Safe Plates for Home Food Handlers Module 2: Time /Temperature Control for Safety

1. Safe Plates for Home Food HandlersModule 2: Time /Temperature Control for Safety

2. Case Study

3. What Happened February 2017, Lake City, FL • 200 students, chaperones, teachers and college faculty got sick at a Science Olympiad competition • Lunch was made by volunteers • People started getting sick after consuming lunch • 50 people had to go to the hospital in ambulances

4. What They Found • Pulled pork was positive for Staphylococcus aureus toxin • Staphylococcus aureus bacteria is found on human hands, skin, nose and throat • When the bacteria gets into food that is not kept hot or cold it grows and makes a poison • Volunteer probably handled pulled pork with poor personal hygiene and then left it at room temperature

5. Learning Objectives • Understand some foods require time and temperature control to reduce the risk of foodborne illness • Define the Temperature Danger Zone (TDZ) • Identify required times and temperatures for refrigerated storage • Identify the appropriate cooking times and temperatures for different foods

6. Learning Objectives • Explain correct use of thermometers • Apply proper methods and time/temperature combinations for cooling food to reduce the risk of foodborne illness • Identify methods for safely thawing, reheating, hot and cold holding of TCS foods

7. Key Terms • Commercially processed – a food that has undergone temperature treatments, processing and/or packaging by a government-inspected facility • Core/internal temperature – temperature in the last place of the food to be heated • Temperature abuse – when food is left in the temperature danger zone for an extended period of time or does not reach its safe internal temperature

8. Key Terms • Temperature Danger Zone (TDZ) – the range that is above 41°F and below 135°F where bacteria grows the fastest • Time/Temperature Control for Safety – a food that requires strict control of time and temperature to limit bacterial growth and/or toxin formation • Ready-to-eat foods – foods that can be consumed without preparation or treatment, such as washing or cooking, immediately before they are eaten

9. Time/Temperature Control for Safety Foods

10. Factors that Determine TCS Food

11. Examples of TCS Foods • Animal Products • Raw and cooked meat and poultry • Foods made from meat or poultry stocks • Milk and dairy products • Raw shell eggs, uncooked or lightly cooked eggs or products containing them • Raw or cooked fish and shellfish

12. Examples of TCS Foods • Produce and Grains • Cooked grains • Heat treated plants • Cut tomatoes • Cut melons • Cut leafy greens • Raw seed sprouts • Untreated garlic and oil mixtures Why are some foods only TCS when they are cut?

13. Storing TCS Foods • Store food to prevent contamination • Keep food out of the TDZ • Food stored at 41oF or below may be kept for 7 days Anything in this picture look risky?

14. Monitoring Temperature

15. Thawing Frozen Food • In refrigerator/cooler at 41°F or lower • In microwave oven • Only if food is cooked immediately after and manufacturer’s instructions are followed • In package submerged under running potable water at 70°F or lower • As part of cooking process

16. Cooking Temperatures and Times

17. Cooking Temperatures and Times

18. Measuring Temperature • Temperature should be monitored during thawing, cooking, cooling, reheating and holding • Use a calibrated thermometer • Always measure temperature at the cold spot • Stir liquid foods before measuring temperature

19. Holding, Cooling and Reheating

20. Hot and Cold Holding • Hot foods should be cooked to the proper internal temperature and held at or above 135°F • Stir foods periodically to prevent cold spots • Cold foods should be cooled to the proper temperature and held at or below 41°F • Foods should be covered or held in such a way to prevent contamination 

21. Time as a Public Health Control TCS food can remain without temperature control for up to 4 hours under certain conditions • Foods must be marked with start time • Starting temperature must be at or above 135°F or at or below 41°F • Foods are thrown away after 4 hours • If food starts at 41°F or lower, continually monitored and doesn’t go above 70°F, it can be held for 6 hours

22. Time as a Public Health Control • Applications for TPHC: • Buffets • Parties and community events • Meal delivery • Packing lunches • Leftovers

23. Cooling Temperature Requirements • Cool TCS food from 135°F to 41°F or lower in 6 hours • Step 1: 135°F to 70°F within2 hours • Step 2: 70°F to 41°F within 4 hours • If food is cooled to from 135°F – 70°F in less than 2 hours, you still have 6 total hours to reach 41°F • If food has notreached 70°F in 2 hours, it must be thrown out or reheated to 165°F and used for immediate service or cooled correctly

24. Best Cooling Procedures • Divide food into smaller portions, and/or place in small shallow containers • Monitor with tip-sensitive digital thermometer • Use an ice water bath • Stir to increase cooling rate • Loosely cover containers

25. Cooled Foods • Properly cooled food can only be kept 7 days at 41°F • Freezing stops the clock, storage time starts again when thawed • When mixing older items with new items use the older date • Minimize leftovers by only cooking what you need

26. Reheating Food • Heating food to hold hot: • Food must reach 165°F for 15 seconds within 2 hours • Dispose of reheated food if it does not reach 165°F in 2 hours • No minimum temperature for foods that will be eaten right away • Throw away uneaten reheated food

27. Discussion How would you explain to someone the risks of leaving leftover chicken salad out on the counter all afternoon?

28. Review • Time/temperature control for safety foods • Times, temperatures and date marking for refrigerated storage • Monitoring temperature of TCS foods • Holding, cooling and reheating food