Foods II Servsafe Chapter 6

Foods II Servsafe Chapter 6

Foods II

Unit 2

ServSafe Chapter 6

The Flow of Food: Preparation

I. General Preparation Practices

a.  Equipment – Make sure ______, ______, and ______are clean and sanitized.

b.  Quantity –Only remove as much food from the cooler as you can ______in a ______amount of time. This keeps ingredients for sitting out for long periods of time.

c.  Storage – Return prepped food to the ______, or ______as quickly as possible.

d.  Additives – If you use food or color additives when prepping food, follow these guidelines.

1. Only use additives that have been ______. NEVER use more than is ______.

NEVER use additives to ______.

1. Do NOT sell produce that was treated with ______before it was received in the operation. ______add sulfites to produce that will be eaten raw.

e.  Presentation – Food must be offered to customers in a way that does not ______or ______them. Customers must be able to judge the ______appearance, ______, and ______of the food. Do NOT use the following to misrepresent the appearance of food.

1. ______
2. ______
3. ______

Food that has not been honestly presented must be thrown out

f.  Corrective actions – Food that has become unsafe must be ______unless it can be safely ______. All food – especially ready-to-eat food-must be thrown out in the following situations.

1. ______

______.

1. ______.
2. ______.

Reconditioning - Food that can be ______to a safe condition. Give an example: ______

______.

II. Thawing

When frozen food is thawed and ______to the temperature ______

______, pathogens in the food will begin to ______. To reduce this growth, NEVER thaw food at ______.

a.  ______- Thawing food in a cooler, keeping its temperature at or below ______.

b.  ______- Submerge food under running, ______water at or below ______°F. Always use a clean and sanitized ______sink when thawing food this way. NEVER let the temperature of the food go above _____°F for longer than ______hours. This includes the time to ______PLUS ______or ______it.

c.  Microwave – Thaw food in a microwave oven if it will be cooked ______. The food must be cooked in what type of equipment? ______.

d.  Cooking – Thaw food as part of the cooking process.

III. Prepping Specific Food

Special care must be taken when handling ice and when preparing produce, eggs, and salads that contain ______foods.

a.  Produce

a.  Cross – contamination

b.  Washing – Wash produce under ______water. It should be washed before ______

______.

·  How warm should the water be? ______

______

·  How should leafy greens be washed? ______

______

·  What can water contain to wash produce? ______

______

c.  Soaking or storing – When soaking or storing produce in standing water or an ice-water slurry, do NOT mix ______

______

d.  Fresh-cut produce – Refrigerate and hold sliced ______, cut ______, and ______at ______°F or lower.

e.  Raw seed sprouts – If your operation primarily serves ______populations, do NOT serve raw seed sprouts.

b.  Egg and Egg Mixtures –

a.  Pooled eggs are ______

______.

They should be cooked ______or stored at ______or lower. Clean and sanitize the containers used to hold them ______making a new batch.

b. Pasteurized eggs - Consider using these when dishes need ______

or no ______. Examples : ______

______

c. High – risk populations – If you mainly serve high-risk populations, use ______eggs or egg products when serving dishes that are ______or ______. You may use unpasteurized shell eggs if the dish will be ______, like an omelet or cake.

c. Salads containing TCS Food -

Some foods that have been involved in foodborne illness outbreaks are : ______

______.

a.  Using leftovers – TCS foods can only be used if it was ______, ______, and ______.

b.  Storing leftovers – Throw out leftover food held at ______or lower after ______days. Check the ______date before using stored food items.

c.  Ice -

1. Consumption - ______
2. Cooling food - ______
3. Containers and scoops ______

______.

·  Store ice scoops ______

______.

·  NEVER hold or carry ice in containers that have held ______

______.

·  NEVER touch ice with ______.

III. Preparation Practices that have Special Requirements

You will need a ______when prepping food in certain ways. A ______is a document issued by your ______that allows a regulatory requirement to be waived or changed.

When applying for a variance, your regulatory authority may require you to submit a ______plan. The plan must account for any ______related to the way you plan to prep the food item.

You will need a variance if your operation plans to prep the food in any of the following ways.

a.  ______

______.

b.  ______

______.

c.  ______

______.

d.  ______.

e.  ______.

f.  ______.

g.  ______.

h.  ______.

IV. Cooking Food -

a.  How to check temperatures:

a.  ______.

b.  ______.

c.  ______.

b.  Cooking requirements for specific food

List the minimum internal temperatures for each type of food:

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

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

Seafood—including fish, shellfish, and crustaceans

Steaks/chops of pork, beef, veal, and lamb

Commercially raised game

Shell eggs that will be served immediately

Roasts of pork, beef, veal, and lamb

Alternate cooking times/temperatures

o  130°F (54°C) 112 minutes

o  131°F (55°C) 89 minutes

o  133°F (56°C) 56 minutes

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

Fruit, vegetables, grains (rice, pasta), and legumes

(beans, refried beans) that will be hot-held for service

c.  Cooking TCS Food in the Microwave Oven

Meat, seafood, poultry, and eggs that you cook in a microwave oven must be cooked to ______. Plus follow these guidelines :

1. Cover the food to prevent its surface from ______.
2. ______it halfway through the cooking process so that the heat reaches the food more evenly.
3. Let the covered food stand for at least ______minutes after cooking to let the food temperature even out.
4. Check the temperature in at least ______places to make sure that the food is cooked through.

d.  Partial Cooking During Preparation –

1. Do not cook the food for longer than ______minutes during initial cooking.

2. Cool the food ______after initial cooking.

3. ______

______

4. Heat the food to at least ______for 15 seconds before ______or ______it.

5. ______

______.

Your local regulatory authority may require you to have written procedures that explain how the food cooked by this process will be prepped and stored. The procedures must be approved by the regulatory authority and describe the following:

1.  ______

2.  ______

______

3.  ______

______

4.  ______

______.

e.  Consumer Advisories

If your menu includes raw or undercooked TCS items, you must:

a.  Note it on the menu next to the items

o  ______the item

o  Place a ______at the menu bottom indicating the item is raw, undercooked, or contains ______or undercooked ingredients

b.  Advise customers who order this food of the increased risk of foodborne illness

o  ______

o  Provide this information using brochures, table tents, or signs

Children’s Menus

The FDA advises against offering these items on a children’s menu if they are raw or undercooked:

l  ______

l  ______

l  ______

l  ______

f.  Operations That Mainly Serve High-Risk Populations

NEVER serve:

l  Raw ______

l  Raw or undercooked eggs, meat, or seafood

o  ______

o  Raw oysters on the half shell

o  ______hamburgers

V. Cooling and Reheating Food

As you know, pathogens grow well in the temperature danger zone. However, they grow much faster at temperatures between _____°F and ______F (52°C and 21°C). Food must pass through this temperature range quickly to reduce this growth.

1. Cool TCS food from 135°F (57°C) to 41°F (5°C) or lower within ______hours.
2. First, cool food from 135˚F to 70˚F (57˚C to 21˚C) within ______hours.
3. Then cool it to 41˚F (5˚C) or lower in the next ______hours.
4. If food has not reached 70˚F (21˚C) within ______hours, it must be ______and then cooled again.

Methods for Cooling Food

a.  Before cooling food, start by reducing its size:

a.  Cut larger items into ______pieces

b.  Divide large containers of food into smaller containers or ______pans

l  After dividing food into smaller containers, place them in a clean prep sink or large pot filled with ice water. Stir the food frequently to cool it faster and more evenly.

c.  Place food in an ice-water ______.

d.  Stir it with an ice ______.

l  Ice paddles are plastic paddles that can be filled with ice or with water and then frozen. Food stirred with these paddles will cool quickly.

e.  Place it in a ______.

l  Blast chillers blast cold air across food at high speeds to remove heat. They are typically used to cool large amounts of food.

When cooling soups or stews you can add ice or cold water as an ingredient to cool it. To use this method the recipe is made with less water than required. Cold water or ice is then added after cooking to cool the food and provide the remaining water

l  Never cool large amounts of hot food in a ______. Most coolers are not designed to cool large amounts of hot food quickly. Also, placing hot food in a cooler may not move the food through the temperature danger zone quickly enough.

When storing food for further cooling:

l  Loosely cover food containers before ______them

l  Food can be left uncovered if protected from ______

o  Storing uncovered containers ______other food, especially raw seafood, meat, and poultry, will help prevent cross-contamination

Reheating Food

a.  Food reheated for immediate service:

l  Can be reheated to any temperature if it was ______and ______correctly

b.  Food reheated for hot-holding:

l  Must be reheated to an internal temperature of ______°F (74°C) for 15 seconds within ______hours

l  Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least ______°F (57°C)