Measuring Food Temperature
Proper use of a food thermometer is necessary to make sure foods are at the correct temperature. Food thermometers are used to make sure cold food is cold enough upon delivery, and when in cold or freezer storage, and to make sure hot food is hot enough during cooking and before serving. Many establishments record these temperatures. It is important to use thermometers correctly.
Choose the Thermometer
Some tasks require a different thermometer. Ask your manager for the correct thermometer for the job.
Prepare the Thermometer
The thermometer should be calibrated before use in order to ensure an accurate reading. It should also be washed, rinsed, sanitized with an alcohol prep wipe, and air dried before use.
Use the Correct Procedure
When checking cooked meat, insert the thermometer into the thickest part, usually the center. Once the reading hovers at a steady temperature, write down the temperature and confirm the measurement by taking an additional reading in another spot.
After Using the Thermometer
Wash, rinse, sanitize with an alcohol prep wipe, and air dry the thermometer after use. Store it in its clean storage case.
Cooking Food and Beyond
After thawing and preparation, foods move to cooking, holding, cooling, and possible reheating. Time and temperature must be monitored during these stages by using the correct thermometer, and by minimizing the time foods spend in the temperature danger zone. There are guidelines for cooking, holding, cooling, and reheating foods.
Cooking to Internal Food Temperatures
Foods must be cooked to proper internal temperatures for the correct amount of time to reduce pathogens that may be present. Certain foods must reach a specific internal cooking temperature to eliminate pathogens commonly found in them, and to reduce the likelihood of foodborne illness.
- Poultry (whole or ground chicken, turkey, or duck) must reach 165° F for 15 seconds
- Ground meat (beef, pork, and other meat) must reach 155° F for 15 seconds
- Seafood (fish, shellfish, and crustaceans) must reach 145° F for 15 seconds
- Pork, beef, veal, and lamb steaks or chops must reach 145° F for 15 seconds
- Pork, beef, veal, and lamb roasts must reach 145° F for four minutes
- Fruit, vegetables, grains (rice and pasta), and beans that will be held hot must reach 135° F for 15 seconds
Storage Safety
It is equally important to keep non-food items clean and free of pathogens to prevent cross-contamination. Equipment, utensils, food prep surfaces, and cleaning supplies must all be stored safely and properly.
Utensils
Shelves and storage surfaces must be cleaned and sanitized. Equipment and utensils used for food prep must be stored at least six inches from the floor. Glasses and cups should be stored upside down and utensils stored handle up.
Chemicals
Cleaning supplies should be stored away from food to prevent chemical contamination, including mops and buckets. Chemicals should be stored in original containers or labeled if poured into new ones, and disposed of according to the manufacturer’s instructions. Mop water should be dumped into the designated service sink drain and nowhere else to prevent the spread of pathogens.
What If Cross-Contamination Occurs?
If cross-contamination happens, do what you can to correct the issue. Put the contaminated product to the side to prevent further use. Consult your manager if you don’t know what to do, but act swiftly to prevent further contamination.