Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

Foods II Flow of food

No description
by

Alisha Hester

on 27 October 2014

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Foods II Flow of food

Prep
Thawing
Prep Poultry and meat
Salads with TCS
tuna salad, egg salad, chicken salad, etc
EGGS
1. small batches- 41 degrees

2. Prompt storage

3. unused portions- THROW AWAY

4.Thorough cooking: coating acts as an insulator that will prevent frozen middles from cooking
OVERLOADING frying basket will decrease oil temp- small batches
Cooler: 41 degrees

Running water: 70 degrees-
constant running water
Clean prepsink
below 41 degree
Microwave: must be immediately cooked
Cooking: ex. frozen hamburgers
SLACKING: Gradual thawing of food before deep frying
ex French fries and breaded items
-10 degrees to 25degrees
never warmer than 45 degrees
cleaning/sanitizing: separate!

Portion control: small portions

Prompt action: return raw prepped meat straight to cooler
1. small bacthes
2. Leftovers: cooked/held/cooled correctly
3. Storing leftovers: 7 days then throw out
4. Refrigerate: leave all indregients in
5. cooler until mixed..(mayo, eggs, tuna, etc)
Salmonella
usually considered to be found on the outside of eggs...recent studies have shown it to be inside eggs, spread by contaminated hens

Pooled Eggs- eggs are cracked and stored in large amounts for large batches of prep- 41 degrees

Pasteurized eggs- for foods that are almost serv ready...tarimisu, mousse, ceasar salad dressing

High risk populations: Hospitals, nursing homes- unpasteurized rules apply

Proper sanitation....
Batters and Breads
Flow of Food
Fresh Juice
If it is packaged- no special concerns
FRESH IN HOUSE - need s a warning label-
THIS PRODUCT HAS NOT BEEN PASTEURIZED, IT CAN CONTAIN HARMFUL BACTERIA THAT WILL CAUSE SERIOUS ILLNESS
Fruits
Virus Hepatitus A
Bacteria E-Coli
Parasites- Cryptosporidium parvum

1. Prep away from raw foods
2. WASH fruits in sanitized prep sink
warm water,
3. Leafy greens- remove outside leaves, rinse thoroughly
4. water containing ozone - can be used

5. keep fruits and veggies separated - wash, store separately
ICE
use a scoop, do not contaminate ice
pg 8-7 read and get notes for special circumstances
The only way to ensure there is NO CROSS Contamination....buy already prepped- chicken nuggets!
Full transcript