3 Flashcards
Major contributors to foodborne illness
- Improper holding temperatures 37%
- Poor personal hygiene and improper handwashing 19%
- Contaminated equipment 16%
- Inadequate cooking 11%
- Food from unsafe sources 6%
- Other 11%
temperature abuse
β’ Exposed to temperatures in the temperature danger zone
β’ Not cooked or reheated sufficiently
Thermometers, thermo-couples
π«
measure temperature of stored, cooked, cooling, hot-heldβ¦
food temperature-measuring device with small diameter probe
thin foods, such as: meat patties, fish filets
(Thermometer) Dial-face, metal stem
Most common type of thermometer used
type (bi-metallic)
- measure internal food temperature at every stage
in the flow of food - Measures temperatures ranging from 0β (-18β) to
220β (104β) with 2β increments - Stem of bi-metallic thermometer must be inserted at least
2 inches into the food item being measured
Digital
- Displays temperature numerically
- Measures wider range of temperatures
Thermocouple
- digital readout of temperature
- interchangeable probes
- Sensing portion is often at the tip of the probe
Infrared
- surface temperature of food without touching the food
- 20 minutes to adjust after use for hot and cold temperatures (βThermal shockβ) before use
- Accuracy must be checked frequently
T-Sticks (melt devices)
- Measure only one temperature
- Change color when indicated temperature is reached
- Used to monitor food temperatures and sanitizing temperature in dishwashing machines
Maximum Registering (holding)
- temperature of hot water used to
sanitize items in mechanical warewashing machines
Before you use a thermometer
calibrate it or make sure it is working correctly.
Calibrate means to
compare and adjust with a known standard.
Dial-face metal stem type (bi-metal thermometers should calibrated
β’ Before first use
β’ regular intervals
β’ If dropped or otherwise damaged
β’ If used to measure extreme temperatures
β’ Whenever accuracy is in question
Boiling Point Method
2 inches of stem from the tip (the sensing part of the probe) into
boiling water and adjust the needle to 212β (100β).
Ice Point Method
Insert probe into a cup of crushed ice.
Add enough cold water to remove any air pockets that might remain.
Wait until the temperature stabilizes and adjust the needle to 32β (0β).
Measuring Food Temperature
- sensing portion of a food
- thermometer is at the end of the stem of probe.
On the bi-metal thermometer
- tip to the βdimpleβ mark that is typically 1 inch up to the stem.
- The stem or probe to make good contact with the packaging.
- The sensing portion for digital and thermocouple thermometers is closer to the tip of the probe.
Accurate readings are only possible when
- temperature-measuring device is inserted deeply into the food.
For bi-metal thermometers,
immerse the needle tip at least 2 inches into the food to be measured.
For digital and thermocouple thermometers,
the tip must be inserted 1 inch or more. Always insert the sensing element of the thermometer into the center or thickest part of the food. When possible stir the food before measuring the temperature.
The approximate temperature of packaged foods
measured accurately without opening the package. Place the stem or probe of the thermometer between two packages of food or fold the package around the stem or probe to make good contact with the packaging.
How to Accurately and Safely Measure Food Temperatures:
β’ Use an approved temperature measuring device that measures temperatures from
0β (β18β) π‘π 220β (104β).
β’ Locate the sensing portion of the measuring device
β’ Calibrate the measuring device using the ice or boiling point method
β’ Clean and sanitize the probe of the temperature-measuring device according to
procedure
β’ Measure the internal temperature of the food by inserting the probe into the center or
thickest part of the item at least 2 inches for a dial thermometer and 1 inch for digital
thermometers
β’ Always wait for the temperature reading to stabilize.
Frozen foods should be
kept solidly frozen until they are ready to be used.
Freezing helps to retain product quality.
Proper frozen food temperatures do not permit disease-causing and spoilage microorganisms to grow.
Cold temperatures preserve the color and flavor characteristics.
Frozen foods can be stored
for long periods of time without losing their wholesomeness and quality.
Refrigerated foods are held cold,
not frozen.
Cold foods should be maintained
at 41β (5β) or below.
Do not forget that some harmful bacteria can grow at temperatures below
41β (5β), their growth is slow.
By keeping cold foods at 41β (5β) or below,
you can reduce the growth of most harmful microorganisms and extend shelf life of the product. For maximum quality and freshness, hold cold foods for the shortest amount of time possible.
during food production
foods must be in the temperature danger zone.
- time spent in the temperature danger zone should be minimal for PHF (TCS) food items.
To destroy many of the bacteria that may have grown during the cooling process,
reheat foods to 165β (74β) within 2 hours to prevent the number of organisms from reaching level that can cause foodborne illness.
The preferred method for thawing foods is
in the refrigerator at 41β (5β) or below. This prevents the food from entering the food temperature danger zone.
methods for thawing include using a microwave oven,
as a part of the cooking process, or submerging under cool running water (70β (21β) for controlled amount of time.
Proper thawing reduces
chances for bacterial growth, outer surfaces of food.
The Importance of handwashing and Good Personal Hygiene
Desirable behaviors include:
β’ Knowing when and how to properly wash hands
β’ Wearing clean clothing
β’ Maintaining good personal habits (bathing, washing, restraining hair, keeping fingernails short and clean, washing hands after using toilet etc.)
β’ Maintaining good health and reporting when sick to avoid spreading possible infections
Proper Handwashing Technique
- Wet hands
- Apply soap
- Briskly Rub Hands for Twenty seconds
- Scrub Fingertips and Between Fingers
- Scrub Forearm to Just Below Elbow
- Rinse Forearms and Hands
- Dry hands and Forearms
- Turn Off Water
- Turn Doorknob and Open-Door Using Paper Towel
- Discard Towel
Always Wash Hands
β’ Before food preparation
β’ After touching bare human body parts, except clean hands and clean exposed arms
β’ After using the toilet
β’ After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating
or drinking
β’ During food preparation when switching between working with raw foods and ready-to-
eat products
β’ After engaging in any activities that may contaminate hands (taking out the garbage,
wiping counters or tables, handling cleaning chemicals, picking up dropped items, etc.)
β’ After caring for or touching service animals or aquatic animals
Disposable Gloves
- extra barrier to help prevent contamination
- can protect food from direct contact by human hands.
- impermeable, meaning they do not allow anything to penetrate the porous texture of the glove.
Proper Use of Disposable Gloves
- Wash Hands
- Select Gloves
- Put on Gloves
- Food Handling Activity
- Discard Gloves After Each Task
- Wash Hands When Returning to Work
Jewelry can harbor
germs causing a potential physical hazard.
food employees may not
wear jewelry, including medical information jewelry, on their arms and hands while preparing food.
Things You Can Do to Prevent Food Contamination
β’ Wear clean clothing
β’ If your clothing is contaminated, change into a new set of work clothes
β’ Change your apron between working with raw foods and ready-to-eat foods. Aprons should be left in the department when going on break or to the restroom.
β’ Donβt dry or wipe your hands on your apron
β’ Wear a hat, hair coverings or nets, and beard restraints to discourage you from touching
your hair or beard. These restraints also prevent hair from falling into food or onto food-contact surfaces.
β’ Keep in mind, however, protection apparel is similar to a disposable glove. They no longer protect food when contaminated
The following preventive measures can be used to eliminate the possibility of cross contamination between products:
β’ Always store cooked and ready-to-eat-foods over raw products.
β’ Keep raw and ready-to-eat foods separate during storage
β’ Use good personal hygiene and handwashing
β’ Keep all food-contact surfaces clean and sanitary
β’ Avoid bare hand contact with ready-to-eat food
β’ Keep species of meat and poultry separate
β’ Use separate equipment, such as cutting boards, for raw foods and ready-to-eat foods
(color coding may be helpful for this task).
β’ Use clean, sanitized equipment and utensils for food production.
β’ Prepare ready-to-eat foods first β then raw foods
β’ Prepare raw and ready-to-eat foods in separate areas of the establishment.
