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Food Safety and Temperatures

Food Safety and Temperatures. Why care about food safety?. ~76 million sick annually 5,000 die Billions $ in cost Jobs Lost Restaurants close Long –Term Health Problems. High Risk Populations. • Younger than 5 • Older than 65 • Pregnant • Immune compromised.

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Food Safety and Temperatures

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  1. Food Safety and Temperatures

  2. Why care about food safety? • ~76 million sick annually • 5,000 die • Billions $ in cost • Jobs Lost • Restaurants close • Long –Term Health Problems

  3. High Risk Populations • • Younger than 5 • • Older than 65 • • Pregnant • • Immune compromised

  4. Temperature Danger Zone 41-135 F

  5. Are all foods dangerous? No…Potentially Hazardous Foods (PHF) must be monitored • Meats • Dairy, Milk and Eggs • Garlic in Oil • Sprouts, Cut • Shellfish/Fish • Cut Fruit • Rice, Cooked • Cooked Veggies

  6. Thermometers • Calibrate for accuracy • •Wash, rinse, and sanitize • •Check middle / thickest part Check the internal temperature of food with a calibrated thermometer!

  7. CALIBRATEIce Bath or Boil

  8. Why Calibrate? • So you KNOW the thermometers are accurate. • Adjust thermometer or dispose.

  9. Poultry, casseroles, stuffing, Microwave animal products Reheated PHF for hot holding Safe Cooking Temperatures 165 F

  10. Ground Meat Hamburger Sausage Safe Cooking Temperatures 155 F

  11. Fish Shellfish Eggs Pork Safe Cooking Temperatures 145 F

  12. Vegetables for hot holding Packaged foods like hot dogs or chili Safe Cooking Temperatures 135 F

  13. Roasts but requires rest time Safe Cooking Temperatures 130 to 158 F

  14. Safe Hot Holding • Above the Danger Zone • Above 135 F • After 4 hours, throw out

  15. Safe Cold Holding • Below the Danger Zone • From 40-33 F

  16. Step 1 Food must cool from 135°F to 70°F in 2 hours Step 2 Food must finish cooling to 41°F within a total of 6 hours Chill Down Correctly This is not just cooling to 41°F in 6 hours!

  17. Chill Down Correctly • Ice Bath

  18. Chill Down Correctly • • Smaller pans • • 2-inch depth • • Keep uncovered • • Refrigerate • • Don’t stack

  19. Chill Down Correctly • Smaller Portions Smaller Pieces • Thin layers

  20. Safe Reheatingfor Hot Holding • 165°F within 2 hours. • Reheat on stove or in oven • Check with thermometer

  21. Food Safety is in your hands!

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