![]() Ready-to-eat TCS foods should be marked if they are to be held over 24 hours, indicating the date the food must sell by, be eaten by, or be thrown out by. Containers and Labelingįoods removed from their original packaging must be labeled with their common name. Never pack coolers or freezers too full, and plan your trips to the cooler or freezer so the door won’t be open for longer than necessary. Storing Cold FoodĬold TCS foods should be stored at 41° F or lower. There are guidelines for safe food storage, labeling, and holding. Food that moves off-site must also be labeled and temperature controlled, This is also true for packaged foods for self-service. Stored foods should have clear received-on and use-by date labels. ![]() Time and temperature are crucial when storing food and must be monitored. Food StorageĪfter food is received it is put into storage, and could move in and out of storage. ![]() Food handlers should also reject meat, fish, or poultry that is slimy, sticky, or dry. Other Reasons to Reject Food Deliveryįoods that arrive with out-of-date expiration or use-by dates, unusual color or mold, or an off smell should be rejected. Hot foods should be received at 135° F or higher. Big ice crystals on frozen foods or packaging indicate something has thawed and been refrozen. Food products or packaging with fluids, water stains, or ice crystals should be rejected. Frozen Foodįrozen foods should be received frozen solid. Cold FoodĬold TCS foods should be received at 41° F or lower and the manufacturer’s instructions should be followed. Poor quality may indicate the food has been stored at the wrong temperature. When receiving food, check for proper temperature, undisturbed packaging, and good quality. Temperature must be controlled at all times. The food handler’s monitoring of time and temperature begins when food is received and continues through storing, thawing, preparing, cooking, and serving the food. Wash, rinse, sanitize with an alcohol prep wipe, and air dry the thermometer after use. Once the reading hovers at a steady temperature, write down the temperature and confirm the measurement by taking an additional reading in another spot. When checking cooked meat, insert the thermometer into the thickest part, usually the center. It should also be washed, rinsed, sanitized with an alcohol prep wipe, and air dried before use. The thermometer should be calibrated before use in order to ensure an accurate reading. Ask your manager for the correct thermometer for the job. Some tasks require a different thermometer. It is important to use thermometers correctly. Many establishments record these temperatures. Food thermometers are used to make sure cold food is cold enough upon delivery, and when in cold or freezer storage, and to make sure hot food is hot enough during cooking and before serving. Proper use of a food thermometer is necessary to make sure foods are at the correct temperature.
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