Let It Flow Food can take some crazy twists and turns through Food can take some crazy twists and turns through your operation, so it s your responsibility your operation, to make sure so it does it s so your safely. responsibility to make sure it does so safely. Navigate through the five weeks of National Food Safety Month and learn how to let it flow through the flow of food. Topics include: Receiving, Storage, Thawing and Navigate Holding, Preparation, through and the Service. five weeks of National Food Safety Month and learn how to let it flow through the flow of food. Topics include: Receiving, Storage, Thawing and Holding, Preparation, and Service. THAWING and HOLDING STORAGE PREPARATION RECEIVING SERVICE 2015 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe and the ServSafe logo are trademarks of NRAEF. National Restaurant Association and arc design are trademarks of the National Restaurant Association.
Déjalo fluir Puede ser que en tu establecimiento los alimentos tengan que dar algunos giros y vueltas, pero es tu responsabilidad asegurarte de que lo hagan de manera segura. Food can take some crazy twists and turns through your operation, so it s your responsibility to make sure it does so safely. Navigate through the five weeks of National Food Safety Month and learn how to Navega let it flow through a través the flow de las of food. cinco Topics semanas include: del Receiving, mes nacional Storage, Thawing and Holding, Preparation, and Service. de la seguridad alimentaria (National Food Safety Month) y aprende cómo dejarlo fluir a través del camino de los alimentos. Los temas incluyen: Recepción, Almacenamiento, Descongelación y Mantenimiento, Preparación y Servicio. ALMACENAMIENTO DESCONGELACI N y MANTENIMIENTO PREPARACI N N SERVICIO RECEPCI 2015 National Restaurant Association Educational Foundation (NRAEF). Todos los derechos reservados. ServSafe y el logo de ServSafe son marcas registradas de NRAEF. National Restaurant Association y el diseño del arco son marcas registradas de National Restaurant Association.
Let It Flow Week 2 Storage Keep a thermometer that can measure air temperature in storage units. Put it in the warmest part of refrigerated units and the coldest part of hot-holding units. Store frozen food at temperatures that keep it frozen. Monitor food temperatures regularly 41 F Don t over-fill coolers and freezers. Keep opening the door to a minimum. Keep shelves open! Lining them with aluminum foil, sheet pans, or paper restricts air flow. Store TCS food at an internal temperature of 41 F (5 C) or lower and 135 F (57 C) or higher. 2015 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe and the ServSafe logo are trademarks of NRAEF. National Restaurant Association and arc design are trademarks of the National Restaurant Association.
Déjalo fluir Semana 2 Almacenamiento Mantén un termómetro que pueda medir la temperatura del aire en las unidades de almacenamiento. Colócalo en la parte más caliente de las unidades refrigeradas y en la parte más fría de las unidades de mantenimiento caliente. Almacena los alimentos congelados a temperaturas que los mantengan congelados. Monitorea con frecuencia la temperatura de los alimentos. 41 F No llenes demasiado los refrigeradores y congeladores. Evita abrirlos con frecuencia. Mantén los estantes abiertos! Forrarlos con papel aluminio, bandejas de metal o papel bloquea la circulación del aire. Almacena los alimentos que necesitan control del tiempo y temperatura para su seguridad (TCS) a una temperatura interna mínima de 41 F (5 C), o menos, o de 135 F (57 C), o más. 2015 National Restaurant Association Educational Foundation (NRAEF). Todos los derechos reservados. ServSafe y el logo de ServSafe son marcas registradas de NRAEF. National Restaurant Association y el diseño del arco son marcas registradas de National Restaurant Association.
Let It Flow Week 2 Activity: Cooler Crisis Directions: One of these images shows the correct cooler storage. Place an X next to the correct image. In the incorrect images, circle what is wrong. 2015 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe and the ServSafe logo are trademarks of NRAEF. National Restaurant Association and arc design are trademarks of the National Restaurant Association.
Let It Flow Week 2 Activity: Cooler Crisis Directions: One of these images shows the correct cooler storage. Place an X next to the correct image. In the incorrect images, circle what is wrong. X 2015 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe and the ServSafe logo are trademarks of NRAEF. National Restaurant Association and arc design are trademarks of the National Restaurant Association.
Déjalo fluir Actividad para la Semana 2: Crisis en el refrigerador Instrucciones: Una de estas imágenes muestra la forma correcta de almacenar producto en el refrigerador. Coloca una X junto a la imagen correcta. En las imágenes incorrectas, encierra en un círculo lo que está mal. 2015 National Restaurant Association Educational Foundation (NRAEF). Todos los derechos reservados. ServSafe y el logo de ServSafe son marcas registradas de NRAEF. National Restaurant Association y el diseño del arco son marcas registradas de National Restaurant Association.
Déjalo fluir Actividad para la Semana 2: Crisis en el refrigerador Instrucciones: Una de estas imágenes muestra la forma correcta de almacenar producto en el refrigerador. Coloca una X junto a la imagen correcta. En las imágenes incorrectas, encierra en un círculo lo que está mal. X 2015 National Restaurant Association Educational Foundation (NRAEF). Todos los derechos reservados. ServSafe y el logo de ServSafe son marcas registradas de NRAEF. National Restaurant Association y el diseño del arco son marcas registradas de National Restaurant Association.