5.13.4

Food Safety and Handling

Food Safety and Handling

• All raw fruits and vegetables must be washed before use. Tops of cans must be washed before opening.
• Store raw meat and fish below all other foods in the refrigerator.
• Frozen foods that must be thawed before preparation should be thawed in the refrigerator at a temperature of 41F or less. If needed for immediate preparation, completely submerged under running water for a period not to exceed two hours at a water temperature of 70F or below. For smaller quantities, a microwave thawing function can also be used. Do not thaw by allowing food to stand at room temperature.
• Cook potentially hazardous food to the correct internal temperature. Use a calibrated thermometer to check internal temperatures of foods to ensure it has been cooked to the adequate temperature.
  • Refer to the chart below in this SOP and Internal Cooking Temperatures Mini Poster.
• A calibrated thermometer must be used to monitor temperatures of food during cooling, refrigerated storage, and reheating.
  • Using Food Thermometers Handout
  • Calibrating Thermometers Handout
• Potentially hazardous food should be cooled to 41F or below within 4 hours. Use ice bath with frequent stirring to rapidly lower temperature or transfer to shallow pans with depth no greater than three inches, and loosely cover for cooling under refrigeration.
  • Effective Cooling Methods Handout
• All prepared foods (i.e., meat salads, poultry salads, potato salad, egg salad and other potentially hazardous foods containing milk, meat, poultry, eggs, or fish products) shall be prepared as quickly as possible using chilled products. Promptly refrigerate prepared foods in shallow containers if not served immediately.
• Bacteria multiply most rapidly in the temperature zone between 41F-135F, this is called the “Danger Zone”. All potentially hazardous food must be maintained below 41F or above 135F during transportation and holding service.
  • Danger Zone Handout
  • Danger Zone Poster
• Prepared foods must be covered and/or completely wrapped to prevent contamination and leakage or spillage.
• The two-spoon method (dip into food with one spoon and transfer food to second spoons for tasting without touching spoons) is the preferred method for tasting food. As an alternative, a disposable spoon may be used; throw the spoon away immediately after tasting.
• Do not save or reuse leftover food from serving bowls which were placed on meal tables. Since enough food must be prepared to offer seconds to all children, keep extra food in the kitchen at safe temperatures for the second offer.
• Food that is to be reused/reheated must be rapidly reheated to a temperature of 165F. Food should not be reheated more than one time to prevent the growth of bacteria.
• Do not mix previously heated food with a fresh batch.
• Leftovers or precooked casseroles should not be held in the refrigerator for more than two days.
• Do not send leftovers home with children, adults, and/or staff. This creates a potential for hazardous bacterial growth.

Potentially Hazardous Foods (PHFs)

Many types of foods can become unsafe and cause people to become ill. Some foods, known as PHFs, are at higher risk for growing harmful microorganisms; it is these microorganisms that cause a food borne illness. The following foods are considered PHF and require proper control of time and temperature:

• Milk and dairy products
• Eggs (except those treated to eliminate microorganisms)
• Meat (beef, pork, and lamb)
• Poultry
• Fish and shellfish
• Baked Potatoes
• Heat-treated plant foods (rice, beans, and vegetables)
• Tofu and other soy proteins
• Sprouts and sprout seeds
• Sliced melons and cut tomatoes

Cooking Potentially Hazardous Foods

In order to ensure that the foods you are cooking have reached the proper internal temperature required to reduce the potential for a food borne illness, use a Thermometer to take food temperatures and cook foods to the required internal temperature for the specified length of time (see chart below):

Hot and Cold Holding of Potentially Hazardous Foods

Foods that are not immediately served after cooking, which are most commonly known as “held for service,” are at risk for time and temperature abuse. Whether or not you have sources of heat or refrigeration to keep foods within temperature range, it is important to monitor temperatures to prevent a food borne illness. The following outlines the proper procedures for holding PHF:

Hot Food

When a source of heat is available, hold hot foods at 135F or higher and check the temperature every four hours. If the temperature of the food at four hours is less than 135F, the food must be discarded.

It is permissible to hold hot food without temperature controls for up to four hours if the following conditions are met:

• Food must be held at 135F or higher before the food is removed from the temperature control.
• Label the food upon receipt with the time it must be discarded. The discard time is four hours after the food has been removed from the temperature control.
• After the four-hour time limit, the food must have been served, consumed, or thrown away.

Cold Food

Hold cold foods at 41F or less and check the temperature every four hours. If the temperature of the food at four hours is greater than 41F, the food must be discarded.

It is permissible to hold cold food without temperature controls for up to four hours if the following conditions are met:

• Food must be held at 41F or less before the food is removed from the temperature control.
• Label the food upon receipt with the time it must be discarded. The discard time is four hours after the food has been removed from the temperature control.
• After the four-hour time limit, the food must have been served, consumed, or thrown away.

References:

Calibrating Thermometers

Danger Zone

Danger Zone Mini Poster

Effective Cooling Methods

Internal Cooking Temperatures Mini Poster

Using Food Thermometers