Food Safety for Cooks:From Cooking to Cooling

Purpose

Review of Potentially Hazardous Foods Review proper temperatures/techniques

for thawing, cooking, cooling and reheating food.

Proper use of Probe Thermometer

Objectives By the end of this inservice, the participant

should be able to:

1. Describe personal responsibilities that can help promote safe food.

2. Identify characteristics and examples of potentially hazardous foods.

3. List proper techniques for thawing, cooking, cooling and reheating foods.

4. Demonstrate proper use and calibration of probe thermometers.

Why do we need to care?

Foodborne illness affects millions and causes thousands of deaths each year.

Foodborne illness costs billions of dollars each year.

Foodborne illness can result in legal action and damaged reputation.

It may cost you your job!

First Things First

Report all illness to person in charge Personal Hygiene

– No jewelry– No fingernail polish or artificial fingernails– Clean clothing and aprons– HANDWASHING

Handwashing 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 any other area After handling uncooked foods

Potentially Hazardous Foods

Milk Products Whole Eggs Meats Poultry Fish Shellfish Cooked Rice

Cooked Potatoes Tofu and other Soy

Foods Plant foods that

have been heated Raw Seeds &

Sprouts

What do Bacteria need to Grow? F ood A cidity T ime

T emperature O xygen M oisture

Safe Cooking, Thawing, Reheating and Cooling

Temperature Danger Zone

41°F - 140°F Four Hour Rule

– time is cumulative, from time of receiving through storage, preparation, holding and reheating.

Internal Cooking Temperatures(Held for a minimum of 15 seconds) (FDA 1999 Model Food Code)

Cooked Vegetables 140ºF Pork, Fish, Beef Steak (rare) 145ºF Whole muscle roasts (temp. based on

size of roast and desired doneness) Egg and Egg Mixtures 145ºF

– To hold eggs for later service, cook to 155ºF, then hold at 140ºF

Verify your specific local or state regulations.

Internal Cooking Temperatures(Held for a minimum of 15 seconds) (1999 FDA Model Food Code)

Ground Beef (or other ground meat or seafood) 155ºF Poultry, Items stuffed with meat 165ºF Casseroles 165ºF Microwave Cooking 165ºF

Verify your specific local or state regulations.

Reheating

All foods must be reheated to 165ºF within 2 hours

Only reheat one time, then discard Microwave reheating temperature is

165ºF, covered and held for 2 minutes to allow temperature equilibrium

Thawing

4 Proper ways: Under refrigeration Cold Running Water within 2 hours Continuous Cooking method Microwave (must finish cooking

immediately!)

Cooling

Divide food into smaller quantities

Use cooling tools (RapiKool)

Use ice bath before refrigeration Food no more than 2” deep in the

pans, then put into the refrigerator Blast Chiller

Cooling

Containers make a difference!– Aluminum Excellent– Stainless Steel Good– Plastic Poor– Glass Poor

Proper Usage of a Probe Thermometer Before use: Wash, rinse, sanitize and

air dry thermometer. Make sure to wash, rinse, and sanitize

thermometer between EACH product checked!

Proper Usage of a Probe Thermometer

To Check Temps: Make sure DIMPLE is in the CENTER of the product.

May need to stir product, or check in multiple places.

Sealed package: fold onto itself(example: bag of milk)

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.

Checking Temps is Important!