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Some Special Rules For Cold Salads; & Sandwhich Spreads
You have learned about potentially hazarous food, and how the bacteria grow very easily in them. These foods must not be left at room temperature for even a short time. Foods like potato salad and chicken salad have to be cold enough to keep germs from growing. When you make these foods, start with cold ingredients. Wash your hands before handling the salad ingredients. Make cold salads with cold cooked foods such as potatoes, pasta, chicken and eggs; all ingredients should be chilled to 45o F. If you wonder about keeping something cold, keep it cold while you check with a supervisor, the boss or the Health Department.
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Ingredients: Foods that are part of a mixture; for example mayonnaise and sugar are ingrdients in some salad dressings.
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After the food is cooked and ready to serve, keep it warm enough to stop any germs from growing. There is special equipment for this. You must turn on steam tables, soup warmers, and heated surfaces before you need them so that they will be hot enough when you put the cooked food into them. Set the temperature control a little above 140o F, and then check the food with our metal stem thermometer to make sure the food stays at least 140o F at all times. Stir liquid foods (like soups and gravies) so they don't get cold on top. Covers on the pans will help keep the heat in and the food warm enough. Do not try to heat cold foods in these warmers. Hot-Hold food above 140o F.
Food that is cooked and then cooled may need to be heated again. When you must reheat food, do it very quickly (within on hour) to 165o F (74o C). The right way to do this is on the stove burners, or in microwave ovens, convection ovens, or double boilers. Do not use anything that will heat the food slowly, because it takes too long to pass the "Danger Zone". Stir the food to be sure that all parts of it are hot. Then use your metal stem thermometer to check the temperature. Reheat foods to 165o F.
When a customer leaves food on a plate or at the table, you must throw it away. If you have food like chips, rolls and bread and some of it is left over, you cannot serve it again. Unopened packages of crackers, jelly, candy or sugar may be served again.
If the electric power goes off, if the water supply is damaged, if there is no hot water, if the sewer or waste system backs up in the drains:
***Close the business right away.
***Call the Health Department for help and advice.
If something goes wrong with the stove, the refrigerators, the freezers, the steam tables, salad bar or display coolers, any equipment that keeps the food safe to serve, you must think and act quickly:
***Be sure potentially hazardous hot foods stay hot (at least 140o F or hotter).
***Be sure potentially hazardous cold foods stay cold (at least 45o F or colder).
If a refrigerator does not work right, the temperature of the food in it can reach the "Danger Zone". Before you move the food to another cooler check
its temperature with the metal stem thermometer. If it is still colder than 45o F (7o C), move it quickly to a cooler or refrigerator that is ok.
If a freezer lets food thaw, check the food temperature with a metal stem thermometer. You can prepare the food, if it is still colder than 45o F. If hot
holding equipment like a steam table or soup warmer fails, measure the temperature of the food it was holding. If the food is still hotter than 140o F (60o C), you have two choices:
***Move the hot food to equipment that is OK and that will keep it hot.
***Cool the food quickly using shallow metal pans or an ice bath.
You must throw out food that has been found in the "Danger Zone" (temperatures between 45o F and 140o F). Do not serve it and do not give it to staff, family or shelters. Call your local Health Department office for help and advice.
You want all the food in your store or restaurant to be healthy and safe right from the start. The section talks about where the food comes from, how to check it, how to store it and how to handle it. Where did that food come from? Use food that comes from sources that are approved the the Health Department - that's the law. Look for "USDA" on meats. Look for "Pasturized" on milk. Look for certification numbers on the package of shellfish. Canned foods, fresh foods and dairy products must come from companies, brokers or dairies that have been licensed and inspected.
| Certification: Legal proof that something has been inspected and approved as safe (Example: "USDA" Stamp on meat). |
You cannot sell food that has been prepared at someone's home. Food for the public must be prepared in a kitchen approved for that purpose. People trained by the Health Department, Food Inspectors, must check the kitchen to make sure you prepare and store the food in a safe way.
1). Check the food as it comes in. It's a good idea to write the date on it before you store it.
2). Look for unsafe or adulterated foods. Moldy food, smelly meat, damaged or swollen cans are not safe to use. If you are not sure, get rid of it. Remember the rule: "If In Doubt - Throw It Out."
3). Tell your boss about any bad food you find.
| Adulterated: Something unneeded has been added or has grown in the food to contaminate it. |
Keep all foods off the floor. Rotate the stock by storing foods so you can use older food first. "First In - First Out" is a good rule to follow. Cover, label and date dry foods. Store foods away from cleaners and poisons. Be careful about storing food in galvanized cans or other containers with non-food-grade metal coatings. (Some foods can "pull-off" the metal and that can cause poisoning.) If plastic bags are used, they must be approved for food use.
| Galvanized: A steel or tin container coated with zinc, a metal that prevents rust. |
Take special care of foods that go in the refrigerator or freezer. Store food in clean, safe containers with labels and dates. Check the temperature: Freezers need to be at least 0o F (-18o C). Put raw meat on the lowest shelf and unwashed food below clean cooked food. Refrigerated foods need to be 45o F (7o C) or colder. In general, foods will keep longer at colder temperatures. Remember the "Danger Zone" begins above 45o F. Be surej that thermometers give true temperatures in the refrigerators.
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TEMPERATURES TO MEMORIZE: Danger Zone: 45 F to 140 F Oregon Law: Allows 45 F - but 41 helps keep food safer. Potentially Hazardous Foods and minimum required temperatures: Poultry & Stuffing: 165 F (74 C) Hamburger: 155 F (68 C) Pork: 150 F (66 C) Beef, Lamb and Seafood: 140 F (60 C) Rare Beef: 130 F (54 C) This 40 page booklett is provided free at the Lane County Courthouse and is reprinted here in condenced form by removing all images to fit into six pages. |
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