1. Food Safety for Cooks From cooking to cooling FOOD SAFETY
Hello! Today’s training will cover Food Safety for Cooks. We will be talking about how to keep food safe throughout its preparation, from cooking to cooling.
GORDON FOOD SERVICE Training
Updated June 2016

2. FOOD SAFETY: Food Safety for Cooks
Purpose
Objectives
By the end of this training module, you will be able to:
Describe personal responsibilities that can help promote safe food.
Identify characteristics and examples of TCS foods.
List proper techniques for thawing, cooking, cooling and reheating foods.
Demonstrate proper use and calibration of probe thermometers.
1. Review of TCS (time and temperature controlled for safety) foods.
2. Review proper temperatures and techniques for thawing, cooking, cooling and reheating food.
3. Review proper use of probe thermometer.
There are three purposes of today’s presentation. To review TCS foods (which stands for time and temperature controlled for safety); to review proper temperatures and techniques for thawing, cooking, cooling, and reheating food; and to review the proper use of a probe thermometer.
By the end of the training, you should be able to describe personal responsibilities that can help promote safe food; identify characteristics and examples of TCS foods; list proper techniques for thawing, cooking, cooling, and reheating foods; and demonstrate the proper use and calibration of probe thermometers.
Why do you think these objectives are important? These basic food safety practices are critical to keeping your customers healthy and keeping your business afloat. A foodborne illness outbreak could lead to sick customers or the failure of a foodservice operation. Everyone must work together to make sure food is served safely!
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3. Why do we need to care? It may cost you your job! Foodborne illness…
FOOD SAFETY: Food Safety for Cooks
Why do we need to care?
According to the CDC…
Foodborne illness…
Affects millions and causes thousands of deaths each year
Costs billions of dollars each year
Can result in legal action and damaged reputation
EACH YEAR:
76 million people get sick from foodborne illnesses.
More than 325,000 people are hospitalized related to foodborne illnesses.
About 5,000 people die from foodborne illnesses.
So, here is some further detail about why we need to care. Foodborne illness affects millions of people each year and leads to thousands of deaths. It costs the country billions of dollars every year, and it can result in legal action against a foodservice operation, causing a damaged reputation in the process. Most importantly for you… an event like this could cost you your job!
According to the Centers for Disease Control & Prevention (or CDC):
An estimated 76 million cases of foodborne disease occur each year in the United States. The great majority of these cases are mild and cause symptoms for only a day or two. But some cases are more serious. The CDC estimates that there are 325,000 hospitalizations and over 5,000 deaths related to foodborne diseases each year.
It may cost you your job!
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4. Main Factors of Unsafe Food
FOOD SAFETY: Food Safety for Cooks
Main Factors of Unsafe Food
5 most common mistakes with food-handling
Purchasing food from unsafe sources
Failing to cook food correctly
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
There are many factors that contribute to unsafe food, but these are the 5 most common mistakes that lead to foodborne illness…
Discussion:
How do each of these factors contribute to unsafe food?
Purchasing Food from unsafe sources  you can’t be sure food safety standards were followed prior to you purchasing it
Failing to cook food correctly  if the proper temperatures aren’t reached, pathogens may still be present on the food
Holding food at incorrect temperatures  if you don’t hold food at the right temperature, bacteria can grow and multiple quickly
Using contaminated equipment  contaminated equipment leads to contaminated food
Practicing poor personal hygiene  if those who are preparing food aren’t following appropriate hygiene practices, foodborne illness can be spread from the employee to the customer
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5. First things first PERSONAL HYGIENE Hand washing No jewelry
FOOD SAFETY: Food Safety for Cooks
First things first
PERSONAL HYGIENE
Hand washing
No jewelry
No fingernail polish or artificial fingernails
Must use hair restraints
Clean clothing and aprons
Report all illness to person in charge
First things first: all employees must follow personal hygiene practices. Handwashing is the single most important way to stop the spread of germs to others and avoid getting sick yourself. Other important personal hygiene practices include no jewelry when preparing or serving food. No fingernail polish or artificial fingernails. Use of hair restraints, like a hairnet or cap. Clean clothing and aprons.
Also, always be sure to report any illness to a person in charge.
Discussion:
Why do you think these things are important? Jewelry can trap bacteria and spread it to food items. Fingernail polish can chip off into food. Hair must be secured so it doesn’t end up in food. And clothing should be clean in order to prevent the spread of germs between your clothes, hands, and the food you are preparing or serving.
Do you know WHEN you should wash your hands? There are many events throughout the work day that should prompt you to wash your hands; let’s talk about those now…
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6. Hand washing            Before handling or serving food
FOOD SAFETY: Food Safety for Cooks
Hand washing
 Before handling or serving food
 After using the restroom
 After sneezing or blowing nose
 After taking a break, eating or smoking
 After touching face or hair
 After returning to kitchen from another area
 After handling uncooked foods
 After taking off gloves
 After busing tables or handling dirty dishes
 After working with chemicals       
Hands should be washed before handling or serving food, after using the restroom, after sneezing or blowing your nose, after taking a break/eating/or smoking, after touching your face or hair, after returning to the kitchen from another area, after handling uncooked foods, after taking off your gloves, after busing tables or handling dirty dishes, and after working with chemicals.
Can you think of any other times that hand washing would be needed?   
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7. Too Sick to Work Report to your Supervisor immediately if:
FOOD SAFETY: Food Safety for Cooks
Too Sick to Work
Report to your Supervisor immediately if:
YOU have any of the following symptoms
Vomiting Diarrhea
Jaundice Sore throat with fever
Infected wounds or lesions with pus
YOU or a HOUSEHOLD MEMBER have
been diagnosed with
Norovirus Hepatitis A
E. Coli Shigellosis
Salmonella typhi
Everyone gets a cold or an upset stomach from time to time… but how do you know if you’re too sick to work?
You should report to your supervisor immediately if you have any of the following symptoms: vomiting, diarrhea, jaundice, sore throat with a fever, or infected wounds or lesions with pus.
You should also report to your supervisor if you or a household member has been diagnosed with any of the following: norovirus, hepatitis A, E. coli, shigellosis, or salmonella typhi.
Reporting your illness or symptoms to a supervisor is mandatory. They need to be aware that you are sick before you start working with food.
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8. Time and Temperature Controlled for Safety
FOOD SAFETY: Food Safety for Cooks
Time and Temperature Controlled for Safety
TCS FOODS
Milk products
Whole eggs
Meats
Poultry
Fish
Shellfish
Cooked rice
Sliced melons
Cut tomatoes
Cooked potatoes
Tofu and other soy foods
Plant foods that have been heated
Raw seeds and sprouts
Untreated garlic-and-oil mixtures
TCS foods is a new term for Potentially Hazardous Foods
Did you know?
Once you put the knife through a melon or tomato, any bacteria that was on the outside of the product has now traveled to the inside of the product (even if the food has been washed)
TCS foods used to be called Potentially Hazardous Foods. TCS stands for Time and Temperature Controlled for Safety. These foods are the most likely to become unsafe because pathogens grow well in them, so they need to be handled with care- making sure they are kept at the proper temperature and do not abuse time limits. TCS foods include: milk products, whole eggs, meats, poultry, fish, shellfish, cooked rice, sliced melons, cut tomatoes, cooked potatoes, tofu and other soy foods, plant foods that have been heated, raw seeds and sprouts, and untreated garlic and oil mixtures.
Why do you think sliced melons and cut tomatoes are on this list? (CLICK) Once you put the knife through the product, any bacteria that was on the outside of the product has now traveled to the inside of the product (even if the food has been washed)
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9. What do bacteria need to grow?
FOOD SAFETY: Food Safety for Cooks
What do bacteria need to grow?
FAT TOM
A helpful acronym
Food Acidity Temperature
This acronym will help you remember the elements that bacteria need to grow. This does not necessarily apply to viruses.
Food- most bacteria need nutrients to survive
Acidity- bacteria grow best in a low acid environment
Temperature- bacteria grow rapidly between ºF (known as the temperature danger zone)
Time- bacteria need time to grow; the more time they are in the temperature danger zone, the more opportunity they have to grow to unsafe levels
Oxygen- some bacteria need oxygen to grow, while others grow when oxygen is NOT present
Moisture- bacteria grow well in foods with high amounts of moisture.
Time Oxygen Moisture
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10. Temperature danger zone
FOOD SAFETY: Food Safety for Cooks
Temperature danger zone
FOUR-HOUR
RULE
41°F - 135°F: temperatures at which bacteria grow and multiply the fastest
The four-hour rule: food cannot be in the danger zone for more than four hours total
Time is cumulative, from time of receiving through storage, preparation, holding and reheating
As I just mentioned, degrees Fahrenheit is known as the temperature danger zone. Bacteria grow and multiply the fastest within this temperature range. The goal is to keep TCS food out of this zone as much as possible. Therefore, cold foods should be refrigerated at 41º or below, and hot foods should be held above 135º.
The four-hour rule means that TCS food cannot be in the temperature danger zone for more than 4 hours total (throughout the entire preparation, cooking and serving process)!
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11. Internal cooking temperatures
FOOD SAFETY: Food Safety for Cooks
Internal cooking temperatures
Held for a minimum of 15 seconds unless otherwise noted, 2013 Food Code
Cooked vegetables held for service 135°F
Pork, seafood, beef steak 145°F
Whole muscle roasts 145°F
Held for 4 minutes
Eggs and egg mixtures 145°F
To hold eggs for later service, cook to 155ºF, then hold at 135ºF or higher
Verify your specific local or state regulations
Now let’s talk about minimum internal cooking temperatures. It’s vitally important that all TCS foods are cooked to the proper temperature. Once these temperatures are reached, the product should be held at that temp for at least 15 seconds, unless otherwise noted.
If vegetables will be held prior to service, they should be cooked to 135º.
Pork, seafood, and beef steaks should reach 145º.
Whole muscle roasts must reach 145ºF and be held at that temperature for 4 minutes to ensure bacteria is reduced to safe levels.
Eggs and egg mixtures must reach 145º. However, if they are being held for later service, eggs should be cooked to 155ºF and then held at 135º or higher.
Check with your local health department to make sure your county uses these same temperature standards. Remember that your local health department can be a great source for food safety information.
Did you know?
Your local health department can be a great source for food safety information
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12. Internal cooking temperatures
FOOD SAFETY: Food Safety for Cooks
Internal cooking temperatures
Held for a minimum of 15 seconds, 2013 Food Code
Ground beef 155°F (or other ground meat or seafood)
Poultry °F
Casseroles 165°F
Stuffing, stuffed meat/pasta 165°F
Microwave cooking 165°F
Let stand for 2 minutes
Verify your specific local or state regulations
Ground meat and seafood should be cooked to an internal temperature of 155ºF. You’ll notice that this is higher than the temperature requirement for whole cuts of meat. The increased amount of surface area (or contact with the external environment) increases the potential for bacterial growth. Therefore, ground items must be cooked to a higher temp.
Poultry, such as chicken and turkey, should be cooked to 165º. As should casseroles, stuffing, and stuffed items.
If you are using a microwave to cook food, the internal temperature must reach 165º. You should also cover the food once it’s removed from the microwave and let it stand for at least 2 minutes to let the food temperature even out. Check the temperature of the microwaved food in at least 2 places to make sure it is cooked through.
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13. FOOD SAFETY: Food Safety for Cooks
Reheating
165°F IN
2 HOURS
All foods must be reheated to 165°F within 2 hours
Only reheat one time, then discard
Microwave reheating temperature is 165°F, covered and held for 2 minutes to allow temperature equilibrium
All foods that are being reheated must reach a minimum of 165º within 2 hours of cooking time. Foods should only be reheated once and then discarded if not used.
If you use a microwave to reheat food, it must reach 165 and then be covered and held for 2 minutes.
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14. FOUR PROPER WAYS Thawing 1. Under refrigeration
FOOD SAFETY: Food Safety for Cooks
Thawing
FOUR PROPER
WAYS
1. Under refrigeration
2. Cold running water within 2 hours
3. Continuous cooking method
4. Microwave (must finish cooking immediately!)
Tips
If thawing using refrigeration, allow plenty of time.
Cold running water should not be hotter than 70°F.
When it comes to thawing frozen food, time and temperature control is important here as well. There are four proper ways to thaw food.
If thawing under refrigeration, make sure to plan ahead and allow plenty of time.
If using cold running water to thaw a product, the water should not be hotter than 70°F and the thaw time should be kept to 2 hours or less.
Continuous Cooking method means to cook the product from the frozen state, keeping in mind that the total cooking time will be longer because the product has not been thawed.
Microwaves do not thaw products evenly, so if you use a microwave to thaw food, you must finish cooking it immediately.
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15. Cooling Divide food into smaller quantities
FOOD SAFETY: Food Safety for Cooks
Cooling
Divide food into smaller quantities
Use cooling tools (Rapi-Kool)
Use ice bath before refrigeration
Food no more than 2” deep in the pans, then put into the refrigerator
Blast Chiller
Divide food into smaller quantities
Remember!
Cool TCS foods from 135ºF  41ºF or lower within 6 hours.
135ºF  70ºF within 2 hours
70ºF  41ºF or lower within the next 4 hours
When cooling food, you want to get it through the temperature danger zone as quickly as possible.
Some tips to help you quickly cool food include:
Dividing the product into smaller quantities
Using cooling tools such as the Rapi-Kool pictured here
Use an ice bath prior to refrigeration
Separate food into pans that are no more than 2” deep and then place in the refrigerator
Use a blast chiller
Remember: you must cool TCS foods from 135°F to 41°F or lower within six hours.
-Cool from 135°F to 70°F within two hours.
-Cool to 41°F or lower within the next four hours.
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16. Cooling Containers make a difference! Aluminum Excellent
FOOD SAFETY: Food Safety for Cooks
Cooling
Containers make a difference!
Aluminum Excellent
Stainless Steel Good
Plastic Poor
Glass Poor
Containers make a difference when it comes to temperature control.
Aluminum containers are excellent at releasing heat, and stainless steel containers cool down easily as well. Plastic and glass, however, trap heat and can increase cooling time.
Did you know?
Plastic and glass containers trap heat and can increase cooling time
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17. Proper use of a probe thermometer
FOOD SAFETY: Food Safety for Cooks
Proper use of a probe thermometer
Tips
Before use: Wash, rinse, sanitize and air dry thermometer
Make sure to wash, rinse, and sanitize thermometer between EACH product checked!
Make sure the dimple on the thermometer stem is in the CENTER of the product.
You may need to stir product, or check in multiple places
Sealed package— fold onto itself (example: bag of milk)
Obviously since temperatures are so important, thermometers play a key role as well. Let’s talk about how to properly temp your food items.
Before use, make sure to wash, rinse, sanitize, and air dry the thermometer. This should also be done between each product that you temp.
The dimple, located on the stem of a probe thermometer, anchors the coil in the stem for greater accuracy, and also shows where the top of the coil is welded. Make sure the dimple is inserted into the center (or thickest part) of the product in order to get an accurate reading.
You may need to stir the product or check in multiple places in order to get a proper reading. If you are temping a sealed package, such as a bag of milk, fold the product over onto itself with the thermometer in between.
All thermometers need to be recalibrated periodically. A good practice is once per shift.
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18. How to calibrate a probe thermometer
FOOD SAFETY: Food Safety for Cooks
How to calibrate a probe thermometer
How: Fill glass with ice. Add water. Place thermometer in glass. Wait 3 minutes. Thermometer should read 32°F.
Corrective action: If thermometer does not read 32°F, use pliers or a wrench to move the needle until it reaches 32°F. Wait 3 minutes to make sure it stays.
To calibrate a probe thermometer, fill a glass with ice. Add Water. And then place the thermometer in the glass. Wait 3 minutes and then check the reading. The thermometer should say 32ºF. If it does not, use pliers or a wrench to move the needle until it reaches 32º. Leave the thermometer in the ice water for three more minutes to make sure the reading stays at 32.
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19. IMPORTANT CHECKING TEMPERATURES IS FOOD SAFETY: Food Safety for Cooks
In conclusion, checking temperatures is very important! We all must play our part to ensure food is prepared safely!
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20. Questions? Gordon Food Service Nutrition Resource Center
FOOD SAFETY: Food Safety for Cooks
Questions?
Gordon Food Service Nutrition Resource Center or
Thank you for your attention today!
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