Food handling errors#1 Food is not kept cold enough (below 40 degrees.
*Avoid leaving food at room temperatures. Never thaw meat on the counter or casseroles at room temperature before baking.
*Refrigerate food in shallow containers. Pan should be 3 inches. The center of hot foods that are cooling should reach a temperature of 45 degree’s.
*Cool food in containers with loose covers. Tight covers do not allow air to circulate around the food to cool it rapidly.
*Place containers of hot food in the refrigerator side by side with air space in between should be between 35 and 40 degree’s.
Food Handling Errors #2 Food is not kept hot enough (above 140 degree’s)
*Do not let hot food stand at room temperature.
*Do not prepare food more than four hours before serving it. Prepare potentially hazardous foods no more than 3 hours before serving.
*When using a hot-holding table, be sure food temperature is above 140 degree’s.
*Cover pans containing hot food so that the heat does not escape rapidly.
Food errors#3 Food is cooked inadequately.
* Do not cook foods slowly at a low temperature. If cooking takes six hours or more or if cooking temperature is less than 300 degree’s, microorganisms may grow during the early cooking period.
* Make sure that all parts of the food are cooked to the proper temperature.
* Do not partially cook and then hold food before final cooking.
* Do not cook without a heat source. For example, do not preheat the oven to 450 degrees and put a casserole in to bake, then turn the oven off and let the casserole stand in the oven for an hour.
* Do not cook by the clock, use a thermometer.
Food handling Error#4
* Keep cooked foods from contact with raw foods.
* Thaw and store meat and poultry in a pan or tray with a lip to prevent dripping juices from contaminating finished food products.
* Wash and sanitize any equipment, utensils, counter tops, surfaces and hands that have touched raw foods.
* Wash and sanitize counters and utensils every two hours when food is being prepared.
Clean utensils and counter tops by using 1 tablespoon chlorine bleach per 1 gallon of warm water for minimum of 1 minute