1. 1 Lesson 7 Hot Tips: Cooking, Hot Holding, and Reheating

2. 2 Keeping Food Safe Includes:  Avoiding temperatures where bacteria can grow  Cooking raw animal foods to recommended temperatures to destroy pathogens

3. 3 Avoid The Danger Zone 41ºF - 135ºF 135°F 41°F

4. 4 Time and Temperature Relationship The longer time a food is in the Danger Zone = The greater the risk of people getting sick

5. 5 4-Hour Rule Don’t leave PHF in the Danger Zone for more than a total of 4 hours.

6. 6 The Batch Method Prepare smaller batches ++ Instead of one large batch

7. 7 Required Minimum Cooking Temperatures Type of FoodIdaho 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.

8. 8 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.

9. 9 Holding Units Steam Table www.jacoblicht.com Chafing Dish www.carlislefsp.com bain-marie www.kb-catering.co.uk

10. 10 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

11. 11 Source: 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.www.nfsmi.org Video Clip: Thermometers

12. 12 Bimetallic Coil (Dial) Thermometer Insert to dimple (2 1/2 inches) for accurate reading

13. 13 Digital Thermometers Electronic Thermometer Digital Instant-Read Insert 1/2 inch for accurate reading

14. 14 Unacceptable Thermometers Glass Thermometers www.homewaredirect.com

15. 15 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.

16. 16 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.

17. 17 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

18. 18 Optional Activity: Calibrating a Thermometer

19. 19 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?

20. 20 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

21. 21 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?

22. 22 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 thermometer calibrated? 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