Food preparation for food safety

1. Chapter 6: The
Flow of Food:
Preparation

2. Learning Outcomes
2
After today’s class, student will be able to:
• Discuss the importance of food safety in the
preparation stage.
• Discuss the minimum internal cooking temperature
of food to ensure food is safely cooked.
• Discuss the temperature requirements for cooling
and reheating food.

3. LO1: General Preparation
Practices
When prepping food:
 Make sure workstations, cutting boards, and
utensils are cleanand sanitized
 Only remove as much food from the cooler
as you can prep in a short period of time
````o This limits time-temperatureabuse
 Return prepped food to the cooler or cook it as
quickly as possible
3

4. “▪ Food and coloradditives:
 Only use additives approved by your
local regulatoryauthority
 NEVER use more additives than are
allowed bylaw
 NEVER use additives to alter the
appearance offood
 Do NOT sell produce treated with
sulfites before it was received in the
operation
 Do NOT add sulfites to produce that
will be eatenraw
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Extra Reading Material(Additives)
https://www.fda.gov/food/food-additives-
petitions/color-additives-questions-and-
answers-consumers

5. General Preparation
Practices
Present foodhonestly:
 Do NOT use the following
to misrepresent the
appearance offood
o Food additives or color
additives
o Colored overwraps
o Lights
 Food not presented honestly
must be thrown out
1

6. General Preparation Practices
6
Corrective actions:
▪ Food must be thrown out in the following
situations
▫ When it is handled by staff who have
been restricted or excluded from the
operation due to illness
▫ When it is contaminated by hands or
bodily fluids from the nose or mouth
▫ When it has exceeded the time and
temperature requirements designed to
keep food safe

7. Thawing- Right or Wrong?
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8. Thawing Food- The four acceptable methods
8
Inside Refrigerator at 50C or lower
In a microwave, if the food will be cooked
immediately after thawing
Under cool running water at a temperature
of 210C or lower
As part of the cooking process

9. Prepping Specific Food
When prepping meat, seafood, poultry:
⬗ Use clean and sanitized work areas, cutting
boards, knives, and utensils
⬗ Prep these items separately or at different times
from produce
⬗ Remove only as much product as can be prepped
at one time
⬗ Return raw product to the cooler as quickly as
possible after prepping it
9

10. Prepping Specific Food
▪ Prep the food in small batches
▪ Make sure leftover TCS ingredients
(i.e., pasta, chicken, potatoes) have
been handled safely by ensuring
that they were cooked, held, and
cooled correctly
▪ Stored for less than seven days at
5°C (41°F) or lower
▪ Consider chilling ingredients and
utensils before use
▪ Leave food in the cooler until all
ingredients will be mixed
10
When prepping salads containing TCS food:

11. Prepping Specific Food
▪ Use pasteurized eggs or
egg products when serving
raw/undercooked dishes or
eggs will be pooled
▪ Unpasteurized shell eggs
can be used if the dish will
be cooked all the way
through (i.e., omelettes,
cakes)
▪ Handle pooled eggs
(if allowed) with care
▪ Cook promptly after mixing
or store at 50C (410F) or
lower
▪ Wash and sanitize
containers between
batches 11
When prepping eggs for high-risk populations:
• Consider using
pasteurized shell eggs or
egg products when
prepping dishes that need
little or no cooking
• Promptly clean and
sanitize equipment used to
prep eggs

12. 12
Prepping Specific Food
When prepping breaded or battered food:
▪ Prepare batter in small batches
▪ Store unused batter as quickly as possible
▪ Throw out unused batter or breading
after a set amount of time
▪ Do not overload fryer baskets; make sure
items are cooked all of the way through

13. Prepping Specific Food
To package fresh juice for later
sale:
The juice must be treated (e.g.,
pasteurized) according to an
approved HACCP plan
As an alternative, the juice must
be labeled as specified by federal
regulation
13

14. 1. Pasteurized vs UHT Milk- Which
is a better Choice?
By working in group:
Compare the characteristics between Pasteurized and
UHT Milk (you can present them in a table)
Which types of milk is a better choice and why?
You have 15 mins to research and selected group will have
2 mins to present.
Paste your answers in the padlet wall.
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I will put you in the breakout room now.
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15. Produce
▪ Make sure produce does not
touch surfaces exposed to
raw meat, seafood, or poultry
▪ Wash it thoroughly under
running water before:
▫ Cutting
▫ Cooking
▫ Combining with other
ingredients
Prepping Specific Food
▪ Produce can be washed in water
containing ozone to sanitize it
▫ Check with your local
regulatory authority
▪ When soaking or storing produce
in standing water or an ice-water
slurry, do NOT mix
▫ Different items
▫ Multiple batches of the same
item
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16. Prepping Specific Food
Produce:
▪ Refrigerate and hold sliced melons, cut
tomatoes, and cut leafy greens at 5°C
(41°F) or lower
▪ Do NOT serve raw seed sprouts if
primarily serving a high-risk population
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17. Ice
▪ NEVER use ice as an ingredient
if it was used to keep food cold
▪ Transfer ice using clean and
sanitized containers and scoops
▪ NEVER transfer ice in containers
that held chemicals or raw meat,
seafood, or poultry
Prepping Specific Food
▪ Store ice scoops outside ice
machines in a clean,
protected location
▪ NEVER use a glass to scoop
ice or touch ice with hands
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18. Preparation Practices that
have Special Requirements
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• Packaging food using a reduced-
oxygen packaging (ROP) method
• Sprouting seeds or beans
• Offering live shellfish from a
display tank
• Custom-processing animals for
personal use (i.e. dressing a deer)
• Packaging fresh juice on-site for sale at
a later time, unless the juice has a
warning label
• Smoking food to preserve it but not to
enhance flavor
• Using food additives or components to
preserve or alter food so it no longer
needs time and temperature control for
safety
• Curing food
You need a variance if prepping food in these ways:

19. 19
Any questions?