food safety temperatures | 10 mins read

A Handy Guide to Food Safety Temperatures- Cooking, Storing, Serving

a handy guide to food safety temperatures cooking storing serving 1646913206 5837
Kanika Jain

By Kanika Jain

What is Food Safety Temperature?

Food safety is one of the most important aspects of food preparation. One thing that people should remember to do is prepare their food in a way that keeps it safe and fresh, which prevents complications. There are many questions about what even constitutes as safe or fresh, so here are some things you need to know about food safety temperature of cold food and hot food whether it is meat, vegetables, or other fast perishable foods like dairy products like milk, they all have certain temperatures at which they can cause serious problems if placed inside your fridge too long without proper care being taken by an individual with knowledge on such matters. These temperatures will vary depending on whether the food product has already been processed after the packaging has occurred at home before arriving for purchase from stores near you.

The U.Sfood safety laws are very strict as the major reason for foodborne diseases in the country is due to bad supplies of raw material that are kept at wrong temperatures or have not been used timely. To make sure that your restaurant kitchen is illness proof and are maintaining and complying with food safety laws, a probe thermometer is a great feature that allows checking food temperature before cooking, while cooking and after cooking with the help of a simple probe thermometer that can tell you your cooked is perfectly cooked by instantly telling you their temperature.

FDA has provided guidelines for each food type such as boiling water at 200 degrees F kills all bacteria or reheating cooking food once at 167 degrees F is ideal for serving and consumption. The temperature of your fridge should be set at 40 degrees C to keep the food fresh for a long time while your freezer should be kept at 0 degrees C.

There are 4 golden rules of food safety-

  1. Clean- Wash your hands and kitchen surfaces often when handling food.
  2. Separate- handling raw animal protein separately. Never mix or keep poultry, seafood, and meat together.
  3. Cook- cook your proteins completely so that it is fully cooked and reaches a minimum internal temperature of 165 F. Electric probe thermometers are widely used in restaurants to check food temperature and are inserted into the thickest part of the meat to check if it's fully cooked.
  4. Chill- keeping your inventory in a cool and dry place like a refrigerator can keep bacteria away for a longer time.

Importance to Store and Cook Food at Right Temperature? food safety

Storing and cooking food at the right temperature is the basic rule of cooking in a professional kitchen. By doing these two things correctly, you waste less food, use your inventory in the best way possible, utilize cooked and uncooked food for fast service, and more. The probe thermometer and compliant kitchen software can track and regulate temperatures so that proper scrutiny is done and food safety goals are maintained.

According to the USDA, the ideal temperature of food storage is 40 degrees F and the ideal temperature for cooking food is 165 degrees F. If the temperature is between 41 degrees F - 145 degrees F then these temperature conditions are ideal for pathogenic bacterial growth.

Digital probe thermometers and oven thermometers let you cook food at the right temperatures by constantly monitoring the temperature levels while cooking and maintaining food safety.

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Effects of Food Poisoning

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Food contamination can take place at any point in the production cycle. From harvesting, growing, shipping, and storing, the transfer of germs can take place anytime causing foodborne diseases. According to FDA, every year around 48 million Americans suffer from food poisoning. So, we are far from achieving our set food safety standards.

Eating contaminated food can make you sick for a few hours or a few days, leaving you feeling exhausted as you keep making rounds around your toilet. From a stomach upset, vomiting, a stomach infection, or a slight fever, it is not a good feeling to get sick when you have a number of meetings and schedules to work on.

Eating undercooked or raw meat poultry, stale veggies, or food stored at the wrong temperature can be a few reasons why pathogenic viruses grow and become a reason for food poisoning. Cross-contamination also makes way for germs to enter your food, so it's important that you wash your hands often and clean the surface with a clean cloth every now and then.

The foods must be kept in ideal temperature conditions to keep them fresh for a longer time. Nowadays, with the help of technology, you can monitor and store food temperatures at different times in a day.

Ideal Cooking Temperatures for Food Safety

Before removing your food from the heat source make sure you check the internal hot temperature of your food. There is a certain food temperature chart that suggests temperatures to cook different types of food-

1. 165 degrees F- According to USDA, 165 degrees F should be the highest temperature at which food can be cooked. Beyond that, the food will get burnt and will fall in the category of food safety temperature danger zone. Ground poultry, leftover food, or barbeque food is cooked at this temperature.
2. 160 degrees F- This is the ideal boiling temperature to boil your eggs and cook them perfectly in the middle. Ground meats are also cooked at 160 degrees F.
3. 145 degrees F- At this temperature. all your animal protein like beef pork and the likes are ideal to be cooked at 145 degrees F. With the help of a food thermometer, you can keep track of its temperature while grilling, baking, frying, and steaming.
4. Below 145 degrees F- you can cook your veggies or reheat a few cooked slices of meats.

You should never put leftover food straight into the refrigerators as the hot food temperature can affect inside refrigerator temperature considerably creating temperature conditions where fungal bacteria can multiply. Before placing the food in the refrigerator, you must let it cool down to room temperature and let it sit for 15-30 minutes before keeping it inside the fridge.
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Ideal Storage Temperatures for Food Safety

Storing food at the right temperature can save your leftover food to be re-used later, keep your raw food fresh for a longer time, and also store your ready-to-eat food items that can be used as per convenience while keeping all measures of food safety intact.

So, it is important to know what is the ideal storage temperature to keep your food safe from bacteria and contamination which is the main reason for foodborne diseases.

According to FDA's food safety temperature chart guidelines, the ideal storage food temperature should be around 40 degrees F inside the refrigerator. Do not overstuff your refrigerator as it hampers air circulation leading the inside refrigerator temperature to rise.

For frozen foods like frozen meat, the ideal temperature of the freezer should be at least 0 degrees F. Also, you must make sure that while defrosting the food should either be kept at room temperature for a while and be used within hours time maximum being two hours, and if it needs to be used instantly then the frozen food should be microwaved and not rinsed.

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How Can Safe Temperatures be Maintained?

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Here are 4 pointers that teach you to maintain your food temperature at all times-

1. Keep checking temperature- While cooking the food you should keep checking its internal temperature and this temperature should be maintained while serving as well. If it is being served in a buffet system, then make sure you have hot plates with temperatures up to 140 degrees F, otherwise, the food will lose its taste and freshness.

2. Chill Out- Serve cold foods only when it's time and take them out just before serving them. But sometimes, in a buffet system it's a big spread of cold desserts and to sustain it, you should keep the plates containing desserts over a cold ice where the temperature of 4 degrees F is maintained.

3. Keep it fresh- Never refill the dishes with new food with an already serving buffet tray. Replace almost empty food trays with the new ones and never let those trays go cold and reach room temperature. The foods must be served at cooking temperature otherwise they will turn non-consumable.

4. Watch the clock- Do not keep perishable goods at room temperature for more than two hours and if they have been kept longer than that, then they should be discarded.

Monitoring the above-mentioned criteria is being practiced daily will keep your professional kitchens super organized and fresh where customers will not have to worry about their food safety solutions



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7 HCCP Principles of Food Safety

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HACCP is a logical approach designed by USDA and the health department to make sure the identification, assessment, and mechanism of food safety hazards are taken care of based on the seven principles that are as follows-

Principle 1-Making a list of hazard analysis- Identify all the reasons that can cause damage to people's health in any way. The hazard can come in chemical, biological, and physical forms and can cause food contamination. We need to find and list those hazards so that when they occur, they can be identified and you can get rid of them adhering to food safety measures.

Principle 2- Define the critical control points (ccp)- After identifying all the hazards, it's time to verify steps that can help us from stopping those hazards. This practice of verification is known as a critical control point (ccp). Knowing the right temperature of cooking food, sourcing clean and organic produce, and sourcing the best poultry supplies from Hygenic farms are a few critical control points, to begin with.

Principle 3-Set up critical limits- These are the limits set for verifying critical control points. By defining maximum temperatures for cooking animal protein also known as the food temperature danger zone you can save your food from getting overcooked by checking it constantly with the help of HACCP-compliant probe thermometers.

Principle 4- Establish monitoring procedures- A very important principle that helps in curbing food wastage while maintaining food safety. It is the managers' job to keep a check on their food supply quality and check the flow of food from constantly monitoring kitchen endeavors and maintaining that their staff is following all the rules of food safety.

Principle 5-Establish corrective actions- So things didn't go as planned and you are in a situation where you either can save the dish or throw it in the bin. Food correction is a step where you might be about to serve undercooked food and just at the right time someone notices that. You can then cook it at the right temperature to cook it completely and serve an impeccable dish. But sometimes the dish is past the corrective measure and needs to be ditched entirely.

Principle 6- Establish verification procedures- It is time to review your HACCP plan thoroughly and make last-minute changes if needed. In this stage of verification, you can take expert advice on food safety matters who can guide you plan a better refined HACCP plan for your business.

Principle 7-Establish record-keeping and documentation procedures- You have a proper plan ready to be executed, but you need to record it from time to time so that you have kitchen records with you that can determine that you follow healthy practices. The role of adopting food safety software solutions becomes vital as it helps expedite the process of identifying, verifying, and taking actions on food quality. A probe food thermometer in this case sends all temperature data into the software for better assessments.

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