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

High Risk Populations

• Younger than 5 • Older than 65 • Pregnant • Immune

compromised

Temperature Danger Zone 41-135 F

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

Thermometers Calibrate for

accuracy •Wash, rinse,

and sanitize •Check middle /

thickest partCheck the internal temperature

of food with a calibrated thermometer!

CALIBRATEIce Bath or Boil

Why Calibrate? So you KNOW the thermometers are

accurate. Adjust thermometer or dispose.

Safe Cooking Temperatures

Poultry, casseroles, stuffing, Microwave animal products Reheated PHF for hot holding

Ground Meat Hamburger Sausage

Fish Shellfish Eggs Pork

Vegetables for hot holding Packaged foods like hot dogs or

Roasts but requires rest time

130 to 158 F

Safe Hot Holding Above the Danger

Zone Above 135 F After 4 hours,

throw out

Safe Cold Holding Below the Danger

Zone From 40-33 F

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!

Chill Down Correctly Ice Bath

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

Chill Down Correctly Smaller Portions

Smaller Pieces Thin layers

Safe Reheatingfor Hot Holding

165°F within 2 hours.

Reheat on stove or in oven

Check with thermometer

Food Safety is in your hands!

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