oh 6-1 is there food quality in leftover food? food production 6
TRANSCRIPT
OH 6-1
Is There Food Quality in Leftover Food?
Food Production
6
OH 6-2
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 6-3
Repurposed Food
Food that was prepared, cooked, cooled, and held safely but not consumed by customers
OH 6-4
Repurposed Food continued
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
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Examples of Repurposed Foods continued
Green leaf salad
Baked potatoes
Fresh orange juice
Gravy from convenience food product
Pulled BBQ pork
Sauces
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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.