When You Display Food In Ice The Food Must

Prepare food in small amounts, as you can use it only in four hours or less in the danger zone (41 to 135 degrees F) If cooked food rays in the Danger Zone for more than 4 hours, throw it out.

Place the food in the prep sink under cold, running water for no more than two hours. Afterward, clean and sanitize the sink and anything else the water may have touched

Place the tightly wrapped frozen item, such as a roast, on the lowest rack of the refrigerator. Leave room around it for air to circulate. Depending on size, slow thawing may take up to three days. This is the safest method for thawing foods

Some foods, such as meat patties or seafood, are small enough to go straight into cooking while still frozen; other foods have to be thawed

Thaw food in microwave over only if it will then be cooked immediately

Danger Zone

Stop serving food. Measure food temperatures with a metal stem thermometer. If the food is 41 F or colder, move it immediately to another fridge, if available. If not, keep the door shut. One the power comes back on, measure it again. It the T moved into the Danger Zone, throw the food out

Use approved methods to cool food that was cooking then refrigerate it. If cooked food in a defective hot holding station falls below 135 degrees, throw the food out.

No hot water means you cannot sanitize. Stop food service immediately.

When having problems with water, sewer, power or heating, the best course of action is to close the restaurant until these essential services are restored.

A thermometer that is used to measure internal temperatures of food. Insert the lower third of its pointed metal stem into the food and read the circular gauge. This thermometer should never be left in food that is cooking in an oven, microwave or on a stove. Health inspectors generally prefer you to use another probe-type thermometer.

Measures temperature electronically by inserting its probe into the food.

It looks like a label on a food package. This thermometer contains liquid crystals that change color if it reaches an unsafe temperature.
This tells you if food has been in the Danger Zone.

Measure temperature by inserting the pointed metal tip into the food and reading the digital display.

Use this device to measure just one type of food (meat, deep-fried foods, candy, etc.) and no other.

Measure temperatures in ovens, refrigeration equipment, holding carts and other cooking, storage or serving equipment. Place refrigerator thermometers in a place where they are easy to read.

Never use a mercury thermometer or a glass thermometer to measure foods. They could break and contaminate what you’re measuring.

Always calibrate a probe thermometer after it has been bumped or dropped. Thermometers MUST be cleaned and sanitized after each use.

Steps to calibrate a bimetal thermometer:

-Place the measuring tip in a clean container of half ice, half water. Make sure that the tip doesn’t touch the bottom or edge of the container.
-30 seconds after the gauge needle stops moving, turn the calibration nut until the needle reads 32°F.

This method works for thermocouples and digital thermometers. If they require adjustment, try replacing the battery. If that doesn’t work, tell your manager.

The stem of the thermometer must be cleaned and sanitized before and after use. Never insert a dirty thermometer into food.

Your kitchen maintains a temperature logging system for tracking foods in the Danger Zone.

Use it to record:

The temperature of the food.

The time that temperature is taken.

Anything unusual. For instance, if chilled foods rise above 41°F.
(After logging it, tell your manager right away).

Probe thermometers are used to measure the internal temperature of food.

Avoid touching the sensor probe against the container sides or bottom. These could be warmer than the food and give a false reading.

Insert the sensor device into the center of the food. For example, the thickest part of a roast or the middle of a pot of soup. Take a measurement in at least two places. Make sure the stem of the thermometer doesn’t touch bone. This can give the wrong temperature.

Open one container in the batch and insert your thermometer. If the contents of that container can’t be used immediately, throw it away.

Fold the container back on itself with the thermometer nestled in the fold. Be careful not to penetrate the material.

Stack two frozen packages with the thermometer placed in between.

Turkey
Chicken
Wild Game
Minimum Internal Temperature: 165 F
Held How Long?: < 1 secGround Beef
Ground Pork
Eggs (not consumed right away)
Minimum Internal Temperature: 155 F
Held How Long?: 17 secsWhole intact beef
Whole pork
Seafood
Eggs (consumed right away)
Minimum Internal Temperature: 145 F
Held How Long?: 15 secs

When working with these holding stations:

Bring food to the holding station in a covered container.
Use long-handled utensils instead of your hands to stir or move food.
Utensils should be kept in the food with the handle sticking out when not in use.
Keep containers covered whenever possible. Stir the food frequently to keep an even temperature and avoid hot or cold spots.
Measure food temperatures by looking at the thermometer placed in the food, not just by reading the holding station’s thermostat.

NTS: Do not mix new food with old. Instead, remove the container holding the old food, and replace it with the container holding the new food.

do not let food stand at room temperature because that will allow germs to grow. Store foods in a refrigerator, refrigerated display case, in ice, or other approved method.

Always hold cold foods at 41°F or less. Fish, shellfish, poultry, milk and red meat will stay safe longer if you cold hold them at or below 40°F. Use the metal stem thermometer to check food in salad bars and in coolers.

If you use ice to keep the food cold on a salad bar or food display, be sure that the ice comes up to the level of the food that is in the pan or the dish. Food must be colder than 41°F when you put it in the ice.

Cold food is held at 41°F or lower to keep germs from growing. It should be measured for temperature using a probe thermometer at least every four hours.

Make sure that the holding unit’s lighting is far enough away from the food to keep from heating it.

Preheat hot holding stations – steam tables, soup warmers, crock-pots and other heated surfaces – before placing food in them.

Hot food is kept at 135°F or higher. It should be measured for temperature in more than one place using a metal stemmed thermometer at least every two hours. Make sure it stays at the correct temperature throughout your shift. Hot foods must be at 135°F or above before placing in a hot holding unit. After placing food on a steam table, stir regularly to avoid cold spots.

If leftover food is reheated for hold holding, it must reach an internal temperature of 165°F in all parts of the food before placed in the steam table.

Hot food that can’t be served within four hours should be cooled and placed in refrigerated storage. State law requires that foods be chilled from 135°F to 70°F within two hours, and then dropped from 70° to 41°F within four hours.
hot foods must pass through the Danger Zone within a total of six hours to be considered safe.

Cut large food items, like cooked meats, into smaller portions and then place in the refrigerator.

Pour foods into chilled pans. For soft, thick foods such as sauces and stews, do not fill deeper than one inch. For thin or liquid foods, fill no deeper than three inches. Place the pans in the top rack of the refrigerator stirring regularly until chilled to 41°F or colder and then cover.

Chill pots of hot food, such as soup, by placing the pot in a larger container and surrounding the pot with ice. Stir the food frequently so that it chills evenly to 41°F or colder.

Place the pan of food in a blast chiller, if your workplace has one. Once food has cooled, move it to a larger, covered storage container.

NOTE: Never place a large pot of hot food in the refrigerator. It will raise the temperature inside the fridge into the ‘Danger Zone’ and the food in the pot will not cool quickly enough, allowing large amounts of bacteria to grow.

If food does not cool to 41°F within the six hours, don’t save it – throw it out.

Foods that do cool properly and are ready for refrigeration should be labeled, listing the contents as well as the date and time prepared.

Food that is cooked and then cooled may need to be heated again. When you must reheat food, do it very quickly (within one hour) to 165°F.

The right way to do this is on the stove burners, or in microwave ovens, convection ovens, or double boilers.

Do not use anything that will heat the food slowly, because it takes too long to pass the Danger Zone.

Stir the food to be sure that all parts of it are hot.

Then use your metal stem thermometer to check the temperature.

Reheat foods to 165°F.

Reheat food only once, using the stove top, grill or oven. NEVER use hot-holding equipment to reheat food. Hot-holding equipment cannot reheat food effectively enough to kill microorganisms.

The reheated food should reach a temperature of at least 165°F for a minimum of at least 15 seconds.

Do not mix reheated food with fresh food. If food cannot be reheated within two hours, throw it out.

Check the temperature of reheated food with a metal stem thermometer before serving.

155°F

Food thermometers should be checked regularly for accurate temperature readings.

165 F

The food must be 41 F or colder

The ice needs to be leveled with the food

Place turkey into the refrigerator right away after you sliced it into serving portions.

165 F