While cooking reduces pathogens in food it does not destroy spores or toxins

While cooking reduces pathogens in food it does not

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• While cooking reduces pathogens in food, it does not destroy spores or toxins they may have produced. You still must handle food correctly before you cook it. Cooking requirements: 165*f (74*c) for 15 seconds Poultry Stuffing made with fish meat or poultry
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Stuffed meat seafood poultry or pasta Dishes that include previously cooked TCS ingredients 155*f (68*c) for 15 seconds : Meat Injected meat- brined ham Mechanically tenderized meat ratites(Ratites are mostly flightless birds with flat breastbones- emu - ostrich Ground seafood Shell eggs that will be hot-held for service 145*f(63*c) for 15 seconds Fish shellfish and crustaceans Steaks pork beef veal lamb Commercially raised game Shell eggs that will be served immediately 145*f(63c) for four minutes Pork beef veal lamb ( alternate : 130 for 112 minutes 131 for 89 minutes 133 for 56 minutes 135 for 36 minutes 135 *f (57*c) internal temp Fruit vegetables grains legumes(beans) that will be help hot for service Cooking TCS food in a microwave: 165*f (74*c) Meat Seafood Poultry Eggs -cover food to prevent drying In oven: rotate or stir food ½ way though Check temp in at least 2 places Let the covered food stand for at least two minutes after cooking to let the food temperature even out. Plan to partially cook meat, seafood, poultry, or eggs or dishes containing these items: Never cook the food longer than 60 minutes during initial cooking Cool food immediately after initial cooking
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Freeze or refrigerate food away from ready to eat foods Heat food to minimum internal temp Procedures for partial cooking should describe: How to monitor and document requirements Which corrective actions will be taken if requirements are not met How parcooked items will be marked after initial cooking How parcooked items will be stored separately from ready-to-eat food Disclosure: Disclose any raw or undercooked tcs items on menu- asterisk can be used TCS Food must be cooked to the minimum internal temperatures unless a customer requests otherwise. You can remind customers of the risks by posting a notice in your menu. You can also provide this information using brochures, table tents, signs, or other written methods. - have to advise customer • The Food and Drug Administration (FDA) advises against offering raw or undercooked meat, poultry, seafood, or eggs on a children’s menu . This is especially true for undercooked ground beef, which may be contaminated with Shiga toxin-producing E. coli O157:H7. Operations mainly serving high risk populations: Nerver serve: Raw seeds or sprouts Raw undercooked eggs(unpasturized) meat or seafood Unpasturized milk or juice Cooling food: As you know, pathogens grow well in the temperature danger zone. However, they grow much faster at temperatures between 125ºF and 70ºF (52ºC and 21ºC). Food must pass through this temperature range quickly to reduce this growth.
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  • Fall '19
  • Drinking water, Tap water

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