1. Module 4: Cooking Temperatures

2. The Story: 12 Sick, One Thing in Common

3. What Happened?
May 2014
Center for Disease Control identified 12 people sick in four different states. Seven were hospitalized.
Symptoms:
Bloody diarrhea and severe stomach cramps for greater than 72 hours
No one developed kidney failure – Hemolytic Uremic Syndrome (HUS)
(Additional resource on story)
Massachusetts, Michigan, Missouri, & Ohio
hemolytic uremic syndrome (HUS) – kidney failure

4. What They Found CDC interviewed 11 of the 12 ill people
All reported eating burgers at a restaurant before getting sick
Eight individuals reported eating ground beef prepared rare, medium rare, or “undercooked”

5. What Went Wrong?
Escherichia coli (E.coli) O157:H7 was present in ground beef packed and shipped by Wolverine Packing Company
Restaurants didn’t heat the burgers to a safe temperature (155oF)
Wolverine Packing Company recalled 1.8 million pounds of ground beef
About $7.2 million worth
Escherichia coli – esh-uh-rik-ee-uh koh-li - \ˌesh-ə-ˈrik-ē-ə\The letters and numbers mean this particular bacteria produces Shiga toxin. These are also called STEC- Shiga Toxin producing E Coli
1.8 million lbs beef at $4/lb = $7.2 million

6. And Then …

7. How could this have been prevented?
Ask: How could this have been prevented? The burgers were contaminated with E.coli. However, these illnesses could have been prevented if the burgers had been cooked to a proper internal temperature.

8. Learning Objectives
Identify symptoms, sources, and control methods for STEC (E.coli 0157:H7)
List the correct (FDA Food Code) temperature and times for meat, poultry, reheated and commercially prepared foods
Explain correct use and calibration of thermometers
Describe four procedures for correct thawing

9. Key Terms STEC - Shiga Toxin producing E. coli
Core/internal temperature – temperature at the last place in the food to be heated (usually the center of the thickest part; could be the cold spot)
Cooking end point – final temperature for safe food product
Cooking monitoring – regularly checking food temperature using a thermometer
STEC- Shiga Toxin producing E Coli
Cold spot – internal temperatures
Cooking end point – final temp
Cooking monitoring – using a thermometer
Correct thawing – 4 ways refrigeration, under running potable water, microwave, part of cooking process
HUS (hemolytic uremic syndrome) kidney condition that happens when red blood cells are destroyed and block the kidneys' filtering system.

10. Shiga Toxin Producing E. coli
Generic E. coli may not harm you
Some types are in your gastrointestinal tract and keep you healthy
Some E. coli produce toxins that can make you very sick
Generic E.coli may not make you sick, Ones that produce toxins (STEC) will make you very sick.
STEC first came into public’s attention with the Jack-in-the-box outbreak in 1993.
Four children died of hemolytic uremic syndrome and 600 others were reported sick after eating undercooked patties contaminated E.coli. The chain was faced with several lawsuits, each of which was quickly settled (but left the chain nearly bankrupt and losing customers). At the time, Washington state law required that hamburgers be cooked to an internal temperature of at least 155 °F (68 °C), the temperature necessary to kill E. coli bacteria, although the FDA requirement at that time was only 140 °F (60 °C), which was the temperature Jack in the Box cooked.

11. Symptoms Bloody diarrhea Abdominal cramps
Hemolytic Uremic Syndrome (HUS)
Kidney failure

12. Foods Involved Ground meats
Non-intact or mechanically tenderized cuts of meat
Unpasteurized milk
Unpasteurized fruit juice, apple cider
Produce (lettuce, spinach, sprouts)
Commercially processed raw cookie dough
RTE foods cross contaminated
mechanically tenderized cuts of meat- Bacteria can be pushed into the meat
Jack in the Box
Unpasteurized milk cannot be legally sold in NC.
Unpasteurized fruit juice – cattle under the trees – highly potential contamination
RTE – handling a raw burger, then the bun

13. Control Wash raw fruits and vegetables in clean running water
Obtain produce from reliable supplier (GAPS)
Do not consume raw milk or cheeses
Do not consume unpasteurized juice (requires HACCP)
Use good personal hygiene
Exclude employees diagnosed with STEC (E. coli O157:H7)
Monitor water sources (potable water)
Avoid contact with farm animals and petting zoos
In NC, there have been 3 big cases of STEC related to farm animals at state and county fairs. Proper hand washing is important.
NC State fair Nov 2004
NC State fair Oct 2011
Cleveland County Fair Oct 2013
E.coli0157:H7 outbreak from butter made from unpasteurized milk:

14. Control (continued)
Do not serve ground beef cooked to less than 155oF to at risk populations (YOPI)
Do not use “color” of meat or meat juices to determine proper cooking
Cook ground beef to a minimum temperature of 155oF for 15 seconds
Monitor temperature with a calibrated thermometer
Develop standard cook time to obtain correct temperature
Monitor and correct
YOPI – Young, Old, Pregnant, Immune Compromised

15. Factors Affecting Cooking Rate
Initial temperature of food (thawing)
Food’s bulk (size)
Food composition
Fat increases cook time, moisture decreases time
Char on outside increased cook time
Airflow and hotspots in ovens
When measuring the temperature, where on a tray of burgers do you want to take the temperature? The outside and corners cook fastest because of heating in an oven. Make sure to temp the burgers in the middle of the tray.

16. Thawing Frozen Food Approved Methods In refrigerator 41°F or colder
In microwave oven (food cooked immediately and manufacturer’s instructions followed)
In package submerged under running potable water at 70°F or lower
As part of cooking process

17. Minimum Cooking Temperatures
Food Item
Min. Int. Temp
Min. Holding Time at Specified Temp.
Commercially processed (cooked) product from inspected manufacturer
135oF
Roast (rare) beef
145oF
130oF
4 minutes
112 minutes
Steaks/chops: Fish, Pork, and other meats, including exotic species of game animals and commercially raised game
Fish and meat not listed elsewhere
15 seconds
Unpasteurized shell eggs prepared for immediate service
Injected meat
Mechanically tenderized meats
155oF
See page 44 in booklet.
Comminuted- reduced in size by methods including chopping, flaking, grinding, or mincing. – imitation crab meat, salmon patties
Exotic species of game animals and commercially raised game – reindeer

18. Minimum Cooking Temperatures
Food Item
Min. Int. Temp.
Min. Holding Time at Specified Temp.
Ground fish, beef, pork and other meats, including exotic species of game animals and commercially raised game
(comminuted)
155oF
15 seconds
Unpasteurized shell eggs not for immediate service
Poultry
Baluts
Stuffed poultry, fish, meat or pasta
Stuffing containing fish, meat, poultry or ratites
Wild game animals
165oF
Food cooked in a microwave oven
Until the min. temp. is reached in all parts of the food, then allowed to stand for 2 minutes
Food cooked or reheated in a microwave - 165oF - then allowed to stand for 2 mins. to obtain temp. equalization
Baluts – embryo inside a fertile egg – incubated to reach a specific stage of development, then removed from incubation – (boiled fertilized duck egg with undeveloped embryo- Asian cooking)
Comminuted: com·mi·nut·ed ˈkäməˌn(y)o͞odəd/ -
Ratites – large, flightless birds (ostrich, emu)
exotic species of game animals and commercially raised game- bear, venison
Wild game cook-offs

19. Reheating Food Protect food from contamination
Food must reach minimum internal temperature of 165°F for minimum 15 seconds within 2 hours
Dispose of reheated food if it does not reach required temperature in 2 hours
Discard uneaten portions of reheated food

20. Consumer Advisory
Must have a reminder and disclosure to inform consumers of the significantly increased risk of consuming undercooked foods (beef, eggs, fish, lamb, milk, pork, poultry, shellfish)
Reminders include: Brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means
Disclosures must indicate which items on the menu are included in the reminder

21. Example CA from the Food Code
“Regarding the safety of these items, written information is available upon request”
“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness”
“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions”
Whole muscle beef can be served undercooked without Consumer Advisory

22. Temperature Measuring Procedure
Follow thermometer manufacturer’s instructions
Measure core temperature of solid TCS food: refrigerated, being cooked, reheated, cooled or thawed
Insert clean, sanitized probe into center of thickest part of food
Stir liquid food before measuring to ensure even temperature

23. Thermometers
Bimetallic stemmed thermometers: measure 0oF - 220oF; Insert up to the dimple; Adjust with calibration nut; For thick foods (roast)
Thermistor: \ˈthər-ˌmis-tər\
Thermocouple: \ˈthər-mə-ˌkə-pəl\
Digital; senses the temperature on the tip of the probe; for thick and thin foods; different probes – immersion, surface, penetration, air
Infrared (Laser): measures the temperature of food/equipment surfaces
Thermometers – Air- Must be accurate +-3oF
food- Must be accurate +-2oF

24. Checking Your Thermometer
Check the accuracy of all food thermometers:
At least once a day
Every time it is dropped
After being exposed to extreme temperatures
Methods to check the accuracy:
Boiling water method
Ice water method
If not correct, calibrate
There are two ways to check the accuracy of a food thermometer: ice water and boiling water. Many food thermometers have a calibration nut under the dial that can be adjusted. Check the thermometer package for instructions.
Alcohol wipes are acceptable.
Only purchase thermometers that can be calibrated. The only exception to this is that schools that using thermocouples will need to check their accuracy each day but have to send them back to the manufacturer. If using a thermocouple, check the manufacturer specifications to determine the frequency of calibration.
After checking the accuracy, if the thermometer is not correct, it needs to be calibrated. If it is a thermocouple and the unit needs to be sent back to the manufacturer, then the thermocouple should not be used. After checking accuracy and calibrating, the thermometer can be used. This needs to be noted on the Daily Production Plan in the upper right corner.

25. Calibration Boiling Water Method
Boiling water. To use the boiling water method, bring a pot of clean tap water to a full rolling boil. Immerse the stem of a food thermometer in boiling water a minimum of 2 inches and wait at least 30 seconds. (For ease in handling, place the stem of the food thermometer through the clip section of the stem sheath and, holding the sheath horizontally, lower it into the boiling water.) Without removing the stem from the pan, hold the adjusting nut under the head of the food thermometer with a suitable tool and turn the head so the thermometer reads 212°F or 100°C. A consumer using tap water in unknown atmospheric conditions would probably not measure water boiling at 212°F because water boils at a lower temperature in a high altitude area.

26. Calibration Ice Water Method
Ice-point method. To use the ice water method, fill a large glass with finely crushed ice. Add clean tap water to the top of the ice and stir well. Immerse the food thermometer stem a minimum of 2 inches into the mixture, touching neither the sides nor the bottom of the glass. Wait a minimum of 30 seconds before adjusting. (For ease in handling, place the stem of the food thermometer through the clip section of the stem sheath and, holding the sheath horizontally, lower it into the water.) Without removing the stem from the ice, hold the adjusting nut under the head of the thermometer with a suitable tool and turn the head so the pointer reads 32°F or 0°C.

27. Case Study How It Happened What They Found
All restaurants received burgers contaminated with E. coli from the same distributor
12 sick with bloody diarrhea

28. Case Study Prevention What went wrong
Make sure proper internal temperature is reached
Prevent cross contamination
Improper cooking temperature
Possible cross contamination

29. Can your staff communicate the risks of under cooked burgers?
Discussion
Can your staff communicate the
risks of under cooked burgers?
How could you explain
the risks to them?

30. Activity
List the minimum required cooking temperatures and times on page 26
Ground beef
Chicken breast
Rib eye steak
Broiled fish
Pork chop cooked in microwave
ground beef-155
Chicken breast-165
Rib eye steak-145
Broiled fish-145
Pork chop cooked in microwave-165
Participants match foods to the correct temperatures on flashcards.

31. Quiz Which of the following is not a safe method to thaw food:
At ambient temperature (ordinary room temperature)
In a refrigerator at 41°F or colder
Submerged under running potable water at 70°F or below
As part of the cooking process
Answer, a)

32. Quiz Which of the following is not a safe method to thaw food:
At ambient temperature (ordinary room temperature)
In a refrigerator at 41°F or colder
Submerged under running potable water at 70°F or below
As part of the cooking process
Answer, a)

33. Quiz
When cooked, poultry must reach a minimum internal temperature of:
145°F
155°F
165°F
175°F
Answer: c)

34. Quiz
When cooked, poultry must reach a minimum internal temperature of:
145°F
155°F
165°F
175°F
Answer: c)

35. Quiz
Cooked liquid food, such as soups, stews and sauces made from (TCS) potentially hazardous ingredients should be:
Placed in plastic containers for cooling
Heated to 175°F
Stirred before temperature is measured to ensure that temperature is even throughout
Placed in metal containers at a maximum depth of 4 inches
Answer: C

36. Quiz
Cooked liquid food, such as soups, stews and sauces made from (TCS) potentially hazardous ingredients should be:
Placed in plastic containers for cooling
Heated to 175°F
Stirred before temperature is measured to ensure that temperature is even throughout
Placed in metal containers at a maximum depth of 4 inches
Answer: C

37. Quiz
According to the FDA Food Code, TCS food that has been cooked and cooled must be reheated to a minimum internal temperature and time of:
145°F for 15 seconds
155°F for 15 seconds
165°F for 15 seconds
175°F for 15 seconds
Answer: C

38. Quiz
According to the FDA Food Code, TCS food that has been cooked and cooled must be reheated to a minimum internal temperature and time of:
145°F for 15 seconds
155°F for 15 seconds
165°F for 15 seconds
175°F for 15 seconds
Answer: C

39. Review Use reliable approved suppliers
Prevent cross-contamination from uncooked products
Proper thawing
Monitor cooking time and temperature
Consumer advisory
Thermometer calibration