Food Safety and Temperatures

Check the internal temperature of food with a calibrated thermometer! Thermometers Calibrate for accuracy •Wash, rinse, and sanitize •Check middle / thickest part Check the internal temperature of food with a calibrated thermometer!

CALIBRATE Ice Bath or Boil

Why Calibrate? So you KNOW the thermometers are accurate. Adjust thermometer or dispose. Critical control point A step during the processing of food when a mistake can result in the transmission growth or survival of a pathogenic bacteria Why Calibrate?

Safe Cooking Temperatures Poultry, casseroles, stuffing, Microwave animal products Reheated PHF for hot holding Safe Cooking Temperatures 165 F

Safe Cooking Temperatures Ground Meat Hamburger Sausage Safe Cooking Temperatures 155 F

Safe Cooking Temperatures Fish Shellfish Eggs Pork Safe Cooking Temperatures 145 F

Safe Cooking Temperatures Vegetables for hot holding Packaged foods like hot dogs or chili Safe Cooking Temperatures 135 F

Safe Cooking Temperatures Roasts but requires rest time Safe Cooking Temperatures 130 to 158 F

Safe Hot Holding Above the Danger Zone Above 135 F After 4 hours, throw out

Safe Cold Holding Below the Danger Zone From 40-33 F

This is not just cooling to 41°F in 6 hours! Step 1 Food must cool from 135°F to 70°F in 2 hours Step 2 Food must finish cooling to 41°F within a total of 6 hours Chill Down Correctly This is not just cooling to 41°F in 6 hours!

Chill Down Correctly Ice Bath

Chill Down Correctly • Smaller pans • 2-inch depth • Keep uncovered • Refrigerate • Don’t stack

Chill Down Correctly Smaller Portions Smaller Pieces Thin layers

Safe Reheating for Hot Holding 165°F within 2 hours. Reheat on stove or in oven Check with thermometer

Food Safety is in your hands!