Preventing Hazards in the Flow of Food. Calibrating a Thermometer

Preventing Hazards in the Flow of Food

Calibrating a Thermometer

ThermometersImmersion probe check the

temperature of soupSurface probes check the

temperature of flat cooking equipment

Penetration probes check the temperature of a hamburger

Air probes check the temperature of a cooler

Infrared ThermometersMeasures the temperature of

food and equipment surfaces without touching reducing the chance of cross contamination

Product QualitySigns of time and temperature

abuse:1. Abnormal color2. Slimy, sticky or dry texture3. Soft flesh that leaves an imprint

when you touch it4. Abnormal or unpleasant odor

EggsShell eggs must be received at

an air temperature of 45°F

StorageStore ready-to-eat TCS food for a

maximum of seven daysFirst-in, first-out (FIFO) Method –

rotate food storage to use the oldest inventory first

Refrigeration Storage

Rack order:1. Seafood (top)2. Whole cuts of beef

and pork3. Ground meat and

ground fish4. Whole and ground

poultry (bottom)

Minimum Internal TemperaturesPoultry – including whole or

ground chicken, turkey or duck- 165°F for 15 Seconds

Injected meat – including brined ham and flavor-injected roasts-135°F for 15 seconds

Eggs that will be served immediately – 145°F for 15 seconds

Roast of pork, beef, veal and lamb- 145°F for 15 seconds

HoldingHold TCS hot food at 135°F or

higherHold cold food at 41°F or lowerBe sure to check temperatures at least

every 4 hours

Cooling Foods Quickly and SafelyReduce the size of food into

smaller amountsPlace small containers into large

containers filled with iceUse ice paddles to stir foods

ReheatingFoods need to go from storage

temperatures to 165°F within two hours and stay at that temperature for 15 seconds

ServingHandle ready-to-eat food with

tongs, deli sheets or glovesUse a separate utensil for each

food itemStore serving utensils in the food

with the handle extended above the rim of the container

Serving IceUse ice scoops or tongs to get iceNEVER scoop ice with your bare

hands or a glass

The wrong way!

HACCPSafety management system

– a group of procedures and practices that work together to prevent foodbourne illness.

Hazard Analysis Critical Control Point (HACCP) – identifies major hazards at specific points within a food’s flow through the operation

HACCP Principles

1. Conduct a hazard analysis –look for potential hazards

2. Determine critical control points –find the points in the process where the identified hazard(s) can be prevented

3. Establish critical limits – is a requirement that must be met to prevent, eliminate or reduce a hazard

HACCP Principles4. Establish monitoring procedures –

make sure the critical limits are being met

5. Identify corrective actions – a step to fix the problem

6. Verify that the system works – a good record keeping system will verify that the system works

7. Establish procedures for record keeping and documentation – keep all documentation

Clean vs. SanitaryFree of visible soil, such as dirt, dust and food waste.

Free of Harmful levels of disease-causing microorganisms and other harmful contaminants

Storage of Cleaning Chemical• Store in original

containers• If chemical is put in a

smaller container, label the new container with chemical name

• Never store chemicals in food containers

• Store chemicals away from food

• Clean spills up properly• Properly wash your hands

Steps in Cleaning Food-Contact Surfaces

Clean the surface

Rinse the surface

Sanitize the surface

Let the surface air-dry

Steps for Cleaning and SanitizingClean and sanitize sinks

and work surfacesScrape and presoak items,

then sortIn the first sink, wash in

clean, hot detergent solution

In the second sink, rinse in clear, hot water

In the third sink sanitize items using a chemical sanitizing solution for 30 seconds

Master Cleaning Schedule

What needs to be cleaned

Who is to clean it

How it is to be cleaned

How often it is to be cleaned

Master schedule is a good way to organize a cleaning program

Sanitarian• A person trained in sanitation

principles and methods as well as public health

• They are employees of the state and local health departments