CHAPTER 5 - PREPARATION AND SERVING FOOD

CHAPTER 5 – PREPARATION AND SERVIGN FOOD

INTRODUCTION

-          The flow begins with receiving and storage. As foods delivered directly placed into storage

-          From storage, foods and ingredients are moved or ‘flow’ into the preparation and handling stages of production

-          The preparation and service of foods can involve one or more steps.

-          Regardless of how many steps may be involved in food production and service, food borne illness prevention requires effective food safety measures that ensure good personal hygiene and avoid cross contamination and temperature abuse.

-          During preparation, an important technique to follow is ‘small batch’ preparation.

FREEZING

Ä  Most harmful bacteria and other microorganisms do not grow at much colder temperature below 41° F (5 C).

Ä  Many spoilage microorganisms grow at much colder temperatures. Therefore, frozen foods must be kept solidly frozen.

Ä  A parasitic destruction guidelines that have been established for raw-marinated and marinated, partially cooked fish.

THAWING

ü  Under cool running water.

ü   In a microwave oven followed by immediate cooking.

ü  In a refrigerator until used temperature never above  41 F°(5°C)

ü   As part of the cooking process

COLD STORAGE

v  Frozen, ready to eat, potentially hazardous foods should be consumed within 24 hours after thawing whenever possible

v  Large amounts of food are removed from the freezer; they should be marked to indicate the date by which the food must be consumed.

v  A refrigerated, ready to eat, potentially hazardous foods must be discarded if it:

      1) Exceeds the prescribed time and temperature requirements.

      2) Is in container or package that does not bear a date or day.

COOKING

§  Purpose of cooking is to make food more palatable by changing its appearance, texture and aroma.

§  Cooking also heats the food and destroy harmful microorganisms that may be found in and on the product.

§  Raw animal foods need to be cooked to the proper temperatures to be safe.

Food Type	Minimum Internal Temperature	Minimum Time Held at Internal Temperature Before Serving
Beef Roast (Rare)	54°C 60°C	112 sec 12 min
Eggs, Beef and Pork (other than roast), Fish	63°C	15 sec
Ground Beef, Ground Pork and Ground Game Animal	68°C	15 sec
Beef Roast (medium) and Ham	63°C	4 min
All Poultry, Stuffed meats	74°C	15 sec

COOLING

·         After proper cooking, foods need to be cooled from 60°C to 5°C as rapidly as possible.

·         Always use a thermometer to verify foods are cooling properly.

â Methods for reducing cooling time:

v  Use containers that facilitate heat transfer (stainless steel)

v  Transfer  food into shallow pans that will allow for product depth of 3 inches or less

v  Transfer food into smaller containers

v  Stir food while cooling

v  Place containerized food in an ice water bath

v  Stir food in a container placed in an ice water bath

v  Use cooling paddles to stir the food

v  Add ice directly to a condensed food

COLD-HOLDING, HOT-HOLDING AND REHEATING

Ä  Have been cooked and are intended to be held hot (not cooled, stored and reheated) must be maintained at 60°C or above

Ä  Cold-holding is holding potentially hazardous foods which are to be consumed cold at 41 F (5 C).

Ä  Hot-holding is holding potentially hazardous foods above 135 F (57 C) during transportation and delivery to any site away from the primary preparation to service areas

Ä  Proper holding temperatures slow down or prevent the growth of harmful microorganisms.

Ä  During hot-holding, never add fresh product to existing product and always work in small batches.

Ä  Reheat to at least 74°C within two hours.

Ä  Foods can be reheated in smaller quantities or by using preheated ingredients

SERVING SAFE FOOD

Ø  When serving food always practice good personal hygiene

Ø  Use tongs, serving spoons, disposable gloves or deli tissue when handling foods.

Ø  Employees must hold serving utensils by the handle only and they must never touch the part of the utensil that comes into contact with food

Ø  Always store serving utensils in a way that permits the employee to grab the handle without touching the food