Food Safety

How To Take Food Temperatures

► Stir product before taking temperature.

► Stick the sensing tip into the center and/or thickest part of the food.

► Take the temperature of a product in several places, especially in irregularly shaped items.

► Make sure entire sensing area is completely submerged in the food.

► For flexible packages or soft bulk dispensers, fold the package around the sensing tip of the thermometer. Do not poke a hole in the package.

► For individual packages, such as small milk cartons, open one package and insert the thermometer.

► For frozen foods, stick the sensing area between packages or tightly packed boxes.

► Do not rest the stem or probe on a bone because this may give an inaccurate reading.

Food establishments must closely monitor critical processes such as cooking, cooling, reheating, and hot and cold holding of food. Routinely checking food temperatures and holding times are keys to food safety.

Bacteria survive and grow in the temperature danger zone - 41°F, (5°C) to 140°F (60°C). This is the ideal temperature for bacteria to reproduce and grow.

COLD HOLDING
All foods should be held 41° F or below.
Corrective Action when food is out of temperature for less than 4 hours, rapidly cool to 41° F or less within the remaining time period or discard.

HOT HOLDING
All foods should be held 140° F or above.
Corrective Action: when food is out of temperature for less than 4 hours, rapidly reheat to 165° F or greater within the remaining time period or discard.

Food Safety News

Food Safety // foodborn illness // food safety glossary // HAACP// employee hygiene // pest control // calibrating thermometers // safe food temperatures // taking food temperatures // health inspections posted online // about restaurant health inspections // handling food safely // using gloves // Dishwashing // work safety // safe food storage // food product recalls / / hand washing // food labeling // keeping your restaurant clean / / defrosting food safely //