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

2. Keeping Food Safe Avoid temperatures where bacteria can grow
Cook raw animal foods to recommended temperatures to destroy pathogens

3. Avoid the Danger Zone 41°F - 135°F

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

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

6. Instead of one large amount
The Batch Method
Prepare several smaller amounts of food +
Instead of one large amount

7. Required Minimum Cooking Temperatures
Raw animal foods must be properly cooked.
3 requirements, depending on the food:
145°F for 15 seconds
155°F for 15 seconds
165°F for 15 seconds

8. Required Minimum Cooking Temperatures
145°F for 15 seconds
Whole pieces of beef, pork, lamb, fish
Eggs for immediate service*
*If eggs are prepared for hot holding, minimal cooking temperature is 155°F

9. Required Minimum Cooking Temperatures
155°F for 15 seconds
Injected meats
Ground or minced
beef, pork, lamb, and fish
Eggs prepared for hot holding

10. Required Minimum Cooking Temperatures
165°F for 15 seconds
Poultry, wild game, stuffed meats, microwaved foods*
*Must be allowed to stand for 2 minutes

11. Required Minimum Cooking Temperatures—Summary
Type of Food
Idaho Food Code
Section &
Beef, Pork, Lamb, Fish,
Eggs*
145°F for 15 seconds
Injected Meat, Ground Meat and Fish
155°F for 15 seconds
Poultry, Wild Game, Stuffed Meats, Microwaved Foods**
165°F for 15 seconds
*If eggs are prepared for hot holding, minimal cooking temperature is 155ºF
**Microwaved food must be allowed to stand for 2 minutes

12. Undercooked Meat and Egg Advisory
Raw or undercooked eggs, steak tartare, fish, and other foods may be served if the consumer has been informed that there is a food safety risk, as long as the establishment does not predominantly serve people who are at high risk of foodborne illness (children, the elderly, or hospital patients)

13. 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

14. Holding Units
Chafing Dish
Steam Table
Bain-marie

15. 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

16. Video Clip Thermometers
Source: First Day… Every Day Basics for Food Service Assistants, National Food Service Management Institute, funded by a grant from USDA, ,

17. Bimetallic Coil (Dial) Thermometer
Insert stem to dimple (2-2½ inches) into center of food

18. Electronic Thermometer
Digital Thermometers
Electronic Thermometer
Digital Instant-Read
Insert bottom ½ inch in center of food

19. Unacceptable Thermometers
Glass Thermometers

20. 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

21. 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

22. 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 32°F, change using hex-adjusting nut

23. Calibrating a Thermometer
Activity
Calibrating a Thermometer

24. “Safe Eats” Case Studies
Activity
“Safe Eats” Case Studies
Read the case studies and discuss whether food was properly prepared. What would you change?
The School’s Food Booth: Bonus or Bust?
The Catered Buffet: Chaos or Celebration?
The Meats Lab: Memorable or Miserable?

25. Understanding Check! What is the temperature Danger Zone?
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?
41° - 135°F
4 hours, then it must be discarded
Batch method

26. Understanding Check! 145°F for 15 seconds 155°F for 15 seconds
Type of Food
Idaho Food Code
Section &
Beef, Pork, Lamb, Fish,
Eggs*
Injected Meat, Ground Meat and Fish
Poultry, Wild Game, Stuffed Meats, Microwaved Foods**
145°F for 15 seconds
155°F for 15 seconds
165°F for 15 seconds
*If eggs are prepared for hot holding, minimal cooking temperature is 155ºF
**Microwaved foods must be allowed to stand for 2 minutes

27. Understanding Check! What are the cooking temperatures for… Chicken?
A salmon fillet?
Microwaved soup?
A hamburger?
165°F for 15 seconds
145°F for 15 seconds
165°F
155°F for 15 seconds

28. 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?
2½ inches
Before and after each use
Place in ice slurry. If it does not read 32°F, change temperature using the hex-adjusting nut under the head of the thermometer

29. Song Activity Stomachache Tonight Some chef is gonna hurt someone
Before the night is through
Serving up some chicken that's undone
There's nothin' we can do
On the road I found a nice cafe‘ With some Georgia friends Didn't know I'd soon be entertained By Sal Monella and the Pathogens 29 29

30. Song Activity Stomachache Tonight
There's gonna be a stomachache tonight
A stomachache tonight, I know
A stomachache tonight, I know, Lord, I know
Some chefs will cook their chicken great
But some just don't cook it that long
I rolled the dice and I ordered some
But things just came out wrong 30 30

31. Song Activity Stomachache Tonight This night is gonna last forever
Last all, last all summer long
In the early mornin' when my food comes up
The porcelain gods are gonna hear my song
There's gonna be a stomachache tonight
A stomachache tonight, I know
A stomachache tonight, I know, Lord, I know 31 31

32. Song Activity Stomachache Tonight
There's gonna be a stomachache tonight From a bad chicken bite So turn on the light My intestines aren't right A stomachache tonight, I know
Some chef is gonna hurt someone
Before the night is through
Serving up some chicken that's undone
There's nothin' we can do 32 32

33. Song Activity Stomachache Tonight On the road I found a nice cafe‘
With some Georgia friends
Didn't know I'd soon be entertained
By Sal Monella and the Pathogens
There's gonna be a stomachache tonight
A stomachache tonight, I know
A stomachache tonight, I know, Lord, I know 33 33

34. Song Activity Stomachache Tonight We can sanitize the kitchen
And can educate the cooks
Maybe try irradiation
But either way, there's gonna be
A stomachache tonight A stomachache tonight, I know, oh, I know There'll be a stomachache tonight A stomachache tonight, I know 34 34