IFWA 1213 Preparing, Cooking and Holding Control Points Definition of Preparation · conversion of raw ingredients to finished menu item Risky Inventory Items
Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.
·conversion of raw ingredients to finished menu item
1) Potentially Hazardous foods2) Foods that contain natural contaminants3) Foods that are handled a great deal4) Foods that require multiple preparation steps5) Foods exposed to the temperature danger zone for long periods of time6) Foods that have undergone manytemperature changes7) Foods prepared in large quantities
used to calculate standard cost and portion size
1) consistent2) standard cost3) pre-portioned4) menu expansion
Mise en place- ‘put in place’Preparation activities- washing, peeling, trimming, dicing, chopping and cutting
Standards that apply to all staff Uniforms smoking/eating restrictions hair restraints tasting procedure hand washing
1) To destroy pathogens or other harmful microbes2) To increase the digestibility of food3) To alter the form, flavor, color, texture, and appearance of food
min. 145 F for 15 secondsMicrowave ovens Add 25 F for internal temperatures (for example, chicken at 190 F) Rotate or stir halfway through cooking process Let stand 2 minutes before serving
Small batches Keep cold until used Use pasteurized eggs throughout if possible if eggs can not be cooked to 145 F Use sanitized equipment throughout Cook to 145 F for 15 seconds (egg should be set)
Separately cook stuffing to 165 F for 15 seconds Cooked stuffed foods to 16SF for mm 15 seconds
Inventory Protection at holding point Maintain sanitary and culinary quality
1) entrees, meat dishes at 140 F2) Sauces, gravies, thick soups (140 - 180 F)3) Thin soups, hot beverages (180 F)
Use small batches Regularly stir food to transfer temperatures throughout Cover pans as much as possible to maintain heat Do not mix new food with old food Use sanitized utensils Keep out of temperature danger zone
from l40 F to70 F in two hours, then from 70 F to 4l F in remaining two hours take corrective action if this does not occur covered, labeled and dated (indicate shelf life)
allow for air circulation around them cover loosely to maintain air flow do not use the fridge or freezer to cool foods
Internal temperature of 165 F for 15 seconds within 2 hours Microwave up to 190 F and let stand 2 minutes Transfer to holding unit once product reaches165 F Reheat in small batches to lower times Reheat only once
1) Strict personal hygiene from all employees2) Identify all potentially hazardous foods and set procedures3) Obtain food from reputable sources4) Observe time-temperature rules and prevent cross-contamination
5) Separate raw products from ready to eat foods area (thick foods to a depth of 2”, thin foods to 3”)6) Avoid cross-contamination of food products.
Clean and sanitize food contact surfaces before and after use and every 4 hours thereafter
7) Cook foods to the minimum temperature area (thick foods to a depth of 2”, thin foods to 3”)8) Hold foods above 140 F or below 40 F9) Chill foods to below 40 F within 4 hours10) Reheat food to internal temperatures of at least 165 F for 15 seconds within 2 hours.