|
Thawing |
|
S |
Under Refrigerator-food at 41 F |
|
N/A |
Thawing in water: |
|
|
*Sufficient water velocity
*Thawed portion of RTE food not above 41 F.
*Thawed portions of food requiring cooking not
above 41 F for more than 4 hours.
*Water temperature 70 F or less. |
|
N/A |
Part of continuous cooking process. |
|
N/A |
Thawed in microwave & immediately transferred |
|
|
to conventional cooking equipment |
  |
Cooking |
|
N/A |
Eggs-155 F. for 15 sec. (or chart) |
  |
N/A |
Comminuted fish, meat, & game animals - |
|
|
155 F. for 15 sec. (or chart) |
|
N/A |
Pork or beef roasts: 130 F. for 121 min. (or charts) |
|
N/A |
Ratites & injected meats: 155 F. for 15 sec. (or chart)
|
|
N/A |
Poultry, stuffed fish/ meat / pasta / poultry /
|
|
|
ratites; or stuffing with fish, meat, poultry,
|
|
|
or ratites cooked to 165 F. for 15 sec.
|
|
N/A |
Whole-muscle, intact beef steaks: Surface
|
|
|
temp. of 145 F. & surfaces have a cooked color.
|
|
N/A |
Microwave: Raw animal foods rotated, stirred,
|
|
|
covered, heated to 165 F. Stand: 2 min. after
|
|
|
cooking. |
|
N/A |
Fish, meat, pork, game animals cooked to
|
|
|
145 F. for 15 sec. |
|
N/A |
Fruits & vegetables cooked to 140 F. or above |
|
|
for hot holding.
|
|
|
Records |
  |
Cooling |
|
N/A |
Acceptable method of cooling (SOP for process). |
|
N/A |
Cooked PHF cooled: 140 F.-70 F. (2 hrs.); |
|
|
70 F. to 41 F. (4 hrs.)
|
|
|
Records.
|
  |
Reheating |
|
N/A |
PHF rapidly reheated to 165 F. or above for 15 sec.
|
|
N/A |
Food reheated to 165 F. or above in a microwave. |
|
N/A |
Commercially processed RTE food heated to 140 F. |
|
|
or above for hot holding. |
|
N/A |
Remaining unsliced portions of beef roasts reheated |
|
|
for hot holding using oven / time / temperature charts.
|
|
N/A |
Two hour maximum reheating time. |
|
|
Records. |
  |
Holding |
|
S |
Hot PHF held at 140 F or above |
|
N/A |
Roasts at 130 F. or above |
|
S |
Cold PHF held at 41 F. (45 F.) or less |
|
|
Records. |