Chapter 8 - the flow of food:

preparation
Slide # Title
2-5 Chapter 8 (The Flow of Food: Preparation)
Notes

6-8 Chapter 8 Learning Stations

Chapter 8 - the flow of food:
preparation
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● When prepping food:
○ Make sure workstations, cutting boards, and utensils are clean and sanitized.
○ Only remove as much food from the cooler as you can prep in a short period of time.
■ This prevents time-temperature abuse.
○ Return prepped food to the cooler or cook it as quickly as possible.
● 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.
○ Do NOT add sulfites to produce that will be eaten raw.
● Present food honestly:
○ Do NOT use the following to misrepresent the appearance of food:
■ Food additives or color additives
■ Colored overwraps
■ Lights
○ Food must be presented in the way it was described.
■ For example, if a menu offers “Fried Perch,” another fish substituted.
○ Food not presented honestly must be thrown out.
● Corrective actions:
○ Food must be thrown out in the following situations:
■ When it is handled by staff who have been restricted or excluded the operation due
to illness
■ When it is contaminated by hands or bodily fluids from the nose or mouth
■ When it has exceeded the time and temperature requirements designed to keep
food safe
● Thawing:
○ General guidelines for tcs food:
■ Thaw food in a cooler, keeping its temperature at 41 (5˚C) or lower.
■ Submerge food under running, drinkable water at 41˚F (21˚C) or lower:
● Use a clean and sanitized food-prep sink.
● Use water flow strong enough to wash away food bits.
● Never let the temperature of the food go above 41˚F (5˚C) for longer than
four hours.
■ Thaw food in a microwave.
● Cook it in conventional cooking equipment immediately after thawing.
■ Thaw food as part of the cooking process.
■ Some foods may be slacked before cooking.
● Do not let the food get warmer than 41ºF (5ºC).
Chapter 8 - the flow of food:
preparation
○ ROP Fish
■ Frozen fish received in ROP packaging must be thawed carefully.
■ If the label states that the product must remain frozen until use, then remove
fish from packaging:
● Before thawing under refrigeration
● Before or immediately after thawing under running water
● Prepping:
○ ROP Fish
■ Be frozen before, during, after packaging
■ Include a label that states the fish must be frozen until used
○ Meat, Seafood Poultry
■ Use clean &sanitized work areas, cutting boards, knives utensils
■ Prep raw meat, poultry, and seafood separately or at different times from
fresh produce
■ Remove only as much food as can be prepped at one time
■ Return raw meat to the cooler as quickly as possible after prepping it
○ Salads Containing TCS Foods
■ Prep food in small batches
■ Use only leftover TCS ingredients that have been handled safely
■ Chill ingredients and utensils before use
■ Leave food in the cooler until all ingredients are to be mixed
○ Eggs & Egg Mixtures
■ Handle pooled eggs with care
■ Consider using pasteurized shell eggs or egg products for dishes that need
little or no cooking
■ Promptly clean and sanitize equipment used to prep eggs
■ Take special care when serving a high-risk population
■ Promptly clean and sanitize all equipment and utensils used to prep eggs
○ Battered or Breaded Food
■ Prep batter in small batches
■ Store unused batter as quickly as possible
■ Throw out unused batter or breading after a set amount of time
■ Cook food thoroughly
○ Fresh Juice
■ To package fresh juice for later sale:
■ The juice must be treated (e.g., pasteurized) according to an approved
HACCP plan.
■ As an alternative, the juice can be labeled with this warning:
● Warning: This product has not been pasteurized and, therefore, may
contain harmful bacteria that can cause serious illness in children, the
elderly, and people with weakened immune systems.
Chapter 8 - the flow of food:
preparation
○ Ice
■ Make ice from water that is safe to drink
■ Use clean and sanitized containers and scoops
○ Variances
■ Packing 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
● Temps
○ 165 for less than one second, instantaneous
■ Poultry
■ Stuffing made with fish meat or poultry
■ Stuffed meat, seafood, poultry, or pasta
■ Dishes that include previously cooked tcs ingredients
○ 155 for 17 seconds
■ Ground meat
■ Injected meat
■ Mech. Tenderized meat
■ Ground meat from game animals commercially raised
■ Ratites
■ Ground seafood
■ Shell eggs
○ 145 for 15 seconds
■ Seafood
■ Steaks/chops
■ Shell eggs to be served immediately
○ 145 for 4 minutes (don’t worry about the additional times/temps)
■ Roasts of pork, beef, veal, and lamb
■
○ 135 (no minimum time)
■ Food from plants
■
○ 175 - Tea
○ 165 - everything microwaved
● Disclosure
○ Disclose any raw or undercooked TCS items on the menu.
○ Note it on the menu next to the items:
○ An asterisk with a footnote can be used.
○ The footnote must state that the item is raw or undercooked, or contains raw or
Chapter 8 - the flow of food:
preparation
● If partially cooking,
○ Never cook the food longer than 60 minutes during initial cooking
○ Cool the food immediately after cooking
○ Freeze or refrigerate the food after cooling it
○ Heat the food to its required minimum internal temperature before
selling or serving it
●
● Properly Cooling
○ 135-70 In 2 hours
○ 70-41 In 4 hours
● Cooling Methods
○ Ice water bath
○ Blast chiller
○ Ice paddle
○ Ice or cold water as ingredient
● Reheating
○ Can be reheated to any temperature if it was cooked and cooled
correctly
○ Must be reheated within two hours to an internal temp of 165 for 15
seconds
○ Reheat commercially processed and packaged RTE food to an internal
temp of at least 135
Chapter 8 learning stations #1
Sort the minimum internal cooking temperatures for all of items out to the side

165 degrees 155 degrees

Poultry

145 degrees 135 degrees

 Chapter 8 learning stations (#2-#3)
Station #2: Preparation
1. List the general preparation practices for the following areas:
a. Equipment
b. Quantity
c. Storage
d. Additives
e. Presentation
2. What are corrective actions? What is reconditioning? How can it save food?
3. Explain the four correct methods for thawing food safely.
4. List the guidelines for thawing ROP fish.
5. List the guidelines for prepping the following items:
a. Meat, seafood, and poultry
b. Salads containing TCS foods
c. Eggs and Egg Mixtures
d. Batters and Breading
e. Fresh Juice
f. Produce
g. Ice

Station # 4 Variances
1. What is a variance?
2. What 8 practices require a variance? BE SPECIFIC
Chapter 8 learning stations #4
Station #4: Cooking, Cooling, and Reheating Guidelines

1. List the guidelines for cooking food in a microwave oven.

2. What are the general cooking guidelines to follow when cooking food?
3. What is the difference between a disclosure and a reminder in consumer
advisories?
4. What are the guidelines for children’s menus?
5. What are the guidelines for operations that mainly serve high-risk
populations? (Remember YOPI)
6. Explain what partial cooking is, and when you would use it
7. What are the temperature requirements for cooling food?
8. Explain the two step (6 hour) process of cooling food.
9. What factors affect cooling?
10. List the four safe methods for cooling food.
11. Can you store food uncovered? If so how?
12. List the guidelines for reheating food for immediate service.
13. List the guidelines for reheating food for hot holding.