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Lesson 8. Chill Out: The Importance of Cold Temperatures in Food Safety. How Long Does It Take to Chill Food?. Activity. Gravy at 197°F. Refrigerator. Room temperature. Ice Bath. Gravy Temperature Data. Activity continued. Plot the data in the table on graph paper. Activity continued.

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Lesson 8

Lesson 8

Chill Out: The Importance of Cold Temperatures in Food Safety


How long does it take to chill food
How Long Does It Take toChill Food?

Activity

Gravy at 197°F

Refrigerator

Room temperature

Ice Bath


Gravy temperature data
Gravy Temperature Data

Activity continued

  • Plot the data in the table on graph paper


Activity continued


Importance of cold temperatures
Importance of Cold Temperatures

  • Stops or severely limits pathogen growth

  • Bacteria do not grow at freezer temperatures


Importance of cold temperatures1
Importance of Cold Temperatures

Temperature of PHF is critical during:

  • Thawing

  • Holding

  • Preparation

  • Cooling hot foods

  • Transporting


Importance of cold temperatures2
Importance of Cold Temperatures

  • Improper cooling can cause foodborne illness outbreaks, particularly when cooling large quantities of food

  • Linda’s account of botulism from a baked potato that was held at room temperature and not cooled

  • Some pathogens form spores if food is not cooled properly


Common errors in temperature handling of food
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
Thawing PotentiallyHazardous Foods

  • Refrigerator

  • Running potable water

  • As part of the cooking process


Thawing in the refrigerator
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


Thawing under potable running water
Thawing Under PotableRunning Water

  • 70°F or cooler

  • Takes less time

  • 3 pounds of meat—3-4 hours


Thawing as part of the cooking process
Thawing as Part of theCooking 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
Holding Potentially Hazardous Foods (PHFs)

  • The Idaho Food Code requiresPHF be held:

    • above 135°F (hot holding)

    • below 41°F (cold holding)


Holding potentially hazardous foods phfs1
Holding Potentially Hazardous Foods (PHFs)

  • If PHF are between 41°F and 135°F 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
Cooling Requirements for PHF Foods

  • The Idaho Food Code requires potentially hazardous be cooled from:

    • 135°F to 70°F within 2 hours

    • 70°F to 41°F within an additional 4 hours

    • 6 hours total (2-stage cooling)

°F

Hours


Techniques for safe cooling
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
Container Size AffectsCooling Time

  • How long to cool water from 135°F to 41°F under refrigeration?


Chilling and thawing review
Chilling and Thawing Review

Video Clip

Source: Idaho Central District Health Department


Food service refrigeration
Food Service Refrigeration

  • Items are too closely spaced for air circulation

  • Items are spaced properly for air circulation


Understanding check
Understanding Check!

  • Why do temperatures of potentially hazardous foods require careful control?

  • Name three methods to properly thaw foods

To reduce growth of pathogenic bacteria.

  • In the refrigerator

  • Under cold (<70°F) running water

  • As part of the cooking process


Understanding check1
Understanding Check!

  • How long can PHF be held at room temperature?

  • The temperature for cold holding of PHF is ___°F or below

  • If PHF are held refrigerated for longer than 24 hours, they must be marked with ___

4 hours

41°F

The date the PHF must be used by, within 7 days


Understanding check2
Understanding Check!

  • Describe the two stage cooling process

  • How do you load a refrigerator or freezer?

Cool from 135° to 70°F within 2 hours and from 70° to 41°F within 4 more hours

Allow space around items so air can circulate. Do not overload with hot foods


Who left the food out
Who Left the Food Out?

Song Activity

Who left the food out?

Who left the food out?

Who left the food out?

Who left the food out?

A friend came up to me and said we’ve got a safety problem

What should we do, I don’t know

I guess we’ll go ahead and take a chance

The guests arrived and they started eatin’

Who left the food out?

Who left the food out?

Who left the food out?

Who left the food out?

On the day of the party the kitchen was jumpin’

(Yippie-I-O)

Lots of good food all over the place (Yippie-I-O)

Problem was we couldn’t keep it all chillin’

(Yippie-I-O)

After a while, the fridge had no space

So we used the counter

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Who left the food out1

(Yippie-I-O)

They’d eat a lot and then eat some more

(Yippie-I-O)

But after a while they stomachs be hurtin’

(Yippie-I-O)

And the line to the bathroom went out the front door

And the guests were screaming

Who Left the Food Out?

Song Activity

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Who left the food out2
Who Left the Food Out?

Song Activity

Who left the food out?

Who left the food out?

Who left the food out?

Who left the food out?

A party host shouldn’t make his guests sick

(When in doubt just throw it out, when in doubt just throw it out)

A party host shouldn’t make his guests sick

(When in doubt just throw it out, when in doubt just throw it out)

Who left the food out?

Who left the food out?

Who left the food out?

Who left the food out?

Don’t leave the food out

Don’t leave the food out

Don’t leave the food out

Don’t leave the food out

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