'Minimum internal cooking temperature' presentation slideshows

General Preparation Practices

General Preparation Practices. Objectives: Prevent cross-contamination and time-temperature abuse Thaw food correctly Cook food to a minimum internal temperature Cool and reheat food to the correct temperature in the correct amount of time. 6-2. General Preparation Practices.

961 views • 76 slides

General Preparation Practices

General Preparation Practices. Objectives: Prevent cross-contamination and time-temperature abuse Thaw food correctly Cook food to a minimum internal temperature Cool and reheat food to the correct temperature in the correct amount of time. 6-2. General Preparation Practices.

824 views • 72 slides

200

636 views • 51 slides

41 o F to 135 o F

4k views • 51 slides

The Flow of Food: Preparation

967 views • 37 slides

The Four Acceptable Methods for Thawing Food

The Four Acceptable Methods for Thawing Food . In a refrigerator, at 41 ? F (5 ? C) or lower. Submerged under running potable water, at a temperature of 70 ? F (21 ? C) or lower. In a microwave oven, if the food will be cooked immediately after thawing. As part of the cooking process.

1.62k views • 29 slides

The Four Acceptable Methods for Thawing Food

The Four Acceptable Methods for Thawing Food . In a refrigerator, at 41 ? F (5 ? C) or lower. Submerged under running potable water, at a temperature of 70 ? F (21 ? C) or lower. In a microwave oven, if the food will be cooked immediately after thawing. As part of the cooking process.

356 views • 29 slides

General Preparation Practices

General Preparation Practices. Food and color additives : Only use additives approved by your local regulatory authority NEVER use more additives than are allowed by law NEVER use additives to alter the appearance of food

279 views • 20 slides