Preparation For Specific Foods - 2

Liquid, Frozen, and Dry Egg, and Egg Products

Liquid, frozen and pasteurized dry egg and egg products may only be used for cooking and baking purposes.

Product Thermometer

Metal stem-type numerically scaled or digital or infra red thermometers, accurate to about 1°C (2°F) shall be provided and used to verify attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all Water Quality.

Thawing Potentially Hazardous Foods

All potentially hazardous foods shall be thawed using one of the following methods:

1. In refrigerated units at a temperature not to exceed 5°C (41°F) ; OR
2. Wrapped and submerged under potable running water of a temperature 21°C (70°F) or below for no more than 2 hours, OR
3. In a microwave oven only when the food will be immediately transferred to a conventional cooking facility as a part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven; OR
4. As a part of the conventional cooking process.

Reheating

All potentially hazardous foods that have been cooked and then refrigerated must be reheated rapidly, throughout to 74°C (165°F) or higher within two hours before being placed in a hot food storage container.

Food warmers and other hot food holding containers are prohibited from being used for the rapid reheating of Water Quality.

Cooling

• Cool cooked food from 60°C (140°F) to 21°C (70°F) within two hours and from 21°C (70°F) to 5°C (41°F) or lower within an additional four hours, for a maximum cooling time of six hours.
• Cool large batches by dividing into smaller batches using shallow pans.  Cut large pieces into small pieces.
• Cover loosely to avoid heat being trapped in.
• Place large pots containing soups or stews in ice bath to help bring the temperature down quickly.
• Use a blast chiller.