Lecture 19 Time and Temperature Control

Lecture 19 Time and Temperature Control - Time and...

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Unformatted text preview: Time and Temperature Control Temperature Danger Zone 135 F 41 F Thermometer Facts s s s s s Follow manufacturer's instructions Handle with care and store properly Prevent cross contamination Measure in the thickest part of the food Check periodically for accuracy Thermometer Calibration Ice Method s s s s s Place crushed ice in container Let it melt to 50/50 ice and water solution Stir for uniform temperature Insert thermometer If temperature is not 32F, adjust thermometer Receiving s s Make sure vehicle is at proper temperature, in good repair, and sanitary Check product temperature Out-of-condition s Damaged s Leaking s Contaminated s Spoiled s Time/temperature-abused s Reject product that is: Thawing Methods s s s s Under refrigeration at 41F or below Under running water at 70F or below During the cooking process In a microwave oven Storage s Store frozen/refrigerated foods at correct temperatures ASAP Separate raw and cooked products Prevent cross contamination s s Cooking Many people rely on: s s s s Instinct Experience Appearance of the food Time in the oven Always check food with a properly calibrated thermometer! Cooking Guidelines s s s s s s Never partially cook a food product Do not overload the cooking unit Stagger cooking times Check accuracy of cooking equipment Check food temperature for doneness Avoid cross contamination Minimum Internal Temperatures Cooking Fruits & vegetables cooked for hot-holding Fish, beef, pork, veal, lamb (solid portions) Ground beef patties Chopped/ground fish and meats Meat mixtures All poultry All stuffed products 140F (60C) 145F (63C) 145F (63C) 150F (66C) 155F (68C) 158F (70C) 165F (74C) 165F (74C) 15 sec 3 min 1 min 15 sec <1 sec 15 sec 15 sec Minimum Internal Temperatures Microwave cooking raw animal foods s s s s 165F (74C) in all parts of the food Cover food during cooking Rotate or stir during cooking Allow to stand 2 minutes after cooking Time as a Public Health Control s Food displayed without the use of temperature control may be displayed this way for up to four hours provided: s There is a written procedure at the store ensuring production under GRPs The product is is properly marked There must be a log that documents time of display & disposition at the end of display The product must be discarded at the end of display s s s Cooling Cooked Potentially Hazardous Foods Temperature 135F to 70F 70F to 41F Time 2 hours 4 hours 6 hours Food Cooling Experiment s s s 14 gallons of beef stew Cooked thoroughly in a 15-gallon pot Stew at 150F placed in commercial walk-in refrigerator set at 40F How long do you think it took for the center of the pot of beef stew to cool to 45F? Beef Stew Cooling Curve 160 150 140 Temperature (F) 16" 120 100 80 60 40 16" Walk-in commercial refrigerator 45F 1 2 3 4 5 Time (Days) Day 6 Cool Foods Quickly s s s s s s Place food in shallow pans Break food down into smaller portions Use rapid-cooling equipment (blast chiller) Stir food in an ice-water bath Use containers that transfer heat (metal) Add ice as an ingredient Reheating for Hot-Holding Potentially hazardous foods that are cooked, cooled & reheated for hot holding s s 165F (74C) for 15 seconds, within 2 hours Microwave: cover, stir, stand 2 minutes Ready-to-eat foods in a hermetically sealed container or intact package from a food processing plant s 135F (57C) Hot-Holding s 135F (57C) or above Cold-Holding/Display s Cold foods must be kept at temperatures at or below 40F (5C) Check temperatures of refrigerated display cases and products regularly s ...
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This note was uploaded on 05/02/2009 for the course FDSC 3960 taught by Professor Gravani during the Spring '09 term at Cornell.

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