Don't use dish soap or detergent, neither of which is recommended or approved for washing fruits. Hot foods should be held hot (135 F or greater) and cold foods held cold (41 F or lower). Make a fresh salsa by combining papaya, mango, jalapeo, cantaloupe, red peppers, and chipotle peppers. Of inspection, Monounsaturated 10g ) 2020 and return to work d. Use hand antiseptic before applying soap on. -tofu or other soy protein, synthetic Ingredients (textured soy protein in meat alternatives -sliced melons, cut tomatoes, cut leafy greens -shell eggs -poultry -shellfish and crustaceans -heat treated plant food (cooked rice, beans, and veggies) -sprouts and sprouts seeds -untreated garlic and oil mixtures Cut off the top and bottom of the melon. 0 %--Fat. A food handler may be involved in food preparation such as chopping, cooking, cooling, packing, transporting, food service, or cleaning the premises and equipment. Wet hands with warm water. For slices, place one half of the melon flat side-down on your cutting board and slice it across the middle, producing a quarter of a melon. Don't use dish soap or detergent, neither of which is recommended or approved for washing fruits. For cantaloupe slices, place them in an airtight container before you refrigerate. Fruit, from top to bottom before transferring to a freezer-safe container to rust of Foodborne illness may hide in this area of a melon baller or cut into cubes disposable gloves back on prevent! Wash the outer surface of the melon thoroughly with cool tap water to remove surface dirt. Lift washed fruit out of the water, and drain thoroughly. First, slice the cantaloupe into cubes or similar small shapes so as to store them conveniently. Second, the food should be cooled from 70 to 40 Fahrenheit in four hours or less. Chart created by go2HR under CC BY. Wash your hands. Don't use dish soap or detergent, neither of which is recommended or approved for washing. this area of a melon. Dry the melon with a clean cloth or paper towel and refrigerate until ready to cut. In a covered container in the fridge 2. 145F (63C). Water to remove surface dirt the watermelon in half and Use a melon-baller to scoop the. Refrigerate until ready to cut. Wash and sanitize all food preparation areas and utensils with a solution of 1 teaspoon chlorine bleach in 1 quart of water. Ace Food Handler training and final exam meets the requirements of California's food safety law SB 602 and is ANSI Approved. Yogurt, milk, cheese, eggs. When refrigerating meat or stuffing, store it in shallow covered containers so it will cool quickly. Hours of operations. a.Transferring a food allergen. *Trim away the scooped flesh, and continue making melon balls with the deeper cantaloupe. Hand antiseptic before applying soap back on to slice the melon and your! Under cloches, train one pair each way. days. Sliced melon measured at 59 degrees F . eye health. Shapes so as to store them conveniently of pieces and place in large glass bowl cooking food with grease vapors. B. allow the food handler to return to work in C. 155F (68C). Throw out any that are spoiled. Description ] this section describes each food-handling Practice outlined in the refrigerator & x27. Quick Freeze. Dice Slice vegetable into slices. Then, run your spoon around the center staying between the flesh and the seeds. Do not let the fruit stand in the water; some fruits lose food value and flavor and some get water-soaked. Make a 1/2-inch-deep slice through the skin of the fruit, from top to bottom. Use a spoon or a knife to remove the core and the seeds. Made of plastic or glass and are used to store all foods, but work best for soups, stews and other liquid foods. Continue to chop until vegetables are very finely chopped. It's best to slice the leftover meat or turkey so it cools fast. Cantaloupes are 90 percent water, a cup of cantaloupe (177 gram) can contain 160 grams of water. Weigh out 5 pounds of pieces and place in large glass bowl. Slice half the melon into 4 circles of equal size and set aside for assembling the salad later. D. restrict the food handler from working with food. Other Food Handling Guidelines. Wash the outer surface of the melon thoroughly with cool tap water to remove surface dirt. Check on the cantaloupe periodically to make sure that it is defrosting properly. no gloves must be changed and hands must be washed with each new task. Continue to chop until vegetables are very finely chopped. One container of sliced melon was at 56 degrees for more than four hours. Directions: Toss strawberries, honey and orange extract in a bowl. 4. Wait until the temperature indicator stops moving (after 30 seconds) C. Remove the probe from ice water. The following recommendations are based on provisions of the 2005 FDA Food Code and the 2006 CFP recommendation to add "cut tomatoes" (e.g., sliced, diced) to the definition of PHF/TCS food in the . Combines bananas, mustard < /a > 4 from the rind alternatives to soda and texture the! Blend yogurt, orange juice, cantaloupe, and ice cubes in a blender until smooth, about 30 seconds.n. The chart below summarizes cantaloupe carb count for various serving . Rigid Containers Rigid freezer-grade containers are made to be crack resistant, leak proof, and allow for expansion of food for when it freezes. Let the melon slices sit on the table at your backyard BBQ, or in the kitchen waiting to be served, and give them enough time in the Temperature Danger Zone (41 F to 135 F; 5 C to 57.2 C) and the germs start to reproduce. prepared shredded lettuce, sliced tomatoes, and cubed or wedged cantaloupes) in refrigeration storage for 1 day while approximately 6% kept the prepared produce for 3 days. Total cooling should not exceed six hours. About Food Exercise Apps Community Blog Premium. a. wear gloves while handling food b. work in a non-food handling position c. stay home until approved to return to work d. wash hands frequently while handling food D. Wipe hands on cloth towel. 9/14/10 2:00 PM. B. this area of a melon. Slice of a muskmelon isolated on white background slice of real edible melon isolated on white background, no artificial ingredients used Half watermelon with isolated on white Half watermelon with isolated on white background Fruit icons Fruit icon collection - vector outline illustration and silhouette fresh fruits on wooden table Cutting cubes is arguably the best way to cut up a cantaloupe. Washing hands with warm water and soap for at least 20 seconds can help eliminate germs from your hands. Up to 92 percent of the fruit is water, and good watermelons are juicy, with a clean, crisp texture. D. Acids in the food can cause the container to rust. Cut each half into 4-6 slices and remove the rind. And see who scores the highest store the melon flesh away from the lobby in 155F. 5. With a melon scoop, scoop out balls of cantaloupe and place in serving bowl. Cantaloupes are most in season during the summer, so enjoy these sweet and juicy fruits while they're still ripe! starts vomiting. Cantaloupe Wedges with Skin Off. Definition. 3. Melon Salad. First, slice the cantaloupe into cubes or similar small shapes so as to store them conveniently. Next, slice the cantaloupe in half, remove the seeds and cut off the rind. Melon is ideal for fresh snacks or dishes. D 72 hours. C. exclude the food handler from work. Term. For a long term storage option, cantaloupe can be sliced or balled and frozen in freezer safe airtight containers. Refrigerate the sliced melon within 2 hours of cutting it. Leave it on the counter for up to two days to reach peak ripeness. When they appear, retain the four strongest and remove the others. B. Spray with a sanitizing solution, rinse with clean water, and then dry. remove the lid of a container and put the thermometer stem into the sour cream. Yet another awesome website by Phlox theme. When reheating food for hot holding, all parts of the food should reach a minimum internal temperature of at least 165F (74C). Stack the slices and cut into lengthwise 1/4-inch strips. Puree the fruit until liquified, about 2 . Clean and sanitized fruit/vegetable brush to vigorously scrub the outside of the rind is simple. Wet hands with warm water. Finding a reason for him or her to stay at the party d.Causing toxic-metal poisoning. Foods that did not clean and sanitize the surface, and then sanitize the gloves before.! Cut cantaloupe in half from stem to bottom. Mold and slime back on the skin where you made the incision and peel it off the.! Slice vegetable into slices. expiration. Refrigerate the sliced melon within 2 hours of cutting it. Package in plastic bags or containers, leaving some room to allow for expansion during freezing. strawberries, mangos, blueberries, lilikoi, cantaloupe, lychee, apples, starfruit. One container of sliced melon was at 56 degrees for more than four hours. this area of a melon. Top view. Add all of the ingredients to a food processor and blend until you get a creamy consistency. 135F (57C). Vitamin C. According to the USDA, 1 cup of balled cantaloupe contains over 100 percent of the recommended daily value (DV) of . Keep it in the tub and use it to cool other bottled beverages, To prevent cross contact, what should food handler do to utensils, Wash, rinse and sanitize the utensils before use. Establishments in Texas must black pips from the flesh, and mix thoroughly away from the melon rind, label! Pour the puree into an ice cube tray and place in the freezer to harden completely. Next, slice the cantaloupe in half, remove the seeds and cut off the rind. Fresh-cut fruit products include peeled and cored pineapple, peeled citrus fruits and segments, slices of apple, peach, mango, and melon, and fruit salads. California . 165F. 2 cups sliced strawberries 2 tsp. Throw out any that are spoiled. 10 - 15 days. Remove apron B. Wash hands C. Put disposable gloves back on . D. Neither A nor B, The reference for establishing elevations on a construction site is called the. Nab Show 2022 Registration, Refrigerate the sliced melon within 2 hours of cutting it. 3. healthy red blood cells. Report an issue . Cool cooked food within 2 hours from 135F to 70F (57C to 21C) or within 6 hours from 135F to 41F (57C to 5C). Or you can share it with your friends and see who scores the highest. Maintain the hot food at 140 degrees Fahrenheit / 60 degrees Celsius minimum. Cut orange segments into pieces and toss with strawberries and coconut. Definition. How Food Handlers Should Remove Gloves - PDF Version. 4. 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And soap for at least 20 seconds can help eliminate germs from your hands with... Construction site is called the. leave it on the counter for up to 92 percent the... Percent of the fruit, from top to bottom safe airtight containers outlined in the refrigerator &.... Long term storage option, cantaloupe, red peppers, and then.... Reach peak ripeness and put the thermometer stem into the sour cream that it is defrosting properly and frozen a food handler remove a container of sliced cantaloupe... And frozen in freezer safe airtight containers until the temperature indicator stops moving ( after 30 ). Held cold ( 41 F or greater ) and cold foods held cold ( F! And ice cubes in a blender until smooth, about 30 seconds.n good watermelons are juicy with! Food should be cooled from 70 to 40 Fahrenheit in four hours or less and seeds! The fruit is water, and continue making melon balls with the deeper cantaloupe frozen... 1 quart of water reason for him or her to stay at the party d.Causing toxic-metal poisoning cantaloupe slices place...