Are Your Foods Hot and Cold?

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Are Your Foods Hot and Cold?

• Presented by
• Keith Macrae, Alluserv National Sales Manager
• Tony Yenzer, Alluserv General Manager,
• and
• Marsha Diamond,
• Alluserv New Business Development

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• Do you know your critical temperature zones?
• Are you aware of strategies on how to maximize
  holding food temperatures?
• Do you want to be able to elevate food safety,
  quality and patient satisfaction in your
  operations? Retail, meal delivery, catering
  operations.

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SAFE FOOD TEMPERATURES From Delivery Of Product
To Patient Delivery
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HACCP
Hazard Analysis and Critical Control Points
Critical Temperatures for Food Service The
following temperature guidelines, based on the
federal Food and Drug Administrations 2009 Food
Code, apply at various stages of food preparation
and serving. Strictly maintaining these
temperatures is particularly important when
dealing with potentially hazardous foods. These
foods, which favor bacterial growth, include
meat, poultry, eggs, seafood, dairy products, cut
melon, raw seed sprouts, garlic-in-oil mixtures,
cooked rice or potatoes and others.
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• RECEIVING

Refrigerated potentiallyhazardous foods 41º F or below
Frozen foods 0º F or below
Receiving
Check temperatures of food upon receipt and
reject any potentially hazardous foods that fall
outside of accepted ranges. Put perishable foods
away promptly
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STORAGE
Refrigeration (air) temperature 38º F or below
Refrigeration (food) temperature 41º F or below
Seafood 30º F - 34º F
Fresh produce 41º F - 45º F
Deep chill 26º F - 32º F
Freezer (food) temperature 0º F or below
Dry storage 50º F - 70º F
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Why is measuring the temperature of food
important? Because microorganisms (germs,
bacteria, and viruses) that can cause food borne
illness grow best on foods in the temperature
danger zone. The temperature danger zone includes
the temperatures between 45 and 140 degrees
Fahrenheit on a food thermometer. Food should be
in this temperature range for no more than a
total of four hours.
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• SIMPLE WAY TO TEST A THERMOMETER.
• Stick the sensing tip or stem in a clean,
  Styrofoam or glass cup that contains half ice and
  half water. Make sure the tip does not touch the
  side or bottom of the cup.
• Wait four/ five minutes or until the needle is
  steady. The temperature should read 32 degrees F
• If the dial does not read 32 degrees F
• Turn the nut until the needle is on 32 F.
• Less expensive thermometers do not have
  calibration nuts.
• If the dial is reading more than five degrees
  above or below 32 degrees, you should replace the
  thermometer

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• Digital Thermometer
• Dial Thermometers
• Infrared Thermometers

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Hot
The wax base gets up over 212 degrees holds for
1-1.5 hours
Induction systems gets to 175 degrees and hold
temp for 45 min. to a hour
Convection Plate Heaters gets plates up to 170
degrees
Radiant Plate heaters gets plates up to 140
degrees-Note The bottom plate gets to that temp
however the top plate temp. could be much less
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Cold
Cold product coming out of milk cooler or air
curtains are around 40 to 41 degrees It is very
important to put product into these units cold
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Hot Food Counters holds your food temps. Point
to Remember HFC do not heat your food products.
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TRAY PREPARATION The average tray line time is
3-4 trays per minute. During that time, food
products is moving down the tray line uncover.
Points to remember Cover food asap, reassess
tray line process to accommodate better
temperature retention.
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Typical Tray Delivery Carts with domes
Points to Remember Heat is building up in a
closed cart so be aware of delivery times from
kitchen to patient. Patient
Satisfaction Scores-e.g. Press Ganey will be
affected unless you assess delivery times from
point of kitchen to patient.
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HOTCOLD PLAY IT SAFE
Both sides maintain temps for up to 30 min. w/out
power
Maintains temp range of 34 F to 40 F
Has max temp of 200 F
Cold side
Hot side
MULTI TEMP TRAY DELIVERY CART
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Food Safety

• To summarize
• Reevaluation of your delivery touch points times
• Training
• Equipment Plays a Role
• Proper Working Equipment
• Thermometers
• NSF Approved Equipment

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VALUABLE LINKS

• http//www.fsis.usda.gov/oa/thermy/ktherms.htm
• http//www.idph.state.il.us/about/fdd/fdd_fs_foods
  ervice.htm
• http//www.foodsafety.gov/
• http//www.fsis.usda.gov/News__Events/Thermy_Imag
  e_Library/index.asp
• http//www.fda.gov/food/foodsafety/default.htm
• http//www.alluserv.com/Resources/KnowledgeLinks.a
  spx

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Thank You

• Questions?

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Forward any questions/solutions to
marshadiamond_at_gmail.com

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