Saturday, November 18, 2017
 

Preparing/Cooking

Whether during food prep or throughout the cooking process, protect all foods from cross-contamination and insure that cold products stay cold and cooked foods reach the proper internal temperature. Minimize the time all prepared foods spend in the "Danger Zone".

Protecting food through the preparation process is extremely important. When preparing potentially hazardous foods you need to make sure that they spend less than 4 hours in the  "Danger Zone" which is between 41°F and 135°F (5°C - 57°C). Food exposed to this temperature for too long of time is not safe to eat.

Thawing is the first step in the preparation of frozen foods. Acceptable methods include : Cooking foods above 140°F (60°C), Refrigerating at 41°F (5°C), Holding under potable running water at 70°F (21°C) or below for no more than 2 hours.

Cooking to the proper minimum internal temperature for each food type destroys the toxins in the food that are produced by bacteria. Toxins are poisons that can cause food borne illness. The final cooking temperature should always be tested with a thermometer, never by looking or touching the food.



TempTrak
TempTrak
NotifEye
NotifEye
HACCP Manager Enterprise
HACCP Manager Enterprise
HACCP Manager
HACCP Manager


Blue2
Blue2
Thermocouples
Thermocouples
Thermocouple Probes
Thermocouple Probes
Thermistors
Thermistors


Thermistor Probes
Thermistor Probes
Infrareds
Infrareds
Digitals
Digitals
Bi-Metals
Bi-Metals


Timers
Timers
Panel Meters
Panel Meters
 
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