Food preparation reheating of leftovers
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Food Preparation Reheating of leftovers. Leftovers shall be heated to an internal temperature of 165 degrees for 15 seconds in no longer than a two hour period

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Food Preparation Reheating of leftovers

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Food PreparationReheating of leftovers

  • Leftovers shall be heated to an internal temperature of 165 degrees for 15 seconds in no longer than a two hour period

  • Foods reheated in a microwave must be heated to 165 degrees, rotated or stirred, and let stand (covered) for two minutes prior to serving

  • The steam table should not be used for reheating, Why not?


Food PreparationMicrowave Cooking

  • If foods are cooked from a raw state, they must be cooked to a temperature of 165 degrees

  • The item must be stirred and temped in several places


Food PreparationCold foods

  • If preparing at risk items that will need refrigeration prior to service such as tuna salad, the item must:

    • Be down to 41 degrees within four hours of preparation


Hygienic PracticesHand washing


Hygienic PracticesHand washing

Critical to prevent FBI from fecal to oral route Wash hands after:

  • Entering the kitchen

  • Touching face, nose, hair etc

  • Handling raw and prior to handling ready to eat

  • Touching anything soiled


Hygienic Practices Hand Sanitizers

  • Cannot use in lieu of hand washing due to the vigorous friction necessary in order to kill/remove micro organisms

  • Can use in addition to hand washing

  • This applies to food preparation in the kitchen not necessarily serving food


Hygienic PracticesFingernails – Should be Clean

  • Gloves must be worn if the employee has artificial fingernails or is wearing nail polish


Hygienic PracticesClothing

Clothing should

be clean


Hygienic PracticesJewelry

  • One single plain ring is acceptable

  • No watches or bracelets

  • Jewelry can collect soil and can hinder proper hand cleaning

  • Jewelry can fall into the food


Hygienic PracticesHair

  • Some type of hair restraint is required

  • No requirement for beards or moustaches

  • For persons working in the kitchen, not servers in the dining room


Hygienic PracticesEating, Smoking, Drinking

  • Staff can have beverages if they are in cups with lids and preferably a straw

  • Beverage must be covered and be spill-proof

  • Otherwise, no eating, smoking or drinking in food preparation areas


Hygienic Practices: Sick employees

  • The sick person must report to the person in charge


Hygienic Practices: Sick employees

  • An employee:

    • infected with a communicable disease that can be transmitted by foods or

    • while afflicted with a boil, infected wound on an exposed body part, or

    • Having an acute respiratory infection cannot work


Hygienic Practices: Boil, infected wounds

  • The employee should wear a dry durable bandage and a single-use glove if on hands or wrists


Hygienic Practices: Discharge from the eyes, nose, mouth

  • Employees with persistent sneezing, coughing, or a runny nose with discharge may not work with exposed food, clean equipment, utensils, etc.

  • Refer to Exclusions & Restrictions CDPHE


Distributing FoodDispensing ice

  • The scoop can be stored in ice if the handle is facing out and not touching the ice

  • If ice is used as a coolant, it cannot be reused for consumption


Distributing FoodCovering

  • Food should be covered during transportation

    • Insulated plate covers

    • Lids or plastic wrap for cups, mugs, glasses

    • Others?


Serving FoodTray line holding temperatures

  • Cold holding temperatures must be 41 degrees or colder (to kill listeria)

  • Hot holding temperatures must be at least 135 degrees or hotter (to kill perfringens)


Tray line Temperatures

  • A sanitized thermometer should be used

  • Temps will usually be checked at the start of tray line to cause the least interference & possibly at the end

  • Hot and cold foods with food borne illness risk should be checked including mechanically altered foods and milk


Soiled Equipment, Utensils, and Surfaces: Requirements for Sanitizing

  • Quaternary ammonia – 200 ppm

  • Chlorine bleach – 50 ppm

  • Iodine – 12.5 (rarely seen)

  • Hot water 180 degrees


Requirements for Ware Washing Machines

  • An accurate thermometer is required

  • Manufacturer’s data plate has to be affixed to the machine (look for metal plate)

    • Information regarding requirements for wash and rinse cycle temperatures

    • Pressure required for sanitizing rinse (15 – 25)

    • Required type and concentration of sanitizing solutions


Requirements for Ware Washing Machines


Requirements for Ware Washing Machines

  • Food must be rinsed or scraped off dishes prior to being run through the machine

  • Dishes must be allowed to air dry after being removed from the dish machine

  • Machines must be cleaned at least daily or as often as necessary to maintain satisfactory condition


Requirements for Ware Washing Machines & Use

  • Staff must wash hands between handling dirty dishes (i.e. loading the machine) and removing clean dishes from the machine


Requirements for Ware Washing:Chemical Sanitizing Machine

  • Minimum rinse temperature of 120 degrees, or in accordance with Manufacturer’s specifications

  • Wash water kept clean

  • Chemical sanitizer dispensed according to Manufacturer’s specifications

    • The sanitizer level should be 50 ppm on the dish surface in final rinse


Requirements for Ware Washing: Hot Water Sanitizing Machine

  • The water should be kept clean

  • The rinse temperature should be at least 180 degrees and wash 150 – 165

  • Achieving a surface temperature (plate for example) of 160 degrees is an acceptable means to test for adequate temperature

    • Surveyors will use heat sensitive strips to test for 160 degrees, apply to a clean plate

    • It should turn black if 160 degrees is reached


Soiled Equipment, Utensils, and Surfaces: Requirements for Wiping Cloths

  • Wiping cloth should be stored in sanitizer solution, can be out for a few minutes but must be at the proper concentration when checked

  • Facility should have test strips

  • Quat or ammonia and chlorine/bleach are most common

  • Not in food containers


Soiled Equipment, Utensils, and Surfaces: Chemical Test Kits are Required


Soiled Equipment, Utensils, and Surfaces- Sanitizers

  • Read chlorine level within seconds

  • Read ammonia level 10-90 seconds

  • If Chlorine is too strong it can leave a toxic residue (Greater than 200 ppm)


Soiled Equipment, Utensils, and Surfaces: Requirements for Manual Dish/Pot Washing


Soiled Equipment, Utensils, and Surfaces: Requirements for Manual Dish/Pot Washing

  • A three compartment sink must be used:

    • Wash – must be 110 degrees

    • Rinse

    • Sanitize – same requirements for wiping cloths

      • Must be immersed in chemical sanitizer sink for at least 30 seconds

      • Hot water of 171 degrees for 30 seconds


Soiled Equipment, Utensils, and Surfaces: Requirements for Storing

Is there anything wrong with how these utensils are stored?


Soiled Equipment, Utensils, and Surfaces: Requirements for Storing

  • Cleaned and sanitized equipment and utensils shall be handled in a way protecting them from contamination

  • The handles should be pointing out

  • Silverware should be touched by the handle


Soiled Equipment, Utensils, and Surfaces:

  • Cups, glasses, bowls, plates and similar items should be handled without contact with the inside surfaces or surfaces that contact the user’s mouth

  • Clean dishes, utensils, & equipment shall be stored in a way to protect from contamination by splash, dust or other means

    • Mixers? Slicers? Inverted?


Refuse/Garbage storage

  • Garbage cans must be clean and lined with plastic bags


Exterior Trash – Dumpster Area


Exterior Trash – Dumpster Area

  • Should be clean area without grease, garbage or evidence of rodents

  • Dumpster should be enclosed and not open when there is garbage inside


Other Environmental Issues

  • Light bulbs should have covers


Other Issues

  • All chemicals should be labeled


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