Importance of Cold Temperatures in Food Safety
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Presentation Transcript
Lesson 8 Chill Out: The Importance of Cold Temperatures in Food Safety
Activity: How Long Does It Take to Chill Food? Gravy at 197°F Refrigerator Room temperature Ice Bath
Importance of Cold Temperatures Stop Bacteria COLD • Cold temperatures stop or severely limit pathogen growth. • Bacteria do not grow at freezer temperatures (however, they can survive freezing and will begin to grow when the temperature rises). • Some pathogens cannot grow at refrigerator temperatures; others can grow very slowly.
Importance of Cold Temperatures Temperature is critical during: • Thawing • Holding • Preparation • Cooling hot foods • Transporting of PHF
Importance of Cold Temperatures • Improper cooling is implicated in foodborne illness outbreaks. • Particularly important when large quantities of food are cooled. • Recall Linda’s account of botulism from a baked potato that was not cooled, but held at room temperature too long • Keep in mind the spore-forming ability of some pathogens.
Common Errors in Temperature Handling of Food • Thawing of frozen food at room temperature • Potentially hazardous food in the Danger Zone • Slow cooling of hot foods
Thawing Potentially Hazardous Foods • Refrigerator • Running potable water • As part of the cooking process
1. Thawing in the Refrigerator • Allow adequate time—think ahead • Time depends on amount, shape, and water content • A rule of thumb—5 hours per pound of meat
2. Thawing Under Potable Running Water • 70°F or cooler • Takes less time • 3 pounds of meat—3-4 hours
3. Thawing as part of the Cooking Process • Continuously cooking from a frozen state until reaches required temperature. • If thawed in microwave oven, must be cooked immediately.
Holding Potentially Hazardous Foods (PHFs) • The Idaho Food Code requires PHF be held at: • above 135ºF (hot holding) • below 41ºF (cold holding) • If PHF are between 41ºF and 135ºF for more than 4 hours, they must be discarded. • PHF held refrigerated more than 24 hours must be date marked.
Cooling Requirements for PHF Foods The Idaho Food Code requires potentially hazardous be cooled from: • 135ºF to 70°F within 2 hours • 70°F to 41ºF within an additional 4 hours • 6 hours total (2-stage cooling) °F Hours
Techniques for Safe Cooling • Ice bath or ice wand • Cold water bath—if ice is not available • Shallow pans vs
Container Size Affects Cooling Time • How long to cool water from 135°F to 41°F under refrigeration?
Food Service Refrigeration Items are too closely spaced for air circulation. Items are spaced properly for air circulation.
Understanding Check! • Why do temperatures of potentially hazardous foods require careful control? To reduce growth of pathogenic bacteria. • Name three methods to properly thaw foods. • In the refrigerator • Under cold (<70°F) running water • As part of the cooking process
Understanding Check! • How long can PHF be held at room temperature? 4 hours • The temperature for cold holding of PHF is ___°F or below. 41°F • If PHF are held refrigerated for longer than 24 hours, they must be marked with ___. The date the PHF must be used by, within 7 days.
Understanding Check! • Describe the two stage cooling process. Cool from 135° to 70°F within 2 hours and from 70° to 41°F within 4 more hours. • How do you load a refrigerator or freezer? Allow space around items so air can circulate. Do not overload with hot foods.
