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Preventing Cross-Contamination
Create physical barriers between food products:
Assign specific equipment to each type of food Clean and sanitize work surfaces, equipment, and utensils after each task
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Preventing Cross-Contamination
Create procedural barriers between food products:
Prepare raw meat, fish, and poultry and ready-to-eat food at different times (when using the same prep table) Purchase ingredients that require minimal preparation
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Minimizing the time food spends in the temperature danger zone Determining the best way to monitor time and temperature Making thermometers available Regularly recording temperatures and the times they are taken
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Temperature-Measuring Devices
Bimetallic Stemmed Thermometer
Indicator Head
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Temperature-Measuring Devices
Thermocouples and Thermistors
Measure temperature through a metal probe or sensing area Display results on a digital readout Often come with interchangeable probes
Immersion Probe
Surface Probe
Photos courtesy of Cooper-Atkins Corporation
Penetration Probe
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Temperature-Measuring Devices
Infrared Thermometers
Used to measure the surface temperature of food and equipment Must be held as close to the product as possible Remove barriers between thermometer and product Follow manufacturers guidelines
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Internal temperature of a hamburger patty Surface temperature of a steak Internal temperature of a roast Internal temperature of a large stockpot of soup
A. Infrared thermometer
B. Thermocouple
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Calibrating Thermometers
Calibration
Two methods
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Calibrating Thermometers
Boiling-Point Method
1. 1
2 2.
Bring clean tap water to a boil Submerge the sensing area of the thermometer stem or probe in the water for thirty seconds Hold the calibration nut and rotate the thermometer head until it reads 212F (100C) Note: The boiling point of water varies depending upon your elevation
3 3.
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Calibrating Thermometers
Ice-Point Method
2. Submerge the thermometer stem or probe in the water for thirty seconds
3. Hold the calibration nut and rotate the thermometer head until it reads 32F (0C)
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Keep thermometers and their storage cases clean Calibrate them regularly to ensure accuracy Never use glass thermometers to monitor food temperature Insert the thermometer stem or probe into thickest part of product (usually the center) Wait for the thermometer reading to steady before recording the temperature of a food item
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