FWE RETHERMALIZATION AND HOLDING OVENS
13
FOOD SAFETY
CRITICAL CONTROL POINTS TO
ELIMINATE BACTERIA - Table A
CRITICAL POINT
MONITORED TEMPERATURE
MONITORED TIME
1. Receive food
2. Dry - Storage
3. Store refrigerated food
4. Store deep-chill food
5. Store frozen food
6. Thaw food
7. Prepare food 1
8. Cook food
9. Hold food
10. Serve food
11. Cool food and leftover
food - Two proper
cooling methods [a]
and [b]
12. Retherm leftover food
less than 40°F (5°C)
50°F (10°C) to 70°F (21°C)
with 50% - 60% relative humidity
best: 35°F (2°C), or less than 40°F (5°C)
26°F (-3°C) to 32°F (0°C)
less than 0°F (-18°C)
less than 40°F (5°C) or under water
70°F (21°C) or lower
generally less than 50°F (10°C)
proper internal temperature*
hot food greater than 140°F (54°C)
cold food less than 40°F (5°C)
hot food greater than 140°F (54°C)**
cold food less than 40°F (5°C)**
[a] maximum 6 hours, broken down as:
•
from 140°F (60°C) to 70°F (21°C)
•
from 70°F (21°C) to 41°F (5°C) or
below
[b] cooled to 41°F (5°C) or lower
minimum 165°F (74°C) or 15 seconds
within 7 days max
within 2 hours
2 hours or less
4 hours or less
within 4 hours or
less
within 2 hours
1 Depends upon product.
* Must pass from 40°F (5°C) through 140°F (60°C) in 2 hours or less.
** Serve or discard all food within four (4) hours from the time it was removed from temperature control.
