1. Food Safety and Temperatures

2. 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!

3. CALIBRATE Ice Bath or Boil

4. 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?

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

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

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

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

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

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

12. Safe Cold Holding
Below the Danger Zone
From F

13. 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!

14. Chill Down Correctly
Ice Bath

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

16. Chill Down Correctly
Smaller Portions Smaller Pieces
Thin layers

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

18. Food Safety is in your hands!