b'the leader in correctional kitchen equipment and suppliesFOOD SAFETY HANDLING GUIDERECEIVING SERVING / HOLDING Before accepting deliveries, make sure the temperature is withinHold foods out of the Danger Zonehot foods above 140 F and cold prescribed limits.Check both surface and interior temperatures:foods below 41 Fto inhibit bacteria.Always use thermometers use either a Instant Read or a Pocket Digital Thermometer for either a Hot/Cold holding Cabinet Thermometer or Hand-held a quick interior check and a Infrared Thermometer for surfaceThermocouple Thermometer with an Air Probeto check air temperatures.temperature in holding cabinets and under heat lamp warmers.Refrigeratedfoodsnohigherthan41F Remember: Built-in Thermostats may be misleading because they only measure FrozenfoodsNohigherthan0F air temperature immediately adjacent to sensors, which may not be uniform Discarddrygoodsifthereisanydampness,discolorationorif throughout the holding area. packagingisdamaged.Remember: Always refuse foods that show any signs of spoilage!COOLING After cooking, chill foodsespecially meatsas rapidly as possible STORING to minimize their time in the danger zone and limit bacterial growth.Chill from 140 F to 70 F within 2 hours, then from 70 F All foods must be properly stored to minimize the risk of to 41 F within 4 hours.Use a Pocket Thermometer, Pocket Digital bacterial growth or contamination.Thermometer, or a Handheld Thermocouple Thermometer withRefrigerated foods must be stored at 41 F or lowerInterchangeable Probes.Frozen foods need an air temperature below 0 FRemember: The larger the surface area, the faster the food will coolCut use two freezer thermometersone at the warmest roasts into smaller portions and distribute liquids among several smaller pans point, the other at the coldestto monitor air temperature.to speed chill-time.Dry stored foods should be kept at 50 F in a well-lit,ventilated room with a maximum of 60% relative humidity. REHEATING Use a Wall Thermometer of Remote Sensor Thermometer to monitor storage room temperatures and humidity levels.Some bacteria survive cooking and multiply to dangerous levels during chill-down. Food must be reheated to an internal temperature Remember: Check storage temperatures at least twice each day.of 165 F to eliminate new pathogens.Use an Instant Read or Handheld Thermocouple Thermometer to ensure all foods are reheated PREPARING / COOKINGadequately. Foodborne pathogens are killed by safe cooking temperatures.UseRemember: The Infrared Thermometer is ideal for quickly and a Deep Fry Thermometer to check deepfrying oil temperatures toinconspicuously checking the surface temperature in holding prevent cooking the surface of foods too quickly.Use an infraredcabinets, on salad bars and steam tables.Thermometer to ensure grills, fryers and ovens maintain the right temperature for uniform cooking and use Pocket Digitals or Thermocouple Thermometers to ensure that 1999 FDA Guidelines for safe internal temperatures are consistently met. FOOD HOLDING TEMPERATURE GUIDEBASICTEMPERATUREGUIDE SANITATIONTEMPERATUREGUIDE140 FSteam Tables ( minimum temperature )180-212F Sanitation of Dishes (min.180 F for 30 seconds)33-41FRefrigerator temperature140F Wash cycle of dish machine 0 FFrozn foods120F Hand dishwashing-20 FFrozn foods for extended time (up to1 year) BACTERIAL CONTROL TABLE212 F Boiling point of water (at sea level)60-120F Incubation zone. Temperatures in this zone allow rapid 165-212F Cooking temperature destroys most growth of bacteria and production of toxins by some bacteria. bacteria. Required time to kill bacteria decreases as temperatureFoods should move through this temperature very quickly to avoid increases.microbial spoilage. 140-165F Warming temperatures prevent growth but allow40-60F Some growth of food poisoning bacteria may occur. survival ofsome bacteria.32-40F Cold temperatures permit some slow growing bacteria to 120-140F Some bacterial growth may occur.Large percentage ofcause spoilage bacteria survive. 0-32 FFreezing temperatures stop growth of bacteria, however, bacteria may survive.185 phone 800-956-5571 fax 800-956-6822'