Food Safety Data Sheets - Weld County · Weld County Department of Public Health & Environment 1555 N. 17th Avenue Greeley, CO 80631 (970) 304-6415 Food Safety Data Sheets

Weld County Department of Public Health & Environment

1555 N. 17th Avenue Greeley, CO 80631

(970) 304-6415

Food Safety Data Sheets

Potentially Hazardous Foods

Safe Thawing

Required Cooking Temperatures, Control Time, & Temperature

Danger Zone

Proper Cooling

Cooling Methods

Cooling Log

Proper Reheating Methods

Thermometer Calibration

Thermometer FYI

Refrigeration Temperature Log

Remember to Wash Hands Properly

When to Wash Hands

Glove Use

Gloves and Injuries

Ready-to-Eat Foods

Receiving

Refrigerate Safely

Illness

Cross-Contamination

Chemical Sanitizer Levels

How to Set-Up a 3 Compartment Sink

Table of Contents

Defined: Any food or food ingredient that is capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the growth of Clostridium botulinum.

Animal Origin

ALL raw and cooked meat and poultry, except cooked bacon, and certain dried meats)

dairy products eggs (whole shell raw,

hardboiled, cooked etc.) stuffings sauces

Plant Origin

cooked vegetables cut tomatoes cut melon tofu, tempeh, soymilk raw seed sprouts (alfalfa sprouts,

bean sprouts, sunflower sprouts, etc.)

cooked grains, pastas, & legumes (cooked rice, beans, pasta, oatmeal, couscous, polenta, etc.)

garlic in oil (not acidified or otherwise modified to create a non-potentially hazardous mixture)

cooked onions

Potentially Hazardous Foods

Food should be thawed safely to minimize the time that it is in the temperature danger zone (41°F to 135°F) and to prevent cross-contamination. Thawing at room temperature on the counter is unsafe. At room temperature, thawed portions of potentially hazardous foods can support bacterial growth. There are four ways to safely thaw food.

Thaw in the refrigerator… Thaw in a refrigerator operating at the correct

temperature. Place food in a pan to prevent dripping and place pan on

the bottom shelf.

Thaw under (drinkable) running water… Place the food in a clean, sanitized sink or pot that will

allow the food product to be submerged. The water should be running constantly and the

temperature of the water should be 70°F or less, to prevent rapid growth of bacteria.

Thaw as part of the cooking process... Works well for small amounts of food. Always cook food to a safe internal temperature. When thawing already cooked foods by this

method, always reheat to 165°F.

Thaw in the microwave... Works for small amounts of food and single

servings. After thawing in the microwave, immediately

cook food in the microwave or by conventional methods.

Safe Thawing

165oF Reheat

within 2 hours

165oF Cook

poultry stuffing containing meat, poultry, or fish stuffed foods (poultry, meat, fish, pasta) any animal food cooked in a microwave

155oF Cook

ground meats (beef and pork) injected or mechanically tenderized meats comminuted fish and meat (including game meat) eggs (such as for a buffet)

145oF Cook

fish, pork, veal, lamb, eggs, game meats

135oF Cook

fruits and vegetables, and other potentially hazardous foods

135oF Hot Hold

all hot foods

130oF Cook

rare roast beef (provided it is cooked for 112 minutes)

135oF to 70oF Cool all foods

within 2 hours and then

70oF to 41oF

within an additional 4 hours (6 hours total for cooling process)

41oF Cold Hold

cold foods

Control Time & Temperature

all temperatures should be internal

use probe/thin mass thermometer

(for Potentially Hazardous Foods)

HOT HOLD: ≥135º F

≤ 41º F: COLD FOOD

* 4 HOUR LIMIT (TOTAL TIME) IN DANGER ZONE

Danger Zone*

Hot food must be cooled from…

135º F

70º F

in 2 hours or less; and then from…

70º F

41º F

in 4 hours or less.

Proper Cooling

Divide food into smaller, thinner portions Leave food loosely covered or uncovered while

cooling in order to assist heat transfer from the surface of the food

Place food into shallow pans Frequently stir the cooling food Add ice as an ingredient Use an ice wand or paddle Use an ice bath Use containers that facilitate heat transfer, such as

those made of stainless steel Use rapid-cooling equipment, such as blast chillers or

freezers Combine several methods at once for even quicker

results

REMEMBER: Food must be cooled from 135º F

to 70º F in 2 hours or less, and then from 70º F to 41 F in 4 hours or less.

Cooling Methods

COOLING PARAMETERS FOR POTENTIALLY HAZADOUS FOOD: FROM 135º F TO 70º F WITHIN 2 HOURS

AND FROM 70º F TO 41º F WITHIN 4 HOURS.

Different ways to cool food: Add ice to food product, Ice water bath, Shallow metal containers (i.e. 2 inches deep) in refrigerator or freezer and stir

frequently, Place in blast chiller, Ice wand (i.e. frozen 2 liter bottle), etc. *USE MULITIPLE METHODS.

Date: Time:

Product:

TEMP.

1. Starting Temperature

2. 30 minutes

3. 1 hour

4. 1 hour 30 minutes

5. 2 hours *

*If product is 70º F or LOWER continue cooling.

*If product is 71º F or HIGHER, re-heat to 165º F then begin

secondary cooling.

6. 2 hours 30 minutes

7. 3 hours


9. 4 hours


11. 5 hours


13. 6 hours

*If product is 41º F or LOWER store properly.

*If product is 42º F or HIGHER, Dispose of Immediately.

Date: Time:

Product:

TEMP.


2. 30 minutes

3. 1 hour


5. 2 hours *



secondary cooling.


7. 3 hours


9. 4 hours


11. 5 hours


13. 6 hours



Date: Time:

Product:

TEMP.


2. 30 minutes

3. 1 hour


5. 2 hours *



secondary cooling.


7. 3 hours


9. 4 hours


11. 5 hours


13. 6 hours




All leftovers must be rapidly reheated to 165º F (or higher) within 2 hours. When using a microwave: All food must be cooked or reheated to 165º F, stirred, covered, and allowed to sit for 2 minutes before being served.

Reheating

Thermometers can lose their calibration easily, especially if dropped.

To re-calibrate your thermometer, follow these simple steps: 1. Place the thermometer in a container of ice and water (mostly ice with

water just to the level of the ice).

2. Assure that the notch where the sensor is located is submerged in the

ice/water mixture.

3. Wait 15-20 seconds; if the thermometer does not read 32°F, then it

needs to be re-calibrated.

4. Without removing the thermometer stem from the ice/water mixture,

use a pair of pliers or a wrench to hold the nut on the back of the

thermometer and turn the dial until the thermometer reads 32°F.

Re-calibrate your thermometer frequently!

Dial Stem Thermometer Calibration

Dial

Hex Adjusting Nut

Stem

Ice Water (32o F, 0o C)

USE:

Thermometer is not oven-safe; thermometer is not an oven-type thermometer. Take the temperature when done cooking.

Remove thermometer from plastic case. Insert thermometer into thickest part of meat to take the temperature.

Wait 15-20 seconds for an accurate temperature reading.

Wash and sanitize (with a little bleach water) end of thermometer after use.

STORAGE: Store thermometer in a clean, dry place where it will not get dropped

or damaged.

Or, store thermometer in the refrigerator when not in use. There is a clip on the side of the plastic casing that you can easily attach to a refrigerator rack. Refrigerator temperature should be at 41º F or colder.

CALIBRATION: Thermometers can lose their calibration easily, especially if dropped.

To recalibrate your thermometer, follow these simple steps: 1. Place thermometer in a glass of mostly ice and a little water. 2. After waiting 15-20 seconds, if thermometer does not read 32º

F (the temperature of freezing water), the thermometer needs to be re-calibrated.

3. With pliers/wrench, turn the nut that is on the back of the thermometer face until the thermometer dial reads 32º F. The thermometer dial is connected directly to the nut on the back.

Calibrate your thermometer frequently.

Thermometer FYI

DATE Temp AM

Temp Noon

Temp PM

If food was above 41º F, what action was taken? (please initial)

REFRIGERATION TEMPERATURE LOG (calibrate thermometer at least monthly)

* Be sure you use warm, running water!

*

Proper Hand Washing

before starting work after blowing your nose

after smoking, eating, or drinking

during food preparation after coughing or sneezing

after using the restroom

before putting on gloves after touching dirty dishes

after using cleaners or chemicals after touching raw meat

after touching your ears, hair, mouth, wounds, or sores

When to Wash Your Hands

GLOVE USE

PLEASE WASH YOUR HANDS…

Before putting on gloves

When changing to a clean pair of gloves

HELP PREVENT FOOD-RELATED ILLNESS!


Cuts, burns, and wounds on any exposed portion of the body shall be covered by dry, waterproof, durable, tight fitting bandages. If they are located on the hand or wrist, then they must be bandaged and covered with a single-use glove or a finger cot that shields the wound from direct contact with food or equipment.

A glove must be worn over any bandaged cut, burn, or sore…

+ =

Gloves & Injuries

Wear gloves or use utensils, deli tissues, etc., when handling “Ready - to -Eat” foods:

salads fresh fruits and

vegetables cold sandwiches cheese beverages, ice pre-cooked foods

Ready-to-Eat foods are foods that require no further cooking or heating before being served. These foods are most at risk for transmitting diseases that come from hand contamination.

Always wash your hands before putting on new gloves!!

Ready-to-Eat Foods

Buy from approved sources only; no home-prepared food

may be used

Check temperatures at the time of deliveries

o Cold food at 41°F or below

Check frozen food for evidence of thawing

Check cans for leaks, bulges, dents, broken seals, damage

along the seams, rust, missing labels

Check for spoilage

Dry food must be stored at

least 6 inches off the floor

Use older products first;

rotate through with FIFO

(first in, first out)

Establish a separated area

for food items that are

damaged, spoiled or

unusable

Receiving

Separate cooked and raw foods… Store foods according to their proper cooking

temperature. Already prepared foods or foods needing to be cooked at a lower temperature should be stored on the top shelves, and those needing to be cooked at a higher temperature on the lower shelves.

Prepared foods and Fruits/Vegetables

Raw Eggs, Pork, Lamb & Fish (145° F)

Ground Meat, Game, & Comminuted Meats (155° F)

Raw Poultry (165° F)

Refrigerate Safely…

Label all food clearly and use

the first in, first out system!

If you are ill with a communicable disease or organism that can be transmitted by food, or if you are a carrier for such a disease, you may not handle food or clean utensils.

Do you have any of the following symptoms?

Vomiting

Diarrhea

Jaundice (yellow skin or eyes)

Sore throat with fever

Infected cuts and burns with

pus on your hands and/or

wrists

Notify your manager when you are sick…

IT IS YOUR REPONSIBILITY!!

Illness

wash hands and change gloves after handling raw meat/ meat products (including eggs)

store raw meat below ready-to-eat foods

cover wounds with a bandage and glove

use a drip pan/container under raw meat

keep all food covered, if it is not in the cooling process

store chemicals separately from food

wash and sanitize all cutting boards, knives, and utensils after use (and always after working with raw meat)

wash and sanitize equipment and utensils that are in continual use every 4 hours

wash and sanitize all in-place, non-moveable equipment every 4 hours

Prevent Cross-Contamination

CHLORINE (bleach) 50-200 ppm* QUATERNARY AMMONIA 150-400 ppm* IODINE 12.5-25 ppm

Use sanitizer/chemical test strips to check for proper sanitizer concentrations. To Prevent Accidents:

Label all spray bottles and containers

Store all chemicals away from food & utensils

Do not store chemicals in food containers

Do not use open poisonous bait station

*approximately ½ tsp. per gallon of warm (not hot) water

Chemical Sanitizer Levels

SANITIZER

*immerse dishes for at least 60 seconds

Sanitizer Concentrations:

Chlorine (bleach) 50 - 200 ppm Quaternary Ammonia 150 - 400 ppm Iodine 12.5 - 25 ppm

Use chemical test kit to determine sanitizer concentration. Each type of sanitizer requires its own test kit.

Dishwashing tips:

1. Clean and sanitize sinks before each use. 2. Change water often to keep it clean. 3. Keep a thermometer nearby to monitor wash and sanitizer water

temperature. 4. Do not use a towel to dry dishes.

1. Wash

Manual Dishwashing

Scrape Air Dry

2. Rinse 3. Sanitize

Warm water (110° F)

& Dishwashing Soap

Clean Water (110° F) Clean Water (75° F) &

Sanitizer (Chlorine,

Quaternary Ammonia

or Iodine)*

Documents

Food Safety Data Sheets - Weld County · Weld County Department of Public Health & Environment 1555 N. 17th Avenue Greeley, CO 80631 (970) 304-6415 Food Safety Data Sheets