Cooking Temperatures, Cooling, Reheating and labelling of PHF Foods

COOKING TEMPERATURES as per VSP Manual

# Poultry, Wild Game Animals                   =  165 F (74°C) or above

# Stuffed: Meats, Fish, Poultry, Pasta       =  165 F (74°C) or above
# Ground: Meat, Fish                                    =   155°F (68°C) or above

# Raw Eggs (not for immediate service)   =   155°F (68°C) or above

# Raw Shell Eggs (for immediate service) =   145°F (63°C) or above
# Fish, Meat, Pork, Seafood                         =   145°F (63°C) or above

# Fresh fish (Must be cooked at 145F)      =   145°F (63°C) or above
# Beef Steaks, Veal, Lamb                            =   145°F (63°C) or above

# Whole Roasts: Beef, Corned Beef, Ham  =   145°F (63°C) or above
# Foie Gras or any animal product can be served undercooked
with a asterisk/consumer advisory (NOT FRESH FISH)

COOLING WITH A BLAST CHILLER FRIDGE/REFRIGERATOR ICE WATER BATCH (2 STEPS)
1st STEP: from 135F (57 C) to 70F (21C) within 2 HOURS
2nd STEP: from 70F (21C) to 41F (5C) or below within next 4 HOURS

REHEATING
POTENTIALLY HAZARDOUS FOOD that is cooked, cooled
and reheated for hot holding must be reheated so that all parts
of the food reach a temperature of at least 165°F
The time the food is between 5°C (41°F) and 74°C (165°F) must
not exceed 2 hours

TEMPERATURE DANGER ZONE
Temperature Danger Zone is where Bacteria that cause food borne
illness multiply grow and survive: BETWEEN 41F (5C)AND135F (57 C)

LABELING PROCEDURES FOR POTENTIALLY HAZARDOUS FOODS
165°F (74°C) or above
155°F (68°C) or above
145°F (63°C) or above
145°F (63°C) or above


TIME CONTROL
Time control is using because of the bacteria start to growing in this period
Time control labeling is max 4 hours the time control starting
when the food is REMOVED from the temperature control


Labeling date(m/d/y)/product name/set up time/discard time
TEMPERATURE CONTROL
Food that are PHF should be labeled with below information:
1) PRODUCT NAME write clearly
2) DATE OF PREPARATION (MM/DD/YY)
3) USE BY date should be 3 days marker from the date of preparation
Plus three days