Premium Only Content

Basic Food Safety_ Chapter 3 _Temperature Control_ (English)
Here’s an outline of **Basic Food Safety: Chapter 3 - Temperature Control (English)** with key points:
---
### **Chapter 3: Temperature Control**
#### **Why Temperature Control Matters**
- **Bacterial Growth:** Bacteria grow rapidly between **41°F (5°C)** and **135°F (57°C)**, a range known as the **Temperature Danger Zone (TDZ)**.
- **Hazardous Foods:** Perishable foods like meat, dairy, eggs, and cooked vegetables are most susceptible to bacterial contamination if left in the TDZ for extended periods.
- **Foodborne Illness Prevention:** Proper temperature control minimizes the risk of foodborne illnesses.
#### **Key Temperature Guidelines**
- **Cold Foods:** Keep cold foods at or below **41°F (5°C)**.
- **Hot Foods:** Maintain hot foods at or above **135°F (57°C)**.
- **Freezing:** Store frozen foods at **0°F (-18°C)** or lower to halt bacterial growth.
#### **The Two-Hour Rule**
- Perishable food left in the TDZ for **more than two hours** should be discarded.
- In hot environments (above 90°F or 32°C), the limit is **1 hour**.
#### **Safe Cooking Temperatures**
- Poultry: **165°F (74°C)**
- Ground meat: **155°F (68°C)**
- Seafood and steaks: **145°F (63°C)**
- Reheated food: Reheat leftovers to at least **165°F (74°C)**.
#### **Cooling and Reheating**
- **Cooling:** Reduce the temperature of hot foods to **41°F (5°C)** within **6 hours**:
- **Step 1:** Cool to **70°F (21°C)** within 2 hours.
- **Step 2:** Cool to **41°F (5°C)** or lower in the next 4 hours.
- **Reheating:** Heat food quickly to **165°F (74°C)** to ensure safety.
#### **Thermometers and Monitoring**
- Use a **calibrated thermometer** to check food temperatures accurately.
- Record and monitor temperatures regularly for compliance with safety protocols.
#### **Storage Practices**
- Store raw and ready-to-eat foods separately to prevent cross-contamination.
- Label and date foods to ensure the oldest items are used first (FIFO: First In, First Out).
#### **Thawing Food Safely**
1. **In the refrigerator:** Allow gradual thawing below **41°F (5°C)**.
2. **Under cold running water:** Use water below **70°F (21°C)**.
3. **In a microwave:** If cooking immediately after.
4. **As part of the cooking process:** For small items.
---
By following these guidelines, temperature control helps to maintain food safety and quality. Let me know if you'd like more details on a specific section!
-
6:54
HSESafetyInformation
5 months ago6 Must Try Breakfast recipes By Food Fusion
351 -
LIVE
Donut Operator
40 minutes agoI'M BACK/ CRIME/ GAMEBOY CAMERA CHAD
529 watching -
1:00:02
VINCE
3 hours agoAre The Walls Closing In On Obama? (w/ Victor Davis Hanson) | Episode 92 - 07/24/25
154K106 -
LIVE
LFA TV
14 hours agoLFA TV ALL DAY STREAM - THURSDAY 7/24/25
4,905 watching -
LIVE
Bannons War Room
5 months agoWarRoom Live
17,125 watching -
LIVE
The Big Migâ„¢
3 hours agoBarack Obama Goes To GITMO
5,515 watching -
LIVE
Badlands Media
8 hours agoBadlands Daily: July 24, 2025
5,484 watching -
1:09:41
Dear America
3 hours agoBOMBSHELL!! Hillary Was on Tranquilizers!! AND The Clintons Are Being Subpoenaed Over Epstein!!
129K72 -
LIVE
Benny Johnson
1 hour ago🚨US House Votes to SUBPOENA Bill and Hillary Clinton Over Epstein | DOJ Meeting Maxwell Right NOW
7,155 watching -
2:04:21
Matt Kohrs
11 hours agoStocks Push New Highs, Breaking Market News & Live Trading $1M w/ AI
22.9K