FOODBORNE ILLNESS

COOKING, COOLING & REHEATING FOODS

A CALIBRATED THERMOMETER IS CRITICAL TO MEASURING COOKING AND COOLING TEMPERATURES

Types of thermometers

Thermometer	Description	Uses
Bi-metallic stem	Round, dial thermometer probe with a pointer. Used in most operations	A. Usually has a range of 0°F to 220°F B. Can take most food temperatures; thermometer must stabilize for approximately 15 seconds before accurate reading
Digital	Round or square thermometer	C. Has a greater temperature recording range with a numeric face D. Can take most food temperatures; thermometer will stabilize quickly
Refrigerator/ oven	Several shapes and sizes, may have dials or other indicators	E. Useful in monitoring refrigerator and oven temperatures
Thermocouple	A digital thermometer that can use a variety of probes	F. Very accurate G. Can take most food temperatures very quickly

Thermometer use rules:
• Keep thermometers and their cases clean.
• During temperature monitoring, thermometers should be sanitized between each food; you may use an alcohol swab.
• Between monitoring times, thermometers should be washed, rinsed, sanitized and allowed to air dry.
• Measure internal temperatures of foods by inserting the thermometer probe into the center (thickest part) of the food.
• Take two readings in different locations of the food.
• Wait at least 15 seconds for the pointer to stop moving.

THERMOMETERS MUST BE CALIBRATED REGULARLY TO BE ACCURATE
• Always calibrate after dropping the thermometer.
• Always calibrate after extreme temperature changes.
• At a minimum, calibrate thermometer at least once per week.
• Calibrate using the ice method or boiling point method.

COOK FOOD TO THE CORRECT TEMPERATURE:
NOTE: Your local health department can provide information on accepted cooking temperatures within their jurisdiction. The health department’s guidelines are the ones you need to follow. However, as an organization, you can establish higher cooking temperatures, if you so desire.

Food	2001 Food Code Temperature	Your local health department or organization’s required temperature
Roast beef	145°F
Roast pork	145°F
Fish	145°F
Ground meat (beef, pork)	155°F
Poultry	165°F
Stuffed meats, casseroles	165°F

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INCORPORATE GOOD COOKING PRACTICES TO MINIMIZE THE POSSIBILITY OF FOODBORNE ILLNESS:
• Use properly calibrated thermometers to measure food temperature.
• Always test the temperature of a product in the thickest part.
• Do not overload cooking equipment. It may extend the time food is in the temperature danger zone (41°F - 140°F).

COOL FOODS PROPERLY TO MINIMIZE THE POSSIBILITY OF FOODBORNE ILLNESS

Cooling Method	Why We Do This	We Can Use This Cooling Method In Our Operation (Where, What Foods)
Reduce the size and thickness of foods.	Food (roasts, meats) that are <4” thick will cool quickly to 41°F.
Use an ice bath or an ice wand.	Liquids (soups, stews) will cool quickly to 41°F.
Stir foods as they cool.	Eliminates “hot pockets.”
Use shallow, 2” pans.	Helps food cool quickly.
Place pans on the top shelves of the refrigerator.	The top of the refrigerator is usually colder.
Make sure air can circulate around pans.	Helps cool food quickly.
Do not cover food until it is completely cool.	Prevents air from acting as an insulator and slowing food cooling.

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COOLING METHODS:
• One-step method: Food must be cooled to below 41°F within 4 hours.
• Two-step method: Food must be cooled to 70°F within 2 hours and then 41°F within 4 hours.

BEFORE REHEATING FOODS:
• Foods that will be reheated must have been first cooked to the correct temperature.
• Foods that will be reheated must have been first cooled using correct procedures.
• Check your temperature monitoring logs to confirm that foods have been cooked and cooled correctly.
• Minimize the need to reheat foods by preparing just enough food for the meal.

FOOD MUST BE REHEATED PROPERLY FOR HOT HOLDING:
• Foods must be reheated to 165°F within 1-2 hours (check your Health Department guidelines for time recommendations).
• Foods reheated in a microwave must be covered, stirred 1/2 way through reheating, and must stand for 2 minutes before serving.
• Use a thermometer to confirm the food temperature.


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