1 lesson 7 hot tips: cooking, hot holding, and reheating

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Lesson 7

Hot Tips: Cooking, Hot Holding, and Reheating

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Keeping Food Safe Includes:

Avoiding temperatures where bacteria can grow

Cooking raw animal foods to recommended temperatures to destroy pathogens

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Avoid The Danger Zone

41ºF - 135ºF

DANGER!

212oF

180oF

170oF165oF160oF

140oF

41oF32oF

0oF

135°F

41°F

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Time and Temperature Relationship

The longer time a food is in the Danger Zone

=The greater the risk of people getting sick

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4-Hour Rule

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

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The Batch Method

Prepare smaller batches

+ +

Instead of one large batch

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Required Minimum Cooking Temperatures

Type of Food Idaho Food Code

Section 3-401.11 & 3-401.12

Beef, Pork, Lamb, Fish,

Eggs*

145ºF for 15 seconds

Injected Meat, Ground Meat and Fish


Poultry, Wild Game, Stuffed Meats, Microwaved Foods**


*If eggs are prepared for hot holding, minimal cooking temperature is 155ºF.**It must be allowed to stand for 2 minutes.

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Song Activity: Stomachache Tonight

Some chef is gonna hurt someone

Before the night is through

Serving up some chicken that's undone

There's nothin' we can do

On the road I found a nice cafe‘

With some Georgia friends

Didn't know I'd soon be entertained

By Sal Monella and the Pathogens

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Stomachache Tonight

There's gonna be a stomachache tonight

A stomachache tonight, I know


A stomachache tonight, I know, Lord, I know

Some chefs will cook their chicken great

But some just don't cook it that long

I rolled the dice and I ordered some

But things just came out wrong

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Stomachache Tonight

This night is gonna last forever

Last all, last all summer long

In the early mornin' when my food comes up

The porcelain gods are gonna hear my song




A stomachache tonight,I know, Lord, I know

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Stomachache Tonight


From a bad chicken bite

So turn on the light

My intestines aren't right



Some chef is gonna hurt someone

Before the night is through

Serving up some chicken that's undone

There's nothin' we can do

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Stomachache Tonight

On the road I found a nice cafe‘

With some Georgia friends

Didn't know I'd soon be entertained

By Sal Monellaand the Pathogens




A stomachache tonight, I know, Lord, I know

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Stomachache Tonight

We can sanitize the kitchen

And can educate the cooks

Maybe try irradiation

But either way, there's gonna be

A stomachache tonight

A stomachache tonight, I know, oh, I know

There'll be a stomachache tonight


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Required Hot Holding Rules

Never use a holding unit (steam table, bain-marie, or chafing dish) to cook food.

Keep hot foods at 135°F or higher in a holding unit capable of maintaining this temperature.

Check temperature at least every 4 hours with a clean and sanitized thermometer.

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Holding Units

Steam Tablewww.jacoblicht.com

Chafing Dishwww.carlislefsp.com

bain-mariewww.kb-catering.co.uk

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Required Reheating Rules

Reheat food within 2 hours to 165°F for 15 seconds.

Do not use a slow cooker or holding unit to reheat food.

Stir food and check temperature in several places.

www.rivalproducts.com

17Source: 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.

Video Clip: Thermometers

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Bimetallic Coil (Dial) Thermometer

Insert to dimple (2 1/2 inches) for accurate reading

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Digital Thermometers

Electronic Thermometer Digital Instant-Read

Insert 1/2 inch for accurate reading

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Unacceptable Thermometers

Glass Thermometerswww.homewaredirect.com

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Using a Thermometer

Insert into the thickest part of the food

Avoid letting the thermometer touch the pan, bone, or fat

Let the temperature reading stabilize before taking the reading.

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Clean and Accurate Thermometers

Wash and sanitize thermometers and protective sheaths before and after each use.

Check thermometer accuracy regularly and whenever it is dropped.

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Checking Accuracy and Calibrating in Ice Water Slurry

Use a slurry with equal parts ice and water

Allow reading to stabilize

If dial does not read 32ºF, change using hex adjusting nut

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Optional Activity: Calibrating a Thermometer

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Activity: “Safe Eats”Case Studies

Read the case studies and discuss whether food was properly prepared. What would you change?

The Cubs’ Food Booth: Bonus or Bust?The Catered Buffet: Chaos or Celebration?The “Meats” Lab: Memorable or Miserable?

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Understanding Check!

What is the temperature Danger Zone?

4 hours, then it must be discarded

How long can PHF safely stay in the Danger Zone temperature range?

What method involves preparing smaller amounts of food at a time instead of larger ones?

41º - 135ºF

Batch method

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What are the cooking temperatures for…

165°F for 15 seconds


165°F


Chicken?

A salmon fillet?

Microwaved soup?

A hamburger?

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How far must a dial thermometer be inserted into a food to get an accurate reading?

When should thermometers be cleaned and sanitized?

How is a dial thermometercalibrated?

2 ½ inches

Before and after each use

Place in ice slurry. If it does not read 32ºF, change

temperature using the hex adjusting nut under the head

of the thermometer

1 lesson 7 hot tips: cooking, hot holding, and reheating

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