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 preparation reheating of leftovers

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 preparation microwave cooking

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 preparation cold foods

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 practices hand washing

Hygienic PracticesHand washing


Hygienic practices hand washing1

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

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 practices fingernails should be clean

Hygienic PracticesFingernails – Should be Clean

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


Hygienic practices clothing

Hygienic PracticesClothing

Clothing should

be clean


Hygienic practices jewelry

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 practices hair

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 practices eating smoking drinking

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

Hygienic Practices: Sick employees

  • The sick person must report to the person in charge


Hygienic practices sick employees1

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

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

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 food dispensing ice

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 food covering

Distributing FoodCovering

  • Food should be covered during transportation

    • Insulated plate covers

    • Lids or plastic wrap for cups, mugs, glasses

    • Others?


Serving food tray line holding temperatures

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

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

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

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 machines1

Requirements for Ware Washing Machines


Requirements for ware washing machines2

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

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

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

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

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: Chemical Test Kits are Required


Soiled equipment utensils and surfaces sanitizers

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


Soiled equipment utensils and surfaces requirements for manual dish pot washing1

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

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 storing1

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

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

Refuse/Garbage storage

  • Garbage cans must be clean and lined with plastic bags


Exterior trash dumpster area

Exterior Trash – Dumpster Area


Exterior trash dumpster area1

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

Other Environmental Issues

  • Light bulbs should have covers


Other issues

Other Issues

  • All chemicals should be labeled


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