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FOOD SCIENCE & HYGIENE Chapter 5…. Time – Temperature control

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Time – Temperature control This chapter is about killing germs with cooking and stopping their growth by keeping the food hot or cold. This is called…. time – temperature control and you need a thermometer to check the temperature

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Food thermometers There are different types of food thermometers and are also known as metal-stem probe thermometers ;-

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Calibrating a food Thermometer To check the thermometer is working correctly you should do the following ;- Fill a large cup with crushed ice, put the thermometer in at least 5cm for 30 seconds…. It should read 0 degrees Celsius (centigrade) If it does not report it to your supervisor immediately This should be done every week or if it is bumped

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Food or probe thermometer Using a thermometer is the only way to know the temperature of food. Take temperatures in the thickest part of the food. When taking temperatures of large amounts of food like large pieces of meat, be sure to take the temperatures in 2 or more places. Always wash and sanitize the thermometer each time you use it

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Preparing food Always wash your hands first Only bring out the amount of food that you can work on at one time Always place the thermometer in the thickest part of the meat or the center of the food to get a true reading Do not touch the bone with the stem of the thermometer as this will give you a false reading

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Cooling and reheating of foods It is very important to know how to get cooked foods cold (cooling) and how to get cold foods hot (reheating) in a way to keep food safe while it gets past the Temperature danger zone It is safest to make food fresh each day and serve it immediately

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Speed is important with cooling If you must make food in advance cool it as fast as possible to prevent bacteria growth and toxin production… Reheating will not destroy toxins

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Cooling soft/thick food Examples of soft/thick food are beans, rice, potatoes, stews, chilli, thick soups or thick sauces. You can cool these in the following ways;- Pouring into shallow metal containers Spread as thin as possible Stirring food speeds up cooling time

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Cooling liquid foods When cooling liquids you can cool them in the following ways;- Place container in a Ice bath Stir the food to ensure the food in the middle is moved around to the outside of the container

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Cold holding Always keep cold food at 5 degrees or colder Date food when putting into the refrigerator Remember refrigerators can go above the set temperature if warm food is added. Check food with a probe when preparing to reheat food

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Thawing frozen foods Plan ahead to allow enough time to thaw food in one of the following ways;- Thaw food in a refrigerator Under cold running water Defrost in a microwave Beware the ‘Temperature danger zone’ Ensure the food is thoroughly thawed

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Hot holding When food is cooked and ready to serve you must ensure that you keep it above 60 degrees Check food temperature if you move it from the kitchen to a service area Stir liquids to ensure there is no cold-spots. Ensure the equipment is up to temperature

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Ways to keep hot food hot Check food with thermometer Stir food to keep the food on top hot Keep covered Don’t leave food stood on the service-top as it will loose temperature and become cold

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Holding in temperature danger zone Food that is kept in the Temperature danger zone for more than 4 hours is considered adulterated and should be destroyed Always reheat quickly to over 74 degrees and hold for more than 15 seconds Check temperature before serving Never reheat food twice

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Freezing Products which are not thoroughly cooked and are intended for raw, marinated, or partially cooked consumption (eg sushi) must be blast frozen to at least -1 degree for 15 hours or conventionally frozen to -20 degrees C for 7 days in order to kill parasitic worms in the flesh