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

POULTRY

74 C

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 4C OR LESS, ENSURES THAT BACTERIA GROWTH IS LIMITED

REFRIGERATION UNITS SHOULD BE CHECKED DAILY TO PREVENT MALFUNCTIONS

COOLING METHODSINADEQUATE 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 THE 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 THE THERMOMETER INTO THE SLUSH

IF THE NEEDLE DOES NOT STOP AT ZERO, ADJUST THE NUT BELOW THE DIAL

BREAK

CALIBRATE THE 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 QUESTIONSHOW 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 THE PRODUCTS AS SOON AS POSSIBLE

REVIEW QUESTIONSYOU 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?