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Module 4: Cooking Temperatures Module 4: Cooking Temperatures

Module 4: Cooking Temperatures - PowerPoint Presentation

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Module 4: Cooking Temperatures - PPT Presentation

The Story 12 Sick One Thing in Common What Happened May 2014 Center for Disease Control identified 12 people sick in four different states Seven were hospitalized Symptoms Bloody diarrhea and severe stomach cramps for greater than 72 hours ID: 913949

food temperature cooked cooking temperature food cooking cooked seconds minimum water poultry coli quiz ground beef time meat internal

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Presentation Transcript

Slide1

Module 4: Cooking Temperatures

Slide2

The Story: 12 Sick, One Thing in Common

Slide3

What Happened?

May 2014

Center for Disease Control identified 12 people sick in four different states. Seven were hospitalized.Symptoms:Bloody diarrhea and severe stomach cramps for greater than 72 hoursNo one developed kidney failure – Hemolytic Uremic Syndrome (HUS)

Slide4

What They Found

CDC interviewed 11 of the 12 ill people

All reported eating burgers at a restaurant before getting sickEight individuals reported eating ground beef prepared rare, medium rare, or “undercooked”

Slide5

What Went Wrong?

Escherichia coli

(E.coli) O157:H7 was present in ground beef packed and shipped by Wolverine Packing CompanyRestaurants didn’t heat the burgers to a safe temperature (155

o

F)

Wolverine Packing Company recalled 1.8 million pounds of ground beef

About $7.2 million worth

Slide6

And Then …

Slide7

How could this have been prevented?

Slide8

Learning Objectives

Identify symptoms, sources, and control methods for STEC (

E.coli 0157:H7)List the correct (FDA Food Code) temperature and times for meat, poultry, reheated and commercially prepared foodsExplain correct use and calibration of thermometersDescribe four procedures for correct thawing

Slide9

Key Terms

STEC

- Shiga Toxin producing E. coliCore/internal temperature – temperature at the last place in the food to be heated (usually the center of the thickest part; could be the cold spot)Cooking end point

– final temperature for safe food product

Cooking monitoring

– regularly checking food temperature using a thermometer

Slide10

Shiga Toxin Producing

E. coli

Generic E. coli may not harm youSome types are in your gastrointestinal tract and keep you

healthy

Some

E. coli

produce toxins that can make you very sick

Slide11

Symptoms

Bloody diarrhea

Abdominal crampsHemolytic Uremic Syndrome (HUS) Kidney failure

Slide12

Foods Involved

Ground meats

Non-intact or mechanically tenderized cuts of meatUnpasteurized milkUnpasteurized fruit juice, apple ciderProduce (lettuce, spinach, sprouts)Commercially processed raw cookie doughRTE foods cross contaminated

Slide13

Control

Wash raw fruits and vegetables in clean running water

Obtain produce from reliable supplier (GAPS)Do not consume raw milk or cheesesDo not consume unpasteurized juice (requires HACCP)Use good personal hygieneExclude employees diagnosed with STEC (E. coli O157:H7)Monitor water sources (potable water)

Avoid contact with farm animals and petting zoos

Slide14

Control (continued)

Do not serve ground beef cooked to less than 155

oF to at risk populations (YOPI)Do not use “color” of meat or meat juices to determine proper cooking Cook ground beef to a minimum temperature of 155oF for 15 secondsMonitor temperature with a calibrated thermometer

Develop standard cook time to obtain correct temperature

Monitor and correct

Slide15

Factors Affecting Cooking Rate

Initial temperature of food (thawing)

Food’s bulk (size)Food composition Fat increases cook time, moisture decreases timeChar on outside increased cook timeAirflow and hotspots in ovens

Slide16

Thawing Frozen Food

Approved Methods

In refrigerator 41°F or colderIn microwave oven (food cooked immediately and manufacturer’s instructions followed)In package submerged under running potable water at 70°F or lowerAs part of cooking process

Slide17

Minimum Cooking Temperatures

Food Item

Min. Int. Temp

Min.

Holding Time at Specified Temp.

Commercially processed (cooked)

product from inspected manufacturer

135

o

F

Roast (rare) beef

145

o

F

130

o

F

4 minutes

112 minutes

Steaks

/chops:

Fish, Pork,

and

other meats, including exotic species

of game animals and commercially raised game

Fish and meat not listed elsewhere

145

o

F

15 seconds

Unpasteurized

shell eggs prepared for immediate service

145

o

F

15 seconds

Injected meat

Mechanically tenderized meats

155

o

F

15 seconds

Slide18

Minimum Cooking Temperatures

Food Item

Min. Int. Temp.

Min.

Holding Time at Specified Temp.

Ground fish, beef, pork and other meats, including exotic species

of game animals and commercially raised game

(comminuted)

155

o

F

15 seconds

Unpasteurized shell eggs not for immediate service

155

o

F

15 seconds

Poultry

Baluts

Stuffed poultry, fish, meat or pasta

Stuffing containing fish, meat, poultry or ratites

Wild game animals

165

o

F

15 seconds

Food cooked in a

microwave oven

165

o

F

Until the min. temp. is reached in all parts of the food, then allowed to stand for 2 minutes

Slide19

Reheating Food

Protect food from contamination

Food must reach minimum internal temperature of 165°F for minimum 15 seconds within 2 hoursDispose of reheated food if it does not reach required temperature in 2 hoursDiscard uneaten portions of reheated food

Slide20

Consumer Advisory

Must have a reminder and disclosure to

inform consumers of the significantly increased risk of consuming undercooked foods (beef, eggs, fish, lamb, milk, pork, poultry, shellfish)

Reminders include: Brochures

, deli case or menu advisories, label statements, table tents, placards, or other effective written means

Disclosures must indicate which items on the menu are included in the reminder

Slide21

Example CA from the Food Code

“Regarding the safety of these items, written information is available upon request”

“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness” “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions”

Slide22

Temperature Measuring Procedure

Follow thermometer manufacturer’s instructions

Measure core temperature of solid TCS food: refrigerated, being cooked, reheated, cooled or thawedInsert clean, sanitized probe into center of thickest part of foodStir liquid food before measuring to ensure even temperature

Slide23

Thermometers

Slide24

Checking Your Thermometer

Check the accuracy of all food thermometers:

At least once a day Every time it is droppedAfter being exposed to extreme temperaturesMethods to check the accuracy:Boiling water methodIce water method

If not correct, calibrate

Slide25

Calibration

Boiling Water Method

Slide26

Calibration

Ice Water Method

Slide27

Case Study

12 sick with bloody diarrhea

How It Happened

All restaurants received burgers contaminated with E. coli from the same distributor

What They Found

Slide28

Case Study

Improper cooking temperature

Possible cross contamination

What went wrong

Make sure proper internal temperature is reached

Prevent cross contamination

Prevention

Slide29

Discussion

Can your staff communicate the

risks of under cooked burgers?How could you explain

the risks to them?

Slide30

Activity

List the minimum required cooking temperatures and times on page 26

Ground beefChicken breastRib eye steakBroiled fishPork chop cooked in microwave

Slide31

Quiz

Which of the following is not a safe method to thaw food:

At ambient temperature (ordinary room temperature)In a refrigerator at 41°F or colderSubmerged under running potable water at 70°F or below

As part of the cooking process

Slide32

Quiz

Which of the following is not a safe method to thaw food:

At ambient temperature (ordinary room temperature)In a refrigerator at 41°F or colderSubmerged under running potable water at 70°F or below

As part of the cooking process

Slide33

Quiz

When cooked, poultry must reach a minimum internal temperature of:

145°F155°F165°F

175°F

Slide34

Quiz

When cooked, poultry must reach a minimum internal temperature of:

145°F155°F165°F

175°F

Slide35

Quiz

Cooked liquid food, such as soups, stews and sauces made from (TCS) potentially hazardous ingredients should be:

Placed in plastic containers for coolingHeated to 175°FStirred before temperature is measured to ensure that temperature is even throughout

Placed in metal containers at a maximum depth of 4 inches

Slide36

Quiz

Cooked liquid food, such as soups, stews and sauces made from (TCS) potentially hazardous ingredients should be:

Placed in plastic containers for coolingHeated to 175°FStirred before temperature is measured to ensure that temperature is even throughout

Placed in metal containers at a maximum depth of 4 inches

Slide37

Quiz

According to the FDA Food Code, TCS food that has been cooked and cooled must be reheated to a minimum internal temperature and time of:

145°F for 15 seconds155°F for 15 seconds165°F for 15 seconds

175°F for 15 seconds

Slide38

Quiz

According to the FDA Food Code, TCS food that has been cooked and cooled must be reheated to a minimum internal temperature and time of:

145°F for 15 seconds155°F for 15 seconds

165°F for 15 seconds

175°F for 15 seconds

Slide39

Review

Use reliable approved suppliers

Prevent cross-contamination from uncooked products

Proper thawing

Monitor cooking time and temperature

Consumer advisory

Thermometer calibration