1. Are Your Foods Hot and Cold? Presented by Keith Macrae, Alluserv National Sales Manager Tony Yenzer, Alluserv General Manager, and Marsha Diamond, Alluserv New Business Development

2. Do you know your critical temperature zones? Are you aware of strategies on how to maximize holding food temperatures? Do you want to be able to elevate food safety, quality and patient satisfaction in your operations? Retail, meal delivery, catering operations. 2WWW.ALLUSERV.COM

3. SAFE FOOD TEMPERATURES From Delivery Of Product To Patient Delivery 3WWW.ALLUSERV.COM

4. HACCP Critical Temperatures for Food Service The following temperature guidelines, based on the federal Food and Drug Administration’s 2009 Food Code, apply at various stages of food preparation and serving. Strictly maintaining these temperatures is particularly important when dealing with potentially hazardous foods. These foods, which favor bacterial growth, include meat, poultry, eggs, seafood, dairy products, cut melon, raw seed sprouts, garlic-in- oil mixtures, cooked rice or potatoes and others. Hazard Analysis and Critical Control Points 4WWW.ALLUSERV.COM

5. Refrigerated potentially hazardous foods 41º F or below Frozen foods0º F or below Check temperatures of food upon receipt and reject any potentially hazardous foods that fall outside of accepted ranges. Put perishable foods away promptly Receiving RECEIVING 5WWW.ALLUSERV.COM

6. Refrigeration (air) temperature38º F or below Refrigeration (food) temperature41º F or below Seafood30º F - 34º F Fresh produce41º F - 45º F Deep chill26º F - 32º F Freezer (food) temperature0º F or below Dry storage50º F - 70º F STORAGE 6WWW.ALLUSERV.COM

7. Why is measuring the temperature of food important? Because microorganisms (germs, bacteria, and viruses) that can cause food borne illness grow best on foods in the temperature danger zone. The temperature danger zone includes the temperatures between 45 and 140 degrees Fahrenheit on a food thermometer. Food should be in this temperature range for no more than a total of four hours. 7WWW.ALLUSERV.COM

8. SIMPLE WAY TO TEST A THERMOMETER. Stick the sensing tip or stem in a clean, Styrofoam or glass cup that contains half ice and half water. Make sure the tip does not touch the side or bottom of the cup. Wait four/ five minutes or until the needle is steady. The temperature should read 32 degrees F If the dial does not read 32 degrees F Turn the nut until the needle is on 32 F. Less expensive thermometers do not have calibration nuts. If the dial is reading more than five degrees above or below 32 degrees, you should replace the thermometer 8WWW.ALLUSERV.COM

9. Digital Thermometer Dial Thermometers Infrared Thermometers WWW.ALLUSERV.COM9

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11. Convection Plate Heaters gets plates up to 170 degrees Radiant Plate heaters gets plates up to 140 degrees-Note: The bottom plate gets to that temp however the top plate temp. could be much less The wax base gets up over 212 degrees & holds for 1-1.5 hours Induction systems gets to 175 degrees and hold temp for 45 min. to a hour 11WWW.ALLUSERV.COM

12. Cold product coming out of milk cooler or air curtains are around 40 to 41 degrees It is very important to put product into these units cold 11WWW.ALLUSERV.COM

13. Hot Food Counters holds your food temps. Point to Remember: HFC do not heat your food products. 12WWW.ALLUSERV.COM

14. TRAY PREPARATION: The average tray line time is 3-4 trays per minute. During that time, food products is moving down the tray line uncover. Points to remember: Cover food asap, reassess tray line process to accommodate better temperature retention. 13WWW.ALLUSERV.COM

15. Typical Tray Delivery Carts with domes Points to Remember: Heat is building up in a closed cart so be aware of delivery times from kitchen to patient. Patient Satisfaction Scores-e.g. Press Ganey will be affected unless you assess delivery times from point of kitchen to patient. 14WWW.ALLUSERV.COM

16. HOT&COLD: PLAY IT SAFE Hot side Cold side Has max temp of 200˚ F Maintains temp range of 34˚ F to 40˚ F Both sides maintain temps for up to 30 min. w/out power MULTI TEMP TRAY DELIVERY CART 15WWW.ALLUSERV.COM

17. Food Safety To summarize: – Reevaluation of your delivery touch points times – Training – Equipment Plays a Role – Proper Working Equipment – Thermometers – NSF Approved Equipment 17WWW.ALLUSERV.COM

18. VALUABLE LINKS http://www.fsis.usda.gov/oa/thermy/ktherms.htm http://www.idph.state.il.us/about/fdd/fdd_fs_foodservice.htm http://www.foodsafety.gov/ http://www.fsis.usda.gov/News_&_Events/Thermy_Image_Library/index.asp http://www.fda.gov/food/foodsafety/default.htm http://www.alluserv.com/Resources/KnowledgeLinks.aspx WWW.ALLUSERV.COM18

19. Thank You Questions? 19WWW.ALLUSERV.COM

20. Forward any questions/solutions to: marshadiamond@gmail.com :  FOLLOW ALLUSERV ON TWITTER AND SEND US YOUR FEEDBACK ON THESE WEBINARS.  http://twitter.com/Alluserv  www.alluserv.com 888.892.2213 www.alluserv.com888.892.2213 20WWW.ALLUSERV.COM