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Hot Tips: Cooking, Hot Holding, and Reheating. Keeping Food Safe Avoid temperatures where bacteria can grow Cook raw animal foods to recommended temperatures.

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Presentation on theme: "Hot Tips: Cooking, Hot Holding, and Reheating. Keeping Food Safe Avoid temperatures where bacteria can grow Cook raw animal foods to recommended temperatures."— Presentation transcript:

1 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 2

3 Avoid the Danger Zone 41°F - 135°F 3 135˚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 = 4

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

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

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

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

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

11 Required Minimum Cooking Temperatures—Summary 11 Type of Food Idaho Food Code Section & Beef, Pork, Lamb, Fish, Eggs* 145°F for 15 seconds Injected Meat, Ground Meat and Fish 155°F for 15 seconds Poultry, Wild Game, Stuffed Meats, Microwaved Foods** 165°F for 15 seconds *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) 12

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 13

14 Holding Units 14 Steam Table Chafing Dish 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 reheat food Stir food and check temperature in several places 15

16 Thermometers 16 Source: First Day… Every Day Basics for Food Service Assistants, National Food Service Management Institute, funded by a grant from USDA, ,

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

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

19 Unacceptable Thermometers 19 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 20

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 21

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 22

23 Calibrating a Thermometer 23

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? 24

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? 25 41° - 135°F 4 hours, then it must be discarded Batch method

26 Type of Food Idaho Food Code Section & Beef, Pork, Lamb, Fish, Eggs* Injected Meat, Ground Meat and Fish Poultry, Wild Game, Stuffed Meats, Microwaved Foods** Understanding Check! 26 *If eggs are prepared for hot holding, minimal cooking temperature is 155ºF **Microwaved foods must be allowed to stand for 2 minutes 145°F for 15 seconds 155°F for 15 seconds 165°F for 15 seconds

27 Understanding Check! What are the cooking temperatures for… Chicken? A salmon fillet? Microwaved soup? A hamburger? °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 thermometer calibrated? 28 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 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 30 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

31 Stomachache Tonight 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 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 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 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 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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