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Food Safety Practices for Cooking and Holding Meals

Learn about proper cooking temperatures, hot holding rules, and reheating guidelines to keep food safe. Discover the importance of using thermometers and following best practices. Engage in interactive activities to enhance your knowledge.

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Food Safety Practices for Cooking and Holding Meals

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  1. Lesson 7 Hot Tips: Cooking, Hot Holding, and Reheating

  2. Keeping Food Safe • Avoid temperatures where bacteria can grow • Cook raw animal foods to recommended temperatures to destroy pathogens

  3. Avoid the Danger Zone41°F - 135°F 135˚F 41˚F

  4. Time and Temperature Relationship The longer time a food is in the Danger Zone The greater the risk of people getting sick =

  5. 4-Hour Rule Don’t leave PHF in the Danger Zone for more than a total of 4 hours

  6. The Batch Method Instead of one large amount Prepare several smaller amounts of food +

  7. Required Minimum Cooking Temperatures • Raw animal foods must be properly cooked. • 3 requirements, depending on the food: 145°F for 15 seconds 155°F for 15 seconds 165°F for 15 seconds

  8. Whole pieces of beef, pork, lamb, fish Eggs for immediate service* Required Minimum Cooking Temperatures 145°F for 15 seconds *If eggs are prepared for hot holding, minimal cooking temperature is 155°F

  9. Required Minimum Cooking Temperatures 155°F for 15 seconds • Injected meats • Ground or minced • beef, pork, lamb, and fish • Eggs prepared for hot holding

  10. Required Minimum Cooking Temperatures 165°F for 15 seconds • Poultry, wild game, stuffed meats, microwaved foods* *Must be allowed to stand for 2 minutes

  11. Required Minimum Cooking Temperatures—Summary *If eggs are prepared for hot holding, minimal cooking temperature is 155ºF **Microwaved food must be allowed to stand for 2 minutes

  12. Undercooked Meat and Egg Advisory Raw or undercooked eggs, steak tartare, fish, and other foods may be served if the consumer has been informed that there is a food safety risk, as long as the establishment does not predominantly serve people who are at high risk of foodborne illness (children, the elderly, or hospital patients)

  13. Required Hot Holding Rules • Never use a holding unit (steam table, bain-marie, or chafing dish) to cook food • Keep hot foods at 135°F or higher in a holding unit capable of maintaining this temperature • Check temperature at least every 4 hours with a clean and sanitized thermometer

  14. Holding Units Chafing Dish Steam Table Bain-marie

  15. Required Reheating Rules • Reheat food within 2 hours to 165°F for 15 seconds • Do not use a slow cooker or holding unit to reheatfood • Stir food and check temperature in several places

  16. Thermometers Video Clip Source: First Day… Every Day Basics for Food Service Assistants, National Food Service Management Institute, funded by a grant from USDA, 800-321-3054, www.nfsmi.org

  17. Bimetallic Coil (Dial) Thermometer Insert stem to dimple (2-2½ inches) into center of food

  18. Digital Thermometers Electronic Thermometer Digital Instant-Read Insert bottom ½ inch in center of food

  19. Unacceptable Thermometers Glass Thermometers

  20. Using a Thermometer • Insert into the thickest part of the food • Avoid letting the thermometer touch the pan, bone, or fat • Let the temperature reading stabilize before taking the reading

  21. Clean and Accurate Thermometers • Wash and sanitize thermometers and protective sheaths before and after each use • Check thermometer accuracy regularly, and whenever it is dropped

  22. Checking Accuracy and Calibrating in Ice Water Slurry • Use a slurry with equal parts ice and water • Allow reading to stabilize • If dial does not read 32°F, change using hex-adjusting nut

  23. Calibrating a Thermometer Activity

  24. “Safe Eats” Case Studies Read the case studies and discuss whether food was properly prepared. What would you change? • The School’s Food Booth: Bonus or Bust? • The Catered Buffet: Chaos or Celebration? • The Meats Lab: Memorable or Miserable? Activity

  25. Understanding Check! • What is the temperature Danger Zone? • How long can PHF safely stay in the Danger Zone temperature range? • What method involves preparing smaller amounts of food at a time instead of larger ones? 41° - 135°F 4 hours, then it must be discarded Batch method

  26. Understanding Check! 145°F for 15 seconds 155°F for 15 seconds 165°F for 15 seconds *If eggs are prepared for hot holding, minimal cooking temperature is 155ºF **Microwaved foods must be allowed to stand for 2 minutes

  27. Understanding Check! What are the cooking temperatures for… • Chicken? • A salmon fillet? • Microwaved soup? • A hamburger? 165°F for 15 seconds 145°F for 15 seconds 165°F 155°F for 15 seconds

  28. Understanding Check! • How far must a dial thermometer be inserted into a food to get an accurate reading? • When should thermometers be cleaned and sanitized? • How is a dial thermometercalibrated? 2½ inches Before and after each use Place in ice slurry. If it does not read 32°F, change temperature using the hex-adjusting nut under the head of the thermometer

  29. Stomachache Tonight Song Activity Some chef is gonna hurt someone Before the night is through Serving up some chicken that's undone There's nothin' we can do On the road I found a nice cafe‘ With some Georgia friends Didn't know I'd soon be entertained By Sal Monella and the Pathogens 29

  30. Stomachache Tonight Song Activity There's gonna be a stomachache tonight A stomachache tonight, I know There's gonna be a stomachache tonight A stomachache tonight, I know, Lord, I know Some chefs will cook their chicken great But some just don't cook it that long I rolled the dice and I ordered some But things just came out wrong 30

  31. Stomachache Tonight Song Activity This night is gonna last forever Last all, last all summer long In the early mornin' when my food comes up The porcelain gods are gonna hear my song There's gonna be a stomachache tonight A stomachache tonight, I know There's gonna be a stomachache tonight A stomachache tonight,I know, Lord, I know 31

  32. Stomachache Tonight Song Activity There's gonna be a stomachache tonight From a bad chicken bite So turn on the light My intestines aren't right There's gonna be a stomachache tonight A stomachache tonight, I know Some chef is gonna hurt someone Before the night is through Serving up some chicken that's undone There's nothin' we can do 32

  33. Stomachache Tonight Song Activity On the road I found a nice cafe‘ With some Georgia friends Didn't know I'd soon be entertained By Sal Monellaand the Pathogens There's gonna be a stomachache tonight A stomachache tonight, I know There's gonna be a stomachache tonight A stomachache tonight, I know, Lord, I know 33

  34. Stomachache Tonight Song Activity We can sanitize the kitchen And can educate the cooks Maybe try irradiation But either way, there's gonna be A stomachache tonight A stomachache tonight, I know, oh, I know There'll be a stomachache tonight A stomachache tonight, I know 34

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