Safety Procedures of Food Prep.

Serve Safe Ch.6

Minimal Internal Cooking Temps.

-165 (for 15 seconds):

This temp. contains poultry.

-Whole/ground chicken, turkey or duck.

-Stuffed meat, seafood, pasta.

-Dishes that include previously cooked TCS ingredients

Minimal Internal Cooking Temps.

-155 (for 15 seconds):

This temp contains Ground meat/injected meat

-Ground meat

*Beef

*Pork

-Injected meat

*Brined ham

*Mechanically tenderized meat

*Shell eggs that will be hot-held for service

*Ground seafood-Including chopped or minced seafood

Minimal Internal Cooking Temp

-145:

This temp contains 2 sections [Cooking for 15 seconds] (Seafood/Steaks & Chops)

-Seafood:

*Fish

*Shellfish

-Steak/Chops:

*Pork

*Beef

*Veal

*Lamb

-Shell eggs that will be served immediately

Minimal Internal Cooking Temp

-145

This temp contains roasts [Cook for 4 mins]

-Roasts:

*Pork

*Beef

*Veal

*Lamb

Minimal Internal Cooking Temp

-135

This temp contains things that don't really need to be cooked but hot-held for service

*Fruit

*Veggies

*Grains (rice, pasta)

*Legumes (Beans, re-fried beans)

When Checking Temperatures

- Pick a thermometer with a probe that is the correct size for the food

- Check the temperature in the thickest part of the food: Take at least 2 readings in different locations

Cooking Partially Cooked Foods

- Never cook the food longer the 60 mins during initial cooking

- Cook food immediately after initial cooking

- Freeze or refrigerate the food after cooling

- Heat the food to at least 165 for 15 seconds before selling/serving

- Cool food if it will not be served immediately or held for service

Cooling Foods Safely and Quickly

- Place food in an Ice bath

- Stir food with an ice paddle

- Place it in a bast chiller

- Use ice as an ingredient

- Reduce its size ( Cut larger items into smaller items, Divide large containers of food into smaller containers