four methods for thawing food: 1.thaw food in a cooler, keeping its temperature at 41°f (5°c) or...
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Four methods for thawing food:
1. Thaw food in a cooler, keeping its temperature at 41°F (5°C) or lower
2. Submerge food under running water at 70°F (21°C) or lowero Never let the temperature of the food go
above 41°F (5°C) or lower for longer than four hours
3. Thaw food in a microwave, only if cooked immediately after thawing
4. Thaw as part of the cooking process
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Thawing
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Minimum internal cooking temperature:
165°F (74°C) for 15 seconds Poultry—whole or ground chicken, turkey,
or duck Stuffing made with fish, meat, or poultry Stuffed meat, seafood, poultry, or pasta Dishes that include previously cooked,
TCS ingredients
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Cooking Requirements for Specific Food
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Minimum internal cooking temperature:
155°F (68°C) for 15 seconds Ground meat—beef, pork, and other meat Injected meat—including brined ham and
flavor-injected roasts Mechanically tenderized meat Ratites including ostrich and emu Ground seafood—including chopped or
minced seafood Shell eggs that will be hot-held for service
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Cooking Requirements for Specific Food
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Minimum internal cooking temperature:
145°F (63°C) for 15 seconds Seafood—including fish, shellfish, and
crustaceans Steaks/chops of pork, beef, veal, and lamb Commercially raised game Shell eggs that will be served immediately
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Cooking Requirements for Specific Food
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Minimum internal cooking temperature:
145°F (63°C) for four minutes Roasts of pork, beef, veal, and lamb Alternate cooking times/temperatures
o 130°F (54°C) 112 minuteso 131°F (55°C) 89 minuteso 133°F (56°C) 56 minuteso 135°F (57°C) 36 minuteso 136°F (58°C) 28 minuteso 138°F (59°C) 18 minuteso 140°F (60°C) 12 minuteso 142°F (61°C) 8 minuteso 144°F (62°C) 5 minutes
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Cooking Requirements for Specific Food
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Minimum internal cooking temperature:
135°F (57°C) Fruit, vegetables, grains (rice, pasta), and
legumes (beans, refried beans) that will be hot-held for service
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Cooking Requirements for Specific Food
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Minimum internal cooking temperature:
165°F (74°C) Meat Seafood Poultry Eggs
Cooking TCS Food in a Microwave
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If your menu includes raw or undercooked TCS items, you must: Note it on the menu next to the items
o Asterisk the itemo Place a footnote at the menu bottom
indicating the item is raw, undercooked, or contains raw or undercooked ingredients
Advise customers who order this food of the increased risk of foodborne illnesso Post a notice in the menuo Provide this information using brochures,
table tents, or signs
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Consumer Advisories
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NEVER serve: Raw seed sprouts Raw or undercooked eggs, meat, or seafood
o Over-easy eggso Raw oysters on the half shello Rare hamburgers
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Operations That Mainly Serve High-Risk Populations
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Cooling requirements:
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Cooling Food
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If you cool food from 135˚F to 70˚F (57˚C to 21˚C) in less than two hours: Use the remaining time to cool it to 41˚F (5˚C) or lower The total cooling time cannot be longer than six hours
Example: If you cool food from 135˚F to 70˚F (57˚C to 21˚C) in one hour Then you have five hours to get the food to 41˚F (5˚C) or lower
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Cooling Food
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Food reheated for immediate service: Can be reheated to any temperature if it was
cooked and cooled correctly
Food reheated for hot-holding: Must be reheated to an internal temperature of
165°F (74°C) for 15 seconds within two hours Reheat commercially processed and packaged
ready-to-eat food to an internal temperature of at least 135°F (57°C)
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Reheating Food
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Temperature: Hold TCS food at the correct temperature
o Hot food: 135°F(57°C) or higher o Cold food: 41°F(5°C) or lower
Check temperatures at least every four hourso Throw out food not at 41°F (5°C) or lower o Check temperatures every two hours to leave
time for corrective action
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Guidelines for Holding Food
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Cold food can be held without temperature control for up to six hours if: It was held at 41°F (5°C) or lower before removing
it from refrigeration It does not exceed 70°F (21°C) during service
o Throw out food that exceeds this temperature It has a label specifying
o Time it was removed from refrigerationo Time it must be thrown out
It is sold, served, or thrown out within six hours
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Holding Food Without Temperature Control
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Holding Food Without Temperature Control
Hot food can be held without temperature control for up to four hours if: It was held at 135°F (57°C) or higher before
removing it from temperature control It has a label specifying when the item must be
thrown out It is sold, served, or thrown out within four hours
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The HACCP approach: HACCP is based on identifying significant biological,
chemical, or physical hazards at specific points within a product’s flow through an operation
Once identified, hazards can be prevented, eliminated, or reduced to safe levels
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HACCP
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To be effective, a HACCP system must be based on a written plan: It must be specific to each facility’s menu,
customers, equipment, processes, and operations A plan that works for one operation may not work
for another
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HACCP
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The seven HACCP principles:
1. Conduct a hazard analysis
2. Determine critical control points (CCPs)
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for record keeping and documentation
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The 7 HACCP Principles
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Principle 1: Conduct a hazard analysis Identify potential hazards in the food served by looking at how it
is processed Identify TCS food items and determine where hazards are likely to occur
for each one; look for biological, chemical, and physical contaminants
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The 7 HACCP Principles
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Principle 2: Determine critical control points (CCPs) Find points in the process where identified
hazards can be prevented, eliminated, or reduced to safe levels—these are the CCPs
Depending on the process, there may be more than one CCP
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The 7 HACCP Principles
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Principle 3: Establish critical limits For each CCP, establish minimum or
maximum limits These limits must be met to
o Prevent or eliminate the hazardo Reduce it to a safe level
Critical Limit
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The 7 HACCP Principles
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Principle 4: Establish monitoring procedures Determine the best way to check critical limits
o Make sure they are consistently met Identify who will monitor them and how often
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The 7 HACCP Principles
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The 7 HACCP Principles
Principle 5: Identify corrective actions Identify steps that must be taken when a
critical limit is not met Determine these steps in advance
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Principle 6: Verify that the system works Determine if the plan is working as intended Evaluate the plan on a regular basis using
o Monitoring chartso Recordso Hazard analysis
Determine if your plan prevents, reduces, or eliminates identified hazards
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The 7 HACCP Principles
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Principle 7: Establish procedures for record keeping and documentation
Keep records for these actions: Monitoring activities Corrective actions Validating equipment (checking for good
working condition) Working with suppliers (invoices,
specifications, etc.)
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The 7 HACCP Principles
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These specialized processing methods require a variance and may require a HACCP plan: Smoking food as a method to preserve it (but not to
enhance flavor) Using food additives or components such as vinegar to
preserve or alter food so it no longer requires time and temperature control for safety
Curing food Custom-processing animals
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HACCP
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These specialized processing methods require a variance and may require a HACCP plan: Packaging food using ROP methods including
o MAPo Vacuum-packedo Sous vide
Treating (e.g. pasteurizing) juice on-site and packaging it for later sale
Sprouting seeds or beans
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HACCP