Food Safety and Temperatures
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Transcript of Food Safety and Temperatures
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Food Safety and Temperatures
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Why care about food safety? ~76 million sick annually 5,000 die Billions $ in cost Jobs Lost Restaurants close Long –Term Health Problems
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High Risk Populations
• Younger than 5 • Older than 65 • Pregnant • Immune
compromised
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Temperature Danger Zone 41-135 F
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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
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Thermometers Calibrate for
accuracy •Wash, rinse,
and sanitize •Check middle /
thickest partCheck the internal temperature
of food with a calibrated thermometer!
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CALIBRATEIce Bath or Boil
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Why Calibrate? So you KNOW the thermometers are
accurate. Adjust thermometer or dispose.
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Safe Cooking Temperatures
Poultry, casseroles, stuffing, Microwave animal products Reheated PHF for hot holding
165 F
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Safe Cooking Temperatures
Ground Meat Hamburger Sausage
155 F
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Safe Cooking Temperatures
Fish Shellfish Eggs Pork
145 F
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Safe Cooking Temperatures
Vegetables for hot holding Packaged foods like hot dogs or
chili
135 F
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Safe Cooking Temperatures
Roasts but requires rest time
130 to 158 F
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Safe Hot Holding Above the Danger
Zone Above 135 F After 4 hours,
throw out
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Safe Cold Holding Below the Danger
Zone From 40-33 F
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Chill Down Correctly Step 1
Food must cool from135°F to 70°Fin 2 hours
Step 2 Food must finish cooling to 41°F within a total of 6 hours
This is not just cooling to 41°F in 6 hours!
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Chill Down Correctly Ice Bath
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Chill Down Correctly • Smaller pans • 2-inch depth • Keep uncovered • Refrigerate • Don’t stack
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Chill Down Correctly Smaller Portions
Smaller Pieces Thin layers
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Safe Reheatingfor Hot Holding
165°F within 2 hours.
Reheat on stove or in oven
Check with thermometer
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Food Safety is in your hands!