Food Safe Handling - Read

8/12/2019 Food Safe Handling - Read

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Safe Food Handling Procedures

Page Topic2 PURCHASING AND RECEIVING

3 DRY STORAGE4 REFRIGERATED STORAGE5 FROZEN STORAGE5 PREPARATION Thawing6 PREPARATION !i"#$%%an$&'"6 PREPARATION !$a(") Fi"h) an* P&'%(+,- PREPARATION Sa%a*" C&n(aining P&($n(ia%%, Ha.a+*&'" Ing+$*i$n("- PREPARATION Egg" an* Egg !i/('+$"- PREPARATION 0a(($+ an* 0+$a*ing1 PREPARATION F+'i(" an* V$g$(a%$"1 PREPARATION I#$ COOING SERVING EFTOVERS AND ADVANCE PREPARATION7 Ta%$ 8 C+i($+ia 9&+ A##$:(ing &+ R$;$#(ing a F&&* D$%i


2/25

PURCHASING AND RECEIING !"NIT"RINGFRE#UENC$

+ll food is from an approved source. This includes food purchased directl from a licensed%permitted food establishment,

such as a grocer store or a wholesale food supplier, or commerciall processed foods that and received during afood drive. -hole, uncut fresh produce fruits and vegetables/ can be from an source. +nnual

eliver vehicles are clean and operating at temperatures outlined in Table 2! eliver 1ehicle riteria on page *2. ail

+ll food from a )ood rive must be inspected before storing using the criteria in 'andout *! riteria for +ccepting and#e3ecting )ood from a )ood rive found at the end of this section. +ll food items that do not meet this criteria must be

properl discarded. NOTE: Child Nutrition Services at the NC Department of Public Instruction has the right to disallo

the receipt and use of donated foods in the operation if the operation does not follo the acceptance criteria outlined in!andout "# +s needed

)ood is inspected within *0 minutes of deliver using the criteria outlined in Table *! riteria for +ccepting or #e3ecting

a )ood eliver on page *0. )ood that is re3ected is segregated from all other items until returned to the vendor.

+s needed 4

note on invoice

The temperature of refrigerated and cooked foods is taken within ten minutes of deliver using the guidelines outlined inTable *! riteria for +ccepting or #e3ecting a )ood eliver on page *0. )rozen foods are checked to be sure the are

rock solid and no watermarks appear on the packaging. )ood that is not at proper temperature is segregated from all other

items until returned to the vendor.

+s needed 4

note on invoice

#evised $%20%0& 'S (( Safe )ood 'andling 2


3/25

DR$ ST"RAGE !"NIT"RINGFRE#UENC$

)ood is stored using the criteria in Table ! Storage 6uidelines for Specific )oods on page *. 7onthl

USDA commodities4 if food is taken out of the cases, label in permanent black marker each individual can%containerswith the pack date that appears on the case month%ear/ or label with the receipt date month%ear/ if no pack date is

available.

Commercially packaged food(( label in permanent black marker with date received month%ear/ in a conspicuous

location on the package. NOTE: Food from a food drive must be mar$ed ith the date that it as inspected# 7onthl

The first in, first out )8)9/ procedure is used for all dr food storage. 7onthl

+ll food is stored on clean shelving that is at least : inches off the floor. 7onthl

The temperatures/ of the dr storage areas/ is between 50o) *0o/ and ;0o) 2*o/ and is clean, dr, and well(

ventilated. 7onthl

)ood that is removed from its original packaging is stored in durable, food(grade containers that are not e


4/25

REFRIGERATED ST"RAGE !"NIT"RINGFRE#UENC$

)ood is stored to allow for good air circulation. Shelves are not lined with foil or other materials. 7onthl

+ll food that is not stored in its original packaging is covered and labeled with the amount and date >+/. "roper foodcovering is a food(grade lid, plastic wrap, or aluminum foil. 7onthl

+ refrigerator thermometer is on the top shelf near the door of the refrigerator. The temperature of the refrigerator is at

&?) o/ or colder. The temperature of all potentiall hazardous food must be at *o) 5o/ or colder. The definitionand e


5/25

FR"%EN ST"RAGE !"NIT"RINGFRE#UENC$

+ll foods that are not in their original packaging are covered and labeled with the amount and date >+/. 7onthl

)reezers are defrosted according to manufacturer instructions. NOTE: %anufacturer instructions should be available forall e&uipment# 7onthl

+ freezer thermometer is placed near the front of the freezer on the top shelf. The temperature is 0o) (*$o/ or colder

unless the food requires a different storage temperature. ail

PREPARATI"N && T'a(ing !"NIT"RINGFRE#UENC$

9ne of the following methods is used to thaw frozen foods that are potentiall hazardous!

8n a refrigerator that is at *) 5o/ or colder. Thaw raw meats, raw poultr, and raw fish on the lowest shelf.

@nder safe running water that is at ;0o) 2*o/ or colder. 8f using this method, the food must be prepared within four

hours.

uring the cooking process.

8n a microwave oven immediatel followed b cooking.

+s needed 4note on

production sheet

under *2/

"otentiall hazardous food that is held above *) 5o/ for more than four hours is thrown out.

+s needed 4

note onproduction sheetunder *2/



6/25

PREPARATI"N ) !iscellaneous !"NIT"RINGFRE#UENC$

Standardized recipes or standardized procedures are used to prepare all menu items. ail

leaned and sanitized work areas, cutting boards, knives, and utensils are used to prepare food. ail

Aefore opening, all lids of cans and 3ars are wiped with a clean wet cloth that has been immersed in a properl preparedsanitizing solution. o not use soap water to wipe cans and 3ars. +s needed

CCP -- o bare hand-contact with any e+posed cooked or ready-to-eat foods. $aily

PREPARATI"N ) !eat* Fis'* and Poultr+ !"NIT"RING

FRE#UENC$

Separate knives, utensils, and cutting boards are used to prepare raw meats, fish, and poultr. +s needed

9nl remove as much food as can be prepared within 0 minutes from the refrigerator%freezer. Preparation is defined as

cutting' slicing' dicing' breading' or battering# This ()*minute time frame does not include the time needed for coo$ing#+ +s needed

7eats, fish, and poultr are refrigerated or frozen within *0 minutes after cutting, slicing, dicing, breading, or battering. +s needed

#evised $%20%0& 'S (( Safe )ood 'andling :


7/25

PREPARATI"N ) Salads Containing Potentiall+ Ha,ardous Ingredients !"NIT"RINGFRE#UENC$

CCP -- #aw meat, fish, and po!ltry are properly cooked and cooled before adding them to a salad. $aily

CCP -- ll ingredients, incl!ding those that are not potentially ha&ardo!s, are properly cooled to 'oF (oC) or colder

!ntil they are ready to be mi+ed. ll containers and !tensils are chilled before !sing them to make salad. $aily

9nl remove as much potentiall hazardous food as can be prepared within 0 minutes from the refrigerator%freezer.

Preparation is defined as cutting' slicing' dicing' and peeling# +s needed

PREPARATI"N ) Eggs and Egg !i-tures !"NIT"RINGFRE#UENC$

"asteurized shell eggs or pasteurized liquid eggs are used to make egg mi


8/25

PREPARATI"N ) Fruits and egeta/les !"NIT"RINGFRE#UENC$

Separate cutting boards, knives, and utensils are used to prepare fruits and vegetables. Preparation is defined as cutting'

slicing' chopping' mincing' dicing' and,or peeling# 7onthl

)ruits and vegetables are washed thoroughl under safe running water before cutting, cooking, or combining with other

ingredients. Soap and%or sanitizing solution is never used to wash the surface of fruits and vegetables. 7onthl

+ll prepared fruits and vegetables are stored in the refrigerator at * o) 5o/ or colder. 7onthl

PREPARATI"N ) Ice !"NIT"RINGFRE#UENC$

Safe drinking water is used to make ice. +nnual

8ce that was used to chill food or beverages is never used as a food ingredient. 7onthl

+ cleaned and sanitized containers/ and ice scoops/ is used to dispense ice unless an automatic ice dispenser is available. 7onthl

#evised $%20%0& 'S (( Safe )ood 'andling $


9/25

C""0ING !"NIT"RINGFRE#UENC$

Standardized recipes or standardized preparation procedures are used to prepare all menu items. ail

CCP -- ll potentially ha&ardo!s foods are cooked to temperat!res o!tlined in *able : /inim!m 0afe 1nternal

Cooking *emperat!res on page 2. $aily

ooking is completed no more than 20 minutes prior to beginning service eong(handled serving utensils are used for serving and are stored in the food. ail

1EFT"ERS AND ADANCE PREPARATI"N !"NIT"RINGFRE#UENC$

+ll leftover foods are thrown out after each meal. ail

=o advance preparation of potentiall hazardous foods is not allowed. =9TC! "otentiall hazardous foods that can be

cooked, cooled, and served the same da are allowed. C


10/25

Ta/le 2: Criteria for Accepting or Re3ecting a Food Deli4er+

F""D Criteria to Accept Deli4er+

7eat and "oultr *o) 5o/ or colder.

Stamped with @S+ inspection stamp.6ood color and no odor.

"ackaging clean and in good condition and no signs of tampering and%or counterfeiting.

Seafood *o) 5o/ or colder.6ood color and no off(odors.


)resh produce lean and good condition and no signs of tampering and%or counterfeiting.8f produce is cut or processed, it is at *o) or colder.

air "roducts *o) 5o/ or colder.

"ackaging clean and in good condition and no signs of tampering and%or counterfeiting.+ll products are pasteurized.

Cggs Shell eggs at 5o) ;o/ or colderB liquid eggs at *o) 5o/ or colder.Shell eggs (( clean and uncrackedB frozen, and dr eggs 4 pasteurized.


#efrigerated and frozen

processed food

*o) 5o/ or colderB if frozen, the product is rock solid.


7+" 8f the product requires refrigeration, it is at *o) 5o/ or colder.

"ackaging clean and in good condition and no signs of tampering and%or counterfeiting.>abels can be read and attached to the product.

anned food =o swollen ends, leaks, rust, or dents.

>abel can be read and is attached to the product.

=o signs of tampering and%or counterfeiting.

#evised $%20%0& 'S (( Safe )ood 'andling *0


11/25

r foods "ackaging clean and in good condition and no signs of tampering and%or counterfeiting.

=o signs of pest infestation.

@'T "ackaging clean and in good condition and no signs of tampering and%or counterfeiting.8f product requires refrigeration, it is at *o) 5o/ or colder.

>abel is attached and can be read.

Aaked 6oods "ackaging clean and in good condition and no signs of tampering and%or counterfeiting.

"roducts are not mold.

"otentiall 'azardous'ot )oods

Temperature at *5o) :0o/ or hotter.'olding containers are clean and in good condition and no signs of tampering and%or counterfeiting.

#evised $%20%0& 'S (( Safe )ood 'andling **


12/25

Ta/le 5: Deli4er+ e'icle Criteria

T$PE "F F""D .EING TRANSP"RTED TE!PERATURE

#efrigerated foods *o) 5o/ or colder

)rozen foods 0o) (*$o/ or colder

'ot foods that are "otentiall 'azardous *5o) :0o/ or hotter



13/25

Ta/le 6: Storage Guidelines for Specific Foods

Food Te7perature "t'er Re8uire7ents

7eat *o) 5o/ Tightl wrap or place it in a deep container.

"oultr *o) 5o/

Store ice(packed poultr in self(draining containers. hange ice often and sanitize the

container regularl.

)ish *o) 5o/

Tightl wrap or store in original packaging.Aefore shipping, fish served raw or partiall cooked must be frozen b the processor to

(o) (20o/ or colder for seven das in a storage freezer or (* o)

(5o/ or colder for fifteen hours in a blast freezer.

Shellfish Store alive at 5o) ;o/

Store alive in the original container

Store clams, osters, mussels, and scallops in a displa tank if the tank has a signstating that the shellfish are for displa onl or if a variance is obtained from the localhealth department.

Deep shellstock tags on file for &0 das from the date the last shellfish was used.

Shell eggs *o) 5o/ @se within (5 weeks of the packing date.

air *o) 5o/ iscard if past the use(b or e


14/25

Food Te7perature "t'er Re8uire7ents

)resh produce Temperature varies 8f delivered packed on ice, store that wa.

7+", vacuumpacked, and

sous videpackaged food *o) 5o/ iscard if past the use use(b or e


15/25

Ta/le 9: Co77erciall+ Pacaged Potentiall+ Ha,ardous Foods and t'e T'ree Da+ Rule

Food Group Foods t'at can /e sa4ed for 7ore t'an t'ree da+sa* /

heese Alue, Arick, heddar, olb, 7ontere, 7uenster, and "armesan

ultured air "roducts Eogurt, sour cream, and buttermilk

7eats "epperoni, countr cured ham

a This is a list of foods that are commonl used in the hild =utrition "rogram. 8f ou have a specific question about a food that is not on this list, please

contact our regional hild =utrition Specialist.

bThese foods can be refrigerated for more than three das after opening. 'owever, the must be used before the date that is stamped on the package.



16/25

Ta/le ;: !ini7u7 Safe Internal Cooing Te7peratures

Food !ini7u7 internal te7perature

"oultr *:5o) ;o/

Stuffing and stuffed meat *:5o) ;o/

ishes that include potentiall hazardous ingredients *:5o) ;o/

6round meats including beef, pork, and other meat or fish/

*55o) :$o/

8n3ected meats including brined ham and flavor(in3ected roasts/ *55o) :$o/

"ork, beef, veal, and lamb

*5o) :o/ for steaks%chops

*55o) :$o/ for roasts

)ish, whole or fillets

Stuffed fish or stuffing containing fish/

6round, chopped, or minced fish

*5o) :o/

*:5o) ;o/

*55o):$o/

Shell eggs for immediate serviceShell eggs that will be hot(held

*5o) :o/*55o) :$o/

)ruits or vegetables that will be hot(held *5o

ommerciall processed, read(to(eat food that will be hot(held *5o

"otentiall hazardous food cooked in a microwave oven *:5o) ;o/

#evised $%20%0& 'S (( Safe )ood 'andling *:


17/25

Ta/le


18/25

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Aananas

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19/25

Handout 2: Criteria for Accepting or Re3ecting Foods fro7 a Food Dri4e

Some tpes of foods can be received as long as the are inspected and in good condition. =ever accept prepared, perishablefoods, other than prepared, perishable foods packaged in a grocer store and never displaed to the public.

The decision about whether or not to accept food from a food drive depends on a number of factors. )our categories have beenestablished to help site managers determine the relative risks associated with various tpes of food and to provide guidance on what

precautions must be taken. The four categories are!

G ategor *! =on(perishable foods

G ategor 2! >ow hazard perishable foodsG ategor ! "otentiall hazardous foods

G ategor ! 'igh risk foods

Category Definition Examples Precautions

Non-perishable foods o not require refrigeration canned or bottled products dr goods, such as flour,

sugar, pasta

breads or pastries without

cream fillings/

"roperl training individualswho are responsible forsorting and identifing cans

or 3ars that ma not be safefor consumption.

Aulk packages that require

breaking down into smallerquantities or repackaging

must be accompanied withproper labeling using safe

food handling practices. 'ome canned foods must be

re3ected because of the risk

for botulism poisoning.

o! ha"ard perishable foods Sometimes require refrigeration #aw fruits and vegetables

"artiall spoiled produce

must be discarded.

Store sliced fruits and

vegetables at *?) or colder.

#evised $%20%0& 'S (( Safe )ood 'andling *&


20/25


21/25


22/25

Handout 5: Potentiall+ Ha,ardous Foods

+ll food can cause foodborne illness so all food must be handled safel from the time it is received until the time it is served."otentiall hazardous foods are those that can support the growth of bacteria. To control for bacterial growth, one needs to!

cook foods to proper temperatures

keep foods hot *5o) or hotter/

keep foods cold *o) or colder/, and minimize time in the temperature danger zone

TheFood Code, the basis of the = School '+" "lan, identifies potentiall hazardous foods as raw or cooked animal foods meat,fish, poultr, dair, eggs/B heat treated plant foods cooked vegetables, baked potatoes, te


23/25

)omatoes ut tomatoes will support the growth of Salmonellaas demonstrated with the recent outbreaks. -hole tomatoes do not

need to be received or stored at refrigeration temperatures but once cut the must be kept at *o) or colder. Tomatoes that are cooked

are potentiall hazardous and so must be cooked to *5o) or hotter and held at *5o) or hotter. 8f tomatoes that come out of a can arecooked for hot(holding, the must be cooked to *5o) or hotter. 8f tomatoes out of a can are not cooked and mi


24/25

Handout 6: Cali/rating T'er7o7eters ) In&House

+ccurate temperature readings are critical to the success of a '+" "lan. Therefore, all thermometers, including those that are usedto measure food temperatures and those that are used to measure air temperature, must be calibrated on a scheduled basis to determine

how accurate the thermometer is reading temperatures. alibration is the process of verifing the accurac of a thermometer.

Calibrating &ood )hermometers .,imetallic or %etal-stem )hermometers/#ead the manufacturer instructions to determine how to calibrate our thermometers. Some tpes must be returned to the

manufacturer to be calibrated. alibrate all food thermometers at least once a da or ever time it is dropped.

Two accepted methods for calibration are the boiling(point method and ice(point method. Aoth are described below.

5oiling-point method (*his method can only be !sed if yo!r elevation is ,444 feet or less. 1f yo! do not know yo!r elevation, it is

best to check the acc!racy of yo!r thermometers !sing the ice-point method.)

*. Aoil clean tap water in a deep pot.

2. "ut the thermometer stem or probe into the boiling water so the sensing area is completel submerged.. -ait 0 seconds or until the indicator stops moving.

. 8f the temperature is at 2*2o

) *00o

/ then remove the thermometer. 8t is read for use.5. 8f the temperature is not at 2*2o) *00o/, hold the calibration nut securel with a wrench or other tool and rotate the head of

the thermometer until it reads 2*2I) *00o/ or the appropriate boiling(point temperature for our elevation.

1ce-point method

*. )ill a large container with crushed ice. +dd clean tap water until the container is full.2. "ut the thermometer stem or probe into the ice water so the sensing area is completel submerged. -ait 0 seconds or until

the indicator stops moving.. 8f the temperature is at 2o) 0o/, remove the thermometer. 8t is read for use.

. 8f the temperature is not at 2o) 0o/, then hold the calibration nut securel with a wrench or other tool and rotate the head of

the thermometer until it reads 2I) 0

o

/.



25/25

Handout 9: !easuring Food Te7peratures

Temperature readings will onl be correct if the thermometer is placed in the proper location in the food. 8f not insertedcorrectl, or placed in the wrong area, the reading on the food thermometer will not accuratel reflect the internal temperature of the

food. 8n general, place the food thermometer in the thickest part of the food, awa from bone, fat, or gristle.Aefore using a food thermometer, read the manufacturerJs instructions. The instructions should tell how far the thermometer

must be inserted in a food to give an accurate reading. 8f instructions are not available, check the stem of the food thermometer for anindentation, or Hdimple.H This shows one end of the location of the sensing device. ial thermometers must be inserted about 2 to inches into the food. )or most digital thermometers, one onl needs to a small area of the tip to get an accurate reading. lean and

sanitize the stem of our thermometer before use.

0here to Place the )hermometer

%eat#-hen taking the temperature of beef, pork, or lamb roasts, place the food thermometer midwa in the roast, awa from

the bone. -hen cooking hamburgers, steaks, or chops, insert a thermistor or thermocouple in the thickest part of the meat, awa from

bone, fat, or gristle. 8f using a bimetallic stemmed thermometer, see HThin foodsH below. -hen cooking irregularl shaped food, suchas a beef roast, check the temperature in several places.

Poultr-#-hen cooking whole poultr, the food thermometer should be inserted into the thickest part of the thigh avoiding the bone/.

8f the poultr is stuffed, the center of the stuffing should be checked after the thigh reads *$0?) $2 o/, stuffing must reach *:5?)

;o/. 8f cooking poultr parts, insert food thermometer into the thickest area, avoiding the bone. The food thermometer ma beinserted sidewas if necessar. -hen the food is irregularl shaped, the temperature should be checked in several places.

Thin foods#-hen measuring the temperature of a thin food, such as a hamburger patt, pork chop, or chicken breast, use a thermistor

or thermocouple food thermometer if possible. 'owever, if an Hinstant(readH dial bimetallic(coil food thermometer is used, the probemust be inserted into the side of the food so that entire sensing area usuall 2( inches/ is positioned through the center of the food.

To avoid burning fingers, it ma be helpful to remove the food from the heat source if cooking on a grill or in a fring pan/ and insert

the food thermometer sidewas after placing the item on a clean spatula or plate.

Combination dishes#)or casseroles and other combination dishes, place the food thermometer into the thickest portion of the food orthe center of the dish. Cgg dishes and dishes containing ground meat and poultr should be checked in several places.


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Food Safe Handling - Read