Thawing Methods

• At refrigeration temperature of 41°F or below.
• Under cool, running water, 70°F or below.
• As part of the cooking process.
• In a microwave oven, then continue with the cooking process.

Cooling Methods

• Shallow layers 2 to 3 inches deep, do not stack product.
• Use metal pans, loosely covered at first.
• Use an ice bath and/or cooling paddle.
• Cut solid foods into small pieces or slices and/or utilize an ice bath.
• Add ice as an ingredient.

REMEMBER: NEVER THAW OR COOL AT ROOM TEMPERATURE

All hot foods must be cooled from 135°F to 70°F within 2 hours and from 70°F to below 41°F in an additional 4 hours.

Internal Cooking Temperature

Reheating

• Rapidly reheat all foods to 165°F or above in 2 hours or less.

Hot Holding Temperature

• 135°F or above

Cold Holding Temperature

• 41°F or below

Proper Hand Washing

• Use soap and warm running water.
• Rub hands together for at least 20 seconds.
• Rinse, then dry with single-use paper towels.
• Wash hands before handling food and after doing any activities that contaminate the hands.
• Wash hands before putting on single use gloves.
• Wash hands after removing single use gloves .
• Hand sanitizer should never be used in place of hand washing.

Bare hand contact is prohibited with ready-to-eat foods!

Dishwashing: Wash, Rinse, Sanitize and Air Dry

Chemical Sanitizing

• Chlorine 50 ppm @ 75 - 120°F for 7 seconds, Chlorine test strips are required
• Quats:    75 - 100°F; read manufacturer's label for concentration and contact time,  Quats test strips are required

Hot Water Sanitizing

• Mechanical 180°F - Final Rinse

The use of common towels for drying is strictly prohibited.

Remember: Employees are required to notify management if they are experiencing diarrhea, vomiting, jaundice, sore throat with a fever or have a cut/lesion that cannot be properly covered.

This information is distributed by Erie County Department of Health, 606 W. 2nd Street, Erie, PA 16507, 814-451-6700, www.ecdh.org