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
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
165 F
Safe Cooking Temperatures
Ground Meat Hamburger Sausage
155 F
Safe Cooking Temperatures
Fish Shellfish Eggs Pork
145 F
Safe Cooking Temperatures
Vegetables for hot holding Packaged foods like hot dogs or
chili
135 F
Safe Cooking Temperatures
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!