Food Safety and Temperatures

Food Safety

Practices that prevent food from becoming contaminated and keep customers, workers, and families safe.

Food Contamination

When harmful substances or bacteria get into food.

Contamination

Foreign objects such as glass or bits of packaging, are accidentally mixed into food.

TCS Foods

Foods that require Time and Temperature Control for Safety, such as dairy, eggs, meat, rice, potatoes, and beans.

Types of Contamination

The different ways food can become unsafe, including biological, chemical, and physical contaminants.

Foodborne Pathogens

Harmful microorganisms that cause foodborne illness.

Handwashing Procedure

Steps for proper handwashing: wet hands, apply soap, scrub 10–15 seconds, clean nails, rinse, and dry with a single use towel.

When to Wash Hands

Required times to wash hands, such as before duty, before touching food or utensils, before gloves, and after contamination.

Glove Use

Rules for gloves, including changing them when switching tasks, when damaged, when moving from raw to cooked foods, and never reusing gloves.

Temperature Danger Zone

The temperature range where bacteria grow fastest and food becomes unsafe.

Key Temperatures

Important temperatures for cooking, holding, cooling, reheating, and receiving food safely.

Holding Cold Food

41°F or lower.

Holding Hot Food

Must be kept at 135°F or higher.

Reheating

Food must be reheated to 165°F for 15 seconds.

Cooling Hot Food

Cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours.

Cooking Poultry

Poultry must reach 145°F for 3 minutes, 140°F for 12 minutes, or 130°F for 121 minutes.

Cooking Ground Meat

Ground meats must reach 155°F for 15 seconds.

Cooking Seafood/Steaks

Seafood and whole cuts (steaks/chops) must reach 145°F for 15 seconds.

Holding Ready to Eat Foods

If hot, 135°F or higher. If cold, 41°F or lower.

Thermometer Use

Using a thermometer to check cooking temperatures, delivery temperatures, and hot/cold holding.

Cleaning

Removing visible dirt, spills, and impurities from surfaces.

Sanitizing

Reducing microorganisms on a clean surface using heat or chemicals.

Steps for Cleaning and Sanitizing

Remove debris, wash with detergent, rinse, sanitize with solution, and air.

Three Compartment Sink

A dishwashing setup with three steps: wash, rinse, and sanitize.

Preventing Cross-Contamination 

Using separate equipment, washing hands, cleaning surfaces, and storing food properly to prevent bacteria spread.

Receiving Temperatures

Safe temperature guidelines for foods when they are delivered.

Storage Order

Proper fridge storage from top to bottom: ready.

Pest Control

Preventing pests and allowing only medical service animals in food areas.

Communication

Working together to keep food safe and ensure smooth kitchen operations.

Responsibility

Doing your part to follow food safety rules and protect customers.

Personal Hygiene Importance

Good hygiene prevents foodborne illness, keeps customers safe, and protects workers from violations.

Time and Temperature Control Importance

Correct cooking, cooling, reheating, and holding temperatures prevent harmful bacteria from growing.