IMPORTANT

TEMPERATURE

IN FOOD

SANITATION

Temperature – is important because harmful

bacteria are a hazard present in many of the food handled catering businesses.

Bacteria - tends to multiply at room

temperature. - invisible to the naked eye . - cannot be physically removed

from food.

*all we can do is control their numbers.

IMPORTANT TEMPERATURE IN FOOD SANITATION

2 MAIN WAYS IN FOOD TEMPERATURE

TO ACHIEVE THIS:

1. Reduce their numbers or destroy harmful bacteria by cooking or reheating

2. Keeping food HOT or COLD to control their

growth

IMPORTANT TEMPERATURE IN FOOD SANITATION

• Raw meat and poultry can contain harmful bacteria that can cause food poisoning.

• Undercooking meat, poultry and other foods can be very dangerous.

• Fortunately, these harmful microorganisms can be destroyed by cooking food at the correct temperature.

IMPORTANT TEMPERATURE IN FOOD SANITATION

•Before cooking, rinse all food items thoroughly in cold water and drain well..

• Use a clean thermometer that measures the internal temperature of the food to determine when it is properly cooked

IMPORTANT TEMPERATURE IN FOOD SANITATION

• HOT TEMPERATURE

• hot food should be held hot 140°F above.

Recommended Temperatures for cooking

Most foods if cooked submerged in liquid will cook at a simmer, to prevent the breaking down of proteins and starches which will alter the taste and texture of the food.

• boiling

Temp. 212°F - 100 °C

• Cooking temperature destroy most bacteria. Time require to kill bacteria decreases as temperature is increased.

• Whole poultry

• Poultry breast

180°F - 82 °C

170°F - 77 °C

• Stuffing, ground beef

•most harmful bacteria killed when cooked to this temperature.

• leftover

•must be reheated to 165°F for at

least 15 seconds with in 2 hours, and should be reheated once.

165°F – 73.9 °C

•Hot holding

165°F – 73.9 °C

•keep food hot in the oven, in heated chafing dishes, or in pre-heated steam tables, warming trays, and/or slow cookers.

• Meat (medium)

•Egg dishes

•Pork and ground meat

160°F – 71°C

•Lamb•Veal

•Beef steak

•Roast

•warming temperature prevents growth but allow survival of some bacteria.

145°F – 62.8°C

•Danger zone•hazardous level of temperature

•Not safe to eat food on this temperature level.

• they might contain the types of food-poisoning bacteria/ microorganism that need to multiply to large numbers to cause food poisoning;

Cold Temperature

•always remember; Keep cold food Cold.

•Refrigerator temperature•Freezer temperature

•Permit slow growth of some spoilage bacteria.

•Some bacteria survive, but no growth occurs•for safety’s sake, your temperature should be

0°F

•Potential hazardous foods must be stored at cold temperature.•Must be cooled or insulate facilities/provide storage.