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Cooking for Crowds
Reheating
• Reheat to 165F within two hours
• Use a calibrated thermometer to check the final temperature
• Only reheat foods once
• Do not use hot holding equipment to reheat food
Cooking for Crowds
Service
• Wash hands before serving food
• Avoid cross-contamination by assigning specific duties to each volunteer
• Avoid touching surfaces that will come into contact with food
• Use gloves appropriately
Cooking for Crowds
Cleaning & Sanitizing
Free from harmful levels of foodborne pathogens
CLEAN =
SANITARY =
Free of visible soil
Cooking for Crowds
Cleaning & Sanitizing
In a three-compartment sink—
Step 1: Clean and sanitize sink
Step 2: Scrape, rinse, or soak utensils
Step 3: Wash
Step 4: Rinse
Step 5: Sanitize
Step 6: Air dry
Cooking for Crowds
Cleaning & Sanitizing
With a commercial dishwasher—
Follow the manufacturer’s instructions
Cooking for Crowds
Cleaning & Sanitizing
When sinks or dishwashing machines are not available—
Bucket method with bucket or bottle sanitizing
©2006 Department of Food Science - College of Agricultural Sciences at Penn State UniversityPenn State is committed to affirmative action, equal opportunity, and the diversity of its workforce.
This publication is available in alternative media on request.