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PREVENTING
FOODBORNE
I L L N E S S
WITH
TEMPERATURE
CONTROL
FOODBORNE
I L L N E S S
Alabama Department of Public Health Bureau of Environmental Services
Alabama Deparment of Public Health Bureau of Environmental Services
Properly Cooling Foods The Alabama Department of Public Health requires that hot foods be cooled from 135ºF to 70ºF within 2 hours and cooled from 70ºF to 41ºF within an additional 4 hours. In order to meet these requirements, establishments must be equipped with a thermometer, accurate to ±2ºF to check the food temperature as it cools. Food must be properly cooled using one of the following methods:
n Rapidly cooling foods of large volume or prepared in large quantities by cutting large items into smaller pieces or dividing large batches into several smaller ones.
n By placing the pan in larger pans of ice and stir foods as they cool. This is known as an Ice-Water Bath.
n Place the food in shallow stainless steel pans. Thick foods, such as chili and stew, should be in pans with a product depth no more than two inches. Thinner liquids, such as broth may be in pans three inches deep.
Remember!
NEVER use display refrigerators or
freezers to cool foods. Hot foods can
raise the temperature of the unit and
endanger the other foods stored there.
For additional information contact:
Bureau of Environmental Services Suite 1250 The RSA Tower, 201 Monroe Street Montgomery, Alabama 36130 Phone: 334-206-5375 • Fax: 334-206- ADPH-FLP-176-11-05-kw
Keep Hot Foods Hot;
Keep Cold Foods Cold!
The temperature of potentially hazardous foods must be 41ºF or below or 135ºF or above at all times. To ensure foods do not remain at temperatures favorable to bacterial growth, follow these guidelines.
Hot Holding:
n Hot food storage facilities shall be pro- vided to assure the maintenance of food at the required temperature during stor- age. n Keep foods covered to maintain proper temperature. n Use a product thermometer to frequently check food temperature. n Never add fresh foods to old foods. n Use cleaned and sanitized utensils. n If hot foods temperature falls below 135ºF, reheat the food to 165ºF or higher within 2 hours — one time only.
Cold Holding:
n Use only cold-holding equipment that can keep foods at 41ºF or lower. n Never place ready-to-eat cold foods in direct contact with ice.
he department of public health requires that food must be properly thawed using one of these four methods.
- In refrigerated units at a temperature not to exceed 41ºF. Place food in pans below ready-to-eat or cooked foods.
- Under potable running water of a temperature of 70ºF or below.
- In a microwave oven with no interruption in the cooking process.
- As part of the conventional cooking process.
44 FOOD SAFETY TIPFOOD SAFETY TIP
NEVER thaw food at room
temperature!
You can make sure foods are thoroughly heated or cooked by using the guide below.
Minimum Cooking TemperaturesMinimum Cooking Temperatures
FOOD
Potentially hazardous foods not otherwise specified, including eggs for immediate service
Inspected and approved game animals; ratites (emu, ostrich, rhea)
Poultry, poultry stuffing, stuffed meats and stuffing containing meat
Ground meats, ground fish, injected meats and eggs other than Part 1 above
TEMPERA- TURE TIME
145 ºF 15 sec
155 ºF 15 sec
165 ºF 15 sec
158 ºF < 1 sec 155 ºF 15 sec or 150 ºF 1 min or 145 ºF 3 min
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Roast beef can be cooked to 130ºF. For Microwave cooking: n Cook to a minimum of 165ºF in all parts of the food. n Rotate or stir midway through cooking to help spread the heat. The only way to verify that items you cook have reached these minimum temperatures is to use a thermometer to check the foods. You do not have to check every item, but you should verify at least twice per day, or once per shift, that the prearranged time and temperature settings for the cooking equip- ment are meeting the requirements.
he U.S. Centers for Disease Control and Prevention list the following reasons as the LEADING CAUSES of bacterial foodborne ill- ness:
n Failure to properly cool foods n Failure to properly cook or reheat food (such as undercooked hamburger) n Failure to hold food at proper tem- perature (cold foods 41ºF or below; hot foods 135ºF or above)
Time and Temperature are the most important factors Food Service Managers can use to control bacterial growth in food.
It is important that Potentially Hazardous Foods (usually moist, high-protein foods on which bacteria can grow easily) not remain in the temperature danger zone for more than four hours during the entire food preparation process.
The temperature danger zone is defined as the temperature between 41ºF to 135ºF. Foods left too long in the danger zone can cause foodborne illness.
To control time and temperature factors, it is important that Food Service Managers fol- low proper thawing, cooking, holding, cooling, and reheating techniques to reduce the time food spends in the temperature danger zone.
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