Controlling Time and

Temperature During
Preparation

June 2018
 To identify food safety hazards
involved with time and
Objective temperature during food
preparation and to understand
methods to maintain food
safety.
 Introduction
& Objectives Pretest Handout
Agenda

5 1mins
min 2 mins 2 mins 6 mins 4 mins

Agenda Video Posttest &

Evaluatio
n
Pretest

Please complete the Pretest.

About 2 minutes
https://youtu.be/JpjfvDMsLmc
 Food Safety
Food Safety is extremely important not only to prevent food
borne illness and outbreaks, but also to maintain a financially
sound business with a good reputation.

A leading cause of foodborne illness is time and

temperature abuse. TCS (food requiring time and
temperature control for safety) foods. TCS foods are time
and temperature abused any time they’re in the
temperature danger zone, 41°F to 135°F. This occurs when
food is: not cooked to the recommended minimum internal
temperature, not held at the proper temperature, or not
cooled or reheated properly.

Preventing time-temperature abuse can be done by using a

proper working thermometer to take temperature, keeping
track of holding temperatures and times and taking corrective
actions, as needed to correct problems.

The longer food is in the temperature danger zone, the

more time pathogens have to grow. The goal is to reduce
the amount of time TCS food spends in the temperature
danger zone.
The Temperature Danger Zone: 41°F to 135°F

Time and temperature abuse happens when proper cooking,

holding and cooling procedures are not followed. This can result in
foods being in the Temperature Danger Zone. When proper
measures are followed and food is held above or below the zone,
bacteria growth is slowed.

Foods have also been subjected to time-temperature abuse when they

are held at the wrong temperature, cooked or reheated to the wrong
temperature or incorrectly.

If food is held in this range for four or more hours, you must throw
it out. Food must be cooled from 140° F to 70° F in the first 2
hours, then 70° F to 41° F or below in the next 4 hours. That
gives a total of 6 hours to go from 140° F to 41° F.
Hot holding: Hot food must be maintained at 140°F or above.
Cold holding: Cold foods must be maintained at 41°F or less
Ensure Appropriate Temperature Readings

Thermometers must be calibrated before each shift and be

accurate to +/-2 degrees F to get the accurate temperature of
foods.

Temperatures should be taken in more than one spot or in the

thickest part of the food, avoiding bone, fat, and gristle to obtain
accuracy.

Allow enough time for the thermometer to record the correct

temperature. Read temperature when the indicator stops moving.

It’s better to check temps every two hours and take corrective
action when needed. Follow local procedures if temperature does
not meet the standards.
Reheating and Cooling

Food that is reheated must reach a minimum internal While cooling, the goal is to cool foods as quickly as
temperature of at least 165°F for 15 seconds. Reheating must possible. Foods must be cooled from 140°F to 70°F within
be done rapidly and the minimum temperature must be two hours and from 70°F to 41°F within an additional four
reached within two hours. hours.

Steam tables, warmers, or similar equipment do not heat food quickly enough and must not be used for reheating
food.
Posttest and Evaluation Form

Please complete the Posttest and Training Evaluation Form.

About 4 minutes