Procedure: Cool hot foods from 135° F to 70° within 2 hours and From 70° F to 41° F within 4 more hours

Cooling Methods: Ice Water Bath Shallow Pans (2-3 inches deep) Reduce Portion Size Frozen Stir Stick or Ice Paddle Add Ice instead of Water

Remember Use an accurate thermometer to measure progress Remove lids and stir often during the cooling process Do not stack containers while cooling Do not put large quantities of hot food in the Do not put large quantities of hot food in the

refrigerator, it could raise the temperature of the refrigerator, it could raise the temperature of the refrigerator.refrigerator.

Food must be date marked if it is: Food must be date marked if it is: •Prepared on-site or commercially processed &•Refrigerated &•Potentially hazardous &•Ready-to-eat &•Held for more than 24 hours

•Mark the food with the date by which it must be consumed or discarded. •Allow 7 days if held at 41º F or below. The day the food was prepared, or the day commercial processed food was opened, counts as day one. •When food is removed from the freezer, mark it with a consume-by date that is 7 days minus the length of time food was refrigerated before it was frozen.

Date MarkingDate Marking

TEMPERATURE DANGER ZONE 41°F-135°F

Time as a Control The product must be identified to indicate the

time (4 hours) past the point when the food was removed from temperature control.

The product will be cooked and served or discarded within four hours.

Written procedures must be on file and available to the regulatory authority upon request.

If you serve a highly susceptible population time as a control cannot be used.

Foods must be reheated to 165°F for 15 seconds Cannot use crock pots or steam tables for

reheating! Use stovetop or microwave

Use an accurate thermometer to check the internal temperature.

Refrigeration doesn’t kill bacteria, it just slows down it’s reproduction.

Cheese Mix

Flour

Laundry Detergent

MSG Salt

Rat Poison

Scrape Scrape all all

utensils.utensils.

WashWash in hot water in hot water

(110°F-125°F) (110°F-125°F) containing a containing a

detergent until detergent until visually cleanvisually clean. .

RinseRinsein clean hot in clean hot

water to remove water to remove the soap film and the soap film and

remaining remaining particlesparticles. .

SanitizeSanitizein cool water in cool water

(75°F-100°F) for (75°F-100°F) for 60 seconds in a 60 seconds in a

sanitizing sanitizing solution.solution.

Air Dry all Air Dry all utensilsutensils..

Chemical Sanitizer ConcentrationsChemical Sanitizer ConcentrationsChlorine (Bleach): 50-100 ppmChlorine (Bleach): 50-100 ppm

Quaternary Ammonium: 200-400 ppmQuaternary Ammonium: 200-400 ppmIodine: 12.5 ppmIodine: 12.5 ppm

Don’t forget

Don’t forget

the test the test

strips!

strips!

Manual Dishwashing Manual Dishwashing

Approved chemical sanitizer concentrationsChlorine: 50-100 ppm

Quaternary Ammonium: 200-400 ppmIodine: 12.5 ppm

Method #1 Method #2

SanitizerCloth Towel

Cool Water

DisposablePaper Towels

Premixed Sanitizer

Dispose of towels when finished

Wet cloths must be stored in sanitizer solution when not in use.All spray bottles and white powders must be CLEARLY labeled.

Sanitizer

Sanitizer

Tight Doors Mice don’t have sphincter muscles. GROSS,

that one just ran across a bag of flour! 1 Roach in daylight means a lot more roaches

in the dark. Flies regurgitate fluids to digest them.

(ewwww, that fly came from the dumpster) Inspect Deliveries Keep the establishment free of clutter Have a pest control plan

Thermometer that reads 0°-220°F or a digital that reads up to 500°F

Sanitizer Test Strips Your most recent inspection posted Food Handler cards displayed or

easily accessible. (yes, copies are okay)

Email: bowmaj@lpha.mopublic.org Website: www.andrewcountyhealthcom

Environmental http://barfblog.foodsafety.ksu.edu/

Interesting and up to date information on food safety and outbreaks.