Professional Documents
Culture Documents
Coursebook Chapter 8
(2-7-13)
Proceed
Some
Using Additives
Food and color additives:
6-4
6-5
Corrective Actions
Food must be thrown out in the following
situations:
When it is handled by staff who have been
restricted or excluded from 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
6-6
Prepping Produce
6-7
Prepping Ice
6-8
Prepping Ice
6-9
these ways:
Packaging 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
6-10
6-11
Review
Lets review
6-12
Review
Whats wrong with this picture?
6-13
Review
Whats wrong with this picture?
6-14
Review
Whats wrong with this picture?
6-15
Review
Whats wrong with this picture?
6-16
Review
Whats wrong with this picture?
6-17
COOKING, COOLING,
REHEATING
temperature:
165F (74C) for 15 seconds
Poultrywhole 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
6-20
temperature:
155F (68C) for 15 seconds
6-21
temperature:
145F (63C) for 15 seconds
Seafoodincluding fish,
shellfish, and crustaceans
Steaks/chops of pork, beef,
veal, and lamb
Commercially raised game
Shell eggs that will be served
immediately
6-22
temperature:
145F (63C) for 4 minutes
Roasts of pork, beef, veal, and lamb
Alternate cooking times/temperatures
6-23
130F (54C)
131F (55C)
133F (56C)
135F (57C)
136F (58C)
138F (59C)
140F (60C)
142F (61C)
144F (62C)
112 minutes
89 minutes
56 minutes
36 minutes
28 minutes
18 minutes
12 minutes
8 minutes
5 minutes
temperature:
135F (57C)
Fruit, vegetables, grains (rice,
pasta), and legumes (beans,
refried beans) that will be hotheld for service
6-24
Consumer Advisories
If your menu includes raw or undercooked
TCS items, you must:
Note it on the menu next to the items
o Asterisk the item
o Place a footnote at the menu bottom indicating the
item is raw, undercooked, or contains raw or
undercooked ingredients
Consumer Advisories
The FDA advises against
6-27
Meat
Poultry
Seafood
Eggs
6-28
6-29
Reheating Food
Food reheated for immediate service:
6-30
Review
Lets review
6-31
Review
Ground meat
6-32
Review
What is the minimum internal cooking
temperature?
A. 165F (74C) for 15 seconds
B. 155F (68C) for 15 seconds
C. 145F (63C) for 15 seconds
D. 135F (57C) for 15 seconds
Beef steak
6-33
Review
What is the minimum internal cooking temperature?
Poultry
6-34
Review
What is the minimum internal cooking temperature?
6-35
Review
What is the minimum internal cooking temperature?
Swordfish
6-36
Review
What is the minimum internal cooking temperature?
A. 165F (74C)
B. 155F (68C)
C. 145F (63C)
D. 135F (57C)
Cooked rice
6-37
Review
Meat sauce was cooled from 135F to 70F
(57C to 21C) in 1 hour and then from 70F
to 41F (21C to 5C) in 4 hours. Was it
cooled correctly?
A. Yes
B. No
6-38
Review
Chili was cooled from 135F to 70F
(57C to 21C) in 2 hours and then
from 70F to 41F (21C TO 5C) in 4
hours. Was it cooled correctly?
A. Yes
B. No
6-39
Review
Soup was reheated to 165F (74C)
for 15 seconds within 4 hours. Was
it reheated correctly?
A. Yes
B. No
6-40