Hot Tips: Cooking, Hot Holding, and Reheating

• Avoid temperatures where bacteria can grow

• Cook raw animal foods to recommended temperatures to destroy pathogens

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Avoid the Danger Zone41°F - 135°F

3

135˚F

41˚F

=

4

Don’t leave PHF in the Danger Zone for more than a total of 4 hours

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The Batch Method

Instead of one large amount

6

+

Prepare several smaller amounts of food

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Required Minimum Cooking Temperatures

• Raw animal foods must be properly cooked.

• 3 requirements, depending on the food:

145°F for 15 seconds155°F for 15 seconds165°F for 15 seconds

Required Minimum Cooking Temperatures

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• Whole pieces of beef, pork, lamb, fish

• Eggs for immediate service*

*If eggs are prepared for hot holding, minimal cooking temperature is 155°F

145°F for 15 seconds

Required Minimum Cooking Temperatures

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• Injected meats• Ground or minced

– beef, pork, lamb, and fish

• Eggs prepared for hot holding

155°F for 15 seconds

Required Minimum Cooking Temperatures

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• Poultry, wild game, stuffed meats, microwaved foods*

*Must be allowed to stand for 2 minutes

165°F for 15 seconds

Required Minimum Cooking Temperatures—Summary

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Type of FoodIdaho Food Code

Section 3-401.11 & 3-401.12

Beef, Pork, Lamb, Fish,Eggs*

145°F for 15 seconds

Injected Meat, Ground Meat and Fish 155°F for 15 seconds

Poultry, Wild Game, Stuffed Meats, Microwaved Foods**

165°F for 15 seconds

*If eggs are prepared for hot holding, minimal cooking temperature is 155ºF**Microwaved food must be allowed to stand for 2 minutes

Undercooked Meat and Egg Advisory

Raw or undercooked eggs, steak tartare, fish, and other foods may be served if the consumer has been informed that there is a food safety risk, as long as the establishment does not predominantly serve people who are at high risk of foodborne illness (children, the elderly, or hospital patients)

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Required Hot Holding Rules

• Never use a holding unit (steam table, bain-marie, or chafing dish) to cook food

• Keep hot foods at 135°F or higher in a holding unit capable of maintaining this temperature

• Check temperature at least every 4 hours with a clean and sanitized thermometer

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Holding Units

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Steam Table Chafing Dish

Bain-marie

Required Reheating Rules

• Reheat food within 2 hours to 165°F for 15 seconds

• Do not use a slow cooker or holding unit to reheat food

• Stir food and check temperature in several places

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Thermometers

16Source: First Day… Every Day Basics for Food Service Assistants, National Food Service Management

Institute, funded by a grant from USDA, 800-321-3054, www.nfsmi.org

Bimetallic Coil (Dial) Thermometer

Insert stem to dimple (2-2½ inches) into center of food

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Digital Thermometers

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Electronic Thermometer

Digital Instant-Read

Insert bottom ½ inch in center of food

Unacceptable Thermometers

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Glass Thermometers

Using a Thermometer

• Insert into the thickest part of the food

• Avoid letting the thermometer touch the pan, bone, or fat

• Let the temperature reading stabilize before taking the reading

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Clean and Accurate Thermometers

• Wash and sanitize thermometers and protective sheaths before and after each use

• Check thermometer accuracy regularly, and whenever it is dropped

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Checking Accuracy and Calibrating in Ice Water Slurry

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Calibrating a Thermometer

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• What is the temperature Danger Zone?

• How long can PHF safely stay in the Danger Zone temperature range?

• What method involves preparing smaller amounts of food at a time instead of larger ones?

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41° - 135°F

4 hours, then it must be discarded

Batch method

Type of FoodIdaho Food Code

Section 3-401.11 & 3-401.12

Beef, Pork, Lamb, Fish,Eggs*

Injected Meat, Ground Meat and Fish

Poultry, Wild Game, Stuffed Meats, Microwaved Foods**

Understanding Check!

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*If eggs are prepared for hot holding, minimal cooking temperature is 155ºF**Microwaved foods must be allowed to stand for 2 minutes

145°F for 15 seconds

155°F for 15 seconds

165°F for 15 seconds

Understanding Check!

What are the cooking temperatures for…• Chicken?

• A salmon fillet?

• Microwaved soup?

• A hamburger?27

165°F for 15 seconds

145°F for 15 seconds

165°F

155°F for 15 seconds

Understanding Check!

• How far must a dial thermometer be inserted into a food to get an accurate reading?

• When should thermometers be cleaned and sanitized?

• How is a dial thermometercalibrated?

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2½ inches

Before and after each use

Place in ice slurry. If it does not

read 32°F, change temperature

using the hex-adjusting nut under

the head of the thermometer

Stomachache TonightSome chef is gonna hurt

someoneBefore the night is throughServing up some chicken

that's undoneThere's nothin' we can do

On the road I found a nice cafe‘

With some Georgia friendsDidn't know I'd soon be

entertainedBy Sal Monella and the

Pathogens

29

Stomachache Tonight

30

There's gonna be a stomachache tonight

A stomachache tonight, I know

There's gonna be a stomachache tonight

A stomachache tonight, I know, Lord, I know

Some chefs will cook their chicken great

But some just don't cook it that long

I rolled the dice and I ordered some

But things just came out wrong

Stomachache Tonight

This night is gonna last forever

Last all, last all summer longIn the early mornin' when

my food comes upThe porcelain gods are

gonna hear my song

There's gonna be a stomachache tonight

A stomachache tonight, I knowThere's gonna be a

stomachache tonightA stomachache tonight,

I know, Lord, I know

31

Stomachache Tonight

There's gonna be a stomachache tonight

From a bad chicken biteSo turn on the lightMy intestines aren't rightThere's gonna be a

stomachache tonightA stomachache tonight, I

know

Some chef is gonna hurt someone

Before the night is throughServing up some chicken that's

undoneThere's nothin' we can do

32

Stomachache Tonight

On the road I found a nice cafe‘

With some Georgia friendsDidn't know I'd soon be

entertainedBy Sal Monella

and the Pathogens

There's gonna be a stomachache tonight

A stomachache tonight, I knowThere's gonna be a

stomachache tonight A stomachache tonight, I

know, Lord, I know

33

Stomachache Tonight

We can sanitize the kitchenAnd can educate the cooksMaybe try irradiationBut either way, there's

gonna be

A stomachache tonightA stomachache tonight, I

know, oh, I knowThere'll be a stomachache

tonightA stomachache tonight, I

know

34