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
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Slide1
Module 4: Cooking Temperatures
Slide2The Story: 12 Sick, One Thing in Common
Slide3What 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)
Slide4What 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”
Slide5What 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
Slide6And Then …
Slide7How could this have been prevented?
Slide8Learning 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
Slide9Key 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
Slide10Shiga 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
Slide11Symptoms
Bloody diarrhea
Abdominal crampsHemolytic Uremic Syndrome (HUS) Kidney failure
Slide12Foods 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
Slide13Control
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
Slide14Control (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
Slide15Factors 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
Slide16Thawing 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
Slide17Minimum 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
Slide18Minimum 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
Slide19Reheating 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
Slide20Consumer 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
Slide21Example 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”
Slide22Temperature 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
Slide23Thermometers
Slide24Checking 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
Slide25Calibration
Boiling Water Method
Slide26Calibration
Ice Water Method
Slide27Case Study
12 sick with bloody diarrhea
How It Happened
All restaurants received burgers contaminated with E. coli from the same distributor
What They Found
Slide28Case Study
Improper cooking temperature
Possible cross contamination
What went wrong
Make sure proper internal temperature is reached
Prevent cross contamination
Prevention
Slide29Discussion
Can your staff communicate the
risks of under cooked burgers?How could you explain
the risks to them?
Slide30Activity
List the minimum required cooking temperatures and times on page 26
Ground beefChicken breastRib eye steakBroiled fishPork chop cooked in microwave
Slide31Quiz
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
Slide32Quiz
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
Slide33Quiz
When cooked, poultry must reach a minimum internal temperature of:
145°F155°F165°F
175°F
Slide34Quiz
When cooked, poultry must reach a minimum internal temperature of:
145°F155°F165°F
175°F
Slide35Quiz
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
Slide36Quiz
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
Slide37Quiz
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
Slide38Quiz
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
Slide39Review
Use reliable approved suppliers
Prevent cross-contamination from uncooked products
Proper thawing
Monitor cooking time and temperature
Consumer advisory
Thermometer calibration