STANDARDOPERATINGPROCEDURES . subject : cookingpotentiallyhazardous (TCS) FOOD. REFERENCE CHART: 165 F Poultry, stuffing, stuffed meat or fish, casseroles, egg dishes, dishes combining raw and cooked food, baluts and ratities. potentiallyhazardous food cooked in microwave. 155 F Ground or flaked meats 145 F Pork, beef and pork roasts, beefsteaks, veal, lamb, commercially raised game animals, fish, foods containing fish, shell eggs for immediate service. See the Food Code, subpart 3-4 for alternate cooking times for beef and pork roasts. 135 F Fruits and vegetables that are cooked for hot holding. * Note: Cook to this temperature for at least 15 seconds. On the following lines list all foods, in your facility, that will be cooked to these minimum internal temperatures. 165 deg. F. _____. _____. 155 deg. F. _____. _____. 145 deg. F. _____. _____. 140 deg. F. _____. _____. On each shift, what staff person/position will make sure proper cooking temperatures are being meet?
14 STANDARD OPERATING PROCEDURES SUBJECT: COOKING POTENTIALLY HAZARDOUS (TCS) FOOD REFERENCE CHART: 165 F Poultry, stuffing, stuffed meat or fish, casseroles, egg dishes, dishes combining raw and ...
Transcription of STANDARD OPERATING PROCEDURES SUBJECT: …
1STANDARDOPERATINGPROCEDURES . subject : cookingpotentiallyhazardous (TCS) FOOD. REFERENCE CHART: 165 F Poultry, stuffing, stuffed meat or fish, casseroles, egg dishes, dishes combining raw and cooked food, baluts and ratities. potentiallyhazardous food cooked in microwave. 155 F Ground or flaked meats 145 F Pork, beef and pork roasts, beefsteaks, veal, lamb, commercially raised game animals, fish, foods containing fish, shell eggs for immediate service. See the Food Code, subpart 3-4 for alternate cooking times for beef and pork roasts. 135 F Fruits and vegetables that are cooked for hot holding. * Note: Cook to this temperature for at least 15 seconds. On the following lines list all foods, in your facility, that will be cooked to these minimum internal temperatures. 165 deg. F. _____. _____. 155 deg. F. _____. _____. 145 deg. F. _____. _____. 140 deg. F. _____. _____. On each shift, what staff person/position will make sure proper cooking temperatures are being meet?
2 _____. What will be done with food that does not get to the proper cooking temperature? _____. _____. Created date: By: Last revised: By: 14.
2 STANDARD OPERATING PROCEDURE SUBJECT: PERSONAL HYGIENE Employees are required to adhere to the following Personal Hygiene procedures: Employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth
STANDARD OPERATING PROCEDURES SUBJECT: EMPLOYEE HEALTH The PIC is required to: 1. Become familiar with and recognize diseases that are transmitted by foods.
5 COOKING: Standard: All potentially hazardous foods must be cooked to the following proper minimum internal temperature for 15 seconds unless otherwise noted:
DEPARTMENT OF HEALTH AND HUMAN SERVICES CENTERS FOR MEDICARE & MEDICAID SERVICES . Kitchen/Food Service Observation . 3. Is the food stored at the appropriate temperatures?
F0 Calculations lethality.doc Page 5 of 17 Pasteurisation procedures follow the same principles as the F0 calculation but with the one exception that the bacteria spore and associated temperatures ...
