Injected Meats

Injected and pinned meats, such as brined ham or flavor-injected beef roasts, must be cooked to an internal temperature of 155F (68C) for at least fifteen seconds. When meats are injected or pinned, foodborne microorganisms on the surface can be carried to the interior.

Game and Ratites

Commercially raised and inspected game animals – such as elk, deer, bison, and rabbit – can be cooked in much the same way as beef. Small cuts, such as steaks, can be cooked to a minimum internal temperature of 145F (63C) or higher, for fifteen seconds. Ground meat must be cooked to an internal temperature of 155F (68C) or higher for fifteen seconds. Stuffed meats should be cooked to 165F (74C) or higher for fifteen seconds. Roasts can be cooked in the same way and to the same temperatures as beef and pork roasts.

Though they are birds, ratites (ostrich, emu, and rhea) are not cooked the same way as poultry. They will have a metallic taste when cooked to internal temperatures higher than 165F (74C). Ratites are fully cooked when their internal temperature reaches 155F (68C) for fifteen seconds. If portions or cutlets of these birds are stuffed, however, cook them to internal temperature of 165F (74C) for fifteen seconds.

Fish

Cook fish to an internal temperature of 145F (63C) or higher for fifteen seconds. Stuffed fish should be cooked to 165F (74C) or higher, for fifteen seconds. This is also true for stuffing containing fish. If fish has been ground, chopped, or minced, it should be cooked to an internal temperature of 155F (68C) or higher for fifteen seconds.

Egg and Egg Mixtures

In general, shell eggs cooked for immediate service should be cooked to 145F (63C) or higher for fifteen seconds. When eggs are cooked this way, the white is set and the yolk begins to thicken. Properly cooked scrambled eggs are firm, with no visible liquid. To hold eggs for later service, cook them to 155F (68C) or higher for fifteen seconds, then hold them at 140F (60C).

When cooking egg dishes, cook them precisely as direct and make sure cooking is complete before serving the item. Egg dishes, especially those prepared in deep dishes, such as casseroles or stuffing, or previously frozen dishes must be cooked to an internal temperature 0f 165F (74C) for fifteen seconds.

When cooking eggs, remove from storage only as many eggs as you need for immediate use. Never stack egg trays (flats) near the grill or stove.

Vegetables

Although most vegetables can be eaten raw, many are cooked before they are served. When cooking fruit or vegetables for hot-holding, cook them to 140F (60C) or higher. Cooked vegetables must never be left out or held at room temperature. Hold cooked vegetable dishes at 140F (60C) or higher, otherwise discard them after four hours.

Tea

Dry tea leaves contain low levels of bacteria, yeast, and mold (like most plant-derived food). Using improper brewing temperatures to prepare tea and storing it at room temperature for long periods of time can cause these microorganisms to grow to high levels. Improperly cleaned and sanitized equipment can also promote growth of microorganisms. When handling tea, follow these recommendations:

Brew only as much tea as you reasonably expect to sell within a few hours.

Never hold brewed tea at room temperature for more than one day. Discard any unused tea at the end of the day.

To protect tea flavor and avoid microbial contamination and growth, clean and sanitize tea brewing, storage, and dispensing equipment at least once a day. Equipment should be disassembled, washed, rinsed, and sanitized. Urn spigots should be replaced at the end of each day with freshly sanitized ones.

For any brewing method, use a thermometer to make sure brewing water in your equipment meets the specific temperature.

195F (91C) for automatic iced tea and automatic coffee machine equipment. Tea leaves should remain in contact with the water for a minimum of one minute.

175F (80C) minimum when using the traditional steeping method. Tea leaves must be exposed to the water for approximately five minutes by this method.

Дата добавления: 2015-10-31