City Of Long Beach Food Temperature Control Training

1. City Of Long Beach Food Temperature Control Training Presented by The Department of Health And Human Services Bureau of Environmental Health

2. Temperature Control According to the CDC (Centers for Disease Control and Prevention), The following three items are in the top five factors for causes of foodborne Illness: • Inadequate cooling and cold holding • Inadequate hot holding • Inadequate reheating

3. Temperature Control Foods high in protein and moisture content can promote the rapid growth of bacteria and/or formation of toxins. These foods are known as Potentially Hazardous Foods(PHF). Examples of “Potentially Hazardous Foods” -meat -dairy products -fish -eggs -poultry -cooked vegetables -dairy -grains (beans & rice)

4. Temperature Control Temperature Danger Zone Potentially Hazardous Foods must be kept COLD at or below 41°F or HOT at or above 135°F. No Potentially Hazardous Foods should be kept at the temperature range between 41°F and 135°F. This is called the TEMPERATURE DANGER ZONE. Temperature at or above 135°F Temperature at or below 41°F

5. Temperature Control Cold Holding All Potentially Hazardous Foods held cold must be at or below 41°F.

6. Temperature Control Cold Holding Cold Storage Guidelines • Each refrigeration unit must have a thermometer located • at the warmest part of the unit • Monitor food temperatures • Store ready-to-eat foods above or away from raw foods • Arrange foods to allow cold air to circulate around the • containers • Store raw meat product and produce in separate coolers • Avoid overloading • Do not use household refrigerators

7. Temperature Control Cooking Temperatures 155°F for 15 secs or 157°F 145°F 145°F 165°F -Ground, chopped or flaked and formed meats -Eggs and foods containing eggs -Pork and pork products -Poultry, stuffed fish, stuffed meat/poultry and foods with meat or poultry NOTE: Microwave foods must be heated to 165°F

8. Temperature Control Cooking Temperatures Pork must be cooked to temperatures of 145° F or greater Beef must be cooked to temperatures of 155°F or greater

9. Temperature Control Cooking Temperatures Egg must be cooked to a temperature of 145°F or greater

10. Temperature Control Cooking Temperatures Chicken must be cooked to a temperature of 165°F or greater

11. Temperature Control Hot Holding All Potentially Hazardous Foods to be served hot must be held at or above 135°F.

12. Temperature Control Cooling Techniques Heated foods should be cooled rapidly in two phases: 1) From at or above 140°F to 70°F within two hours, then... 2) From 70°F to 41°F or below within four hours.

13. Temperature Control Cooling Techniques Cooling Procedures: - Placing foods in shallow (4” max) pans. Do not fill pans greater than 2” for thick foods and 3” for thin foods - Separate foods into smaller portions or reduce size - Cool foods in an ice bath - Use rapid cooling equipment - Use ice as an ingredient NOTE: Foods may be loosely covered or uncovered to allow the food to cool faster.

14. Temperature Control Cooling Techniques Shallow 4” pans

15. Temperature Control Cooling Techniques Breaking food down into smaller portions

16. Temperature Control Cooling Techniques Ice Bath

17. Temperature Control Reheating Reheat all Potentially Hazardous Foods to an internal temperature of 165°F within 2 hours. Reheat food only once

18. Temperature Control Thawing Methods Potentially hazardous foods must NOT be thawed at room temperature. Thaw foods using one of the following methods: - In a refrigerator at 41 ˚F or lower - In a microwave oven - Under cold running water - As part of the cooking process

19. Temperature Control Thawing Methods In a refrigerator at 41°F or lower

20. Temperature Control Thawing Methods In a microwave

21. Temperature Control Thawing Methods Thaw foods under cold running water

22. Temperature Control Thawing Methods Thaw as part of the cooking process

23. Conclusion • Foodborne illness is preventable. • Food safety is the single most important • responsibility of the operator. • A clean and safe facility is not only good • for the public, but for the food facility’s • economic health as well.