Are Your Foods Hot and Cold?Presented by

Keith Macrae, Alluserv National Sales Manager Tony Yenzer, Alluserv General Manager,

andMarsha Diamond,

Alluserv New Business Development

• 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.

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SAFE FOOD TEMPERATURES

From DeliveryOfProduct

ToPatient Delivery

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HACCP

Critical Temperatures for Food ServiceThe 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

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Refrigerated potentiallyhazardous foods

41º F or below

Frozen foods 0º 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

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Refrigeration (air) temperature 38º F or below

Refrigeration (food) temperature 41º F or below

Seafood 30º F - 34º F

Fresh produce 41º F - 45º F

Deep chill 26º F - 32º F

Freezer (food) temperature 0º F or below

Dry storage 50º F - 70º F

STORAGE

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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.

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• 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

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• Digital Thermometer

• Dial Thermometers

• Infrared Thermometers

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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

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Cold product coming out of milk cooler or air curtains are around 40 to 41 degreesIt is very important to put product into these units cold

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Hot Food Counters holds your food temps. Point to Remember: HFC do not heat your food products.

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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.

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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.

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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

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Food Safety

• To summarize:– Reevaluation of your delivery touch points times– Training– Equipment Plays a Role– Proper Working Equipment– Thermometers– NSF Approved Equipment

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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

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Thank You• Questions?

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Forward any questions/solutions to: marshadiamond@gmail.com

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www.alluserv.com 888.892.2213

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