Lesson 7 Hot Tips Cooking Hot Holding and

Lesson 7 Hot Tips: Cooking, Hot Holding, and Reheating 1

Keeping Food Safe Includes: w Avoiding temperatures where bacteria can grow w Cooking raw animal foods to recommended temperatures to destroy pathogens 2

Avoid The Danger Zone 41ºF - 135ºF 3 135°F 41°F

Time and Temperature Relationship The longer time a food is in the Danger Zone 4 = The greater the risk of people getting sick

4 -Hour Rule Don’t leave PHF in the Danger Zone for more than a total of 4 hours. 5

The Batch Method Prepare smaller batches + + Instead of one large batch 6

Required Minimum Cooking Temperatures Type of Food Idaho Food Code Section 3 -401. 11 & 3 -401. 12 Beef, Pork, Lamb, Fish, 145ºF for 15 seconds Eggs* 7 Injected Meat, Ground Meat and Fish 155ºF for 15 seconds Poultry, Wild Game, Stuffed Meats, Microwaved Foods** 165ºF for 15 seconds *If eggs are prepared for hot holding, minimal cooking temperature is 155ºF. **It must be allowed to stand for 2 minutes.

Required Hot Holding Rules w Never use a holding unit (steam table, bain -marie, or chafing dish) to cook food. w Keep hot foods at 135°F or higher in a holding unit capable of maintaining this temperature. w Check temperature at least every 4 hours with a clean and sanitized thermometer. 8

Holding Units Chafing Dish www. carlislefsp. com Steam Table www. jacoblicht. com bain-marie www. kb-catering. co. uk 9

Required Reheating Rules w Reheat food within 2 hours to 165°F for 15 seconds. w Do not use a slow cooker or holding unit to reheat food. w Stir food and check temperature in several places. 10 www. rivalproducts. com

Video Clip: Thermometers 11 Source: First Day…Every Day Basics for Food Service Assistants, National Food Service Management Institute, funded by a grant from USDA, 800 -321 -3054, www. nfsmi. org.

Bimetallic Coil (Dial) Thermometer Insert to dimple (2 1/2 inches) for accurate reading 12

Digital Thermometers Electronic Thermometer Digital Instant-Read Insert 1/2 inch for accurate reading 13

Unacceptable Thermometers Glass Thermometers www. homewaredirect. com 14

Using a Thermometer w Insert into the thickest part of the food w Avoid letting thermometer touch the pan, bone, or fat w Let the temperature reading stabilize before taking the reading. 15

Clean and Accurate Thermometers w Wash and sanitize thermometers and protective sheaths before and after each use. w Check thermometer accuracy regularly and whenever it is dropped. 16

Checking Accuracy and Calibrating in Ice Water Slurry w Use a slurry with equal parts ice and water w Allow reading to stabilize w If dial does not read 32ºF, change using hex adjusting nut 17

Optional Activity: Calibrating a Thermometer 18

Activity: “Safe Eats” Case Studies Read the case studies and discuss whether food was properly prepared. What would you change? w. The Cubs’ Food Booth: Bonus or Bust? w. The Catered Buffet: Chaos or Celebration? w. The “Meats” Lab: Memorable or Miserable? 19

Understanding Check! w What is the temperature Danger Zone? ºF 41º - 135 w How long can PHF safely stay in the Danger Zone temperature range? 4 hours, ed d r a c s i d t be s u m t i then w What method involves preparing smaller amounts of food at a time instead of larger ones? d etho m h c t a B 20

Understanding Check! What are the cooking temperatures for… s d n o c e s 5 5°F for 1 w Chicken? 16 s d n o c e s 5 w A salmon fillet? 145°F for 1 w Microwaved soup? 165°F s d n o c e s w A hamburger? 155°F for 15 21

Understanding Check! w How far must a dial thermometer be inserted into a food to get an accurate reading? es h c n i ½ 2 w When should thermometers be cleaned and sanitized? e Before s u h c a e r and afte nge a h c w How is a dial thermometer , F º 32 d d a a e r e t h o e n h t s der doe calibrated? n t i u f t I u. n y r ur ing 22 l s ust e j c d i a n i x e e h c Pla the g n i s u e tur tempera eter m o m r e of the th