CAUSES OF FOODBORNE ILLNESS IMPROPER TEMPERATURE IS THE

CAUSES OF FOODBORNE ILLNESS IMPROPER TEMPERATURE IS THE #1 CAUSE 75% IMPROPER TEMPERATURE 20% CROSS CONTAMINATION 5% SOIL

PREVENTION MAINTAINING PROPER FOOD TEMPERATURE IS THE MOST EFFECTIVE WAY TO PREVENT ILLNESS TEMPERATURE CONTROL MEANS ACHIEVING REQUIRED TEMPERATURES DURING ALL ASPECTS OF FOOD PRODUCTION

TEMPERATURE CONTROL COOKING TEMPERATURES HOT HOLDING TEMPERATURES COLD HOLDING TEMPERATURES COOLING METHODS REHEATING METHODS THAWING METHODS

COOKING TEMPERTURES INTERNAL TEMPERATURES VARY FOR DIFFERENT FOODS COOKING FOOD TO THEIR REQUIRED TEMPERATURE ENSURES THAT ALL DISEASE CAUSING BACTERIA ARE KILLED

74 C POULTRY

PORK 71 C

GROUND BEEF 71 C

FISH 70 C

HOT HOLDING TEMPERATURES HOT HOLDING FOOD AT TEMPERATURES ABOVE THE DANGER ZONE IS IMPORTANT TO PREVENT BACTERIA FROM GROWING AFTER COOKING OR REHEATING FOOD MUST BE PROPERLY REHEATING BEFORE IT IS PLACED IN THE HOLDING UNIT

MINIMUM HOT HOLDING TEMPERATURE 60 C

COLD HOLDING TEMPERATURE KEEPING REFRIGERATION UNITS AT 4 C OR LESS, ENSURES THAT BACTERIA GROWTH IS LIMITED REFRIGERATION UNITS SHOULD BE CHECKED DAILY TO PREVENT MALFUNCTIONS

COOLING METHODS INADEQUATE COOLING ALLOWS FOOD TO REMAIN IN THE DANGER ZONE LONGER THAN NECESSARY. PLACE FOOD CONTAINER IN AN ICE BATH FREQUENT STIRRING OF FOOD TO RELEASE STEAM STORE IN SHALLOW PANS SMALLER PORTIONS COOL FASTER REFRIGERATE COVER LOOSELY

REHEATING REHEAT AS QUICKLY AS POSSIBLE TO 74 C TO REMOVE FOOD FROM THE DANGER ZONE AS QUICKLY AS POSSIBLE ON THE STOVE TOP IN THE OVEN MICROWAVES ARE FOR SMALL PORTIONS ONLY

THAWING METHOD NEVER DEFROST AT ROOM TEMPERATURE DEFROST IN THE FRIDGE AT 4 C OR LOWER UNDER COLD RUNNING WATER IN AN ICE BATH MICROWAVES ARE ONLY FOR SMALL PORTIONS

VERIFYING TEMPERATURE USE A PROBE THERMOMETER IT IS THE ONLY WAY TO ENSURE INTERNAL FOOD TEMPERATURES CHECK EQUIPMENT TEMPERATURES DAILY

USING A PROBE THERMOMETER SANITIZE THERMOMETER (USE AN ALCOHOL SWAB) INSERT INTO THE CENTER OF THE LIQUID OR THE THICKEST PART OF THE MEAT HOLD UNTIL NEEDLE IS STEADY

RECORDING IT IS A GOOD IDEA TO RECORD EQUIPMENT TEMPERATURES IN A DAILY LOG

CALIBRATING YOUR THERMOMETER FILL CONTAINER WITH ICE, WAIT UNTIL ICE MELTS TO 50/50 ICE-WATER INSERT THERMOMETER INTO THE SLUSH IF THE NEEDLE DOES NOT STOP AT ZERO, ADJUST THE NUT BELOW THE DIAL

BREAK CALIBRATE THERMOMETERS IN THE KITCHEN NOW!!

TIME/TEMPERATURE RELATIONSHIP PRE - CHILL ALL INGREDIENTS PREPARE IN SMALL BATCHES PREPARE CLOSER TO SERVING TIME KEEP HAZARDOUS FOODS ON ICE

REVIEW QUESTIONS HOW DO YOU SANITIZE A PROBE THERMOMETER? ? YOU ARRIVE AT WORK IN THE MORNING TO FIND THAT THE FREEZER IS NOT WORKING. YOU TOUCH THE FOOD AND IT IS COMPLETELY THAWED, BUT COLD TO THE TOUCH. WHICH STATEMENT IS FALSE? ? COOK ALL THE THAWING VEGETABLES THROW ANY MELTING ICE CREAM TAKE AN INTERNAL TEMPERATURE OF THE FOOD, IF IT IS LESS THAN 4 C, USE THE PRODUCT AS SOON AS POSSIBLE. REFREEZE THE PRODUCTS AS SOON AS POSSIBLE

REVIEW QUESTIONS YOU CHECK THE HOT HOLDING TEMPERATURE AND NOTICE THAT THE CHILI IS SITTING AT 50 C. THE LAST TIME YOU CHECKED (1. 5 HOURS AGO) IT WAS 65 C. WHAT DO YOU DO? ? YOU HAVE TO MAKE 300 TUNA SANDWICHES FOR A FISHERMAN’S CONVENTION. HOW DO YOU REDUCE THE TIME SPENT MAKING SANDWICHES IN THE DANGER ZONE? ? HOW DO YOU COOL YOUR DAILY SOUP?