5-2 Assigning specific equipment to each type of food Cleaning and sanitizing work surfaces, equipment, and utensils after each task Create physical.

5-2

Assigning specific equipment to each type of food

Cleaning and sanitizing work surfaces, equipment, and utensils after each task

Create physical barriers between food products

5-3

Physical barriers include:

5-4

Preparing raw and ready-to-eat food at different times when

using the same prep table

Purchasing ingredients that require minimal preparation

Create procedural barriers between food products

Procedural barriers include:

Cook, hold, cool, and reheat food properly

Discard food that spends longer than four hours in the TDZ

Build time-temperature controls into recipes

Make calibrated thermometers available

Remove only as much food from storage as necessary

To prevent time-temperature abuse:

5-5

Common Types of Thermometers

5-6

Infrared Thermometer

Bimetallic Stemmed Thermometer

Thermocouple

Photos courtesy of Cooper-Atkins Corporation

Bimetallic Stemmed Thermometer

5-7

5-8 Photos courtesy of Cooper-Atkins Corporation

Measure temperature through a metal probe or sensing area

Display results on a digital readout

Come with interchangeable probes

Thermocouples and Thermistors

Immersion Probe Surface Probe Penetration Probe

Used to measure surface temperature of food/equipment

Must be held as close to product as possible

Remove barriers between thermometer and product

Follow manufacturer’s guidelines

Infrared Thermometers

5-9 Photo courtesy of Cooper-Atkins Corporation

Self-adhesive tags or sticks attached to food shipments

Provides irreversible record when product’s temperature has exceeded safe limits during shipment or storage

Time-Temperature Indicators (TTIs)

5-10

Which temperature-measuring deviceshould be used to check the___ 1. internal temperature of a hamburger patty?

___ 2. surface temperature of a steak?

___ 3. temperature of chicken during transport?

___ 4. internal temperature of a roast?

___ 5. internal temperature of a large stockpot of soup?

D. Time-temperature indicator

5-11

C. Bimetallic stemmed thermometer

B. Thermocouple

A. Infrared thermometer

When using thermometers:Clean and sanitize them between uses

Calibrate them regularly

Insert the thermometer stem or probe into thickest part of product

Wait for reading to steady before recording temperature

Never use mercury or spirit-filled glass thermometers to check food temperature

5-12

Ice-Point Method

Fill container with crushed ice and water

Submerge sensing area of stem or probe for 30 seconds

Hold calibration nut and rotate thermometer head until it reads 32˚F (0˚C))5-13

Step 1 Step 2 Step 3

Boiling-Point MethodStep 1: Bring a deep pan of water to a boil

Step 2: Submerge sensing area of stem or probe for 30 seconds

Step 3: Hold calibration nut and rotate thermometer head until it reads 212F (100C)

5-14

Put the steps for calibrating a bimetallic stemmed thermometer in order

5-15

___ A. Rotate the head of the thermometer until it reads 32F (0C).

___ B. Submerge the sensing area of the thermometer stem or probe, and wait for the reading to steady.

___ C. Fill a container with crushed ice and clean tap water.

___ D. Hold the adjusting nut with a wrench or other tool.