Food Safety for Cooks: From Cooking to Cooling

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Food Safety for CooksFrom Cooking to Cooling
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Purpose

• Review of Potentially Hazardous Foods
• Review proper temperatures/techniques for
  thawing, cooking, cooling and reheating food.
• Proper use of Probe Thermometer

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Objectives

• By the end of this inservice, the participant
  should be able to
• 1. Describe personal responsibilities that can
  help promote safe food.
• 2. Identify characteristics and examples of
  potentially hazardous foods.
• 3. List proper techniques for thawing, cooking,
  cooling and reheating foods.
• 4. Demonstrate proper use and calibration of
  probe thermometers.

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Why do we need to care?

• Foodborne illness affects millions and causes
  thousands of deaths each year.
• Foodborne illness costs billions of dollars each
  year.
• Foodborne illness can result in legal action and
  damaged reputation.

It may cost you your job!
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First Things First

• Report all illness to person in charge
• Personal Hygiene
• No jewelry
• No fingernail polish or artificial fingernails
• Clean clothing and aprons
• HANDWASHING

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Handwashing

• Before handling or serving food
• After using the restroom
• After sneezing or blowing nose
• After taking a break, eating or smoking
• After touching face or hair
• After returning to kitchen from any other area
• After handling uncooked foods

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Potentially Hazardous Foods

• Milk Products
• Whole Eggs
• Meats
• Poultry
• Fish
• Shellfish
• Cooked Rice

• Cooked Potatoes
• Tofu and other Soy Foods
• Plant foods that have been heated
• Raw Seeds Sprouts

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What do Bacteria need to Grow?

• F ood
• A cidity
• T ime
• T emperature
• O xygen
• M oisture

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Safe Cooking, Thawing, Reheating and Cooling
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Temperature Danger Zone

• 41F - 140F
• Four Hour Rule
• time is cumulative, from time of receiving
  through storage, preparation, holding and
  reheating.

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Internal Cooking Temperatures(Held for a minimum
of 15 seconds) (FDA
1999 Model Food Code)

• Cooked Vegetables 140ºF
• Pork, Fish, Beef Steak (rare) 145ºF
• Whole muscle roasts (temp. based on size of roast
  and desired doneness)
• Egg and Egg Mixtures 145ºF
• To hold eggs for later service, cook to 155ºF,
  then hold at 140ºF
• Verify your specific local or state regulations.

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Internal Cooking Temperatures(Held for a minimum
of 15 seconds) (1999
FDA Model Food Code)

• Ground Beef (or other ground meat or
  seafood) 155ºF
• Poultry, Items stuffed with meat 165ºF
• Casseroles 165ºF
• Microwave Cooking 165ºF
• Verify your specific local or state regulations.

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Reheating

• All foods must be reheated to 165ºF within 2
  hours
• Only reheat one time, then discard
• Microwave reheating temperature is 165ºF, covered
  and held for 2 minutes to allow temperature
  equilibrium

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Thawing

• 4 Proper ways
• Under refrigeration
• Cold Running Water within 2 hours
• Continuous Cooking method
• Microwave (must finish cooking immediately!)

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Cooling

• Divide food into smaller quantities
• Use cooling tools (RapiKool)
• Use ice bath before refrigeration
• Food no more than 2 deep in the pans, then put
  into the refrigerator
• Blast Chiller

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Cooling

• Containers make a difference!
• Aluminum Excellent
• Stainless Steel Good
• Plastic Poor
• Glass Poor

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Proper Usage of a Probe Thermometer

• Before use Wash, rinse, sanitize and air dry
  thermometer.
• Make sure to wash, rinse, and sanitize
  thermometer between EACH product checked!

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Proper Usage of a Probe Thermometer

• To Check Temps Make sure DIMPLE is in the
  CENTER of the product.
• May need to stir product, or check in multiple
  places.
• Sealed package fold onto itself(example bag of
  milk)

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How to Calibrate a Probe Thermometer

• How Fill glass with ice. Add water. Place
  thermometer in glass. Wait 3 minutes.
  Thermometer should read 32F.
• Corrective Action If thermometer does not read
  32F, use pliers, or a wrench to move the needle
  until it reaches 32F. Wait 3 minutes to make
  sure it stays.

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Checking Temps is Important!
Questions?