Page 33 - EmpHandbook

HOSPITALITY SERVICES

Cooling
Improper food cooling is the most common factor
implicated in food-borne illness.
• All cooked perishable foods should be chilled to an
internal temperature of 4°C (40°F) within six hours.
• In many cases, items can be taken from the cooking
equipment and put directly into the refrigerator
unless the food quantity is large or the refrigerator is
inefficient and overcrowded.
• Pre-cool large quantities of food using an ice water
bath if the refrigeration unit is small.
• Stir large quantities of liquid and semi-liquids
frequently when cooling, using a cleaned and
sanitized utensil.
• Cool foods, especially gravies, soups and casseroles,
in shallow pans with the greatest surface area
possible. Ice wands are available. Cover with plastic
wrap and vent corner to allow heat to escape.
• Turkey, chicken and roasts can be sliced and placed
in shallow pans. Use metal stem thermometers to or below. If there is no time to do this, wrapped food
determine the internal temperature of foods. may be placed in a container under running water of
• Cooled foods must be covered. Cloths should not be 70°F (21°C).
used for this purpose.
Cross-Contamination

Special care should be taken not to transfer
Avoid adding fresh food to food contamination to ready-to-eat food from raw food.
prepared in advance.
Because of the salmonella hazard in handling poultry,
meat and eggs, special precautions must be observed to
prevent any spread of this bacterial infection from raw
Re-heating to cooked products, or to other foods. Failure to clean
• Products to be re-heated must be brought rapidly to and disinfect kitchen equipment - particularly cutting
an internal temperature of at least 74°C or (165°F) boards, slicers, mixers, grinders, can openers, and
or greater. knives are known contributors to food-borne illness.
• Liquid or semi-liquids should be stirred frequently It is essential to use separate cutting boards and utensils
when reheated. for cooked and raw foods. It is very important to clean
• Do not reheat food in equipment which is not and sanitize cutting boards with detergent and high
designed to do so. temperature (over 180°F) water or with cleaning sanitizer,
• Reheat food only once; after that, anything left to destroy bacteria. Many units use a colour-coded cutting
should be discarded. board system. Check your unit for posted information and
procedures.

Thawing frozen food Damaged equipment, utensils, and dishes, etc. must not
be used.
Frozen foods may be safely thawed in several ways, Prepared foods such as salads and sandwiches, to be
including under refrigeration, cold running water, consumed without cooking, or foods prepared from
microwave and/or part of the cooking process. Once perishable ingredients, should be prepared on a clean
thawed, they should be used as soon as possible surface, with cleaned, rinsed and sanitized utensils to
for optimum quality and flavour and should not be prevent cross-contamination.
re-frozen.

The BEST method is to allow the food to thaw under
refrigeration. The food should still be wrapped and Do not thaw food at room temperature;
should be placed in a shallow container to prevent any it is an invitation to pathogens.
drips from cross-contaminating other items stored near

HEALTH & SAFETY (32) EMPLOYEE HANDBOOK