The main objective of this session is to make sure that you follow safe temperature guidelines for food. By the time the session is over, you should be able to identify hazards of failing to store, prepare, or serve food at the right temperature; understand the food danger zone and why it is important; know when and how to use a food thermometer; receive and store food safely; cook food to the proper temperature; thaw foods safely; cool and reheat foods properly; and understand the basics of hot and cold holding.
Why “Safe Temperatures for Food” Matters:
Food safety is the responsibility of every person who is involved in food service. It’s your job to make sure the food you serve is safe to eat as well as tasty and well-presented.
Foodborne illness, commonly referred to as food poisoning, is a disease caused by eating contaminated food. The Centers for Disease Control and Prevention estimates that each year roughly 1 in 6 Americans—about 48 million people—gets sick, 128,000 are hospitalized, and 3,000 die of foodborne illness.
Bacteria or other microorganisms in contaminated food cause most foodborne illnesses. Some forms of bacteria in food can cause serious illness or even death.
These microorganisms are more likely to grow in food that has not been stored, cooked, or served at the right temperature. It’s your job to minimize the risks by learning all you can about food service temperatures.
- Food that is not received, stored, prepared, or held at the right temperature can be hazardous to health.
- It is your job to make sure that the food you prepare and serve is safe to eat.
- Always follow proper procedures for ensuring safe food temperatures, and make sure food passes quickly through the danger zone.