PFS 2025 Catalog - Flipbook - Page 106
FOOD SAFETY GUIDE
Handling Guidelines
Maintain cold foods at or below 40°F.
Maintain hot foods at or above 140°F.
Potentially hazardous hot food should be
cooled rapidly. 140°F cooled to 70°F within
2 hours. 70°F cooled to 40°F within 4 hours.
Using shallow pans with a product depth of
no greater than 2 inches, the food should
be placed in a refrigerator uncovered or
loosely covered during the cooling process.
Never defrost food at room temperature.
Use a refrigerator, continuously running
cold water, a microwave or cook from
frozen state. Frozen food that has been
thawed should be cooked or otherwise
processed before it may be refrozen.
Cook foods to the proper internal
temperature. Use a metal probe
thermometer to ensure food is
cooked properly.
KITCHEN
Wash your hands thoroughly with hot
soapy water (before and after handling
food) for a minimum of 20 seconds.
Avoid handling food when: you are ill,
have a skin infection, or have cuts on
the hands.
Never cross contaminate from raw to
cooked products.
Wash, rinse and sanitize cutting boards
and knives between every use.
Reheat leftovers to 165°F internal
temperature or higher, stirring
constantly to cook evenly or microwave
to 195°F. Never reheat leftovers more
than once.
Keep kitchens, dining areas and
storage rooms free from insects
and rodents. Store chemicals
away from food.
104 | PerformanceFoodservice.com
