• Ground meat (e.g., ground beef, ground pork, ground fish) and eggs held for service: at least 155°F;
• Fish and other meats: 145°F for 15 seconds;
• When cooking raw animal foods in the microwave, foods should be rotated and stirred during the cooking process so that all parts of the food
are heated to a temperature of at least 165°F, and allowed to stand covered for at least 2 minutes after cooking to obtain temperature
equilibrium; and
• Fresh, frozen, or canned fruits and vegetables: cooked to a hot holding temperature of 135°F to prevent the growth of pathogenic bacteria that
may be present.
Food items that are reheated to the proper temperatures:
• The potentially hazardous food (PHF) or time/temperature controlled for safety (TCS) food that is cooked and cooled must be reheated so that
all parts of the food reach an internal temperature of 165°F for at least 15 seconds before holding for hot service; and
• Ready-to-eat foods that require heating before consumption are best taken directly from a sealed container (secured against the entry of
microorganisms) or an intact package from an approved food processing source and heated to at least 135°F for holding for hot service.
Food is cooked in a manner to conserve nutritive value, flavor, appearance, and texture.
Nourishments and snacks that are held at room temperature are served within 4 hours of delivery. Potentially hazardous foods (e.g., milk, milk
products, eggs) must be held at appropriate temperatures.
Staff properly wash hands with soap and water to prevent cross-contamination (i.e., between handling raw meat and other foods).
Food is covered when traveling a distance (e.g., down a hallway, to a different unit or floor), based upon standards of practice for infection
control and food safety.
Staff utilize hygienic practices (e.g., not touching hair, face, nose, etc.) when handling food.
Staff wash hands before serving food to residents after collecting soiled plates and food waste.
Opened containers of potentially hazardous foods or leftovers are dated or used within 7 days in the refrigerator or according to facility policy.
Proper cooling procedures were observed, such as cooling foods in shallow containers, and not deep or sealed containers, facilitating foods to
cool quickly as required.
Potentially hazardous foods are cooled from 135°F to 70°F within 2 hours; from 70°F to 41°F within 4 hours; the total time for cooling from
135°F to 41°F should not exceed six hours.
Food procured from vendors meets federal, state, or local approval.
Review the policies and procedures for maintaining nursing home gardens, if applicable.
The time food is put on the steam table and when meal service starts. If unable to observe, determine per interview with the cook.
How staff routinely monitors food temperatures on the steam table (review temperature logs).
When staff starts cooking the food. If unable to observe, determine per interview with the cook.
What cooking methods are available and used (e.g., steamer, batch-style cooking).
Ensure staff do not compromise food safety when preparing modified consistency (e.g., pureed, mechanical soft) PHF/TCS foods.