Thanks to the Missouri Restaurant Association weekly newsletter we’re able to share these tips for thawing and holding food.
-Refrigeration: Thaw TCS food at 41 ̊Fahrenheit (5 ̊Celsius) or lower to limit pathogen growth. Plan ahead when thawing large items, such as turkeys. They can take several days to defrost.
-Microwave: You can safely thaw food in a microwave, but only if the food is going to be cooked immediately. Be warned: large items, such as roasts or turkeys, migh not thaw well with this method.
-Cooking: Thaw food as part of the cooking process.
-Running water: Submerge food under running, drinkable water at 70°Fahrenheit (21°Celsius) or lower. Never let the temperature of the food go above 41°Fahrenheit (5°Celsius) for longer than four hours.
-Hold foods at their correct temperatures. TCS foods should be held at the correct internal temperatures. Cold food should be held at 41°Fahrenheit (5°Celsius) or lower, and hot food should be 135°Fahrenheit (57°Celsius) or higher.
-Check temperatures regularly. Timing is essential. Make sure you check food temperatures at least every four hours. Toss food that’s not 41°Fahrenheit (5°Celsius) or lower, or 135°Fahrenheit (57°Celsius) or higher.
-Use food covers and sneeze guards. Keep food covered to help maintain temperatures. Covers and sneeze guards also help protect the food from contaminants.
-Use hot-holding equipment properly. Don’t reheat food in them unless they are built to do so.
It’s important to have these processes in place and ensure that your staff understands that they are important to your operations. HACCP #7 requires documentation. A great way to accomplish this is to collect and record all this data digitally using an app.
Check out the quick video below for more info on the OpsAnalitica platform:[embed]https://youtu.be/mMI5w9GWb_Y[/embed]