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Check both surface and interior temperatures: use either a Instant Read or a Pocket Digital Thermometer for a quick interior check and a Infrared Thermometer for surface temperatures. • Refrigerated foods – no higher than 41° F • Frozen foods – No higher than 0° F • Discard dry goods if there is any dampness, discoloration or if packaging is damaged. Remember: Always refuse foods that show any signs of spoilage! STORING All foods must be properly stored to minimize the risk of bacterial growth or contamination. ·Refrigerated foods must be stored at 41° F or lower ·Frozn foods need an air temperature below 0° F — use two freezer thermometers – one at the warmest point, the other at the coldest – to monitor air temperature. ·Dry stored foods should be kept at 50° F in a well-lit, ventilated room with a maximum of 60% relative humidity. Use a Wall Thermometer of Remote Sensor Thermometer to monitor storage room temperatures and humidity levels. Remember: Check storage temperatures at least twice each day. PREPARING / COOKING Foodborne pathogens are killed by safe cooking temperatures. Use a Deep Fry Thermometer to check deepfrying oil temperatures to prevent cooking the surface of foods too quickly. Use an infrared 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. SERVING / HOLDING Hold foods out of the Danger Zone – hot foods above 140° F and cold foods below 41° F – to inhibit bacteria. Always use thermometers – either a Hot/Cold holding Cabinet Thermometer or Hand-held Thermocouple Thermometer with an Air Probe – to check air temperature in holding cabinets and under heat lamp warmers. Remember: Built-in Thermostats may be misleading because they only measure air temperature immediately adjacent to sensors, which may not be uniform throughout the holding area. COOLING After cooking, chill foods – especially meats – as rapidly as possible 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 to 41° F within 4 hours. Use a Pocket Thermometer, Pocket Digital Thermometer, or a Hand – held Thermocouple Thermometer with Interchangeable Probes. Remember: The larger the surface area, the faster the food will cool – Cut roasts into smaller portions and distribute liquids among several smaller pans to speed chill-time. REHEATING Some bacteria survive cooking and multiply to dangerous levels during chill-down. Food must be reheated to an internal temperature of 165° F to eliminate new pathogens. Use an Instant Read or Hand – held Thermocouple Thermometer to ensure all foods are reheated adequately. Remember: The Infrared Thermometer is ideal for quickly and inconspicuously checking the surface temperature in holding cabinets, on salad bars and steam tables. FOOD SAFETY HANDLING GUIDE BASIC TEMPERATURE GUIDE 140° F Steam Tables ( minimum temperature ) 33-41°F Refrigerator temperature 0° F Frozn foods -20° F Frozn foods for extended time (up to1 year) SANITATION TEMPERATURE GUIDE 180-212°F Sanitation of Dishes (min.180° F for 30 seconds) 140°F Wash cycle of dish machine 120°F Hand dishwashing 212° F Boiling point of water (at sea level) 165-212°F Cooking temperature destroys most bacteria. Required time to kill bacteria decreases as temperature increases. 140-165°F Warming temperatures prevent growth but allow survival of some bacteria. 120-140°F Some bacterial growth may occur. Large percentage of bacteria survive. BACTERIAL CONTROL TABLE 60-120°F Incubation zone. Temperatures in this zone allow rapid growth of bacteria and production of toxins by some bacteria. Foods should move through this temperature very quickly to avoid microbial spoilage. 40-60°F Some growth of food poisoning bacteria may occur. 32-40°F Cold temperatures permit some slow growing bacteria to cause spoilage 0-32° F Freezing temperatures stop growth of bacteria, however, bacteria may survive. FOOD HOLDING TEMPERATURE GUIDE