1 Lesson 8 Chill Out: The Importance of Cold Temperatures in Food Safety

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Lesson 8

Chill Out: The Importance of Cold Temperatures in Food

Safety

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Activity: How Long Does It Take to Chill Food?

Gravy at 197°F

Room temperature

Refrigerator

Ice Bath

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Importance of Cold Temperatures

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.

Stop Bacteria

COLD

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Temperature is critical during: Thawing Holding Preparation Cooling hot foods Transporting

of PHF

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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.

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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

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Song Activity: Don’t Get Sicky Wit It

Haha, aha,What, what, what, whatOn your mark ready set let's goGot a PHD better listen to meIf you don't watch out its RIPCareful with your food, don't get sicky

wit itHey that's it take a look at the statsFrom CDC they're some pretty smart catsEach year in the states lots

of folks be illin‘CDC says 'bout 76 million

Burgers, chicken, part of our nutritionIf you don't know what you're doin you

might need a morticianLittle tiny bugs; the eye can't seeSalmonella, clostridium, and one called

E. Coli they're all bacteria

Like listeria you'll feel inferiorThose bugs'll do a number on your

interiorCareful with your food, don't get sicky

wit it

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Don’t Get Sicky Wit It

Chorus: Na na na na na nana, na na na

na nanadon't get sicky wit itNa na na na na nana, na na na



na nana

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You don't wanna get sick, you know that's true

Let the E. coli Elvis tell ya what you can do

Follow what I say hey it ain't so hardAnd you won be needin' no get well

cardWhen you're bakin' some chicken or

frying some meatGotta cook it long enough and use

enough heatTo kill the bugs, nuke 'em all the way

throughGotta get to them before they get you

Chill it in the fridge till it's time to prepare

When it's rare, beware, handle it with care

Take the time to separatedon't contaminate, or use the same

plateWith your other food you might

mix the juicesAnd give bacteria excusesTo cause some digestive

abusesCareful with your food,

don't get sicky wit it

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Chorus:Na na na na na nana, na na na




na nana

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Remember these tips for sanitationElse you'll need hospitalizationIf its leftover, you got the powerTo get it in the fridge within two

hourWash the counter with soap and

waterWhen you're done with that

then you oughtaDo the same with your

hands, 20 seconds isthe plan

Careful with your food,don't get sicky wit it

That'll help you out when you cook at home

But what should you do when you're on the roam?

Fast food, eatin' out, BK or Mickey D's

Keep a lookout for McColi with cheese

Open up your burger, take a look inside

If it's pink, raise a stink, bring it back, you could'a died

Woman or man gottado what you can

Careful with yourfood, don't get sicky wit it

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Chorus:Na na na na na nana, na na na




na nana

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Thawing Potentially Hazardous Foods

1. Refrigerator

2. Running potable water

3. As part of the cooking process

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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

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2. Thawing Under Potable Running Water

70°F or cooler

Takes less time

3 pounds of meat—3-4 hours

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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.

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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.

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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)

0

20

40

60

80

100

120

140

0 1 2 3 4 5 6

135 to 70°F

70 to 41°F

°F

Hours

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Techniques for Safe Cooling

Ice bath or ice wand

Cold water bath—if ice is not available

Shallow pans

vs

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Container Size Affects Cooling Time

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

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Show Video Clip: Chilling Review

Source: Preventing Foodborne Illness, Colorado Department of Public Health and Environment, June 1999.

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Food Service Refrigeration

Items are too closely spaced for air circulation.

Items are spaced properly for air circulation.

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Understanding Check!

Why do temperatures of potentially hazardous foods require careful control?

To reduce growth of pathogenic bacteria.

• In the refrigerator

• Under cold (<70°F) running water

• As part of the cooking process

Name three methods to properly thaw foods.

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How long can PHF be held at room temperature?

4 hours

41°F

The date the PHF must be used by, within

7 days.

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 ___.

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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.

Allow space around items so air can

circulate. Do not overload with hot foods.

How do you load a refrigerator or freezer?

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1 Lesson 8 Chill Out: The Importance of Cold Temperatures in Food Safety