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. Dry stored items and canned goods- Grade liP\' fancy. . Frozen fruits and vegetables. U.S.D.A. Grade "A". 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 dffferent times.) . Specific equipment shall be assigned (cutting 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. · All transportation 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 wlll 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 (630C) for 15 seconds. o Fish or Food Containing Fish-1450F (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 Foodservlce Contractor shall utilize only the below means to cool food: any other means will be unacceptable. o One stage method- cool hot cooked food from 1400F to 410F (600C to 50C) within four hours. , National Restaurant AssocJallon. ServeSafe0 Essentials. U.S.A. 1999. ~Ibid, ~ Ibid. 4 'bid.