the chapter the participants must be able to:
• Identify proper methods for thawing food.
• Identify the minimum internal cooking times and temperatures for potentially
hazardous food.
• Identify the proper procedure for cooking potentially hazardous food in a
microwave.
• Identify methods and times and temperature requirements for cooling
cooked food.
• Identify time and temperature requirements for reheating cooked, potentially
hazardous food.
• Identify methods for preventing contamination and time and temperature
abuse when preparing food.
• Recognize the importance of informing consumers of risks when serving
raw or undercooked food.
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General Preparation Practices General Preparation Practices

When prepping food: Food and color additives:

 Make sure workstations, cutting boards, and  Only use additives approved by your local regulatory authority
utensils are clean and sanitized  NEVER use more additives than are allowed by law
 Only remove as much food from the cooler  NEVER use additives to alter the appearance of food
as you can prep in a short period of time
 Do NOT sell produce treated with sulfites before it was received in
o This limits time-temperature abuse
the operation
 Return prepped food to the cooler or cook it
 Do NOT add sulfites to produce that will be eaten raw
as quickly as possible

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General Preparation Practices General Preparation Practices

Present food honestly: Corrective actions:

 Do NOT use the following to misrepresent  Food must be thrown out in the following situations
the appearance of food o When it is handled by staff who have been restricted or
o Food additives or color additives excluded from the operation due to illness
o Colored overwraps o When it is contaminated by hands or bodily fluids from
the nose or mouth
o Lights
o When it has exceeded the time and temperature
 Food not presented honestly must be requirements designed to keep food safe
thrown out

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Thawing Prepping Specific Food

Four methods for thawing food: When prepping meat, seafood, poultry:
1. Thaw food in a cooler, keeping its  Wash hands properly
temperature at 41°F (5°C) or lower  Use clean and sanitized work areas, cutting
2. Submerge food under running drinkable boards, knives, and utensils
water at 70°F (21°C) or lower  Prep these items separately or at different times
o Never let the temperature of the food go from produce
above 41°F (5°C) or lower for longer
than four hours
 Remove only as much product as can be
prepped at one time
3. Thaw food in a microwave, only if cooked
immediately after thawing  Return raw product to the cooler as quickly as
possible after prepping it
4. Thaw as part of the cooking process

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Prepping Specific Food Prepping Specific Food

When prepping salads containing TCS When prepping salads containing TCS
food: food:
 Prep the food in small batches  Consider chilling ingredients and utensils
 Make sure leftover TCS ingredients (i.e., before use
pasta, chicken, potatoes) have been  Leave food in the cooler until all
handled safely by ensuring that they were ingredients will be mixed
o Cooked, held, and cooled correctly
o Stored for less than seven days at
41°F (5°C) or lower

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Prepping Specific Food Prepping Specific Food

When prepping eggs and egg mixtures: When prepping eggs for high-risk
populations:
 Handle pooled eggs (if allowed)
with care  Use pasteurized eggs or egg products
when serving raw or undercooked dishes
o Cook promptly after mixing or store at
41°F (5°C) or lower o Unpasteurized shell eggs can be used if
the dish will be cooked all the way
o Wash and sanitize containers between
through
batches
(i.e., omelets, cakes)
 Consider using pasteurized shell eggs or  Use pasteurized shell eggs if eggs will be
egg products when prepping dishes that
pooled
need little or no cooking
 Promptly clean and sanitize equipment
used to prep eggs

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Prepping Specific Food Prepping Specific Food

When prepping breaded or battered To package fresh juice for later sale:
food:  The juice must be treated
 Prep batter in small batches (e.g., pasteurized) according
to an approved HACCP plan
 Store unused batter as quickly as
possible  As an alternative, the juice must be
labeled as specified by federal regulation
 Throw out unused batter or breading after
a set amount of time
 Refrigerate breaded food as quickly as
possible if it will be used later
 Do not overload fryer baskets; make sure
items are cooked all of the way through

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Prepping Specific Food Prepping Specific Food

Produce:
Produce:
 Produce can be washed in water containing ozone to
 Make sure produce does not touch surfaces sanitize it
exposed to raw meat, seafood, or poultry o Check with your local regulatory authority
 Wash it thoroughly under running water  Do not add sulfites (preservatives that maintain freshness)
before to food.
o Cutting
 When soaking or storing produce in standing water or an
o Cooking ice-water slurry, do NOT mix
o Combining with other ingredients o Different items
o Multiple batches of the same item
 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 primarily serving a high-
risk population
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Prepping Specific Food Prepping Specific Food

Ice: Ice:
 Ice must be made from drinking water.  Use a sanitized container and scoop
 NEVER use ice as an ingredient if it was used to  Store ice scoops outside ice machines in
keep food cold a clean, protected location
 Transfer ice using clean and sanitized containers  NEVER use a glass to scoop ice or
and scoops touch ice with hands
 NEVER transfer ice in containers that held
chemicals or raw meat, seafood, or poultry

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Preparation Practices That Have Special Requirements Cooking Food

You need a variance if prepping food in When cooking food:

these ways: • Specify cooking time and required minimum internal
cooking temperatures in all recipes.
 Packaging fresh juice on-site for sale at a later
time, unless the juice has a warning label • Use properly calibrated thermometers with a suitably
 Smoking food to preserve it but not to sized probe to measure food temperatures.
enhance flavor • Avoid overloading ovens, fryers, and other cooking
equipment.
 Using food additives or components to preserve
or alter food so it no longer needs time and • Let the cooking equipment’s temperature recover
temperature control for safety between batches.
 Curing food • Use utensils or gloves to handle food after cooking.
• Taste food correctly to avoid cross contamination:
o Ladle a small amount of food into a small dish.
o Taste the food in the dish with a clean utensil.

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Minimum Internal Cooking Temperatures Minimum Internal Cooking Temperatures

Minimum internal cooking Minimum internal cooking temperature:

temperature:
155°F (68°C) for 15 seconds
165°F (74°C) for 15 seconds  Ground meat—beef, pork, and other meat
 Poultry—whole or ground chicken, turkey,  Injected meat—including brined ham and
flavor-injected roasts
or duck
 Mechanically tenderized meat
 Stuffing made with fish, meat, or poultry
 Ratites including ostrich and emu
 Stuffed meat, seafood, poultry, or pasta  Ground seafood—including chopped or
 Dishes that include previously cooked, minced seafood
TCS ingredients  Shell eggs that will be hot-held for service

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Minimum Internal Cooking Temperatures Minimum Internal Cooking Temperatures

Minimum internal cooking temperature: Minimum internal cooking temperature:

145°F (63°C) for 15 seconds 145°F (63°C) for four minutes

 Seafood—including fish, shellfish, and  Roasts of pork, beef, veal, and lamb
crustaceans  Alternate cooking times/temperatures
 Steaks/chops of pork, beef, veal, and lamb o 130°F (54°C) 112 minutes
 Commercially raised game o 131°F (55°C) 89 minutes
o 133°F (56°C) 56 minutes
 Shell eggs that will be served immediately
o 135°F (57°C) 36 minutes
o 136°F (58°C) 28 minutes
o 138°F (59°C) 18 minutes
o 140°F (60°C) 12 minutes
o 142°F (61°C) 8 minutes
o 144°F (62°C) 5 minutes

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Minimum Internal Cooking Temperatures Cooking TCS Food in the Microwave Oven

Minimum internal cooking temperature: Minimum internal cooking temperature:

135°F (57°C) 165°F (74°C)

 Fruit, vegetables, grains (rice, pasta), and  Meat
legumes (beans, refried beans) that will be  Seafood
hot-held for service
 Poultry
 Eggs

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Cooking TCS Food in the Microwave Oven Consumer Advisories

Guidelines for microwave cooking: If your menu includes raw or

 Cover food to prevent the surface from undercooked TCS items, you must:
drying out  Note it on the menu next to the items
 Rotate or stir it halfway through cooking so o Asterisk the item
heat reaches the food more evenly o Place a footnote at the menu bottom
 Let it stand for at least two minutes after indicating the item is raw, undercooked, or
cooking to let the food temperature even out contains raw or undercooked ingredients

 Check the temperature in at least two  Advise customers who order this food of the
places to make sure the food is cooked increased risk of foodborne illness
through o Post a notice in the menu
o Provide this information using brochures,
table tents, or signs

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Consumer Advisories Partial Cooking During Prepping

The FDA advises against offering these If partially cooking meat, seafood,
items on a children’s menu if they are poultry, or eggs or dishes containing
raw or undercooked: these items:
 Meat  NEVER cook the food longer than
60 minutes during initial cooking
 Poultry
 Cool the food immediately after
 Seafood initial cooking
 Eggs  Freeze or refrigerate the food after
cooling it
 Heat the food to at least 165˚F (74˚C)
for 15 seconds before selling or serving
it
 Cool the food if it will not be served
immediately or held for service
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Temperature Requirements for Cooling Food Temperature Requirements for Cooling Food

Cooling requirements: If you cool food from 135˚F to 70˚F (57˚C to 21˚C)
in less than two hours:
 Use the remaining time to cool it to 41˚F (5˚C) or lower
 The total cooling time cannot be longer than six hours

Example:
 If you cool food from 135˚F to 70˚F (57˚C to 21˚C) in one hour
 Then you have five hours to get the food to 41˚F (5˚C) or lower

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Methods for Cooling Food Methods for Cooling Food

Several factors affect how quickly food will Methods for cooling food safely and quickly:
cool, including:  Place food in an ice-water bath
• Thickness or density of the food  Stir it with an ice paddle
• The container in which the food is stored  Place it in a blast chiller or tumble chiller
• Size  Use ice or cold water as an ingredient
• Agitation

Before cooling food, start by reducing its size:

• Cut larger items into smaller pieces
• Divide large containers of food into smaller Reducing the quantity
or size of the food
containers or shallow pans

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Storing Cooked Food Reheating Food

Once food has cooled to 70°F (21°C), store it by: Food reheated for immediate service:
• Placing it in shallow stainless steel pans  Can be reheated to any temperature if it was
• Placing pans on top shelves in refrigeration units cooked and cooled correctly
• Positioning pans so air circulates around them
Food reheated for hot-holding:
• Monitoring it to ensure cooling to 41°F (5°C)
 Must be reheated to an internal temperature of
or lower in 4 hours 165°F (74°C) for 15 seconds within two hours

When storing food for further cooling:  Reheat commercially processed and packaged
ready-to-eat food to an internal temperature of at
• Loosely cover food containers before storing them least 135°F (57°C)
• Food can be left uncovered if protected from contamination
o Storing uncovered containers above other food, especially raw seafood,
meat, and poultry, will help prevent cross-contamination

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