Safe food 3
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The document outlines the key stages in a typical food production system, including buying and receiving raw materials, storage, preparation, cooking, cooling, and serving foods. It emphasizes the importance of proper temperature control at each stage to prevent food safety issues. Business food production systems will vary but must follow these core stages and safety practices.
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Food must be properly labeled and dated when stored on-site. Labels should include the food name, ingredients, weights, allergens, and manufacturer information. Ready-to-eat foods can be stored for 7 days at 41°F or below and must be discarded after this date. When combining foods, the earliest expiration date determines the combined food's discard date. Proper food storage helps prevent cross-contamination and spoilage by keeping foods separated and using First In First Out rotation methods.
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1. Sample time and temperature control plans for hot foods in the pastry deck, cold foods in the Grand Buffet Lido area, and hot foods in the Main Galley. The plans outline receiving, storage, preparation, cooking, holding, cooling, reheating, and discard times and temperatures.
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This chapter discusses time-temperature control for food safety, which involves using proper cooking, cooling, reheating, and storage temperatures to kill germs and prevent their growth. It emphasizes the importance of using a food thermometer to ensure safe internal temperatures are reached and maintained. Key steps include rapidly cooling foods out of the danger zone between 4-60°C, reheating foods to over 74°C, and keeping hot foods above 60°C or cold foods below 5°C.
Food Safety Practices - Temperature Monitoring
The document provides guidelines for monitoring and controlling food temperatures at different stages: receiving and storage, cooking, cooling, and serving. Temperatures must be checked using a probe. Chilled foods must be stored between 0-5°C, frozen foods below -18°C, foods must be cooked to 73°C and reheated to 73°C, cooling must reduce food temperature from 63°C to 21°C within 2 hours and to 5°C within 6 hours, and hot foods must be held at 63°C or served immediately while cold foods are held at 5°C or below. Personal hygiene is also important.
How to Manage your Cost in Hotel Industry #4 Session by Dino Leonandri
This document discusses best practices for managing inventory and production in the food service industry. It covers storing products in dry, refrigerated, and frozen storage areas and using FIFO and LIFO systems to place products in storage. It also discusses maintaining proper temperatures in storage areas. Additionally, the document discusses inventory control methods like make-or-buy decisions, menu engineering, weekly inventory checks, and calculating inventory turnover. It provides guidance on calculating food, beverage, and labor costs as well as tools for achieving profitability.
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Basic Food Safety Training - Basic CCP for Food Industry and CCP in- flight catering Receiving, Storing, Thawing, Cooking, Cooling, Holding, Reheating, Dishing,Serving
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This document provides guidelines for safely holding and serving potentially hazardous foods. It recommends checking food temperatures regularly, discarding foods after a set time, and maintaining proper hot or cold holding temperatures. Specific tips are given for serving food, delivering food off-site, catering events, and using vending machines to protect food safety.
ت.pptx
The document provides a chart with recommended safe temperatures for keeping food at different stages of food handling from delivery and storage to thawing, cooking, cooling, and reheating. The stages include delivery, storage in refrigerators and freezers, thawing, cooking, cooling, and reheating. For each stage, it recommends a temperature to check and a safe temperature range to keep the food, such as 0 to 5 degrees Celsius for refrigerated storage and a minimum of 70 degrees Celsius for 2 minutes for cooking and reheating.
Basics of handling food safely
Handling food safely involves following four basic steps: clean, separate, cook, and chill. It is important to prevent cross-contamination, cook foods to the proper internal temperatures, refrigerate foods promptly, and use safe storage and thawing practices. Proper food handling prevents foodborne illness.
Basics of Handling Food Safely
Follow four steps - Clean, Separate, Cook, and Chill - to keep food safe. Clean hands and surfaces, don't cross-contaminate, cook to proper temperatures, and refrigerate food promptly. When shopping, purchasing perishables last and avoiding damaged packaging. At home, refrigerate perishables within two hours and check refrigerator and freezer temperatures. Properly store, thaw, reheat, and refrigerate leftovers to avoid foodborne illness.
Year 9 & 10 - First Principles of Food Preparation & Cooking - Food Safety & ...
Year 9 & 10 - First Principles of Food Preparation & Cooking - Food Safety & ...Victoria Hansen Enterprises
Food safety and hygiene practices aim to prevent contamination, kill bacteria through proper cooking, and prevent bacterial growth. Cross-contamination should be avoided by keeping raw and cooked foods separate. Raw foods should be handled carefully as they may contain bacteria. Refrigeration below 5°C and reheating foods above 60°C can prevent bacteria in the danger zone between these temperatures from growing. Proper cleaning and disinfection of surfaces and equipment is important to prevent spread of bacteria.Chapter 6.pptx
This document provides guidelines for food preparation including preventing cross-contamination, proper thawing, cooking to the correct internal temperatures, cooling food correctly, reheating food safely, and using proper preparation practices for specific foods like eggs and produce. It also covers requirements for partial cooking, consumer advisories, cooling time and temperature abuse, approved food additives, and practices for high-risk populations.
Chapter 6.pptx
This document provides guidelines for food preparation including preventing cross-contamination, proper thawing, cooking to the correct internal temperatures, cooling food correctly, reheating food safely, and using proper preparation practices for specific foods like eggs and produce. It also covers requirements for partial cooking, consumer advisories, cooling time and temperature abuse, approved food additives, and special practices that require a variance.
ICAM Chapter 8.pptx
This document provides guidance on food safety best practices related to preparation, cooking, cooling, reheating, and donating food. It discusses topics like allowed food additives, minimum cooking temperatures, proper cooling methods, and consumer advisory requirements. The document emphasizes that following food safety guidelines is important to limit bacterial growth and prevent foodborne illness, especially in highly susceptible populations.
Food safety-INSPECTION OF FOOD TEMPERATURE
This document discusses the importance of proper food temperature control. It notes that bacteria grow fastest between 40-140°F, which is called the "danger zone." Foods should be kept out of this zone by maintaining cold storage temperatures of 40°F or below for refrigerators and 0°F for freezers. Foods must also be reheated to an internal temperature of 165°F. Following proper temperature control procedures can help prevent foodborne illness.
Food safety
Foodborne illness is caused by consuming contaminated food or drink. It often causes vomiting, diarrhea and abdominal pain. Each year in the US, foodborne illness affects 48 million people, hospitalizes 128,000, and kills 3,000. Food can become contaminated through chemicals, physical hazards or microorganisms like bacteria. Cross-contamination is a major cause of foodborne illness. Conditions like moisture, warm temperature, neutral pH and adequate time allow microbes to grow. Proper cooking, cleaning, separation of foods and refrigeration are key to preventing foodborne disease.
NCSP Mod 4 Cooking.pptx
The document summarizes a foodborne illness outbreak that occurred in May 2014 where 12 people across four states became sick with bloody diarrhea after eating burgers. An investigation found that all the ill individuals had eaten burgers prepared rare, medium-rare or undercooked at the same restaurant. Testing revealed the presence of Shiga toxin-producing E. coli O157:H7 in ground beef supplied to restaurants by a packing company. The beef was not cooked to a safe internal temperature of 155°F, leading to the outbreak.
Flow of food
The document discusses food safety procedures for purchasing, receiving, storing, preparing, and serving food. It covers proper temperatures for refrigeration, freezing, cooking, reheating and holding foods. Specific food safety guidelines are provided for meat, poultry, eggs, dairy and other products. Proper handwashing, cleaning, packaging and food rotation are emphasized throughout to prevent contamination and foodborne illness.
Presentation7.pptx
This document provides guidelines for safely holding, serving, and displaying food. It discusses using proper temperatures to hold hot and cold foods, preventing contamination when serving foods, proper handling of dishes and glassware, and preventing time-temperature abuse in self-service areas. It also covers safely delivering and vending foods off-site.
Storage and Service Equipment in the Kitchen
This document discusses equipment used for storage, refrigeration, and food service in a kitchen. It describes various types of refrigeration units like walk-ins, reach-ins, refrigerated drawers, portable carts, and display cases. It also covers ware washing equipment, steam tables, salad bars, and storage containers. Proper cleaning and temperature monitoring of refrigeration is emphasized for food safety.
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