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.

Preparation For Specific Foods - 1

Raw Fruits and Vegetables

• Except for bananas, all raw fruits and vegetables must be thoroughly washed in potable water before peeled, cooked or served. 
• In conditions where the fruits and vegetables may be more heavily contaminated: Eat raw fruit or vegetable only if it has unbroken skin and which has been well washed before peeled or skinned by oneself immediately prior to eating.  Boil or bake all others.
• It is possible to disinfect some produce by first washing it well to remove the gross contaminants and then dipping it into boiling water (80⁰C to 100⁰C) for at least 5 seconds, using 0.02% KMnO4 solution for 2 minutes, or chlorine solution with concentration 70% for 2 minutes.  When applying this method, care must be given that the boiling water or disinfectant solution comes in contact with all parts of the vegetable.  Therefore, the batches of vegetables to be dipped shall be small and loosely arranged.  Food placed in net bags will make dipping and draining quick and easy.

Salads

• Salads (e.g., meat, poultry, potato, egg) are a good medium for the growth of; therefore salads are considered potentially hazardous food.
• All salad ingredients must be refrigerated before the salad is made. Any meat, poultry, seafood and eggs must have been properly cooked, held, cooled and stored before adding to salad.
• Individuals preparing salads should not be interrupted or perform other tasks while making the salad. If unintended interruptions occur, salads shall be refrigerated during the interruptions.

Ground Meat

• All ground meats and seafood shall be thoroughly cooked to a temperature of 68⁰C (155⁰F).
• All ground poultry shall be cooked to a temperature of 74⁰C (165⁰F).

Poultry, Stuffed Meats, Stuffing, and Dishes that Include Potentially Hazardous Ingredients

• Poultry, stuffed meats, stuffing and dishes that include potentially hazardous ingredients shall be heated to a minimum temperature of 74C (165F) with no interruption of the cooking process.
• Stuffing shall be prepared just prior to cooking and shall be cooked in open pans separate from the meal.  It necessitates strict adherence to this policy  since stuffing or dressing is easily contaminated in preparation and is seldom thoroughly sterilized by the baking and roasting process.

Beef, Veal, Lamb, and Fish

Beef, veal, lamb and whole fish shall be thoroughly cooked to a temperature of 63C (145F).

Rare Roast Beef

Rare roast beef shall be cooked to an internal temperature of at least 59C (138F).

Milk Products

• Reconstitution of dry milk and milk products shall be according to manufacturers’ instructions with only a 12-hour supply prepared in advance. 
• Milk products and reconstituted milk shall be refrigerated at 5C (41F) or below.

Bakery Product Fillings

Custards, cream fillings, including synthetics, and similar products shall be rapidly cooled to a temperature of less than 5 C (41F) and held there during storage, transportation and display. 

General Preparation

Follow the guideline here:

1. Preparation of food shall be accomplished as quickly and efficiently as possible with the particular aim to minimize handling and maintaining proper temperatures.  And never serve under-cooked foods. Specific locations at the kitchen shall be designated as preparation areas with separation of equipment, utensils and working surfaces for raw and cooked foods.
2. Color coded cutting board and knives should be provided in sufficient amounts and used as per its purposes. Information of color coded cutting boards and knives usage should be posted close to each working tables.
3. Remove from refrigeration only as much food as can be prepared at one time.
4. Potentially Hazardous Food should not be handled or exposed to room temperature more than four hours since it has been removed from refrigerator.
5. Correct sized containers and utensils shall be provided and used to minimize handling. 
6. All employees must be trained in proper hand washing practice and strictly adhere to it. Wash hands before and after handling each food, touch part of body, after breaks or after using latrines. All working clothes such as apron and hair restrain should not be worn outside kitchen and food preparation and serving area.
7. Avoid making direct contact to food being prepared or served. Avoid physical contact with ready to eat food should. Use spatulas, tongs or disposable hand gloves instead of bare hands. Food handlers should wear disposable mask when handling or cooking food. 
8. Verify internal temperature of cooking meat, poultry and seafood by specific food temperature.
9. Employees must be trained on how to properly handle food such as thawing, preparing, cooking, cooling, storing cooked food, reheating potentially hazardous foods) and understand what corrective actions must be taken.