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 T G R E C E I © 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.