Food Safety and Temperatures

Why care about food safety? ~76 million sick annually 5,000 die Billions $ in cost Jobs Lost Restaurants close Long –Term Health Problems

High Risk Populations • Younger than 5 • Older than 65 • Pregnant • Immune compromised High Risk populations like these 4 subgroups are especially susceptible to food borne illness.

Temperature Danger Zone 41-135 F

Are all foods dangerous Are all foods dangerous? No…Potentially Hazardous Foods (PHF) must be monitored Meats Dairy, Milk and Eggs Garlic in Oil Sprouts, Cut Shellfish/Fish Cut Fruit Rice, Cooked Cooked Veggies

Check the internal temperature of food with a calibrated thermometer! Thermometers Calibrate for accuracy •Wash, rinse, and sanitize •Check middle / thickest part Check the internal temperature of food with a calibrated thermometer!

CALIBRATE Ice Bath or Boil

Why Calibrate? So you KNOW the thermometers are accurate. Adjust thermometer or dispose.

Safe Cooking Temperatures Poultry, casseroles, stuffing, Microwave animal products Reheated PHF for hot holding

Safe Cooking Temperatures Ground Meat Hamburger Sausage 155 F

Safe Cooking Temperatures Fish Shellfish Eggs Pork 145 F

Safe Cooking Temperatures Vegetables for hot holding Packaged foods like hot dogs or chili

Safe Cooking Temperatures 130 to 158 F Roasts but requires rest time

Safe Hot Holding Above the Danger Zone Above 135 F After 4 hours, throw out

Safe Cold Holding Below the Danger Zone From 40-33 F

This is not just cooling to 41°F in 6 hours! Chill Down Correctly Step 1 Food must cool from 135°F to 70°F in 2 hours Step 2 Food must finish cooling to 41°F within a total of 6 hours This is not just cooling to 41°F in 6 hours!

Chill Down Correctly Ice Bath

Chill Down Correctly • Smaller pans • 2-inch depth • Keep uncovered • Refrigerate • Don’t stack

Chill Down Correctly Smaller Portions Smaller Pieces Thin layers

Safe Reheating for Hot Holding 165°F within 2 hours. Reheat on stove or in oven Check with thermometer

Food Safety is in your hands!