PROTECTING FOOD DURING PREPARATION

I. Safe food Handling - It is your responsibility to handle food safely during :

A. Preparation
B. Cooking
C. Cooling
D. Reheating

II. Temperature abuse - Temperature abuse is a major cause of foodborne illness outbreaks.

A. Four – Hour Rule : Never let food remain in the temperature danger zone for more than four hours
Exposure Time
1. Accumulates from receiving through cooking
2. Begins again when food is held, cooled, and reheated

B. Methods for Preventing Cross- Contamination During Preparation

1. Prepare raw meat separately from cooked/ready-to-eat foods
2. Assign specific equipment for each food
3. Use specific containers for each food
4. Clean and sanitize food-contact surfaces after each task

Protecting Food During Preparation/ Mrs. Julieta Lourdes M. Indias (FIC) Page 1
 C. Foods should be thawed
1. Under refrigeration at 41ºF (5ºC) or less
2. During submersion in running potable water at 70ºF (21ºC) or below
3. In the microwave, if cooked immediately
4. As part of the cooking process; ensure minimum internal temperature.

D. Key Preparation Practices

1. Prepare food in small batches
2. Store prepared foods quickly
3. Chill ingredients prior to use
4. Use properly cooked/cooled leftover meats
5. Keep shell eggs at 41ºF (5ºC) or below until use
6. Wash fruits/vegetables before cutting, combining, and cooking

E. Cooking Foods
1. Cooking food to required minimum internal temperatures kills microorganisms
2. Cooking will not destroy spores or toxins
3. Using a thermometer will determine that food has been cooked properly
4. Cooking is a critical control point for most foods

F. Maintain Minimum Safe Internal Cooking Temperature

G. Cooling Foods
1. One-Stage (Four-Hour) Method : Cool food from 140ºF to 41ºF (60ºC to 5ºC) or
lower within four hours.
2. Two-Stage Method : Cool food from 140ºF to 70ºF (60ºC to 21ºC) within two hours,
and to 41ºF (5ºC) or lower in an additional four hours.

H. Safe Methods for Cooling:

1. Blast Chiller
2. Ice Water Bath
3. Shallow pans
4. Reduce Portion sizes

I. Reheating - Reheating Potentially Hazardous Foods for Hot Holding

Reheat food to an internal temperature of 165ºF (74ºC) for fifteen seconds within two hours

Protecting Food During Preparation/ Mrs. Julieta Lourdes M. Indias (FIC) Page 2