29 Chapter 5 Summary
Key Takeaways
- As food moves through an operation, there are many opportunities for it to become unsafe. This makes monitoring TCS foods of paramount importance.
- The temperatures at which pathogen growth happens the fastest are from 41°F–135°F / 5°C–57°C. This is the temperature danger zone.
- Reducing the time that TCS food spends in the temperature danger zone is highly effective in keeping food safe to eat.
- Food can only spend a total of four hours in the temperature danger zone across its life cycle. Foods must be kept above 135 ᐤF (57ᐤC) or below 41ᐤF (5ᐤC) to remain safe for consumption.
- Having regular and clear monitoring practices keep managers informed and help allow time for corrective actions to take place before food has to be discarded.
- Having proper tools and equipment for monitoring and recording temperatures coupled with food worker training allow managers to be confident in protecting food integrity.
- Thermometers are the best asset in monitoring the time food spends in the temperature danger zone. There are several different types of thermometers. Make sure the thermometer used is appropriate for the food or equipment being monitored and ensure it is clean and sanitized at proper intervals.
- Thermometers must give accurate readouts to allow for good decision making by managers. To ensure accuracy, thermometers should be calibrated regularly. Calibration can be done by either the ice-point method or the boil-point method. Manufacturer’s instructions should always be followed for thermometer calibration and maintenance.
Discussion Questions
Name 3 points that food can be exposed to the temperature danger zone as it moves through a foodservice operation.
What types of thermometers are used to help monitor food temperatures? Give an example of an appropriate item to be used with each thermometer type.
What about the ice-point method of calibration makes it a generally more preferable method than the boil-point method of calibration?
Activities
Go to a restaurant supply house and take a look at all the different types of thermometers and the temperature range each has.
Calibrate a bimetallic thermometer using both the ice-point method and the boil-point method.