Navigating the Intricacies of Temperature Management
I spend a bit of time in these blogs discussing various nuances of food safety – but one that we haven’t spent much time discussing is basic temperature management. I think we all, at least I certainly do, take this knowledge for granted after having been exposed to it for so long. Can you imagine a new hire coming to work in a commercial kitchen for the first time and how confusing all the temperatures we use on a daily basis must be for them?
Temperature management is not just a matter of achieving the perfect doneness in a steak or ensuring a refreshing chill in your salad. It really is a critical factor in safeguarding the health and well-being of anyone who partakes in the creations of a foodservice operation.
At the heart of temperature management is the division between hot and cold, each playing a crucial role in preventing the proliferation of harmful microorganism. The 2022 Model Food Code sets forth specific temperature ranges that food items must be stored, cooked, and held within to minimize the risk of foodborne illnesses. I am basing the rest of my discussion within this blog on that standard. As always, it is important that you check the standards within your local jurisdiction as they could be slightly different than what the food code has recommended.
Navigating the intricacies of proper temperature control means not only understanding the recommended temperature guidelines, but also implementing best practices in a dynamic and often hectic kitchen environment.
Hot Holding: The magic number here is 135°F (57°C) or higher. Foods like soups, stews, and cooked meats should be maintained at this temperature or above to prevent the growth of dangerous bacteria such as Salmonella and E. coli.
Cold Storage: On the flip side, the chill zone is equally significant. Cold storage, below 41°F (5°C), is vital for perishable foods like dairy, raw meats, and ready-to-eat items. Maintaining these items at the right temperature ensures the slowdown of bacterial growth.
The zone in between the cold and hot zone, or between 41°F (5°C) and 135°F (57°C) is what we have called the temperature danger zone for years. This zone is the sweet spot for microorganisms to multiple, the temperature at which food should spend as little time as possible.
Cooking Temperatures: When it comes to cooking, temperatures are not just about achieving the ideal taste and texture; they are about ensuring that the food is safe to eat. Poultry, ground meats, and fish have specific temperature thresholds that must be reached to eliminate harmful bacteria. For instance, raw eggs prepared for immediate service should reach 145°F (63°C) poultry should reach an internal temperature of 165°F (74°C), while ground meats and fish should hit 160°F (71°C).
Implementing these temperature management practices in a fast-paced kitchen is no small feat. Chefs and kitchen staff must be adept at multitasking, ensuring that food moves seamlessly through temperature transitions from storage to preparation to cooking and, ultimately, to serving.
The challenges with temperature control are now confounded more than ever with the demand for food delivery and the proliferation of delivery services such as Uber Eats and Grub Hub. Maintaining the correct temperatures during transportation presents an additional hurdle that requires careful consideration and innovation.
Navigating the intricacies of proper temperature control means not only understanding the recommended temperature guidelines, but also implementing best practices in a dynamic and often hectic kitchen environment. From the storage of ingredients to the final presentation on the plate, each step can have a different temperature requirement which must be met to ensure the food served is not only delicious but, more importantly, safe for every guest. Risk Nothing.
Handling Leafy Green Salad
We have had several produce outbreaks of foodborne disease from our lettuce, spinach, and other greens in the last several years that have been devastating to the produce growers and distributors, retail grocery stores, restaurants, and consumers.
Food Packaging Safety in a Vacuum
Extending the shelf life of fresh foods has come a long way in the food industry since curing meats with salt and sugar or canning vegetables with heat processing. The food service and consumer markets needed some better visual packages to draw the eye to the freshness factor and the technology of food packaging has filled our dinner plate. Vacuum packaging and modified atmosphere packaging, shortened to “MAP”, are the terms used for the method of food packaging used every time we choose convenience over more complex scratch meal preparation. According to industry statistics, billions of packages of vacuum and MAP-packaged foods flood the marketplace today. In both modified-atmosphere and vacuum packaging, food is packaged in a pouch made of barrier film.
The Eleven Commandments of Food Safety at Your Restaurant
Lists help us remember all kinds of information. Given the list of recent national foodborne outbreaks in the news, keep repeating this list to your food service team. They are kind of like “commandments”. As a professional in a food service facility we should think of the very basic food safety concepts that every crew member should aspire to learn, even though this list may have different priorities based on your menu. The first 3 apply to anyone who serves food, from a bag of popcorn to a full course meal. As chefs or managers, if we can “set the example” by repeating good food safety practices visibly to the crew, it will help them understand how important it is to the success of your facility. Thou shalt:
The Worst Customer Complaint: Foodborne Illness
Food service managers and crew try to follow the rules of food protection. Yet, occasionally a complaint may arise and these calls take priority over all other daily crises. If you have been in the food service industry long enough, you may have gotten one of these. A customer may claim, "I think your food made me ill." These words inflict instant anxiety. If it happens, here are some next steps to think about in advance of such a claim:
