sanitation and safety in food service

8/6/2019 Sanitation and Safety in Food Service

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Sanitation and Safety in Foodservice OperationsSanitation and Safety in Foodservice Operations- AMTorres- AMTorres

SANITATION AND SAFETYSANITATION AND SAFETY

IN FOODSERVICE ORGANIZATIONSIN FOODSERVICE ORGANIZATIONS


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ProvidingProviding

Safe FoodSafe Food


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an incident in which two or morean incident in which two or morepeople experience the same illnesspeople experience the same illness

after eating the same foodafter eating the same food

FoodborneFoodborne

IllnessIllnessOutbreakOutbreak


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Cost of a Foodborne Illness to aCost of a Foodborne Illness to a
http://cost%20of%20a%20foodborne%20illness%20to%20an%20establishment.ppt/http://cost%20of%20a%20foodborne%20illness%20to%20an%20establishment.ppt/http://cost%20of%20a%20foodborne%20illness%20to%20an%20establishment.ppt/


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Factors that contributeFactors that contributeunsafe foodunsafe food

Emergence of new foodborne pathogensEmergence of new foodborne pathogens

Importation of food from countries lackingImportation of food from countries lacking

well developed food safety practiceswell developed food safety practices

Increases in the purchase of take out foodIncreases in the purchase of take out food

Changing demographicsChanging demographics

Employee turnover ratesEmployee turnover rates


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Preventing FoodbornePreventing FoodborneIllnessIllness

Setting up appropriate food safetySetting up appropriate food safety

programsprograms

Training employeesTraining employees

Identifying foods that is most likely toIdentifying foods that is most likely to

become unsafebecome unsafe

Identifying potential hazardsIdentifying potential hazards Informing high-risk patrons of the riskInforming high-risk patrons of the risk

of consuming the items orderedof consuming the items ordered


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Food Most Likely toFood Most Likely toBecome UnsafeBecome Unsafe


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Sanitation and Safety in Foodservice OperationsSanitation and Safety in Foodservice Operations

- AMTorres- AMTorres

POTENTIALLY HAZARDOUS FOODS


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Contains moistureContains moisture

Contains proteinContains protein

Has neutral or slightly acidicHas neutral or slightly acidic Requires time-temperature controlRequires time-temperature control

Food Most Likely to BecomeFood Most Likely to BecomeUnsafeUnsafe


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Purchasing food from unsafe sourcesPurchasing food from unsafe sources

Failing to cook food adequatelyFailing to cook food adequately

Holding food at improper temperatureHolding food at improper temperature Using contaminated equipmentUsing contaminated equipment

Poor personal hygienePoor personal hygiene

How Food Becomes UnsafeHow Food Becomes Unsafe


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BiologicalBiological

ChemicalChemical PhysicalPhysical

Potential Hazards toPotential Hazards toFood SafetyFood Safety


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Chemical

Biologicalphysical


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Cost of a Foodborne IllnessCost of a Foodborne Illness

totoEstablishmentEstablishment


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Loss of customers and salesLoss of customers and sales


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Increased insuranceIncreased insurancepremiumspremiums

Loss of prestige andLoss of prestige andreputationreputation


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Lowered employee moraleLowered employee morale


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Cost of a Foodborne IllnessCost of a Foodborne Illnessto an Establishmentto an Establishment

Employee AbsenteeismEmployee Absenteeism

EmbarrassmentEmbarrassment

Lawsuits resulting in legal feesLawsuits resulting in legal fees


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Need for retrainingNeed for retrainingemployeesemployees


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People at High Risk forPeople at High Risk forFoodborne IllnessFoodborne Illness

P l t Hi h Ri k f F dbP l t Hi h Ri k f F db


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People at High Risk for FoodbornePeople at High Risk for Foodborne

IllnessIllness

Young ChildrenYoung Children Pregnant WomenPregnant Women

P l t Hi h Ri k f F dbP l t Hi h Ri k f F db


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People at High Risk for FoodbornePeople at High Risk for Foodborne

IllnessIllness

Elderly PeopleElderly People

People Taking MedicationPeople Taking Medication


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MICROBIAL WORLDMICROBIAL WORLD


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4 Types of Microorganisms4 Types of Microorganisms

BacteriaBacteria

VirusesViruses

ParasitesParasitesFungiFungi


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2 Groups of Microorganisms2 Groups of Microorganisms

Spoilage microorganismsSpoilage microorganisms

moldmold

Pathogens (cant be seen, smelled orPathogens (cant be seen, smelled ortasted)tasted)

salmonella, hepatitis virussalmonella, hepatitis virus


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Conditions Favoring the Growth ofConditions Favoring the Growth ofFoodborne MicroorganismsFoodborne Microorganisms

FF

AA

TT

TT

OO

MM

FOODFOOD

ACIDITYACIDITY

TEMPERATURETEMPERATURE

TIMETIME

OXYGENOXYGEN

MOISTUREMOISTURE

FOODFOOD


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FOODFOOD

need nutrients to grow specificallyneed nutrients to grow specifically

carbohydrates and proteinscarbohydrates and proteins


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ACIDITYACIDITY

pH scale range 0.0 14.0pH scale range 0.0 14.0

0.0 6.9 acidic0.0 6.9 acidic

7.0 neutral7.0 neutral

7.1 14 alkaline7.1 14 alkaline

FOODBORNE MICROORGANISMSFOODBORNE MICROORGANISMS

GROW BEST INGROW BEST IN

NEUTRAL OR SLIGHTLY ACIDIC pHNEUTRAL OR SLIGHTLY ACIDIC pH

(7.5 4.6)(7.5 4.6)


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TEMPER

ATUR

E

TEMPER

ATUR

E

4141F and 135F (5C and 57C)F and 135F (5C and 57C)

TEMPERATURE DANGER ZONETEMPERATURE DANGER ZONE

Food must be handled very carefully whenFood must be handled very carefully when

thawed, cooked, cooled and reheatedthawed, cooked, cooled and reheated


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TIMETIMEGiven right conditions,Given right conditions,

they are capable of doublingthey are capable of doubling

their population every 20 minutestheir population every 20 minutes

If potentially hazardous food remains in the TDZIf potentially hazardous food remains in the TDZ

for 4 hours or longer,for 4 hours or longer,

foodborne microorganisms can grow to levelsfoodborne microorganisms can grow to levels

High enough to make someone ill.High enough to make someone ill.


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OXYGENOXYGEN

Some foodborne microorganisms would require oxygenSome foodborne microorganisms would require oxygenothers grow when oxygen is absentothers grow when oxygen is absent


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MOISTUREMOISTURE

Most foodborne microorganisms require moistureMost foodborne microorganisms require moistureto growto grow


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Controlling the Growth ofControlling the Growth ofMicroorganismsMicroorganisms

Adding lactic or citric acid to food toAdding lactic or citric acid to food to

make it more acidicmake it more acidic

Adding sugar, salt, alcohol, or acid to aAdding sugar, salt, alcohol, or acid to a

food to lower its water activityfood to lower its water activity

Using vacuum packaging to removeUsing vacuum packaging to remove

oxygenoxygen

Cl ifi ti f F dbCl ifi ti f F db


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Classification of FoodborneClassification of FoodborneIllnessesIllnesses

Foodborne InfectionsFoodborne Infections

Foodborne intoxicationsFoodborne intoxications

Foodborne toxin mediated infectionFoodborne toxin mediated infection

Foodborne InfectionsFoodborne Infections


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person eats food containing pathogens,person eats food containing pathogens,

which then grow in the intestines and cause illnesswhich then grow in the intestines and cause illness

Symptoms do not appearSymptoms do not appear

immediatelyimmediately


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Foodborne IntoxicationFoodborne Intoxication

person eats food containing toxins, than can cause illnessperson eats food containing toxins, than can cause illness

Toxin may have been produced by pathogensToxin may have been produced by pathogens

found in food or maybe the result offound in food or maybe the result of

chemical contaminationchemical contamination

Toxin might also be a natural part of a plant orToxin might also be a natural part of a plant or

animal consumedanimal consumed

Symptoms of foodborne intoxication appearSymptoms of foodborne intoxication appear

quickly within hoursquickly within hours


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Foodborne Toxin Mediated InfectionsFoodborne Toxin Mediated Infections

person eats food containing pathogens,person eats food containing pathogens,

which then produce illness-causing toxins in the intestineswhich then produce illness-causing toxins in the intestines


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BACTERIA, PARASITES, FUNGIBACTERIA, PARASITES, FUNGI(commonly associated food/ common symptoms)(commonly associated food/ common symptoms)

PoultryPoultry EggsEggs MeatMeat FishFish ShellfishShellfish Ready-to-eat foodReady-to-eat food ProduceProduce

Cereal cropsCereal crops DairyDairy Contaminated waterContaminated water

DiarrheaDiarrhea

AbdominalAbdominal

pain/crampspain/cramps

NauseaNausea VomitingVomiting

FeverFever

HeadacheHeadache

BACTERIA PARASITES FUNGI


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BACTERIA, PARASITES, FUNGIBACTERIA, PARASITES, FUNGI

Prevention MeasuresPrevention Measures

Proper handwashingProper handwashing Proper cookingProper cooking Proper holdingProper holding Proper coolingProper cooling Proper reheatingProper reheating Approved suppliersApproved suppliers Exclude food handlersExclude food handlers Prevent cross-contaminationPrevent cross-contamination

C t i ti F d AllC t i ti F d All


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Contamination, Food Allergens,Contamination, Food Allergens,and Foodborne Illnessand Foodborne Illness

Fi h T iFi h T i


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Fish ToxinsFish Toxins

systemic (produced by fish itself)systemic (produced by fish itself)

PufferfishPufferfish

Moray eelsMoray eels

Freshwater minnowsFreshwater minnows

cooking does not destroy toxinscooking does not destroy toxins

Major Foodborne Illness CausedMajor Foodborne Illness Caused


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Major Foodborne Illness CausedMajor Foodborne Illness Causedby Fish Toxinsby Fish Toxins

Scombroid PoisoningScombroid Poisoning (Histamine poisoning)(Histamine poisoning) consuming high level of histamineconsuming high level of histamine fish are time-temperature abused, bacteriafish are time-temperature abused, bacteria

produce histamineproduce histamine

Fi h C l A i t d ithFi h C l A i t d ith


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Fish Commonly Associated withFish Commonly Associated withthe Toxinthe Toxin (Scombroid Toxin)(Scombroid Toxin)

TunaTuna

BonitoBonito

MackarelMackarel

Mahi-mahiMahi-mahi

Most Common SymptomsMost Common Symptoms


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Most Common SymptomsMost Common Symptoms((Scombroid Toxin)Scombroid Toxin)

Initially:Initially:

Reddening of faceReddening of face

and neckand neck

SweatingSweating HeadacheHeadache

Burning or tinglingBurning or tingling

sensation in thesensation in themouth or throatmouth or throat

Later (possibly)Later (possibly)

DiarrheaDiarrhea

VomitingVomiting


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Fi h C l A i t d ithFi h C l A i t d ith


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Fish Commonly Associated withFish Commonly Associated withthe Toxinthe Toxin (Ciguatoxin)(Ciguatoxin)

BarracudaBarracuda

GrouperGrouper

JacksJacks

SnapperSnapper


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Barracuda

M C SM t C S t


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Most Common SymptomsMost Common Symptoms(Ciguatoxin)(Ciguatoxin)

Reversal of hot andReversal of hot and

cold sensationscold sensations

NauseaNausea

VomitingVomiting Tingling in fingers,Tingling in fingers,

lips or toeslips or toes

Joint and muscle painJoint and muscle pain Symptoms may last monthsSymptoms may last months

or years depending upon theor years depending upon the

extent of the illnessextent of the illness


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Shellfish ToxinShellfish Toxin

Toxins associated with shellfish areToxins associated with shellfish arefound in toxic marine algaefound in toxic marine algae

Shellfish becomes contaminated asShellfish becomes contaminated as

they filter toxic algaethey filter toxic algae Toxins cannot be smelled or tastedToxins cannot be smelled or tasted

Not destroyed by freezing or cookingNot destroyed by freezing or cooking

Major Foodborne IllnessMajor Foodborne Illness


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Paralytic Shellfish PoisoningParalytic Shellfish Poisoning

Neurotoxic Shellfish PoisoningNeurotoxic Shellfish Poisoning

Amnesic Shellfish PoisoningAmnesic Shellfish Poisoning


Caused by Shellfish ToxinsCaused by Shellfish Toxins

Major Foodborne Illness Caused byMajor Foodborne Illness Caused by


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Major Foodborne Illness Caused byMajor Foodborne Illness Caused byShellfish ToxinsShellfish Toxins

Paralytic Shellfish Poisoning (Saxitoxin)Paralytic Shellfish Poisoning (Saxitoxin)

Death due to paralysis may result if high level isDeath due to paralysis may result if high level isconsumedconsumed

Neurotoxic Shellfish PoisoningNeurotoxic Shellfish Poisoning(Brevetoxin)(Brevetoxin)

Amnesic Shellfish Poisoning (DomoicAmnesic Shellfish Poisoning (Domoic

acid)acid)

Shellfish Commonly AssociatedShellfish Commonly Associated


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Shellfish Commonly AssociatedShellfish Commonly Associatedwith the Toxinwith the Toxin

ClamsClams

MusselsMussels

OystersOysters

ScallopsScallops



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Major Foodborne IllnessMajor Foodborne IllnessCaused by Shellfish ToxinsCaused by Shellfish Toxins

DiarrheaDiarrhea

Abdominal pains or crampsAbdominal pains or cramps

NauseaNausea

VomitingVomiting

FeverFever

HeadacheHeadache

Neurological symptomsNeurological symptoms

Most Important PreventionMost Important Prevention


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Most Important PreventionMost Important PreventionMeasuresMeasures (Shellfish Toxin)(Shellfish Toxin)

Proper handwashingProper handwashingProper cookingProper cookingProper holdingProper holdingProper coolingProper coolingProper reheatingProper reheatingApproved suppliersApproved suppliersExclude foodhandlersExclude foodhandlersPrevent cross-contaminationPrevent cross-contamination


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Mushroom ToxinsMushroom Toxins (wild mushroom)(wild mushroom)

Plant ToxinsPlant Toxins (some plants are toxic(some plants are toxic

when raw but safe when cooked)when raw but safe when cooked)

Other Biological ToxinsOther Biological Toxins


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Chemical ContaminationChemical Contamination

Toxic Metals acidicToxic Metals acidicfood prepared infood prepared in

equipment made fromequipment made from

toxic metals, such astoxic metals, such as

copper and cancopper and can

Ch i l C i i


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Chemical ContaminationChemical Contamination

Chemicals and PesticidesChemicals and Pesticides ( cleaning( cleaningproducts, lubricants, sanitizers)products, lubricants, sanitizers)

follow directions supplied by thefollow directions supplied by themanufacturer when using chemicalsmanufacturer when using chemicals

exercise caution during operatingexercise caution during operatinghourshours

store chemicals away from foodstore chemicals away from food label each container if transferred tolabel each container if transferred to

smaller containerssmaller containers

Ph i l C t i tiPh i l C t i ti


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Physical ContaminationPhysical Contamination

Metal shavings from cansMetal shavings from cansStaples from cartonsStaples from cartons

Glass from broken light bulbsGlass from broken light bulbs

Blades from plastic or rubberBlades from plastic or rubberscrapersscrapers

DirtDirt

BonesBones


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Other contaminantsOther contaminants

Nuclear contaminantsNuclear contaminants

Radioactive contaminantsRadioactive contaminants

3 Areas of Potential Threats3 Areas of Potential Threats


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3 Areas of Potential Threats3 Areas of Potential Threatsto Food Safetyto Food Safety

Human elementsHuman elements

Interior elementsInterior elements

Exterior elementsExterior elements

H El tHuman Elements


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Human ElementsHuman Elements

Verify identity of applicantsVerify identity of applicants Train employees in foodTrain employees in foodsecuritysecurity

Train employees to reportTrain employees to reportsuspicious activitysuspicious activity

Establish a system toEstablish a system toensure that only on-dutyensure that only on-dutyemployees are allowed inemployees are allowed inwork areaswork areas

Establish rules for openingEstablish rules for openingthe back doors of thethe back doors of thefacilityfacility

H El tH El t


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Control access to food-production andControl access to food-production andfood-storage areas by non-employeesfood-storage areas by non-employees

Allow employees to bring onlyAllow employees to bring only

essential items to workessential items to workConsider a two-employee rule duringConsider a two-employee rule during

food preparationfood preparation

Monitor preparation areas regularly viaMonitor preparation areas regularly viavideo cameras, windows, othervideo cameras, windows, other

employeesemployees

Human ElementsHuman Elements

I t i El tI t i El t


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Limit access to doors, windows, roofs andLimit access to doors, windows, roofs andfood-storage areasfood-storage areas Control entrances and exits to food displays,Control entrances and exits to food displays,

storage areas and kitchensstorage areas and kitchens Eliminate hiding places in all areas of theEliminate hiding places in all areas of the

operationoperation Inspect all incoming food itemsInspect all incoming food items Restrict traffic in food-preparation andRestrict traffic in food-preparation and

storage areasstorage areas Monitor self-service areas and food items onMonitor self-service areas and food items on

displaydisplay

Interior ElementsInterior Elements

E t i El tE terior Elements


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Ensure that the buildings exterior is well litEnsure that the buildings exterior is well lit Control access to the ventilation systemControl access to the ventilation system

Identify all food suppliers and consider tamper-Identify all food suppliers and consider tamper-

evident packagesevident packages

Verify and pre-approve all service personnelVerify and pre-approve all service personnel

and providersand providers

Prevent access to the facility by non-employeesPrevent access to the facility by non-employees

after normal business hoursafter normal business hours

Exterior ElementsExterior Elements

FOOD ALLERGY


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FOOD ALLERGYBodys negative reaction to a particular food protein

Food AllergensFood Allergens

Milk and dairy productsMilk and dairy products

Eggs and egg productsEggs and egg products

Fish, shellfishFish, shellfish

WheatWheat

Soy and soy productsSoy and soy productsPeanutsPeanuts

Food Allergies SymptomsFood Allergies Symptoms


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Food Allergies SymptomsFood Allergies Symptoms

Itching in and around the mouth, face andItching in and around the mouth, face and

scalpscalp Tightening in the throatTightening in the throat Wheezing or shortness of breathWheezing or shortness of breath

HivesHives Swelling of face, eyes, hands or feetSwelling of face, eyes, hands or feet Gastro-intestinal symptoms includingGastro-intestinal symptoms including

abdominal cramps, vomiting or diarrheaabdominal cramps, vomiting or diarrhea

Loss of consciousnessLoss of consciousness DeathDeath

Foodservice ManagersFoodservice Managers


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Foodservice ManagersFoodservice ManagersResponsibilitiesResponsibilities

Awareness of most common food allergensAwareness of most common food allergens

Inform customers of menu items that containInform customers of menu items that contain

potential food allergenspotential food allergens

Describe menu items and identify secretDescribe menu items and identify secret

ingredientsingredients

Make sure that food prepared for allergicMake sure that food prepared for allergic

people does not come in contact withpeople does not come in contact withallergensallergens

THE SAFETHE SAFE
http://personal_cleanliness.pdf/http://personal_cleanliness.pdf/http://personal_cleanliness.pdf/


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THE SAFETHE SAFEFOODHANDLERFOODHANDLER

How Foodhandlers Can ContaminateHow Foodhandlers Can Contaminate
http://personal_cleanliness.pdf/http://personal_cleanliness.pdf/http://personal_cleanliness.pdf/http://personal_cleanliness.pdf/http://personal_cleanliness.pdf/http://personal_cleanliness.pdf/


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How Foodhandlers Can ContaminateHow Foodhandlers Can ContaminateFoodFood

Have a foodborne illnessHave a foodborne illness

Show symptoms of gastrointestinalShow symptoms of gastrointestinal

illnessillness

Have infected lesionsHave infected lesions

Live with or are exposed to a personLive with or are exposed to a person

who is illwho is ill Touch anything that may contaminateTouch anything that may contaminate

their handstheir hands

Components Of A Good PersonalComponents Of A Good Personal


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Components Of A Good PersonalComponents Of A Good Personal

Hygiene ProgramHygiene Program Following hygienic hand practicesFollowing hygienic hand practices Maintaining personal cleanlinessMaintaining personal cleanliness

Wearing clean and appropriateWearing clean and appropriate

uniforms and following dress codesuniforms and following dress codes

Avoiding unsanitary habits and actionsAvoiding unsanitary habits and actions

Maintaining good healthMaintaining good health Reporting illnessReporting illness

d hiP H d hi
http://proper_handwashing.pdf/http://proper_handwashing.pdf/http://proper_handwashing.pdf/


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Proper HandwashingProper Handwashing

P W k AttiP W k Atti
http://proper_handwashing.pdf/http://proper_handwashing.pdf/http://proper_handwashing.pdf/


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Proper Work AttireProper Work Attire Wear a clean hat or other hair restraint.Wear a clean hat or other hair restraint. Wear clean clothing daily.Wear clean clothing daily. Remove aprons when leaving foodRemove aprons when leaving food

preparation areas.preparation areas. Remove jewelry from hands and armsRemove jewelry from hands and arms

prior to preparing or serving food andprior to preparing or serving food and

when working around food preparation.when working around food preparation. Wear appropriate shoes.Wear appropriate shoes.

Glove UseGlove Use


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Glove UseGlove Use Buy disposable glovesBuy disposable gloves Buy gloves for different tasksBuy gloves for different tasks Provide a variety of glove sizesProvide a variety of glove sizes Consider latex alternatives forConsider latex alternatives for

employees who are sensitive to theemployees who are sensitive to thematerialsmaterials

Focus on safety, durability andFocus on safety, durability and

cleanlinesscleanliness

Managements Role In A PersonalManagements Role In A Personal


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Management s Role In A PersonalManagement s Role In A Personal

Hygiene ProgramHygiene Program Establishing proper personal hygieneEstablishing proper personal hygiene

policiespolicies Training food handlers on personalTraining food handlers on personal

hygiene policies and retraining themhygiene policies and retraining themwhen necessary.when necessary.

Modeling proper behavior for foodModeling proper behavior for food

handlers at all times.handlers at all times.

Managements Role In A PersonalManagements Role In A Personal


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Management s Role In A PersonalManagement s Role In A Personal

Hygiene ProgramHygiene Program

Supervising sanitary practices continuously.Supervising sanitary practices continuously.

Revising policies when laws and regulationsRevising policies when laws and regulations

change and when changes are recognized inchange and when changes are recognized in

the science of food safety.the science of food safety.

Th Fl f F d Th hTh Fl f F d Th h


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The Flow of Food ThroughThe Flow of Food ThroughThe OperationThe Operation

Physical Barriers for Preventing Cross-Physical Barriers for Preventing Cross-


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Physical Barriers for Preventing CrossPhysical Barriers for Preventing Cross

ContaminationContamination

Assign specific equipment toAssign specific equipment to

each type of food product.each type of food product.

Clean and sanitize all workClean and sanitize all work

surfaces, equipment, andsurfaces, equipment, and

utensils after each task.utensils after each task.

Sectioning of kitchen areas


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Washing of produce

Sectioning of kitchen areas


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beverages prepared outside

kitchen areaolor coding of kitchen utensils

Procedural Barrier for Preventing Cross-Procedural Barrier for Preventing Cross-


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gg

ContaminationContamination

When using the same preparationWhen using the same preparationtable, prepare raw meat, fish andtable, prepare raw meat, fish and

poultry and ready-to-eat food atpoultry and ready-to-eat food at

different times.different times.Purchase ingredients that requirePurchase ingredients that require

minimal preparation.minimal preparation.

Time and Temperature ControlTime and Temperature Control


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Determine the best way to monitor timeDetermine the best way to monitor timeand temperature in your establishment.and temperature in your establishment.

Make sure the establishment has theMake sure the establishment has the

right kind of thermometers available inright kind of thermometers available inthe right places.the right places.

Make sure employees regularly recordMake sure employees regularly record

temperatures and the times they aretemperatures and the times they aretaken.taken.



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Incorporate time andIncorporate time andtemperature controls intotemperature controls into

standard operatingstandard operating

procedures for employees.procedures for employees.Develop a set of correctiveDevelop a set of corrective

actions.actions.



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Components of a Bimetallic StemmedComponents of a Bimetallic Stemmed

ThermometerThermometer

Thermocouples and ThermistorsThermocouples and Thermistors


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pp

ThermocoupleThermocouplereach and display the final temperature the fastest reach and display the final temperature the fastest within 2 to 5 seconds.within 2 to 5 seconds.


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ThermistorsThermistors

are not designed to remain inare not designed to remain in

the food while it's cookingthe food while it's cooking

they should be used near thethey should be used near the

end of the estimated cookingend of the estimated cookingtime to check for final cookingtime to check for final cooking

temperaturestemperatures

Not all thermistors can beNot all thermistors can be

calibrated. Check thecalibrated. Check themanufacturer's instructions.manufacturer's instructions.

Oven Cord ThermometersOven Cord Thermometers


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This food thermometer allows the cook to check theThis food thermometer allows the cook to check thetemperature of food in the oven without opening the oventemperature of food in the oven without opening the ovendoor.door.

A base unit with a digital screen is attached to aA base unit with a digital screen is attached to athermistor-type food thermometer probe by a long metalthermistor-type food thermometer probe by a long metalcord. The probe is inserted into the food, and the cordcord. The probe is inserted into the food, and the cordextends from the oven to the base unit.extends from the oven to the base unit.

The base can be placed on the counter or attached to theThe base can be placed on the counter or attached to thestovetop or oven door by a magnet.stovetop or oven door by a magnet.

The thermometer is programmed for the desiredThe thermometer is programmed for the desiredtemperature and beeps when it is reached.temperature and beeps when it is reached.

This utensil combines a cooking fork with a foodThis utensil combines a cooking fork with a foodthermometer temperature-sensing device isthermometer temperature-sensing device isembedded in one of the tines of the forkembedded in one of the tines of the fork

Thermometer Fork CombinationThermometer Fork Combination

Types of Temperature ProbesTypes of Temperature Probes


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Types of Temperature ProbesTypes of Temperature Probes

immersion

penetration

surface


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Thermometers should be washed,rinsed, sanitized, and air-driedbefore and after use to prevent

cross-contamination.

How to Calibrate ThermometersHow to Calibrate Thermometers
http://how%20to%20calibrate%20a%20thermometer.pdf/http://how%20to%20calibrate%20a%20thermometer.pdf/http://how%20to%20calibrate%20a%20thermometer.pdf/


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How to Calibrate ThermometersHow to Calibrate Thermometers

Using hot water as aUsing hot water as amediummedium

Using cold water as aUsing cold water as a

mediummedium
http://how%20to%20calibrate%20a%20thermometer.pdf/http://how%20to%20calibrate%20a%20thermometer.pdf/http://how%20to%20calibrate%20a%20thermometer.pdf/


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General Thermometer GuidelinesGeneral Thermometer Guidelines


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General Thermometer GuidelinesGeneral Thermometer Guidelines

Measure internal temperatures of foodMeasure internal temperatures of foodby inserting the thermometer stem orby inserting the thermometer stem orprobe into the thickest part of theprobe into the thickest part of theproduct.product.

Wait for the thermometer reading toWait for the thermometer reading tosteady before recording thesteady before recording thetemperature of a food item.temperature of a food item.

The Flow of Food:The Flow of Food:P h i d R i iP h i d R i i


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Purchasing and ReceivingPurchasing and Receiving

sanitation and safety in food service

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