FDSC 270 Lecture 8: CH 8 FDSC Food Preparation
10 Mar 2017
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Document Summary
Ch 8 fdsc the flow of food & preparation. Restrict: can work in area not near food. Food must be thrown out if: handled by staff who have been restricted or excluded from the operation due to illness contaminated by hands or bodily fluids exceeded the time and temp requirements to keep food safe. Food can be reconditioned if it has not been held in the tdz for more than 2 hrs. Dont let temp above 41f for more than 4 hrs. Microwave: only if food will be cooked immediately after. Cooking: frozen foods can be thawed while cooked. If label states the fish must remain frozen until use, then remove the fish from packaging: Before or immediately after thawing under running water. Use clean and sanitized work areas, cutting boards, knives and utensils. Make sure leftover tcs food have been handled safely by ensuring that they were. Stored for less than 7 days at 41f or lower.
