Part 2 of 6: Holding Time and Temperatures
Summary
TLDRThis video script addresses the top five causes of foodborne illness in the U.S., highlighting improper holding temperatures as the primary cause. It emphasizes the importance of keeping hot foods hot and cold foods cold, avoiding the 'danger zone' of 41-135°F where bacteria multiply rapidly. The script offers practical advice on cooling food safely, such as using an ice bath and shallow pans, and stresses the need for proper refrigeration to prevent bacterial growth. It debunks myths about refrigeration stopping bacterial growth and unsafe food thawing methods, advocating for safe practices like thawing in the refrigerator or under cold running water.
Takeaways
- 🔥 The top five causes of foodborne illness in the U.S. are improper holding time and temperatures, poor personal hygiene, inadequate cooking, contaminated equipment, and food from an unsafe source.
- 🌡️ Improper holding temperatures are the number one cause of foodborne illness, emphasizing the need to keep hot foods hot and cold foods cold.
- 🚨 The temperature danger zone is between 41°F and 135°F, where harmful bacteria can rapidly multiply, especially if food remains in this range for over 4 hours.
- ⏱️ Proper cooling of food is crucial, aiming to reduce the time food spends in the danger zone, with specific methods like using an ice bath, shallow pans, smaller portions, and frequent stirring.
- 🍽️ Cooling potentially hazardous food involves cooling it from 135°F to 70°F within 2 hours, then from 70°F to 41°F or lower within the next 4 hours.
- 🧊 Never put hot food directly into refrigeration as it can raise the temperature of the unit and risk other foods; use proper cooling techniques before refrigeration.
- 🛑 Overfilling the refrigerator should be avoided as it stresses the refrigeration unit, hinders air circulation, and makes it difficult to maintain consistent cold temperatures.
- ✅ Prioritize refrigerating food as soon as possible after receiving shipments to ensure food safety and prevent bacterial growth.
- 🚫 Never thaw potentially hazardous foods at room temperature; use safe methods like thawing in the refrigerator, under cold running water, or as part of the cooking process.
- 🏠 Refrigeration slows but does not stop bacterial growth, which is a common myth that needs clarification for proper food safety practices.
Q & A
What are the top five causes of foodborne illness in the United States?
-The top five causes of foodborne illness in the United States are improper holding time and temperatures, poor personal hygiene, inadequate cooking, contaminated equipment, and food from an unsafe source.
Why is improper holding temperature the number one cause of foodborne illness?
-Improper holding temperature is the number one cause of foodborne illness because it is a simple principle that is often overlooked. It involves keeping hot foods hot and cold foods cold to prevent the growth of harmful bacteria.
What is the temperature danger zone, and why is it significant?
-The temperature danger zone is any temperature between 41 and 135° Fahrenheit. It is significant because this is the range where harmful bacteria can rapidly reproduce, especially if the food has been in this zone for more than four hours.
How can one properly cool food to reduce the risk of foodborne illness?
-To properly cool food, one should use an ice bath, shallow pans, preferably metal, smaller portions, and frequent stirring. This process should be done before placing the food into the refrigerator.
What is the recommended time frame for cooling potentially hazardous food?
-Potentially hazardous food must be cooled from 135° to 70° within 2 hours and then cooled from 70° to 41° or lower within the next 4 hours.
Why should hot food not be put directly into the refrigerator?
-Putting hot food directly into the refrigerator can raise the temperature of the unit, which can put other foods at risk of spoilage or contamination.
What are some tips for keeping cold foods cold in a refrigerator?
-Tips for keeping cold foods cold include not overfilling the refrigerator, refrigerating food as soon as possible after receiving a shipment, and ensuring someone is available to inspect deliveries and check temperatures.
What are the three acceptable methods of thawing food mentioned in the script?
-The three acceptable methods of thawing food are under cold running water, in the refrigerator, or as part of the cooking process.
Does refrigeration stop bacterial growth, and what is the myth surrounding this?
-Refrigeration slows but does not stop the growth of harmful bacteria. This is a common myth that needs clarification as refrigeration only slows down bacterial growth.
Is it safe to thaw food on the counter at room temperature, and why?
-It is not safe to thaw food on the counter at room temperature because it allows the food to remain in the danger zone, which promotes bacterial growth.
Outlines
🍽️ Top Causes of Foodborne Illness
The paragraph discusses the top five causes of foodborne illness in the United States, which include improper holding time and temperatures, poor personal hygiene, inadequate cooking, contaminated equipment, and food from unsafe sources. The primary cause is identified as improper holding temperatures, emphasizing the need to keep hot foods hot and cold foods cold. The 'temperature danger zone' is defined as the range between 41 and 135°F, where bacteria can multiply rapidly. The paragraph advises monitoring time and temperature during food preparation and provides guidelines for cooling food safely, including using an ice bath, shallow pans, smaller portions, and frequent stirring. It also covers best practices for refrigeration, such as not overfilling the refrigerator, refrigerating food promptly after delivery, and using proper thawing methods like the refrigerator, cold running water, or as part of the cooking process.
Mindmap
Keywords
💡Foodborne illness
💡Holding temperatures
💡Temperature danger zone
💡Proper cooling
💡Ice bath
💡Refrigeration
💡Thawing
💡Personal hygiene
💡Contaminated equipment
💡Unsafe source
💡Inadequate cooking
Highlights
Top five causes of foodborne illness in the United States include improper holding time and temperatures, poor personal hygiene, inadequate cooking, contaminated equipment, and food from an unsafe source.
Improper holding temperatures are the number one cause of foodborne illness.
The principle of keeping hot foods hot and cold foods cold is crucial for food safety.
The temperature danger zone is between 41 and 135°, where harmful bacteria can rapidly reproduce.
Potentially hazardous food should not be in the danger zone for more than 4 hours.
Monitoring time and temperature during food preparation is essential.
To cool food properly, use an ice bath, shallow pans, smaller portions, and frequent stirring.
Potentially hazardous food must be cooled from 135° to 70° within 2 hours and then to 41° or lower within the next 4 hours.
Putting hot food directly into refrigeration can raise the temperature of the unit and put other foods at risk.
Once food reaches 70° or lower, it can be placed in shallow or small containers and put into the refrigerator uncovered.
Cover food with an approved cover, such as a lid, aluminum foil, or plastic wrap, once it is cooled completely.
Do not overfill the refrigerator, as it stresses the refrigeration unit and hinders air circulation.
Refrigerate food as soon as possible after receiving a shipment to prioritize food safety.
Ensure someone is available to inspect deliveries and check temperatures for prompt refrigeration or freezing.
Do not thaw potentially hazardous foods at room temperature; use the refrigerator, cold running water, or cooking process for thawing.
Refrigeration slows but does not prevent the growth of harmful bacteria.
Freezing and hot holding temperatures also do not completely prevent bacterial growth.
Thawing food on the counter at room temperature is unsafe as it allows the food to remain in the danger zone.
Thaw food in the refrigerator, under cold running water, or as part of the cooking process for safety.
Transcripts
[Music]
at this point I want to talk about the
top five causes of foodborn illness in
the United States currently they are
improper holding time and temperatures
poor personal hygiene inadequate cooking
contaminated equipment and food from an
unsafe Source the number one cause of
foodborn illness in the United States is
improper holding temperatures this seems
like a pretty simple principle keep hot
foods hot and cold foods cold
unfortunately it's the top cause of
foodborn illness the temperature danger
zone is any temperature between 41 and
135° this is where harmful bacteria
rapidly reproduce especially if the
potentially hazardous food has been in
this danger zone for more than 4 hours
that's why it's so important to monitor
time and temperature during the food
preparation process within the topic of
holding temperatures is how to properly
cool foods from hot to cold reducing the
amount of time the food spends in the
dangerous so so what are the best ways
to cool potentially hazardous food once
you're ready to cool your food it's best
to use an ice bath shallow pans
preferably metal smaller portions and
frequent stirring this must be done
before you put the food into the
refrigerator potentially hazardous food
must be cooled from
135° to 70° within 2 hours then cooled
from 70° to 41° or lower within the next
4 hours putting hot food into refriger
fation can raise the temperature of the
unit and thereby put other Foods at risk
once the food reaches 70° or lower you
can put the food into shallow or small
containers and put into the refrigerator
uncovered the only time of food should
be uncovered is when you're cooling
Foods once the food is cooled completely
cover with an approved cover such as a
lid aluminum foil or plastic wrap here
are some tips for keeping cold foods
cold do not overfill the refrigerator
you put a lot of stress on the
refrigeration unit when you overfill it
it becomes difficult for air to
circulate and the refrigerator is
constantly working to keep all the food
cold after receiving a shipment
refrigerate food as soon as possible
this should be a number one priority so
make sure there's someone available to
inspect deliveries and check
temperatures so that the food can be
moved into a refrigerator or freezer as
quickly as possible do not thaw
potentially hazardous foods at room
temperature there are three acceptable
methods of thawing food under cold
running water in the refrigerator or as
part of the cooking process now let's
test your understanding of refrigeration
and thawing techniques myth
Refrigeration stops bacterial growth
fact Refrigeration slows but does not
prevent the growth of harmful bacteria
the same goes for freezing and hot
holding temperatures myth I can safely
thaw food on the counter at room
temperature fact food thawing at room
temperature allows for the food to
remain in the danger zone thaw food in
the refrigerator under cold running
water or as part of the cooking process
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