OH 6-1

Chapter Learning Objectives

Use a systematic approach to manage quality leftover foods.

Provide examples of safely repurposed food.

Describe general procedures for safely handling repurposed food.

Explain ways to maintain quality in repurposed food.

Review ethnical considerations when repurposing food.

OH 6-2

Repurposed Food

Food that was prepared, cooked, cooled, and held safely but not consumed by customers

OH 6-3

Repurposed Food continued

OH 6-4

Is There Food Quality in Leftover Food?

Food Production

6

OH 6-5

Repurposed Food continued

OH 6-6

Repurposed Food continued

OH 6-7

What Is a Controlled Environment?

One in which food has been within the kitchen’s control and has been kept safe from cross-contamination and time-temperature abuse

OH 6-8

Cross-Contamination

Cross-contamination occurs when microorganisms are transferred from one food or surface to another.

OH 6-9

Food Rescue Programs

Definition: Nonprofit organizations that obtain mainly prepared and perishable food items from food establishments and distribute them to food banks or soup kitchens for provision to individuals and families.

OH 6-10

Food Rescue Program Guidelines

Determine what foods will be accepted.

Determine who will transport the food to ensure that food remains wholesome.

Package the food correctly.

Store food at the correct temperature.

Check for spoilage.

OH 6-11

How Would You Answer the Following Questions?

1. Repurposed food should always be served in the same manner in which it was originally prepared. (True/False)

2. A controlled environment is one where, in part, food has been within the kitchen’s control. (True/False)

3. Food that has been served to customers should never be repurposed. (True/False)

4. In most food rescue programs, food is taken off-site by restaurant staff. (True/False)

OH 6-12

Examples of Repurposed Foods

White bread

Beef barley soup

Cream horns filled with stabilized heavy cream filling

Fully cooked prime rib

Grilled chicken breast

OH 6-13

Examples of Repurposed Foods continued

Green leaf salad

Baked potatoes

Fresh orange juice

Gravy from convenience food product

Pulled BBQ pork

Sauces

OH 6-14

Repurposing Food: Handle Food Safely

This cook is handling these food items in careful compliance with all sanitation and other foodhandling guidelines. It is important that the same care be given to any items that will be repurposed.

OH 6-15

Repurposing Food: Avoid Time-Temperature Abuse

Avoid time-temperature abuse of potentially hazardous foods (those that allow harmful microorganisms to grow quickly).

OH 6-16

Repurposing Food: Label Products Correctly

Proper labeling should include:

Date and time food was produced

Who produced it

When to discard it

OH 6-17

Repurposing Food: Holding, Cooling, Storing, and Reheating

Avoid time-temperature abuse.

Prevent cross-contamination.

Know proper reheating temperatures.

OH 6-18

Repurposing Food: Quality Standards

OH 6-19

Ovens with Built-in Reheating Features

OH 6-20

Leftovers: Use Them or Discard Them

Special concerns:

Banquet leftovers

Employee meals

Deliberate overproduction

OH 6-21

How Would You Answer the Following Questions?

1. Potentially hazardous foods should not be held in the temperature danger zone more than _______hours.

2. Food products that are time-temperature abused must be _______.

3. A _______ oven is preferred to a range oven for reheating food.

4. Sealing food in a plastic bag without air is called _______ sealing.

OH 6-22

Key Term Review

Color-coded, food rotation label

Controlled environment

Cross-contamination

Food rescue program

Repurposed food

Time-temperature abuse

OH 6-23

Chapter Learning Objectives—What Did You Learn?

Use a systematic approach to manage quality leftover foods.

Provide examples of safely repurposed food.

Describe general procedures for safely handling repurposed food.

Explain ways to maintain quality in repurposed food.

Review ethnical considerations when repurposing food.