Chapter Five

Discussion on food preparation and serving techniques...

---

THE ??? RULES OF SAFE FOOD PREPARATION

1. USE CARE IN STORING AND HANDLING FOOD

• Thawing of Food
• Proper storage environment
• Cross-contamination
• Employee hygiene

2. COOK PHF TO RECOMMENDED TEMPERATURES

• All PHF foods are cooked to a minimum of 145F with noted exceptions
• pasteurized eggs
• stuffed meats
• poultry and wild game
• ground or chopped meats
• pork
• microwave cooked products
• whole muscle roast beef

3. COOLING OF FOOD PRODUCTS

Project 5.1 List the proper methods of cooling cooked food products.

4. STORAGE OF PREPARED FOODS

Project 5.2 List the proper steps needed when preparing to store cooked foods.

5. RETHERMALIZATION OF PREPARED FOODS

Project 5.3 List the steps necessary in proper rethermalization of prepared foods.

7. USE OF LEFT OVERS

• To improve the bottom line of your operation, leftovers should be limited to a 10%

overrun.

• Leftovers should never be held for more than 3 days.
• Melons and ground-grown vegetables should be used within 24 hours.

8. TRANSPORTING PREPARED FOODS

• Always record food temperatures on a monitor prior to shipping and upon delivery at their destination.

Return to Table of Contents