hot tips: cooking, hot holding, and reheating. keeping food safe avoid temperatures where bacteria...
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Hot Tips: Cooking, Hot Holding, and Reheating
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• Avoid temperatures where bacteria can grow
• Cook raw animal foods to recommended temperatures to destroy pathogens
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Avoid the Danger Zone41°F - 135°F
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135˚F
41˚F
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Don’t leave PHF in the Danger Zone for more than a total of 4 hours
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The Batch Method
Instead of one large amount
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+
Prepare several smaller amounts of food
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Required Minimum Cooking Temperatures
• Raw animal foods must be properly cooked.
• 3 requirements, depending on the food:
145°F for 15 seconds155°F for 15 seconds165°F for 15 seconds
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Required Minimum Cooking Temperatures
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• Whole pieces of beef, pork, lamb, fish
• Eggs for immediate service*
*If eggs are prepared for hot holding, minimal cooking temperature is 155°F
145°F for 15 seconds
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Required Minimum Cooking Temperatures
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• Injected meats• Ground or minced
– beef, pork, lamb, and fish
• Eggs prepared for hot holding
155°F for 15 seconds
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Required Minimum Cooking Temperatures
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• Poultry, wild game, stuffed meats, microwaved foods*
*Must be allowed to stand for 2 minutes
165°F for 15 seconds
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Required Minimum Cooking Temperatures—Summary
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Type of FoodIdaho Food Code
Section 3-401.11 & 3-401.12
Beef, Pork, Lamb, Fish,Eggs*
145°F for 15 seconds
Injected Meat, Ground Meat and Fish 155°F for 15 seconds
Poultry, Wild Game, Stuffed Meats, Microwaved Foods**
165°F for 15 seconds
*If eggs are prepared for hot holding, minimal cooking temperature is 155ºF**Microwaved food must be allowed to stand for 2 minutes
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Undercooked Meat and Egg Advisory
Raw or undercooked eggs, steak tartare, fish, and other foods may be served if the consumer has been informed that there is a food safety risk, as long as the establishment does not predominantly serve people who are at high risk of foodborne illness (children, the elderly, or hospital patients)
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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
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Steam Table Chafing Dish
Bain-marie
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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
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Thermometers
16Source: 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
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Bimetallic Coil (Dial) Thermometer
Insert stem to dimple (2-2½ inches) into center of food
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Digital Thermometers
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Electronic Thermometer
Digital Instant-Read
Insert bottom ½ inch in center of food
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Unacceptable Thermometers
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Glass Thermometers
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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
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Calibrating a Thermometer
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• What is the temperature Danger Zone?
• 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?
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41° - 135°F
4 hours, then it must be discarded
Batch method
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Type of FoodIdaho Food Code
Section 3-401.11 & 3-401.12
Beef, Pork, Lamb, Fish,Eggs*
Injected Meat, Ground Meat and Fish
Poultry, Wild Game, Stuffed Meats, Microwaved Foods**
Understanding Check!
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*If eggs are prepared for hot holding, minimal cooking temperature is 155ºF**Microwaved foods must be allowed to stand for 2 minutes
145°F for 15 seconds
155°F for 15 seconds
165°F for 15 seconds
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Understanding Check!
What are the cooking temperatures for…• Chicken?
• A salmon fillet?
• Microwaved soup?
• A hamburger?27
165°F for 15 seconds
145°F for 15 seconds
165°F
155°F for 15 seconds
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Understanding Check!
• 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?
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2½ inches
Before and after each use
Place in ice slurry. If it does not
read 32°F, change temperature
using the hex-adjusting nut under
the head of the thermometer
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Stomachache TonightSome chef is gonna hurt
someoneBefore the night is throughServing up some chicken
that's undoneThere's nothin' we can do
On the road I found a nice cafe‘
With some Georgia friendsDidn't know I'd soon be
entertainedBy Sal Monella and the
Pathogens
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Stomachache Tonight
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There's gonna be a stomachache tonight
A stomachache tonight, I know
There's gonna be a stomachache tonight
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 longIn the early mornin' when
my food comes upThe porcelain gods are
gonna hear my song
There's gonna be a stomachache tonight
A stomachache tonight, I knowThere's gonna be a
stomachache tonightA stomachache tonight,
I know, Lord, I know
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Stomachache Tonight
There's gonna be a stomachache tonight
From a bad chicken biteSo turn on the lightMy intestines aren't rightThere's gonna be a
stomachache tonightA stomachache tonight, I
know
Some chef is gonna hurt someone
Before the night is throughServing up some chicken that's
undoneThere's nothin' we can do
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Stomachache Tonight
On the road I found a nice cafe‘
With some Georgia friendsDidn't know I'd soon be
entertainedBy Sal Monella
and the Pathogens
There's gonna be a stomachache tonight
A stomachache tonight, I knowThere's gonna be a
stomachache tonight A stomachache tonight, I
know, Lord, I know
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Stomachache Tonight
We can sanitize the kitchenAnd can educate the cooksMaybe try irradiationBut either way, there's
gonna be
A stomachache tonightA stomachache tonight, I
know, oh, I knowThere'll be a stomachache
tonightA stomachache tonight, I
know
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