FOOD HANDLER ACTIVITY INFOGRAPHIC

Controlling Time & Temperature

Overview

Controlling Time & Temperature is important because it prevent food to be contaminated and baterica from growing. Without the correct steps, bacteria can grow at a dabgerous level. You can keep others safe by limiting the time spend at incorrect temperature. If foods are at an unsafe temperature, bacteria can grow overtime. And the best way to control this is through time and temperature.

Measure Temperature

Temperature Danger Zone

Food Recieved

Storing Food Safelt

Cooking TCS Food

Storing Food Safely

• Store cold TCS food at an internal temperature of 41 Fahrenheit (5 Celcius) or lower
• Keep frozen food frozen
• No not overload coolers or freezers
• Plan ahead
• All food that is not stored in its original container must be labeled. The label MUST include the common name of the food.
• Ready to eat food must be marked if it will be held for longer than 24 hours.
• Ready to eat food prepared on site cna be stored for only 7 days if held at 41 Fahrenheit (5 Celcius) or lower.
• Food must be rotated in storage
• Check the use by or expiration date
• Store food in first in, first out (FIFO) order
• Use the food stored in front first

Measure Temperature Food

• Use the correct thermometer
• Make sure that it´s washed, rinsed, sanitized, and air dried before using
• Check temperatures correctly
• Stick the thermometer into the thickest part of the food
• Wait until the thermometer reading stays steady
• Take another reading in a different spot.
• Clean and sanitize the thermometer.
• Wash, rinse, sanitize, and air dry the thermometer after using it.
• Keep it storage case clean

Cooking TCS Food

• Always use the correct cooking equipment such as ovens, grills, and fryers.
• Food must reach the correct internal temperature and stay there for a specific amount of time

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• Poultry, including Whole or Ground Cicken, Turkey, or Duck
• 165 Fahrenheit (74 Celcius) for 15 seconds
• Ground meat, including Beef, Pork, and other meat
• 155 Fahrenheit (68 Celcius) for 15 seconds
• Seafood, including Fish, Shellfish, and Crustaceans
• 145 Fahrenheit (63 Celcius) for 15 seconds
• Pork, Beef, Veal, and Lamb
• Steaks or chops 145 Fahrenheit (63 Celcius) for 15 seconds
• Roasts 145 Fahrenheit (63 Celcius) for 4 minutes
• Fruit, Vegetables, Grains, and Beans that will be hot held for service
• 135 Fahrenheit (57 Celcius)

Food Recieved

• If you recieve cold TCS food at 41 Fahrenheit (5 Celcius) or lower.
• Make sure to follow the manufacturers instructions
• Frozen food should be FROZEN solid when received.
• Only reject frozen food if the product or packaging has-
• Fluids
• Water stains
• Ice crystal or frozen liquids
• Recieve hot TCS food at 135 Fahrenheit (57 Celcius) or higher
• Reject food if it -
• Has passed the use by or expiration date
• Has an abnormal color or is moldy
• Smells wrong or unpleasant
• Reject meat, fish, poultry if it -
• Slimy, Sticky, or Dry

Temperature Danger Zone

• Pathogens grow well in the temperature range from 41 to 135 Fahrenheit, (5 to 57 Celcius).
• This range is called the danger zone
• TCS food must be kept out of the danger zone range.
• In a work space, if someone find a food that´s at an inccorect temperature, they must tell their manager.
• This food can be either be cooked, reheated, or thrown out, depending on the condition.