Let It Flow - National Food Safety Month

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
your operation,
it’s so
your
responsibility to make
responsibility
to make sureso
it does
safely.
sure itthrough
doesthe
sofivesafely.
Navigate
weeks of National Food Safety Month and learn how
to let it flow through the flow of food. Topics include: Receiving, Storage, Thawing
Navigate
throughand
theService.
five weeks of National Food
and
Holding, Preparation,
Safety Month and learn how to let it flow through
the flow of food. Topics include: Receiving, Storage,
Thawing and Holding, Preparation, and Service.
SE
ICE
RV
G
N
VI
STORA
PARATION
PRE
GE
G and HOL
N
I
W
A
DIN
H
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G
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© 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
Food can take some crazy twists and turns through your operation, so it’s your
que dar algunos giros y vueltas, pero es tu responsabilidad
responsibility to make sure it does so safely.
asegurarte de que lo hagan de manera segura.
Navigate through the five weeks of National Food Safety Month and learn how
toNavega
let it flow through
the flow
of food.
Topics
include: del
Receiving,
Storage, Thawing
a través
de las
cinco
semanas
mes nacional
and
Preparation,
and Service.(National Food Safety Month)
deHolding,
la seguridad
alimentaria
NIM
IE
PRE
ENAMIEN
C
A
M
TO
AL
G
N
O
C
S
N y MAN
I
C
A
TE
EL
O
NT
DE
y aprende cómo dejarlo fluir a través del camino de los
alimentos. Los temas incluyen: Recepción, Almacenamiento,
Descongelación y Mantenimiento, Preparación y Servicio.
PARACI N
SE
CI
N
R
V
I
C
I
O
RE
C
E
P
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 1
G
N
I
V
RECEI
Live Shellfish
(including oysters,
mussels, clams,
and scallops)
Shucked
Shellfish
Receive at an air temperature of 45°F (7°C). Then
cool them to 41°F (5°C) or lower within four hours.
Shellfish removed from their shells
must be received at 45°F (7°C) or
lower. Then cool to 41°F (5°C) or
lower within four hours.
Shell Eggs
Milk
Shell eggs can be received at an air
temperature of 45°F (7°C) or lower.
Receive at 45°F (7°C)
or lower, but cool it to
41°F (5°C) or lower
within four hours.
Frozen Food
Frozen food should be frozen
solid when it’s received.
© 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 1
N
Ó
I
C
RECEP
Mariscos vivos
(incluyendo ostras,
mejillones, almejas
y vieiras)
Debes recibirlos a una temperatura del aire de
45°F (7°C). Luego debes enfriarlos a 41°F (5°C),
o menos, dentro de las primeras cuatro horas.
Huevos en
cascar n
Los huevos en cascaron pueden
recibirse a una temperatura del aire
de 45°F (7°C), o menos.
Mariscos
Los mariscos sin
concha deben
recibirse a una
temperatura de 45°F
(7°C), o más baja. Luego
se deben enfriar a 41°F
(5°C), o menos, dentro de
las primeras 4 horas.
Leche
Se debe recibir
a 45°F (7°C) o menos,
pero se debe enfriar
a 41°F (5°C), o menos,
dentro de las primeras
4 horas.
Alimentos
congelados
Los alimentos congelados
deben estar totalmente
congelados cuando se reciben.
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 1 Activity:
DENIED!
Place an X next to the item that should be rejected when
receiving a delivery.
45°F (7°C)
Frozen Solid
50°F (10°C)
45°F (7°C)
Shucked Shellfish
50°F (10°C)
Partially Frozen
© 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 1 Activity:
DENIED!
Place an X next to the item that should be rejected when
receiving a delivery.
45°F (7°C)
45°F (7°C)
X
Shucked Shellfish
50°F (10°C)
Frozen Solid
X
50°F (10°C)
X
Partially Frozen
© 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 1:
RECHAZADO!
Coloca una X junto al artículo que debe ser rechazado al
recibir una entrega de productos.
45°F (7°C)
Totalmente congelado
50°F (10°C)
45°F (7°C)
Mariscos desbullados
50°F (10°C)
Parcialmente congelado
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 1:
RECHAZADO!
Coloca una X junto al artículo que debe ser rechazado al
recibir una entrega de productos.
45°F (7°C)
45°F (7°C)
X
Mariscos desbullados
50°F (10°C)
Totalmente congelado
X
50°F (10°C)
X
Parcialmente congelado
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.