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Lesson 8

Lesson 8. Chill Out: The Importance of Cold Temperatures in Food Safety. How Long Does It Take to Chill Food?. Activity. Gravy at 197°F. Refrigerator. Room temperature. Ice Bath. Gravy Temperature Data. Activity continued. Plot the data in the table on graph paper. Activity continued.

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Lesson 8

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  1. Lesson 8 Chill Out: The Importance of Cold Temperatures in Food Safety

  2. How Long Does It Take toChill Food? Activity Gravy at 197°F Refrigerator Room temperature Ice Bath

  3. Gravy Temperature Data Activity continued • Plot the data in the table on graph paper

  4. Activity continued

  5. Importance of Cold Temperatures • Stops or severely limits pathogen growth • Bacteria do not grow at freezer temperatures

  6. Importance of Cold Temperatures Temperature of PHF is critical during: • Thawing • Holding • Preparation • Cooling hot foods • Transporting

  7. Importance of Cold Temperatures • Improper cooling can cause foodborne illness outbreaks, particularly when cooling large quantities of food • Linda’s account of botulism from a baked potato that was held at room temperature and not cooled • Some pathogens form spores if food is not cooled properly

  8. Common Errors in Temperature Handling of Food • Thawing of frozen food at room temperature • Potentially hazardous food in the Danger Zone • Slow cooling of hot foods

  9. Thawing PotentiallyHazardous Foods • Refrigerator • Running potable water • As part of the cooking process

  10. Thawing in the Refrigerator • Allow adequate time—think ahead • Time depends on amount, shape, and water content • A rule of thumb—5 hours per pound of meat

  11. Thawing Under PotableRunning Water • 70°F or cooler • Takes less time • 3 pounds of meat—3-4 hours

  12. Thawing as Part of theCooking Process • Continuously cooking from a frozen state until reaches required temperature • If thawed in microwave oven, must be cooked immediately

  13. Holding Potentially Hazardous Foods (PHFs) • The Idaho Food Code requiresPHF be held: • above 135°F (hot holding) • below 41°F (cold holding)

  14. Holding Potentially Hazardous Foods (PHFs) • If PHF are between 41°F and 135°F for more than 4 hours, they must be discarded • PHF held refrigerated more than 24 hours must be date marked

  15. Cooling Requirements for PHF Foods • The Idaho Food Code requires potentially hazardous be cooled from: • 135°F to 70°F within 2 hours • 70°F to 41°F within an additional 4 hours • 6 hours total (2-stage cooling) °F Hours

  16. Techniques for Safe Cooling • Ice bath or ice wand • Cold water bath—if ice is not available • Shallow pans vs

  17. Container Size AffectsCooling Time • How long to cool water from 135°F to 41°F under refrigeration?

  18. Chilling and Thawing Review Video Clip Source: Idaho Central District Health Department

  19. Food Service Refrigeration • Items are too closely spaced for air circulation • Items are spaced properly for air circulation

  20. Understanding Check! • Why do temperatures of potentially hazardous foods require careful control? • Name three methods to properly thaw foods To reduce growth of pathogenic bacteria. • In the refrigerator • Under cold (<70°F) running water • As part of the cooking process

  21. Understanding Check! • How long can PHF be held at room temperature? • The temperature for cold holding of PHF is ___°F or below • If PHF are held refrigerated for longer than 24 hours, they must be marked with ___ 4 hours 41°F The date the PHF must be used by, within 7 days

  22. Understanding Check! • Describe the two stage cooling process • How do you load a refrigerator or freezer? Cool from 135° to 70°F within 2 hours and from 70° to 41°F within 4 more hours Allow space around items so air can circulate. Do not overload with hot foods

  23. Who Left the Food Out? Song Activity Who left the food out? Who left the food out? Who left the food out? Who left the food out? A friend came up to me and said we’ve got a safety problem What should we do, I don’t know I guess we’ll go ahead and take a chance The guests arrived and they started eatin’ Who left the food out? Who left the food out? Who left the food out? Who left the food out? On the day of the party the kitchen was jumpin’ (Yippie-I-O) Lots of good food all over the place (Yippie-I-O) Problem was we couldn’t keep it all chillin’ (Yippie-I-O) After a while, the fridge had no space So we used the counter 23

  24. (Yippie-I-O) They’d eat a lot and then eat some more (Yippie-I-O) But after a while they stomachs be hurtin’ (Yippie-I-O) And the line to the bathroom went out the front door And the guests were screaming Who Left the Food Out? Song Activity 24

  25. Who Left the Food Out? Song Activity Who left the food out? Who left the food out? Who left the food out? Who left the food out? A party host shouldn’t make his guests sick (When in doubt just throw it out, when in doubt just throw it out) A party host shouldn’t make his guests sick (When in doubt just throw it out, when in doubt just throw it out) Who left the food out? Who left the food out? Who left the food out? Who left the food out? Don’t leave the food out Don’t leave the food out Don’t leave the food out Don’t leave the food out 25

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