food temperature
TRANSCRIPT
![Page 1: Food Temperature](https://reader030.vdocuments.mx/reader030/viewer/2022032620/55c9794cbb61eb193b8b47e9/html5/thumbnails/1.jpg)
IMPORTANT
TEMPERATURE
IN FOOD
SANITATION
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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
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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
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• 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
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•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
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• HOT TEMPERATURE
• hot food should be held hot 140°F above.
Recommended Temperatures for cooking
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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
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• 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
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• 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
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•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.
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• Meat (medium)
•Egg dishes
•Pork and ground meat
160°F – 71°C
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•Lamb•Veal
•Beef steak
•Roast
•warming temperature prevents growth but allow survival of some bacteria.
145°F – 62.8°C
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•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;
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Cold Temperature
•always remember; Keep cold food Cold.
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•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.