Safety Procedures of Food Prep.
Serve Safe Ch.6
Minimal Internal Cooking Temps.
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.
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
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
This temp contains roasts [Cook for 4 mins]
-Roasts:
*Pork
*Beef
*Veal
*Lamb
Minimal Internal Cooking Temp
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
- Check the temperature in the thickest part of the food: Take at least 2 readings in different locations
Cooking Partially Cooked Foods
- 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
- 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