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

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

3. Importance of Cold Temperatures
Stop Bacteria
COLD
Cold temperatures stop or severely limit pathogen growth.
Bacteria do not grow at freezer temperatures (however, they can survive freezing and will begin to grow when the temperature rises).
Some pathogens cannot grow at refrigerator temperatures; others can grow very slowly.

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

5. Importance of Cold Temperatures
Improper cooling is implicated in foodborne illness outbreaks.
Particularly important when large quantities of food are cooled.
Recall Linda’s account of botulism from a baked potato that was not cooled, but held at room temperature too long
Keep in mind the spore-forming ability of some pathogens.

6. 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

7. Song Activity: Don’t Get Sicky Wit It
Haha, aha,
What, what, what, what
On your mark ready set let's go
Got a PHD better listen to me
If you don't watch out its RIP
Careful with your food, don't get sicky wit it
Hey that's it take a look at the stats
From CDC they're some pretty smart cats
Each year in the states lots of folks be illin‘
CDC says 'bout 76 million
Burgers, chicken, part of our nutrition
If you don't know what you're doin you might need a mortician
Little tiny bugs; the eye can't see
Salmonella, clostridium, and one called E. Coli they're all bacteria
Like listeria you'll feel inferior
Those bugs'll do a number on your interior
Careful with your food, don't get sicky wit it

8. Don’t Get Sicky Wit It Chorus: Na na na na na nana, na na na na nana

9. Don’t Get Sicky Wit It You don't wanna get sick, you know that's true
Let the E. coli Elvis tell ya what you can do
Follow what I say hey it ain't so hard
And you won be needin' no get well card
When you're bakin' some chicken or frying some meat
Gotta cook it long enough and use enough heat
To kill the bugs, nuke 'em all the way through
Gotta get to them before they get you
Chill it in the fridge till it's time to prepare
When it's rare, beware, handle it with care
Take the time to separate
don't contaminate, or use the same plate
With your other food you might mix the juices
And give bacteria excuses
To cause some digestive abuses
Careful with your food, don't get sicky wit it

10. Don’t Get Sicky Wit It Chorus: Na na na na na nana, na na na na nana

11. Don’t Get Sicky Wit It Remember these tips for sanitation
Else you'll need hospitalization
If its leftover, you got the power
To get it in the fridge within two hour
Wash the counter with soap and water
When you're done with that then you oughta
Do the same with your hands, 20 seconds is the plan
Careful with your food, don't get sicky wit it
That'll help you out when you cook at home
But what should you do when you're on the roam?
Fast food, eatin' out, BK or Mickey D's
Keep a lookout for McColi with cheese
Open up your burger, take a look inside
If it's pink, raise a stink, bring it back, you could'a died
Woman or man gotta do what you can
Careful with your food, don't get sicky wit it

12. Don’t Get Sicky Wit It Chorus: Na na na na na nana, na na na na nana

13. Thawing Potentially Hazardous Foods
Refrigerator
Running potable water
As part of the cooking process

14. 1. 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

15. 2. Thawing Under Potable Running Water
70°F or cooler
Takes less time
3 pounds of meat— 3-4 hours

16. 3. Thawing as part of the Cooking Process
Continuously cooking from a frozen state until reaches required temperature.
If thawed in microwave oven, must be cooked immediately.

17. Holding Potentially Hazardous Foods (PHFs)
The Idaho Food Code requires PHF be held at:
above 135ºF (hot holding)
below 41ºF (cold holding)
If PHF are between 41ºF and 135ºF for more than 4 hours, they must be discarded.
PHF held refrigerated more than 24 hours must be date marked.

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

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

20. Container Size Affects Cooling Time
How long to cool water from 135°F to 41°F under refrigeration?

21. Show Video Clip: Chilling Review
Source: Preventing Foodborne Illness, Colorado Department of Public Health and Environment, June 1999.

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

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

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

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