jimtrue.com : school : CUL112 : CH08: Flow of Food: Preparation

Posted by Jim True on August 5, 2009 8:46 PM. Last Updated August 5, 2009 8:46 PM

Disclaimer for all material noted here is at the bottom of this web page.

CH08: Flow of Food: Preparation

• package fresh juice for later sale:pasteurized, HACCP (Hazard Analysis Critical Control Point), or labeled as specified by federal law
• You need a Variance if your operation plans to prepare food in any of these ways:
  • Smoking food as a way to preserve and not to enhance flavor
  • Using food additives or components to preserve or alter food so it no longer needs time and temperature control for safety
  • Curing food
  • Custom processing animals
  • Packaging food using a reduced-oxygen packaging (ROP) method
  • Sprouting seeds or beans
  • Offering live, molluscan shellfish from a display tank

Consumer Advisories

• If your menu includes TCS items that are raw or undercooked, you must:
• Note it on the menu next to the items
• Advise customers who order this food of the increased risk of food-borne illness
• Post a notice on the menu
• Provide this information using brochures, table tents or signs

Cooling Food: Requirements

• Between 135F and 70F, 2 hours
• Between 70F and 41F, 4 hours
• If you cool food from 135F to 70F in less than 2 hours: use the remaining time to cool it to 41F or lower, the total cooling time cannot be longer than 6 hours.
• Example: if you cool food from 135F to 70F in one hour, you have the remaining 5 hours to get the food to 41F or lower.
• Actual is 4 hours

Thawing Food

Preparing Specific Food

• Need Internal temperatures of cooked food and holding temperatures

Disclaimer: These are MY notes taken from classroom lectures while I'm in the classroom. While I'm perfectly happy to share my notes with my classmates and I know I take very good notes, you should still make every effort to attend the class and TAKE YOUR OWN NOTES. I will not transcribe everything the instructor says in the classroom, and I will NEVER post pre-exam reviews. My notes will not replace the value of actually attending class and taking your own class notes.I also cannot attest to their accuracy, other than they are what was provided in the lecture; you should not reference my notes as "expert opionion" by any means, and if you notice an error or omission, please do me the favor of e-mailing me with the correction and I will re-post my notes. End of Disclaimer.