1. Time and Temperature

2. The Danger Zone Ready-to-eat – foods that are already prepared and will not be cooked Ready-to-eat – foods that are already prepared and will not be cooked Danger zone - 41-130 degrees Danger zone - 41-130 degrees Germs grow quickest in danger zone, avoid allowing food to sit in this zone Germs grow quickest in danger zone, avoid allowing food to sit in this zone

3. Thawing Foods Do Not thaw food Do Not thaw food At room temp (on counter) At room temp (on counter) In warm water In warm water 3 Acceptable Methods 3 Acceptable Methods In refrigerator (safest) In refrigerator (safest) Under cold running water Under cold running water In microwave – only if food will be cooked immediately In microwave – only if food will be cooked immediately

4. Cooking Temperatures Cook food to proper temperature to kill germs Cook food to proper temperature to kill germs FoodTemp Poultry (birds) 165 degrees Ground Meat 155 degrees Meat, Seafood, Eggs 145 degrees

5. Cooking Temperatures (cont.) Check temps with a calibrated stem thermometer Check temps with a calibrated stem thermometer In microwave – cook food to 165, stir at least 1 time, let stand 2 minutes. In microwave – cook food to 165, stir at least 1 time, let stand 2 minutes.

6. Hot Holding Food may be kept hot in a steam table, oven, chafing dish, etc. Food may be kept hot in a steam table, oven, chafing dish, etc. Stir food on steam table/chafing dish often to keep hot throughout Stir food on steam table/chafing dish often to keep hot throughout Hold hot food at 130 degrees or above Hold hot food at 130 degrees or above

7. Cooling Foods Cooling is the most dangerous time because foods have to pass through the Danger Zone Cooling is the most dangerous time because foods have to pass through the Danger Zone Avoid when possible Avoid when possible For stirable food – divide into smaller containers and put in ice bath uncovered. (can use ice wands to stir) For stirable food – divide into smaller containers and put in ice bath uncovered. (can use ice wands to stir) For solid food cut into smaller pieces, spread out and refrigerate uncovered For solid food cut into smaller pieces, spread out and refrigerate uncovered

8. Cooling foods (cont.) Food must be cooled from 130 to 70 degrees within 2 hours and from 70 to 41 within another 4 hours Food must be cooled from 130 to 70 degrees within 2 hours and from 70 to 41 within another 4 hours Discard food held at 45 degrees after 4 days Discard food held at 45 degrees after 4 days Discard food held below 41 degrees after 7 days Discard food held below 41 degrees after 7 days

9. Cold Holding Potentially Hazardous food must be kept at 41 degrees or lower Potentially Hazardous food must be kept at 41 degrees or lower If using Ice to cool food it must come up to the level of the food, replace as it melts. If using Ice to cool food it must come up to the level of the food, replace as it melts.

10. Reheating All food must be reheated to 165 degrees All food must be reheated to 165 degrees Food must be reheated quickly – within 1 hour Food must be reheated quickly – within 1 hour Stoves, microwaves, ovens, or steamers are good ways to reheat food Stoves, microwaves, ovens, or steamers are good ways to reheat food Do not use steam tables Do not use steam tables Stir while reheating if possible Stir while reheating if possible

11. Thermometers Refrigerators must have thermometers – they must be checked regularly Refrigerators must have thermometers – they must be checked regularly Use metal stem thermometer to check food temp Use metal stem thermometer to check food temp Thermometer should have appropriate range for food (hot/cold) Thermometer should have appropriate range for food (hot/cold) Check temp by placing in glass of Ice water – should read 32 Check temp by placing in glass of Ice water – should read 32 Must be inserted deep into food Must be inserted deep into food Clean and sanitize between uses Clean and sanitize between uses

12. Time Food should spend no more than 4 hours in the danger zone total Food should spend no more than 4 hours in the danger zone total When in doubt throw it out When in doubt throw it out

13. Food Storage Mark all food with the date Mark all food with the date Use in order – First In First Out Use in order – First In First Out Mark with discard date after opening Mark with discard date after opening