Chapter 4 Safe Purchasing, Storage, Preparation, and Service for a Crowd
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Chapter 4 Safe Purchasing, Storage, Preparation, and Service for a Crowd Cooking for Crowds Safety Through the Flow of Food Purchasing Storage Preparation Holding Cooling Reheating Service Cooking for Crowds Purchasing • Keep food out of the temperature danger zone • Prevent cross-contamination • Refrigerate foods immediately • If receiving foods from vendor, reject items that are above 41F Cooking for Crowds Thermometers Types Calibration Use Cooking for Crowds Storage • Practice First In, First Out • Store only food in food storage areas • Always store raw potentially hazardous foods below ready-to-eat foods • Keep dry foods dry • Set refrigerator at 38F or lower • Set freezer at 0F Cooking for Crowds Storage Use ONLY food grade containers to store food Cooking for Crowds Preparation Slicing and cutting— • Clean & sanitize equipment between uses • Minimize time in the TDZ • Minimize cross-contamination Cooking for Crowds Preparation Thawing— • Thaw food in the refrigerator at 40F or less • Submerge the product in running potable water at a temperature of 70F or below • Thaw in a microwave oven, only if the food will be cooked immediately afterward • Thaw food as a part of the cooking process Cooking for Crowds Preparation Marinating— • Marinate meat, poultry, and seafood in the refrigerator • Do not use marinade that was previously used to marinate raw meat and poultry to baste foods or as a serving sauce Cooking for Crowds Preparation Cold Salad Preparation— • Chill all ingredients before beginning preparation • Prepare salads in small batches, then refrigerate Cooking for Crowds Cooking • Cook foods to proper internal temperatures • Use a calibrated food-grade thermometer to assure that the food has reached proper internal temperatures Cooking for Crowds Examples of Minimal Internal Cooking Temperatures FOOD TEMP, °F Eggs Eggs Cook until yolk & white are firm Egg dishes 160 Ground Meat & Mixtures Ground Turkey, Chicken 165 Ground Veal, Beef, Lamb, Pork 160 Fresh Beef Rare 145 Medium 160 Well Done 170 Fresh Pork Medium 160 Well Done 170 Cooking for Crowds Holding Keep hot foods hot and cold foods cold • Hold hot food at 140°F or higher • Hold cold food at 40°F or lower Cooking for Crowds Holding Hot holding— • Consider cooling foods and then reheating when needed • Monitor temps with a calibrated thermometer • Use holding equipment such as slow cookers, steam tables, and hot holding carts only for holding food and not for cooking or reheating • Cover foods and regularly stir to maintain a safe temperature Cooking for Crowds Holding Cold holding— Foods should be chilled prior to placing in cold holding equipment such as ice trays or refrigerated displays Cooking for Crowds Cooling Cooked potentially hazardous foods must be cooled: 1. Within 2 hours, from 140°F to 70°F ; and then Within 4 hours from 70°F to 40°F OR 2. To 40°F or lower within 4 hours Cooking for Crowds Cooling Cooling Methods— 1. Divide food into shallow pans no more than two inches deep 2. Separate food into smaller or thinner portions 3. Stir food in a container placed in an ice bath 4. Stir food with ice-filled wands Cooking for Crowds Cooling NEVER place large quantities of hot food in the refrigerator or freezer Cooking for Crowds Reheating • Reheat to 165F within two hours • Use a calibrated thermometer to check the final temperature • Only reheat foods once • Do not use hot holding equipment to reheat food Cooking for Crowds Service • Wash hands before serving food • Avoid cross-contamination by assigning specific duties to each volunteer • Avoid touching surfaces that will come into contact with food • Use gloves appropriately Cooking for Crowds Cleaning & Sanitizing CLEAN = Free of visible soil SANITARY = Free from harmful levels of foodborne pathogens Cooking for Crowds Cleaning & Sanitizing In a three-compartment sink— Step 1: Clean and sanitize sink Step 2: Scrape, rinse, or soak utensils Step 3: Wash Step 4: Rinse Step 5: Sanitize Step 6: Air dry Cooking for Crowds Cleaning & Sanitizing With a commercial dishwasher— Follow the manufacturer’s instructions Cooking for Crowds Cleaning & Sanitizing When sinks or dishwashing machines are not available— Bucket method with bucket or bottle sanitizing Cooking for Crowds Equipment & Facilities • Inspect all food storage, preparation, and holding equipment before the event • Throw out old or inappropriate equipment • At the minimum, you will need equipment for: • • • • • handwashing cleaning and sanitizing providing hot water providing potable water proper waste disposal Cooking for Crowds Equipment & Facilities Pest control— • It is easier to prevent pests from entering a kitchen than to remove them once they are there Cooking for Crowds Equipment & Facilities Trash Tips— • Provide enough containers to hold the amount of trash expected • Empty often • Clean and sanitize regularly • Keep it from leaking ©2006 Department of Food Science - College of Agricultural Sciences at Penn State University Penn State is committed to affirmative action, equal opportunity, and the diversity of its workforce. This publication is available in alternative media on request. Cooking for Crowds
