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When you display food in ice, the food must:
- Be 41 F or colder
- Be room temperature
- Be 45 F or colder
- Sit on top of the ice
When you display food in ice, the food must: Be 41° F (5°C) or colder. The food must be in a container that is moisture-proof and labeled with the name of the product, the manufacturer’s code number, and the date it was frozen. If you are using your own ice cubes to keep foods cold, remember to wash them first before freezing. You also can freeze fruits or vegetables without any preparation.
This tells you if food has been in the Danger Zone.
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.
Minimum Internal Temperature: 165 F
Held How Long?: < 1 secGround Beef
Eggs (not consumed right away)
Minimum Internal Temperature: 155 F
Held How Long?: 17 secsWhole intact beef
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 foods must pass through the Danger Zone within a total of six hours to be considered safe.
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.