Reso 2010-1643 - Laserfiche WebLink

Home Browse Search

· Dry stored items and canned goods- Grade "g fancy. · Frozen fruils and vegetables. U.S.DA Grade "Au. Cross-Contamination Prevention of Food 1 · Raw meats, fish, and poultry shall be prepared in separate areas from produce or cooked and ready-to-eat foods. (If space is unavailable. these items shall be prepared at different times.) · Specific equipment shall be assigned (culling boards, utensils, and containers) to each type of food product. · After each task, all work surfaces, equipment, and utensils used shall be cleaned and sanitized. · Cloths or towels used for wiping spills shall not be used for any other purpose. · Alllransporlation of food will be made in enclosed containers. Thawing of Food 2 · Foodservice Contractor shall utilize only the following procedures (one or more) to thaw food. Any other means will be unacceptable. o In a refrigerator at a temperature of 41"F (50C) or lower. o Submerged under actively running potable water at a temperature of 700F (210C) or lower. o In a microwave oven. o As part of a cooking procedure, given the product meets the required minimum internal cooking temperature. Cooking of Food 3 · Prior to cooking, food will be handled properly. · Minimum internal cooking standards shall be reached and held for the specified amount of time per food product. (All thermometers utilized shall be properly calibrated.) o Poultry- 1650F (740C) for 15 seconds. o Stuffing, Stuffed Meats. Casseroles and dishes that combine raw and cooked food- 1650F (740C) for 15 seconds. o Pork- 1450F (630C) for 15 seconds. o Ground or Flaked Meats- 1550F (680C) for 15 seconds. o Beef or Pork Roasts- 1450F (630C) for 3 minutes. o Beef Steak, Veal, Lamb, or Commercially Raised Game Animals- 1450F (63"C) for 15 seconds. o Fish or Food Containing Fish- 145"F (630C) for 15 seconds. o Shell Eggs (for immediate service)- 1450F (630C) for 15 seconds. Cooling of Food 4 · Food that will not be served immediately shall be cooled as quickly as possible. The Foodservice Contractor shall utilize only the below means 10 cool food; any other means will be unacceptable. o One stage method- cool hot cooked food from 1400F 10 410F (600C to 50C) within four hours. I National Reslauranl Assoclallon. ServeSafe0 Essentials. U.S.A. 1999. l Ibid. 3 IbId, 4 Ibid.