Temperature For

The Food Safety.

GROUP MEMBERS: Emma Moses & Jean-Lue Cooper

SCHOOL: MIC TECHNOLOGY INSTITUTE

COURSE: FOOD PREPARATION

The Temperature and Its Danger Zone

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 The temperature for holding hot food .
Reheating cook food /And ready to eat food

The temperature for holding hot food

Hot foods should be kept at an internal temperature of 140 °F or warmer. It is important
to use a food thermometer to check. Hot foods can be served or kept in chafing dishes,
slow cookers, and warming trays. Some warmers only hold food at 110 °F to 120 °F,
therefore it is vital to check the product label to make sure your warmer has the
capability to hold foods at 140 °F or warmer. This is the temperature that’s required to
keep away bacteria.

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 Temperature for reheating hot food


 Foods that have been cooked and cooled should be reheated to at least 165 °F. Heat cooked,
commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140 °F.
Reheat leftovers thoroughly too at least 165 °F. Reheat sauces, soups, and gravies to a boil.

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 Temperature for ready to eat food

 Maintain hot food at 135°F or above. Properly cooked roasts may be held at 130°F or
above. Food made in-house and reheated for hot holding must reach an internal
temperature of at least 165°F for 15 seconds.

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 THE IDEAL TEMPERATURE FOR REFRIGERATOR
AND FREEZER TO PREVENT FOOD FROM
SPOILAGE

 The ideal temperature for refrigerators, should be at or below 40°F, and your freezer temperature at
or below 0°F. However, the ideal refrigerator temperature is actually lower. Aim to stay between
35° and 38°F (or 1.7 to 3.3°C). This temperature range is as close as you can get to freezing without
being so cold that your food will freeze. It's also as close as the refrigerator temperature should get
to the 40°F threshold, at which point bacteria begin multiplying rapidly.

 Temperatures above the 35° to 38°F zone may be too high, especially if your fridge's built-in
temperate gauge is inaccurate. Your food may spoil quickly, and you could set yourself up for some
stomach troubles with bacteria, such as Salmonella and E. coli.

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  What kind of fire is mainly responsible for in the kitchen

 Class K fires are a specific type of fire classification that

FIRE PREVENTION involves flammable cooking oils and fats. These fires are
typically associated with commercial kitchens, restaurants,
and other places where large quantities of cooking oils are
used.

 Characteristics of Class K fires include:

 Fuel: Class K fires involve cooking oils and fats, such as

vegetable oils, animal fats, and grease commonly used in
commercial kitchens.

 Heat Source: The ignition source for Class K fires is usually

a hot cooking appliance, such as a deep fryer or a stove.

 Extinguishing Agent: Class K fires are best extinguished

using a specific type of fire extinguishing agent designed
for cooking oil fires. These extinguishers often contain a
potassium acetate-based agent that forms a soapy foam,
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which helps to cool the fire and suppress vapors.
 Demonstrate how to use a fire extinguisher.

P.A.S.S

 Pull the pin: This is usually located at the top of the extinguisher. Pulling the pin
will break the tamper seal.

 Aim: Point the nozzle or hose at the base of the fire. Avoid aiming directly at the
flames.

 Squeeze the handle: Squeeze the handle to release the extinguishing agent.

 Sweep from side to side: Move the nozzle or hose from side to side, covering the
base of the fire, until it is fully extinguished.

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 SAFETY TIPS FOR USING ELECTRIC APPLIANCES
. Plugs

 Inspect plugs and cords- Regularly check plugs and cords for any signs of
damage, such as fraying or exposed wires. Replace damaged cords
immediately.

 Use grounded outlets- Whenever possible, use devices with three-pronged

plugs in grounded outlets. This helps protect against electrical shocks and
reduces the risk of fire.

 Avoid overloading outlets- Do not overload outlets or power strips.

Distribute the load evenly to prevent overheating and potential fire hazards.
Follow the manufacturer's guidelines for power strip usage.
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 Cooking Appliances

 Keep Flammable Items Away- Keep flammable items such as dish towels, paper towels, and
curtains away from hot surfaces and open flames.

 Supervise While Cooking- Never leave cooking appliances unattended while in use. Stay in the
kitchen or area where you are cooking to respond quickly to any issues.

 Check Cords and Plugs- Regularly inspect the cords and plugs of your appliances for any signs of
damage or wear. Replace damaged cords immediately.

 Use the Right Utensils- Use cooking utensils and pots/pans appropriate for the type of appliance
and the heat level. Avoid using metal utensils in non-stick pans.

 Keep Appliances Clean- Clean your appliances regularly to prevent the buildup of grease and food
debris, which can be fire hazards.
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 Faulty Wiring
Do Not Use the Circuit- Avoid using any electrical devices or appliances connected to the faulty
wiring until the issue is resolved.

Warn others- Clearly communicate the presence of faulty wiring to others in the household or
workplace to prevent accidental use.

Limit Access- Restrict access to the area with faulty wiring to prevent people from coming into
contact with it.

Post Warnings- Place warning signs or labels near the affected area to alert others about the
potential danger.
Faulty wiring

SAMPLE FOOTER TEXT 12

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 References

 Center for Food Safety and Applied Nutrition. (n.d.). Serving up safe buffets. U.S. Food and Drug Administration. https://www.fda.gov/food/buy-
store-serve-safe-food/serving-safe-buffets#:~:text=Hot%20foods%20should%20be%20kept,slow%20cookers%2C%20and%20warming%20trays.

 Holland, K. (2023, October 16). Here’s the right temperature for your refrigerator and freezer (because a few degrees makes a difference) . Real
Simple. https://www.realsimple.com/food-recipes/shopping-storing/food/refrigerator-temperature

 Holding temperatures for safe food handling - El Dorado County, California. (n.d.).
https://www.edcgov.us/Government/emd/environmentalhealth/documents/temperatures.pdf

 Commissioner, O. of the. (n.d.). Are you storing food safely?. U.S. Food and Drug Administration. https://www.fda.gov/consumers/consumer-
updates/are-you-storing-food-safely#:~:text=Keep%20the%20refrigerator%20temperature%20at,F%20(%2D18%C2%B0%20C).

 Time as public health control form - MN dept. of health. (n.d.-b). https://www.health.state.mn.us/communities/environment/food/docs/fs/

tphcform.pdf

 Software, pTools. (n.d.). Fire prevention. Health and Safety Authority. https://www.hsa.ie/eng/topics/fire/fire_prevention/

 5 most common causes of kitchen fires: True builders. 5 Most Common Causes of Kitchen Fires | True Builders Blog. (n.d.). https://www.true-
builders.com/blog/5-most-common-causes-of-kitchen-fires/ S A M P L E FOOTER TEXT 14
 Video Link

 Video of how to use a fire extinguishers:

https://www.youtube.com/watch?v=PQV71INDaqY

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