Food Safety for Cooks: From Cooking to Cooling

1. Food Safety for Cooks:From Cooking to Cooling

2. Purpose • Review of Potentially Hazardous Foods • Review proper temperatures/techniques for thawing, cooking, cooling and reheating food. • Proper use of Probe Thermometer

3. 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.

4. 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!

5. 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

6. 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

7. 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 Potentially Hazardous Foods

8. What do Bacteria need to Grow? • F ood • A cidity • T ime • T emperature • O xygen • M oisture

9. Safe Cooking, Thawing, Reheating and Cooling

10. Temperature Danger Zone • 41°F - 140°F • Four Hour Rule • time is cumulative, from time of receiving through storage, preparation, holding and reheating.

11. 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.

12. 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.

13. 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

14. Thawing 4 Proper ways: • Under refrigeration • Cold Running Water within 2 hours • Continuous Cooking method • Microwave (must finish cooking immediately!)

15. 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

16. Cooling • Containers make a difference! • Aluminum Excellent • Stainless Steel Good • Plastic Poor • Glass Poor

17. 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!

18. 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)

19. 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.

20. Checking Temps is Important! Questions?