MODULE 4

1
MODULE 4

• AVOIDING
• TEMPERATURE ABUSE

2
The temperature danger zone

3
Three rules for temperature control

• Keep potentially hazardous foods out of the
  temperature danger zone
• Pass potentially hazardous foods through the
  danger zone as quickly as possible
• Pass potentially hazardous foods through the
  danger zone as few times as possible

4
Thawing

• In the refrigerator less than 41o F
• Under warm running water less than 70o F (for
  less than 2 hours)
• In the microwave oven cook foods immediately
  after thawing
• As part of the cooking process
• NEVER thaw at room temperature!

5
Cooking

• Cook all potentially hazardous foods
  to minimum required temperatures
• Measure the temperature at the thickest part of
  the food product (usually the center) with an
  accurate thermometer

6
Final cooking temperatures

• Food Temperature Time
• Beef Roast (rare) 130oF 121
  min.
• Beef Roast (rare) 140oF 12 min.
• Eggs, Beef (other than 145oF 15
  sec.
• Roasts), Fish
• Ground Beef and 155oF 15 sec.
• Pork, Game Animals
• Beef roast (medium), 145oF 3 min.
  
• Pork Roast, and Ham
• Poultry, Stuffed Meats 165oF 15
  sec.

7
Microwave cooking

• Heat foods at least 165o F because foods can heat
  unevenly
• Rotate and stir during cooking
• Cover food to retain moisture
• Allow to stand covered for 2 minutes to evenly
  distribute the temperature

8
Cooling foods rapidly

• Smaller portions break larger food products
  down to smaller sizes
• Shallow pans no more than 2 inches deep for
  thick foods and no more than
• 3 inches deep for thinner foods
• Ice bath place containers of hot food into a
  sink or other container filled with ice

9
Cooling foods rapidly

• Stir food frequently to accelerate cooling
• Remove lids of containers in coolers or on ice
  ONLY during cooling
• Circulate cool water in steam kettles to rapidly
  remove heat from foods

10
Cooling times

• FDA Food Code recommendations
• A 2-tired cooling cycle (6 hours total time)
• From 140-70 F in less than 2 hours
• From 70-41 F in less than an additional 4
  hours
• Industry standards
• From 140-41 F in less than 4 hours

11
Cooling rates for chili ice bath vs. walk-in
cooler
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Proper methods for reheating foods

• Potentially hazardous foods must be re-heated to
  165o F in 2 hours or less
• Conventional stoves, ovens, steamers, and
  microwave ovens are approved for re-heating use
• Crockpots and steam tables are NOT approved
  because they do not rapidly heat foods.

13
Temperature measurement

• Thermometers digital or dial type with
  metal stem
• Thermocouple separate probe handle
• Infrared thermometer
• Liquid-filled thermometers (alcohol
• or mercury) are NOT to be used

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Thermometer accuracy and calibration

• All thermometers that are used to check food
  temperatures must be calibrated regularly to
  ensure accuracy
• Only thermometers that are accurate and can be
  calibrated should be used

15
Proper use of thermometers

• The sensing portion of the thermometer must be
  clean and sanitized
• The sensing portion of the thermometer must be
  positioned in the center-most region of the food
  product or container
• Make certain the thermometer temperature has
  stabilized before taking a reading

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Preventing cross-contamination

• Clean the probe of the thermometer with a
  single-service towel or alcohol swab, or rinse
  in a sanitizing solution when transferring to
  different foods
• Thermometers can also be sanitized by submerging
  in hot water (gt180o F)
• Clean and sanitize the probe when moving from raw
  to cooked or ready-to-eat foods
• Dont wipe probes on a soiled cloth or apron!

17
Thermometer calibration demonstration