6 - Time & Temperature Part 2

What temperature do most bacteria grow fastest in?

20-50°C (68-122°F) range

37°C (98°F)

body temperature

What happens the longer hazardous foods are in the 20-50°C (68-122°F) range?

Greater the chance pathogenic bacteria will grow and/or produce toxins (causes food-borne illness)

How long can potentially hazardous foods be prepared, processed and manufactured in room temperature?

No more than 2 hrs

What are some preparation tips for large amounts of food?

-Use small batches.

-Use pre-chilled ingredients

-Pack food on ice

What temperature range for holding food is safe?

-Cold holding: <4°C (40°F)

-Hot holding: >60°C (140°F)

What is the minimum internal temperature of food mixtures that contain hazardous foods (like poultry, eggs, meat, fish, etc.) need to be cooked at?

Minimum 74°C (165°F)

What are potentially hazardous foods?

Dairy products (e.g. milk and cheese)

Meat (e.g. beef, pork, lamb, or veal)

Poultry (e.g. chicken and turkey)

Seafood (e.g. fish, lobster, shrimp)

Eggs

Where are most bacteria in thawing?

Surface of food

What happens when you cook steak?

-Outside thoroughly heated

-surface of bacteria killed (even if center not reach 74°C (165°F)

To make sure trichinosis + salmonella are killed, what meats need to be cooked at a higher temperature?

pork + poultry

Why is ground meat more dangerous?

-has bacteria on surface mixed through meat

What can you do with ground meat to make sure all bacteria are killed?

meat must be cooked all way through

Minimum Internal Temperature Requirement for cooking poultry from raw (whole, pieces/ground)?

-Poultry (whole):

82°C (180°F)

-Poultry (pieces or ground):

74°C (165°F)

Minimum Internal Temperature Requirement for cooking ground meat (beef, pork, lamb, veal) raw?

71°C (160°F)

Minimum Internal Temperature Requirement for cooking pork, lamb, veal or beef (whole cuts) raw?

71°C (160°F)

Minimum Internal Temperature Requirement for cooking fish from raw?

70°C (158°F)

Minimum Internal Temperature Requirement for cooking rare roast beef from raw? How long?

63°C (145°F) for 3 minutes

Minimum Internal Temperature Requirement for cooking eggs from raw?

63°C (145°F)

What is Holding food?

Keeping at right temperature once prepared, before served

-Food can be held hot, cold, or at room temperature

(depends on type of food + how long held)

What temperature must food be placed on ice or refrigerated?

Before it drops below 60°C (140°F)

With 2 hrs, what temperature of the food should it drop down from for cooling?

60-20°C (140-68°F) or less

With 4 hrs, what temperature of the food should it drop down from for cooling?

20-4°C (68-40°F) or less

What temperature for cooled food can be stored?

4°C (40°F) or less

What's the best way to cool food?

transfer cooked food to shallow pans

[5-7 cm (2-3 inches) deep or less]

Tips on shallow pan cooling?

-Partly cover pans (allows heat to escape)

-Place pans in fridge to bring temperature down quickly

-Store containers on top shelves to reduce cross-contamination

-Once cooled, cover tightly. Label + date containers

It's harder to cool cooked food in large containers. What can you do to cool faster?

-Placing large container in a sink of ice water bath

-Stirring.

-Using an ice wand

-Adding ice directly to food

-Dividing food into small quantities

What do you do during cooling food to make sure it's being cooled fast enough?

Check temperature of food using probe thermometer

Within 4 hrs, food prepared at room temperature must be cooled from? What does it apply to?

20-4°C (68-40°F)

Applies to food that:

- won't be cooked right after being prepared (marinated meat)

- won't be cooked at all (salad)

What do you do when hazardous foods are reheated?

Needs to be in original cooking temperature (least 15 seconds) within 2 hours

Reheating tips?

-Soups, stews, gravies to BOIL

-Reheat in small amounts for faster results

-Don't reheat food in hot holding unit (not designed to heat or to go high temperatures)

-Leftovers pass Danger Zone twice. Never reheat food than once