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Subject: Reheating Potentially Hazardous Foods (Time and Temperature Controls for Safe Food)
Subject: Reheating Potentially Hazardous Foods (Time and Temperature Controls for Safe Food)
What will be done and who will do it?
What will be done and who will do it?
New employees must:
- Review this procedure.
- Be trained by a team leader.
- Sign the training checklist.
All employees must:
All employees must:
- Heat processed, ready-to-eat foods from a package or can, such as canned green beans or prepackaged breakfast burritos, to an internal temperature of at least 135 ºF for 15 seconds for hot holding.
- Reheat the following products to 165 ºF for 15 seconds:
- Any food that is cooked, cooled, and reheated for hot holding.
- Leftovers reheated for hot holding.
- Products made from leftovers, such as soup.
- Precooked, processed foods that have been previously cooled.
- Reheat all foods rapidly. The total time the temperature of the food is between 41 ºF and 165 ºF may not exceed 2 hours.
- Serve reheated food immediately or transfer to an appropriate hot holding unit.
When using a thermometer for monitoring and recording temperatures employees must:
When using a thermometer for monitoring and recording temperatures employees must:
- Use a clean, sanitized, and calibrated probe thermometer (refer to SOP - Cross Contamination Prevention).
- Take at least two internal temperatures from each container of food.
Who will make sure it's done and how?
Who will make sure it's done and how?
- Team leaders are expected to continually model appropriate reheating practices for employees.
- Team leaders will verify that employees are reheating food properly by visually monitoring employees during the shift.
How should problems be fixed?
How should problems be fixed?
- Team leaders must immediately train and counsel employees who are not properly reheating cooked and ready-to-eat potentially hazardous foods.
- Continue reheating and heating food until the internal temperature reaches the required temperature.
What records will be kept?
What records will be kept?
- Completed training checklist.
- Temperature record log.
Created(Date): 1/4/16
By: Randall Davis, Food Hub & Food Safety Coordinator
Last Revised: 6/6/16
By: Randall Davis, Food Hub & Food Safety Coordinator
Document available here - 3.6 Reheating Potentially Hazardous Foods
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