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Create physical barriers between food products

Physical barriers include:
Assigning specific equipment to each type of food Cleaning and sanitizing work surfaces, equipment, and utensils after each task

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Create procedural barriers between food products

Procedural barriers include: Preparing raw and ready-to-eat food at different times when using the same prep table Purchasing ingredients that require minimal preparation

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To prevent time-temperature abuse:

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

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Common Types of Thermometers

Bimetallic Stemmed Thermometer

Thermocouple

Infrared Thermometer

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Photos courtesy of Cooper-Atkins Corporation

Bimetallic Stemmed Thermometer

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Thermocouples and Thermistors

Measure temperature through a metal probe or sensing area
Display results on a digital readout Come with interchangeable probes

Immersion Probe

Surface Probe

Penetration Probe

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Photos courtesy of Cooper-Atkins Corporation

Infrared Thermometers
Used to measure surface temperature of food/equipment
Must be held as close to product as possible Remove barriers between thermometer and product

Follow manufacturers guidelines

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Photo courtesy of Cooper-Atkins Corporation

Time-Temperature Indicators (TTIs)

Self-adhesive tags or sticks attached to food shipments
Provides irreversible record when products temperature has exceeded safe limits during shipment or storage

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Which temperature-measuring device should 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?

B. Thermocouple A. Infrared thermometer

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D. Time-temperature indicator C. Bimetallic stemmed 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

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Ice-Point Method

Step 1 Fill container with crushed ice and water

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

Step 3 Hold calibration nut and rotate thermometer head until it reads 32F (0C))

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Boiling-Point Method
Step 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)

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Put the steps for calibrating a bimetallic stemmed thermometer in order

___ 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.

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