Food in dry storage should be at least off the floor

This preview shows page 29 - 33 out of 56 pages.

Food in Dry Storage should be at least ___ off the floor6 inchesWhat should be stored at 41 F or lowerFresh MeatPoultryFishDairy ProductsLive Shellfish Storage Temp45 F or lowerShell Stock Identification Tags must be kept how long90 Days from the date the last one was sold or servedFresh Produce should _____ before storageNOT Be WashedReduced Oxygen Packaging (ROP) foodshould be stored atTemperatures recommended by the manufacturerUltra High Temperature (UHT) and Shelf stable until opened
aseptically packaged items areUHT items, once opened, have a storagetemp of41 F or lowerUHT items, once opened, have a shelf life ofMax 7 daysThaw Frozen FoodIn RefrigeratorUnder Cool Running WaterIn a Microwave OvenPart of the Cooking ProcessNever Thaw Frozen Foodat Room TemperatureControl Time and TemperaturePrepare Food in Small BatchesUse Pre-Chilled Ingredients, utensils, bowlsEggs and Egg MixturesCook promptly or store at 41 F or belowProduce and FruitShould be washed before cooking, but do not mix different itemsor do multiple batchesMinimum Internal Cooking Temperature 165 FChickenStuffed MealsStuffed PastaLeftoversFood Cooked in MicrowaveMinimum Internal Cooking Temperature 155 FGround MeatInjected MeatEggs to be heldMinimum Internal Cooking Temperature 145 FSteakChopsFishRoastsEggs short orderMinimum Internal Cooking Temperature 135 FCommercially Processed RTEVegetablesFruitPastaBeansCool From135 F to 70 F in2 hoursThen Cool From 70 F to 41 F in4 hours
Total Cooling Time6 hoursLeftover TCS foods must be reheated to an internal temperature of165 F within two hoursHot Holding135 F or higherCold Holding41 F or lowerHolding Foods -- Check TemperatureEvery 2 hoursHolding without temperature controlFoods must be labeled with time removed and discard timeHot Food without temperature controlCan be held a maximum of 4 hoursCold Food without temperature controlMust never reach above 70 FMax of 6 hoursHACCPHazard Analysis Critical Control PointFlooringNon-absorbentResist WearHelp Prevent SlipsEasy to CleanStrong and DurableFood Service Grade Equipment designed with sanitation in mind byNSF International and Underwriters LaboratoriesStationary Equipment must beMounted on legs 6 inches off the floor orSealed to a masonry baseStationary Tabletop Equipment must beMounted on legs with 4 inches of clearance orSealed to the tabletopPotable WaterWater safe to drinkUsed to prevent backflow of waterVacuum breakers and air gapsLighting Intensity Food Prep Area50 foot-candlesLighting Intensity Hand Washing, Buffet, Restrooms, Wait Stations and display areas20 foot-candles
Lighting Intensity inside walk-in refrigerators, dry storage areas, and dining rooms10 foot-candlesGarbage Containers must beLeak ProofWater ProofPest ProofEasy to CleanDurableCleaningis the process of removing food and other types of soil from a surfaceSanitizingis the process of reducing the number of harmful microorganisms from a clean surface

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture