Empower Employees Through Food Safety Grooming
Customers tin can become ill when bacteria multiply to dangerous levels in nutrient. Ii of the near important causes of bacterial growth are time and temperature. Use this training to teach your employees when and how to accept and record the temperatures of nutrient.
Yous may choose to read these learning objectives with your employees as a part of the stand-upwards training.
Subsequently this training, employees will be able to:
- Identify when to take and record the temperatures of food
- Identify the internal temperatures that food must meet during cooking, cooling, or reheating
- Properly have the temperature of various foods
- Properly maintain thermometers and other temperature-taking equipment
You may cull to read these facts with your employees as a part of the stand up-upwardly training.
- Have and record the temperature of nutrient while it is cooking, reheating, or cooling.
- Animal products must be cooked to a minimum internal temperature before they are safety to eat. Refer to your local cooking temperature regulations or employ the Cooking Temperatures poster every bit a guide.
- Cool food from 135°F (57°C) to 70°F (21°C) in two hours or less, and from lxx°F to the refrigeration temperature, 41°F (5°C), in four hours or less (for a total of six hours or less).
- When reheating nutrient, you may reheat it to any temperature if it volition be served immediately. If it will exist held, you must reheat it to 165°F (74°C) first.
- If food is non reheated within two hours, you must throw information technology away.
- Take the temperature of food in its thickest part, only not right next to a meat bone. If the food is even in thickness, check the temperature in several places. If the food is liquid, stir information technology and and then measure the temperature in the middle.
- The freezing point method, also known every bit the ice point method, is the virtually common fashion to calibrate thermometers. If the thermometer does non show the temperature of ice water as 32°F (0°C), so it should be adapted (if possible).
- Calibrate thermometers before each shift, anytime they are bumped or dropped, and according to the manufacturer’s instructions.
- Avoid cross-contagion by cleaning and sanitizing thermometers. Clean and sanitize between using them for different foods, when switching tasks, later on a break, or after four hours of constant use.
Cull the activities that will exist virtually beneficial for your employees. Modify them as needed to fit the training needs of your establishment.
Lucifer the Minimum Internal Temperature
Refer to your local cooking temperature regulations or employ the Cooking Temperatures poster equally a guide. Before the training,
write the common internal cooking temperatures on dissever pieces of paper or a whiteboard. For example: 165°F (74°C), 155°F (68°C), 145°F (63°C), and 135°F (57°C). Write the names of different foods that should be cooked to those temperatures on carve up pieces of newspaper.
Challenge your employees to match the different foods to their minimum internal cooking temperature. Let employees discuss and work through problems together but provide hints when needed. You may choose to time this activity or have them piece of work in teams to add a game element to the activeness.
Correct whatever foods that were matched to the wrong cooking temperature. Explicate that cooking food to the correct temperature is essential to killing bacteria and preventing foodborne affliction.
Hang up the Cooking Temperatures poster in the kitchen surface area to remind employees of these key cooking temperatures.
The “When” of Thermometer Maintenance
How often should we calibrate thermometers, and why is information technology of import?
Show employees how to calibrate thermometers using the freezing point method. If you can suit your institution’s thermometers, show employees how. A seasoned employee could also demonstrate. If there is time, give all employees a run a risk to practise calibrating thermometers.
When should we clean and sanitize thermometers?
Measuring Temperatures Practice
Accept food (like meat, a pan of eggs, and soup) ready to apply for exercise measuring temperature.
How practise we mensurate the temperature of most foods? What about foods that are even in thickness or that are liquid, like soup?
Supervise employees as they practice taking food temperatures. Make certain that they wear gloves and make clean and sanitize the thermometer if it becomes contaminated.
If you would rather spotter a video to simulate measuring temperatures of different foods, watch the Cooking Temperatures – Practice video.
Use these ideas to follow up with your employees and make sure they’re taking food temperatures properly:
- Look out for employees who maintain thermometers and measure food temperatures correctly. Praise their beliefs and right whatever improper practices that yous may encounter.
- Offset using a cooking temperature log to ensure the temperature of all meals is checked before they’re served.
Make sure your shift managers and supervisors tin answer questions that other employees may have about taking food temperatures. Encourage employees to enquire questions when they need assist instead of guessing at the right respond.
Equally needed, review this training with your employees.
Cooking Temperature Log
will help your employees remember to check the temperature of meals earlier serving them.
Cooking Temperatures affiche
to remind nutrient workers of the minimum internal temperatures required for cooking meats and other foods.
Reheating Food Procedure affichevolition remind employees how to properly reheat nutrient for hot property.
Ii-Phase Cooling Process posterto help food workers call back how to cool food safely.
Cooking Temperatures – Exercise video
presents four practice scenarios to make up one’s mind how to measure out the temperature of different foods. Information technology too asks questions about whether the food is ready to serve or needs to cook more based on its temperature. View the Spanish version of this video:
Temperaturas de Cocción – Práctica.
discusses the minimum internal temperatures needed to kill pathogens in different foods. Note that your local cooking temperature regulations may differ. View the Spanish version of this video:
Did you lot use this stand up-up training in your establishment? We’d dearest to get your feedback! Take a minute to do our feedback survey.
— Alyssa Erickson
A Cook Checks the Temperature of Soup