Taking Food Temperatures Charting Use this easy to follow food safety temperatures guide to know the most important temps for cooking a variety of foods with food safety temperature charts
Take and record temperatures of food and of hot and cold food storage units routinely Rapid bacterial growth and toxin production occurs in the temperature danger zone 41oF 135oF Keep food out of the temperature danger zone when possible Move food through the temperature danger zone quickly when cooking or cooling Consult the easy to read charts below to learn how to cook and store your food the right way Safe Minimum Cooking Temperatures Cook all food to these minimum internal temperatures as measured with a food thermometer for safety
Taking Food Temperatures Charting
Taking Food Temperatures Charting
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In every step of food preparation follow the four guidelines to keep food safe Clean Wash hands and surfaces often Separate Separate raw meat from other foods Cook Cook to the right temperature Chill Refrigerate food promptly In order to prevent foodborne illness at your establishment you should check the internal temperature of hot and cold held food periodically to make sure it stays out of the danger zone For hot foods use a handheld food thermometer to double check food temperatures
A well designed food temperature chart is an essential tool for any restaurant to ensure food safety and compliance with health standards These charts guide staff on correct storage cooking and reheating temperatures reducing the risk of foodborne illnesses SIMPLE STEPS TO MAKE TAKING TEMPERATURES PART OF YOUR OPERATION Having calibrated thermometers readily available Modeling correct behaviors Giving positive reinforcement Identifying corrective action Conducting training and retraining when necessary
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It s a MUST DO Taking recording food temperatures with an accurate stem thermometer is a critical element to insuring your restaurant your employees and your chain are serving SAFE FOOD to our customers It takes just a few minutes a day Use a food thermometer to verify the internal temperature reaches 165 F Allow a standing time of at least 2 minutes after microwaving so the heat can evenly distribute throughout the food Bring sauces and soups to a boil when reheating Taking these steps when storing and reheating leftovers reduces the risk of foodborne illness
Keep food at the temperature indicated on the following charts What recommended safe cooking temperatures should I follow Our Cooking Times and Temperatures poster displays the proper cooking temperatures for different types of food In general foods fall into four cooking temperature categories 1 165 F Poultry Stuffing that includes meat Stuffed meats and pastas Dishes containing previously
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Use this easy to follow food safety temperatures guide to know the most important temps for cooking a variety of foods with food safety temperature charts
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Take and record temperatures of food and of hot and cold food storage units routinely Rapid bacterial growth and toxin production occurs in the temperature danger zone 41oF 135oF Keep food out of the temperature danger zone when possible Move food through the temperature danger zone quickly when cooking or cooling
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Taking Food Temperatures Charting - In every step of food preparation follow the four guidelines to keep food safe Clean Wash hands and surfaces often Separate Separate raw meat from other foods Cook Cook to the right temperature Chill Refrigerate food promptly
