1. Food Safety and Temperatures

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

3. 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.

4. Temperature Danger Zone 41-135 F

5. 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

6. 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!

7. CALIBRATE Ice Bath or Boil

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

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

10. Safe Cooking Temperatures
Ground Meat
Hamburger
Sausage
155 F

11. Safe Cooking Temperatures
Fish
Shellfish
Eggs
Pork
145 F

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

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

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

15. Safe Cold Holding
Below the Danger Zone
From F

16. 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!

17. Chill Down Correctly
Ice Bath

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

19. Chill Down Correctly
Smaller Portions Smaller Pieces
Thin layers

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

21. Food Safety is in your hands!