49 Chapter 8 Summary

                   Preventing time and temperature abuse and cross contamination are the first steps in keeping food safe during the preparation process. Foods should be prepped in small                                 batches and returned to refrigeration as soon as possible if it is not going to be cooked immediately.

                   Keeping food contact surfaces and equipment cleaned and sanitized reduces the risk of harmful pathogens being spread through cross contamination.

Frozen food must be thawed under refrigeration, under cool running water, in the microwave, or as part of the cooking process.

TCS foods should be cooked to their minimum internal temperature for the recommended time in order to be safe to eat.

Any items that are served undercooked on your menu must have a consumer advisory warning letting guests know of the risks associated with eating undercooked TCS foods.

Some food items have special permissions called a variance that allows a regulatory change in the way the food is prepared.

Extra caution must be taken when preparing food for highly susceptible populations. No operation that serves highly susceptible populations should ever serve raw seed                      sprouts, raw or undercooked eggs, meat or seafood, unpasteurized juice or milk

Ice is food and must be handled carefully. Ice should be made from drinkable water and ice that is used for keeping food cold should never be consumed.

Food must pass through the temperature danger zone quickly when cooling. There’s a total of 6 hours of cooling time allotted for cooling when the guidelines are followed.  To            facilitate faster cooling, cut large items into smaller pieces and place liquids in shallow containers. Use ice baths and ice paddles to aid in cooling.

TCS food that cannot be reconditioned safely or that is beyond its usable state should be discarded.