112NHM372.pdf NHM 372
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This 4 page Class Notes was uploaded by Regan Dougherty on Monday November 2, 2015. The Class Notes belongs to NHM 372 at University of Alabama - Tuscaloosa taught by Denise DeSalvo in Fall 2015. Since its upload, it has received 19 views. For similar materials see Intro to Food Service Management in Nutrition and Food Sciences at University of Alabama - Tuscaloosa.
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Date Created: 11/02/15
Monday November 2 2015 Additional Chapter 6 Notes Cooling and Reheating Food Cool food from 135F to 70F in 2 hours or less Cool food from 70F to 41 F in 4 hours or less If food is not cooled to 70F in 2 hours it must be thrown away or reheated to 165F and cooled properly Total cooling time must be less than 6 hours Consider density and size when cooling food You may out food into smaller portions if it is a stewsoup you can split it into different containers for quicker cooling Methods for cooling food ice water bath ice paddle blast chillertumble chiller icecold water as an ingredient Reheating Food Food that is going to be immediately served does not have a minimum reheating temperature it simply needs to be palatable Hotholding for service 165F for 15 seconds Commercially processed 135F Chapter 7 The Flow of Food Service Food can be held without temperature control In the event of an offsite catered event loss of power There are still guidelines that need to be followed Monday November 2 2015 Cold Food can be held for up to 6 hours without refrigeration if the item was held at 41 F before it was taken out of the refrigerator the item is labeled with the time it was taken out and the time it should be discarded the temperature of the food does not exceed 70F the temperature is checked at least every 4 hours Sell serve or discard food within 6 hours HotFood can be held for up to 4 hours if the item was held above 135F beforehand the item is labeled with the time it was taken out and the time it should be discarded Sell serve or discard food within 4 hours Avoid CrossContamination Kitchen Staff no barehand contact with readytoeat food clean and sanitize utensils Service Staff Do not touch the foodcontact area top of a glass middle of a plate tines of a fork etc Do not stack glasses Do not scoop ice with hands or glasses Do not touch readytoeat food Preset Tableware Remove extra tableware that will not be used during a meal or clean and sanitize it if it has been left on the table during a meal Monday November 2 2015 Reserving Food Menu items that are sent back to the kitchen cannot be reserved Garnishes cannot be reused Condiments in individual packages can be reserved Opened jars cannot be reserved Partial bottles cannot be combined Breadrolls that have been delivered to a table cannot be reserved The liner of the bread basket should be changed each time SelfService Areas Protection sneeze guards 14 tall and extend 7 forward from the front of the pan Make sure items are labeled Separate raw and readytoeat food Maintain temperature Refills Utensils should be labeled when necessary should be appropriate for the container or there should be a place for the utensil to be laid lce should not be reused if it has been used for cold holding Labeling Bulk Food does not need to be labeled if the item is made inhouse or if there is no healthnutrient claim being made many facilities will choose to label any way label in sight of customer Monday November 2 2015 include manufacturer or processor OffSite Service Food containers must be foodgrade Delivery vehicles should be appropriate for transporting food clean Internal temperature check when the item leaves and when the item arrives at its destination Labels Utilities know what utilities you will and will not have Storage Vending Machines Product shelf life Temperatures Original containers Wash and wrap fruit Make sure food is labeled is dated is ready to eat and has ingredients listed Chapter 8 Food safety management systems designed to prevent foodborne illnesses Active Managerial Control Apply principles that have been learned Hazard Analysis Critical Control Point HACCP
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