STANDARD OPERATING PROCEDURES SUBJECT: COOKING POTENTIALLY ...
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 POTENTIALLY ...
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.
STANDARD OPERATING PROCEDURES SUBJECT: EMPLOYEE HEALTH The PIC is required to: 1. Become familiar with and recognize diseases that are transmitted by foods.
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
64 QUALITY WHITETAILS Oftentimes when I am working with hunters to help them choose the best location for a new food plot, they will ask me, “Why put a food plot here when my stand is over on the ridge by that clearing?”
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05. c) 06. b) Contrast the location problems of a manufacturing firm and a super market, showing the relevant considerations they share and those they do not.
