STANDARDOPERATINGPROCEDURES . subject : COOKINGpotentially HAZARDOUS (TCS) FOOD. REFERENCE CHART: 165 F Poultry, stuffing, stuffed meat or fish, casseroles, egg dishes, dishes combining raw and cooked food, baluts and ratities. potentially hazardous 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 cooked food, baluts and ratities.
Transcription of STANDARD OPERATING PROCEDURES SUBJECT: COOKING …
1STANDARDOPERATINGPROCEDURES . subject : COOKINGpotentially HAZARDOUS (TCS) FOOD. REFERENCE CHART: 165 F Poultry, stuffing, stuffed meat or fish, casseroles, egg dishes, dishes combining raw and cooked food, baluts and ratities. potentially hazardous 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.
1470 Instruction Manual Digital Cooking Timer/Thermometer Leading the Way in Accuracy ® One Year Warranty Taylor® warrants this product to be free from defects in
1 Dutch Oven Cooking for Beginners and Beyond This is a collection of Dutch oven cooking information and recipes that has been accumulated over several
F0 Calculations lethality.doc Page 2 of 17 Food Lethality Calculations - F0 value The following document aims to explain the use of the F0 calculation to quantify bacteria death rates in cooking …
How Hot is That Sidewalk? | Marcia Breithaupt, www.LHAPS.com 2 The unit is available on Amazon.com for under $30 but other similar units can be purchased at hardware stores.