Summary
Highlights
After safely receiving and storing food, careful preparation, cooking, cooling, reheating, and serving are crucial to prevent cross-contamination and time-temperature abuse. Key areas to focus on include proper thawing, preparation, cooking requirements, cooling, reheating, holding, and serving methods.
Food should never be thawed at room temperature due to the risk of accelerated microbial growth within the temperature danger zone. Acceptable thawing methods for potentially hazardous food (TCS food) include refrigeration at 41°F (5°C) or lower, submerging under running water at 70°F (21°C) or lower, microwave thawing (if cooked immediately after), or as part of the cooking process (ensuring the minimum internal temperature is reached).
When preparing salads containing TCS food (chicken, tuna, egg, pasta, potato), use only properly cooked, held, cooled, and stored leftovers, and ensure they are within their 'use by' dates. For egg dishes requiring little or no cooking, use pasteurized shell eggs or egg products, especially for high-risk populations. When preparing produce, prevent cross-contamination by keeping it separate from raw meats and poultry, and thoroughly clean and sanitize workspaces and utensils. Wash fruits and vegetables under running water, paying close attention to leafy greens by removing outer leaves and rinsing thoroughly.
Cooking food to its required minimum internal temperature is the only way to reduce microorganisms to safe levels. Always use a calibrated thermometer in the thickest part of the food and take multiple readings. Different foods have specific temperature requirements: poultry, stuffed foods, and foods cooked in a microwave to 165°F (74°C) for 15 seconds; ground meat and injected meat to 155°F (68°C) for 15 seconds; pork, beef, veal, and lamb steaks/chops to 145°F (63°C) for 15 seconds; roasts to 145°F (63°C) for 4 minutes; fish to 145°F (63°C) for 15 seconds; and eggs for immediate service to 145°F (63°C) for 15 seconds, or 155°F (68°C) for 15 seconds if hot-held.
TCS food must be cooled in a two-stage process: from 135°F (57°C) to 70°F (21°C) within 2 hours, and then from 70°F (21°C) to 41°F (5°C) or lower in the next 4 hours. Never place large quantities of hot food directly into a refrigerator. Reduce food size by cutting into smaller pieces or dividing into shallow pans. Effective cooling methods include using an ice water bath, stirring with an ice paddle, or utilizing blast/tumble chillers. If the first stage (135°F to 70°F) is not met within 2 hours, the food must be reheated and re-cooled or discarded. Total cooling time should not exceed 6 hours.
TCS food previously cooked and cooled, then reheated for hot holding, must be moved through the temperature danger zone quickly. It needs to reach an internal temperature of 165°F (74°C) for 15 seconds within 2 hours. If this temperature is not achieved within the timeframe, the food must be discarded. Avoid reheating food in equipment not designed for it, such as steam tables.
Regularly check the internal temperature of hot food (at 135°F or 57°C or higher) and cold food (at 41°F or 5°C or lower) using a calibrated thermometer. Check temperatures at least every 4 hours, or every 2 hours to allow for corrective action. Always cover food to protect it from contaminants and maintain temperature. During serving, use clean and sanitized utensils, with separate utensils for each food item. Minimize bare hand contact with cooked or ready-to-eat food by using tongs, deli sheets, or gloves. Train staff on proper handling of glassware, dishes, and flatware to avoid touching food contact surfaces. Store ice scoops in a sanitary location, not in the ice, and never use bare hands or glassware to scoop ice.
Buffet and self-service areas require close monitoring by food safety-trained employees. Use sneeze guards or food shields (14 inches above the counter, extending 7 inches beyond the food) to protect food on display. All food items on the buffet must be clearly labeled. Customers should not be allowed to refill soiled plates or use soiled flatware at the food bar to prevent cross-contamination.