Topic: Reheating Food

Transcription

1 WHAT IS Back to Basics? Four food safety training activities - to assist you with training your frontline employees. WHAT YOU GET Four interactive activities (approximately 10 minutes each) -- demonstrations, practice and discussions Short quiz Attendance roster WHAT YOU NEED - TRAINING RESOURCES - register as a ServSafe user, go to the Resource Center and download FREE posters, quizzes and fact sheets for food safety, including a Factsheet on Cooling and Reheating Food ServSafe - Preparation, Cooking and Serving-: DVD optional (use entegra discount at ServSafe.com ServSafe Essentials, 5 th Edition: Pages 7.15 ServSafe Manager, 6 th Edition: Pages 6.17 HOW TO USE Back to Basics Use for groups or "one-on-one" training. Use one activity per week or combine two or more activities. Keep a training record on file (training topic, date, attendees) or use the attached sample tracking sheet. Use this material for future training. File in a 3-ring binder or accordion file for easy reference.

2 EXPLAIN: When reheating TCS food for hot holding or service, it must always be reheated quickly to move it out of the danger zone. REVIEW: Critical Control Point (CCP): Food that is cooked, cooled and reheated for hot holding is reheated rapidly (within 2 hours) to 165 F (74 C) for 15 seconds. TRY THESE ACTIVITIES - ONE EACH WEEK OR COMBINE TWO OR MORE: ACTIVITY 1 ACTIVITY 2 ACTIVITY 3 ACTIVITY 4 Ask employees to describe how to reheat food for hot holding or service and what equipment to use. Answer key: Reheat food to 165 F (74 C) for 15 seconds. Reheating process must be completed within 2 hours. Always use cooking equipment (i.e. stovetop, oven steamer, tilt kettle) to reheat food. Don t use hot holding equipment such as a bain marie, hot holding cabinet, steamtable or chafing dish to reheat food. Ask employees to describe how to reheat food in a microwave oven. Answer key: To reheat previously cooked food in a microwave, follow the same rules as for microwave cooking. Use containers designed for microwave heating. Cover the food. Rotate or stir halfway through cooking. Rehear to at least 165 F (74 C). Allow to stand for 2 minutes after reheating to let the product temperature equalize. Check the temperature in several places to make sure it has reached 165 F (74 C) throughout the food. Ask employees to list foods that should not be reheated if left over after a meal. Ask them to explain the reasons. Answer key: Some foods should not be reheated for quality reasons, such s fish fillets, and egg entrees, quiches, French fries and vegetables that may lose color or texture when they are reheated. (cover your operational policy and/or standards). Review the steps for leftover foods that can be reused (cooling the food, then covering, labeling and dating the containers, reusing the food within 48 hours, reheating it for service). Give examples (such as soups, meat sauce, and chili). REMINDER: Reheat one time only (review your operational standards here). Ask employees to explain corrective action steps if leftover food has been reheated too slowly. Ask volunteers to demonstrate how to record reheating temperatures on the appropriate log. Answer key: Explain/Review corrective action if the required product temperature of 165 F (74 C) has not been reached within 2 hours. Follow up after training: What has been learned? Observe and provide feedback.

3 HOW to REHEAT Reheat to 165 F (74 C) within 2 hours USE THE PROPER EQUIPMENT Use cooking equipment to reheat food (stovetop, tilt skillet, oven, steamer, etc) DON T Use hot holding equipment ( bain marie, hot holding cabinet, steam table, chafing dish, etc): : HOW TO REHEAT IN A MICROWAVE OVEN Use only containers designated for use in the microwave. Cover the food. Rotate or stir halfway through heating. Reheat to at least 165 F (74 C). Allow to stand covered for 2 minutes after reheating. Check the temperature in several places to make sure all parts of the food have reached 165 F (74 C). HOW TO CHECK AND RECORD REHEATING TEMPERATURE HOW: Use a cleaned, sanitized and calibrated thermometer. Place thermometer in center of thickest part of the food. Temperature must register for at least 15 seconds. Record the temperature (and corrective action when needed) on appropriate operational log. WHICH FOODS SHOULD NOT BE REHEATED? Foods that may lose color or texture when reheated, such as fish fillets, egg entrees, quiches, French fries, vegetables, etc. (Review your operational policy here)

4 Topic: Cooking Temperatures QUIZ Circle either True or False 1. True False Pork must be reheated to 155 F (68 C) for 15 seconds within 2 hours. 2. True False It is appropriate to reheat soup in the hot holding cabinet as long as the heat is turned up really high so the soup can get hot within three hours. 3. True False After food has been reheated in a microwave oven, it must stand covered for 2 minutes before serving it. 4. True False A pan of flounder leftover from lunch looks very fresh it will be OK to serve for lunch tomorrow. 5. True False There is a pan of chili reheating in a large steam table pan over two burners on the stove. It has taken more than three hours to reheat to 165 F (74 C) so the chili will have to be thrown out.

5 QUIZ -- ANSWER SHEET 1. True False Pork must be reheated to 155 F (68 C) for 15 seconds within 2 hours. False: Any food that is reheated must reach an internal temperature of 165 F (74 C). 155 F (68 C) is the required temperature for cooking raw pork. 2. True False It is appropriate to reheat soup in the hot holding cabinet as long as the heat is turned up really high so the soup can get hot within three hours. False: A hot holding cabinet is designed to maintain hot food at 135 F (57 C) or above. It does not generate enough heat to bring cold food up to the required temperature of 165 F (74 C) within 2 hours. 3. True False After food has been reheated in a microwave oven, it must stand covered for 2 minutes before serving it. True: The rules for cooking and reheating in a microwave oven are the same. This step is necessary to make sure that all parts of the food have been reheated to the required temperature of 165 F (74 C). 4. True False A pan of flounder leftover from lunch looks very fresh it will be OK to serve for lunch tomorrow. False: Some foods should not be reheated for quality reasons because the may lose color and/or texture. Review your operational policy regarding foods that can be reheated/cannot be reheated. 5. True False There is a pan of chili reheating in a large steam table pan over two burners on the stove. It has taken more than three hours to reheat to 165 F (74 C) so the chili will have to be thrown out. True: It is important to move TCS (time and temperature controlled for safety) foods quickly through the temperature danger zone (between 41 F (5 C) and 135 F (57 C). That s why the reheating process must always be completed within 2 hours or less.

6 ATTENDANCE ROSTER Date: Trainer's Name: Name of Attendees: