1. CAUSES OF FOODBORNE ILLNESS
IMPROPER TEMPERATURE IS THE #1 CAUSE
75% IMPROPER TEMPERATURE
20% CROSS CONTAMINATION
5% SOIL

2. PREVENTION
MAINTAINING PROPER FOOD TEMPERATURE IS THE MOST EFFECTIVE WAY TO PREVENT ILLNESS
TEMPERATURE CONTROL MEANS ACHIEVING REQUIRED TEMPERATURES DURING ALL ASPECTS OF FOOD PRODUCTION

3. TEMPERATURE CONTROL COOKING TEMPERATURES HOT HOLDING TEMPERATURES
COLD HOLDING TEMPERATURES
COOLING METHODS
REHEATING METHODS
THAWING METHODS

4. COOKING TEMPERTURES INTERNAL TEMPERATURES VARY FOR DIFFERENT FOODS
COOKING FOOD TO THEIR REQUIRED TEMPERATURE ENSURES THAT ALL DISEASE CAUSING BACTERIA ARE KILLED

5. POULTRY
74 C

6. PORK
71 C

7. GROUND BEEF
71 C

8. FISH
70 C

9. HOT HOLDING TEMPERATURES
HOT HOLDING FOOD AT TEMPERATURES ABOVE THE DANGER ZONE IS IMPORTANT TO PREVENT BACTERIA FROM GROWING AFTER COOKING OR REHEATING
FOOD MUST BE PROPERLY REHEATING BEFORE IT IS PLACED IN THE HOLDING UNIT

10. MINIMUM HOT HOLDING TEMPERATURE
60 C

11. COLD HOLDING TEMPERATURE
KEEPING REFRIGERATION UNITS AT 4C OR LESS, ENSURES THAT BACTERIA GROWTH IS LIMITED
REFRIGERATION UNITS SHOULD BE CHECKED DAILY TO PREVENT MALFUNCTIONS

12. COOLING METHODS
INADEQUATE COOLING ALLOWS FOOD TO REMAIN IN THE DANGER ZONE LONGER THAN NECESSARY.
PLACE FOOD CONTAINER IN AN ICE BATH
FREQUENT STIRRING OF FOOD TO RELEASE STEAM
STORE IN SHALLOW PANS
SMALLER PORTIONS COOL FASTER
REFRIGERATE
COVER LOOSELY

13. REHEATING
REHEAT AS QUICKLY AS POSSIBLE TO 74 C TO REMOVE FOOD FROM THE DANGER ZONE AS QUICKLY AS POSSIBLE
ON THE STOVE TOP
IN THE OVEN
MICROWAVES ARE FOR SMALL PORTIONS ONLY

14. THAWING METHOD NEVER DEFROST AT ROOM TEMPERATURE
DEFROST IN THE FRIDGE AT 4 C OR LOWER
UNDER COLD RUNNING WATER
IN AN ICE BATH
MICROWAVES ARE ONLY FOR SMALL PORTIONS

15. VERIFYING TEMPERATURE
USE A PROBE THERMOMETER
IT IS THE ONLY WAY TO ENSURE INTERNAL FOOD TEMPERATURES
CHECK EQUIPMENT TEMPERATURES DAILY

16. USING A PROBE THERMOMETER
SANITIZE THE THERMOMETER (USE AN ALCOHOL SWAB)
INSERT INTO THE CENTER OF THE LIQUID OR
THE THICKEST PART OF THE MEAT
HOLD UNTIL NEEDLE IS STEADY

17. RECORDING
IT IS A GOOD IDEA TO RECORD EQUIPMENT TEMPERATURES IN A DAILY LOG

18. CALIBRATING YOUR THERMOMETER
FILL CONTAINER WITH ICE, WAIT UNTIL ICE MELTS TO 50/50 ICE-WATER
INSERT THE THERMOMETER INTO THE SLUSH
IF THE NEEDLE DOES NOT STOP AT ZERO, ADJUST THE NUT BELOW THE DIAL

19. BREAK
CALIBRATE THE THERMOMETERS IN THE KITCHEN
NOW!!

20. TIME/TEMPERATURE RELATIONSHIP
PRE - CHILL ALL INGREDIENTS
PREPARE IN SMALL BATCHES
PREPARE CLOSER TO SERVING TIME
KEEP HAZARDOUS FOODS ON ICE

21. REVIEW QUESTIONS HOW DO YOU SANITIZE A PROBE THERMOMETER??
YOU ARRIVE AT WORK IN THE MORNING TO FIND THAT THE FREEZER IS NOT WORKING. YOU TOUCH THE FOOD AND IT IS COMPLETELY THAWED, BUT COLD TO THE TOUCH. WHICH STATEMENT IS FALSE??
COOK ALL THE THAWING VEGETABLES
THROW ANY MELTING ICE CREAM
TAKE AN INTERNAL TEMPERATURE OF THE FOOD, IF IT IS LESS THAN 4 C, USE THE PRODUCT AS SOON AS POSSIBLE.
REFREEZE THE THE PRODUCTS AS SOON AS POSSIBLE

22. REVIEW QUESTIONS
YOU CHECK THE HOT HOLDING TEMPERATURE AND NOTICE THAT THE CHILI IS SITTING AT 50 C. THE LAST TIME YOU CHECKED (1.5 HOURS AGO) IT WAS 65 C. WHAT DO YOU DO??
YOU HAVE TO MAKE 300 TUNA SANDWICHES FOR A FISHERMAN’S CONVENTION. HOW DO YOU REDUCE THE TIME SPENT MAKING SANDWICHES IN THE DANGER ZONE??
HOW DO YOU COOL YOUR DAILY SOUP?