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Keeping Food Safe Includes:
Avoiding temperatures where bacteria can grow
Cooking raw animal foods to recommended temperatures to destroy pathogens
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Avoid The Danger Zone
41ºF - 135ºF
DANGER!
212oF
180oF
170oF165oF160oF
140oF
41oF32oF
0oF
135°F
41°F
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Time and Temperature Relationship
The longer time a food is in the Danger Zone
=The greater the risk of people getting sick
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Required Minimum Cooking Temperatures
Type of Food Idaho Food Code
Section 3-401.11 & 3-401.12
Beef, Pork, Lamb, Fish,
Eggs*
145ºF for 15 seconds
Injected Meat, Ground Meat and Fish
155ºF for 15 seconds
Poultry, Wild Game, Stuffed Meats, Microwaved Foods**
165ºF for 15 seconds
*If eggs are prepared for hot holding, minimal cooking temperature is 155ºF.**It must be allowed to stand for 2 minutes.
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Song Activity: Stomachache Tonight
Some chef is gonna hurt someone
Before the night is through
Serving up some chicken that's undone
There's nothin' we can do
On the road I found a nice cafe‘
With some Georgia friends
Didn't know I'd soon be entertained
By Sal Monella and the Pathogens
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Stomachache Tonight
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 long
In the early mornin' when my food comes up
The porcelain gods are gonna hear my song
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
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Stomachache Tonight
There's gonna be a stomachache tonight
From a bad chicken bite
So turn on the light
My intestines aren't right
There's gonna be a stomachache tonight
A stomachache tonight, I know
Some chef is gonna hurt someone
Before the night is through
Serving up some chicken that's undone
There's nothin' we can do
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Stomachache Tonight
On the road I found a nice cafe‘
With some Georgia friends
Didn't know I'd soon be entertained
By Sal Monellaand the Pathogens
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
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Stomachache Tonight
We can sanitize the kitchen
And can educate the cooks
Maybe try irradiation
But either way, there's gonna be
A stomachache tonight
A stomachache tonight, I know, oh, I know
There'll be a stomachache tonight
A stomachache tonight, I know
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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
Steam Tablewww.jacoblicht.com
Chafing Dishwww.carlislefsp.com
bain-mariewww.kb-catering.co.uk
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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.
www.rivalproducts.com
17Source: 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.
Video Clip: Thermometers
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Digital Thermometers
Electronic Thermometer Digital Instant-Read
Insert 1/2 inch for accurate reading
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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
Use a slurry with equal parts ice and water
Allow reading to stabilize
If dial does not read 32ºF, change using hex adjusting nut
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Activity: “Safe Eats”Case Studies
Read the case studies and discuss whether food was properly prepared. What would you change?
The Cubs’ Food Booth: Bonus or Bust?The Catered Buffet: Chaos or Celebration?The “Meats” Lab: Memorable or Miserable?
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Understanding Check!
What is the temperature Danger Zone?
4 hours, then it must be discarded
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?
41º - 135ºF
Batch method
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Understanding Check!
What are the cooking temperatures for…
165°F for 15 seconds
145°F for 15 seconds
165°F
155°F for 15 seconds
Chicken?
A salmon fillet?
Microwaved soup?
A hamburger?
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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?
2 ½ inches
Before and after each use
Place in ice slurry. If it does not read 32ºF, change
temperature using the hex adjusting nut under the head
of the thermometer