Food Safety for Cooks: From Cooking to Cooling - PowerPoint PPT Presentation

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Food Safety for Cooks: From Cooking to Cooling

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Title: Personal Hygiene Last modified by: Standard Created Date: 6/12/2000 8:12:38 PM Document presentation format: On-screen Show Other titles: Times New Roman Arial ... – PowerPoint PPT presentation

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Title: Food Safety for Cooks: From Cooking to Cooling


1
Food Safety for CooksFrom Cooking to Cooling
2
Purpose
  • Review of Potentially Hazardous Foods
  • Review proper temperatures/techniques for
    thawing, cooking, cooling and reheating food.
  • Proper use of Probe Thermometer

3
Objectives
  • By the end of this inservice, the participant
    should be able to
  • 1. Describe personal responsibilities that can
    help promote safe food.
  • 2. Identify characteristics and examples of
    potentially hazardous foods.
  • 3. List proper techniques for thawing, cooking,
    cooling and reheating foods.
  • 4. Demonstrate proper use and calibration of
    probe thermometers.

4
Why do we need to care?
  • Foodborne illness affects millions and causes
    thousands of deaths each year.
  • Foodborne illness costs billions of dollars each
    year.
  • Foodborne illness can result in legal action and
    damaged reputation.

It may cost you your job!
5
First Things First
  • Report all illness to person in charge
  • Personal Hygiene
  • No jewelry
  • No fingernail polish or artificial fingernails
  • Clean clothing and aprons
  • HANDWASHING

6
Handwashing
  • Before handling or serving food
  • After using the restroom
  • After sneezing or blowing nose
  • After taking a break, eating or smoking
  • After touching face or hair
  • After returning to kitchen from any other area
  • After handling uncooked foods

7
Potentially Hazardous Foods
  • Milk Products
  • Whole Eggs
  • Meats
  • Poultry
  • Fish
  • Shellfish
  • Cooked Rice
  • Cooked Potatoes
  • Tofu and other Soy Foods
  • Plant foods that have been heated
  • Raw Seeds Sprouts

8
What do Bacteria need to Grow?
  • F ood
  • A cidity
  • T ime
  • T emperature
  • O xygen
  • M oisture

9
Safe Cooking, Thawing, Reheating and Cooling
10
Temperature Danger Zone
  • 41F - 140F
  • Four Hour Rule
  • time is cumulative, from time of receiving
    through storage, preparation, holding and
    reheating.

11
Internal Cooking Temperatures(Held for a minimum
of 15 seconds) (FDA
1999 Model Food Code)
  • Cooked Vegetables 140ºF
  • Pork, Fish, Beef Steak (rare) 145ºF
  • Whole muscle roasts (temp. based on size of roast
    and desired doneness)
  • Egg and Egg Mixtures 145ºF
  • To hold eggs for later service, cook to 155ºF,
    then hold at 140ºF
  • Verify your specific local or state regulations.

12
Internal Cooking Temperatures(Held for a minimum
of 15 seconds) (1999
FDA Model Food Code)
  • Ground Beef (or other ground meat or
    seafood) 155ºF
  • Poultry, Items stuffed with meat 165ºF
  • Casseroles 165ºF
  • Microwave Cooking 165ºF
  • Verify your specific local or state regulations.

13
Reheating
  • All foods must be reheated to 165ºF within 2
    hours
  • Only reheat one time, then discard
  • Microwave reheating temperature is 165ºF, covered
    and held for 2 minutes to allow temperature
    equilibrium

14
Thawing
  • 4 Proper ways
  • Under refrigeration
  • Cold Running Water within 2 hours
  • Continuous Cooking method
  • Microwave (must finish cooking immediately!)

15
Cooling
  • Divide food into smaller quantities
  • Use cooling tools (RapiKool)
  • Use ice bath before refrigeration
  • Food no more than 2 deep in the pans, then put
    into the refrigerator
  • Blast Chiller

16
Cooling
  • Containers make a difference!
  • Aluminum Excellent
  • Stainless Steel Good
  • Plastic Poor
  • Glass Poor

17
Proper Usage of a Probe Thermometer
  • Before use Wash, rinse, sanitize and air dry
    thermometer.
  • Make sure to wash, rinse, and sanitize
    thermometer between EACH product checked!

18
Proper Usage of a Probe Thermometer
  • To Check Temps Make sure DIMPLE is in the
    CENTER of the product.
  • May need to stir product, or check in multiple
    places.
  • Sealed package fold onto itself(example bag of
    milk)

19
How to Calibrate a Probe Thermometer
  • How Fill glass with ice. Add water. Place
    thermometer in glass. Wait 3 minutes.
    Thermometer should read 32F.
  • Corrective Action If thermometer does not read
    32F, use pliers, or a wrench to move the needle
    until it reaches 32F. Wait 3 minutes to make
    sure it stays.

20
Checking Temps is Important!
Questions?
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