The document discusses food safety controls and time/temperature monitoring. It explains that some foods can become hazardous if left in the temperature danger zone between 41-135°F for too long, as bacteria can grow rapidly. These are called Time/Temperature Control for Safety (TCS) foods. The document outlines the proper flow of food and three preparation processes. It also discusses monitoring temperatures of foods using various thermometers and calibrating them, as well as monitoring time through logs to ensure foods are reheated or cooled properly within required timeframes.

1. Copyright 2023, Hawkes, Stine

3. Seafood Gumbo
This week’s recipe from the
Student Workbook is:
Seafood gumbo is now popular
across the U.S. and around the
world. It is thought to first
originate in West Africa. The
gelatinous nature of the okra
added to the recipe would
often be used to thicken the
gumbo.
Chapter Recipe

4. Food Safety Controls

5. Introduction
Food safety controls start with understanding the flow of food, what
TCS foods are, and then carefully monitoring time and temperature as
food travels from receiving to service.
Food Safety Controls
Consider the
importance of time
and/or temperature in
preventing foodborne
illnesses

6. The Flow of Food
The flow of food in a food operation is the path that food travels from
receiving through service to the consumer. Several activities or stages
comprise the flow of food and are called operational steps.
Food Safety Controls
Three preparation processes

7. The Flow of Food
The three processes:
• Process A
Food Preparation with No
Cook Step
• Process B
Preparation for Same-Day
Service
• Process C
Complex Food Preparation
Food Safety Controls
A B C

8. Time/Temperature Control
For Safety

9. What is it?
Some foods can become hazardous if they spend too much time in the
temperature danger zone, where bacteria that may be present in or on
the food can quickly grow to unsafe levels and cause foodborne illness
when consumed.
Time/Temperature Control For Safety

10. Temperature Danger Zone
The temperature danger zone occurs
when food is between 41°F–135°F
(5°C–57°C).
Within this range, bacterial growth
potential is highest between 70°F–
125°F (21°C–52°C).
Time/Temperature Control For Safety

11. TCS Explained
Time/Temperature Control For Safety

12. Time/Temperature Control For Safety
Which are TCS Foods?
Some foods are defined as TCS Foods
based on intrinsic properties such as
pH and aw levels, while others
become TCS foods when they are cut
in the food preparation process.

13. Monitoring Temperature

14. What is it?
Monitoring a food’s temperature throughout the flow of food is
essential to keep food safe by killing dangerous pathogens or
preventing them from growing to unsafe levels and causing foodborne
illness when consumed.
The FDA Food Code requires food establishments to monitor cooking
temperatures routinely. The appropriate temperature measuring
device must be accessible to food employees.
Monitoring Temperature

15. Types of Thermometers
Monitoring Temperature

16. Bimetallic Stemmed Thermometer
Monitoring Temperature
Keep cleaned and sanitized
between uses to prevent
cross-contamination.
Sanitation is accomplished
by using alcohol swabs or
washing with soap and
water.

17. Thermocouple/
Thermistor
Thermometer
Monitoring Temperature

18. Infrared Thermometer
Monitoring Temperature

19. Other Thermometers
Monitoring Temperature

20. Thermometer Calibration
Monitoring Temperature
• Fill a container with ice cubes then add cold
potable water and let it sit for 4 to 5 minutes to
form a watery slurry.
• Insert the thermometer stem’s sensing area into
the container, making sure not to touch the side,
and let it sit until the dial stops moving.
• The temperature reading should be 32°F (0°C) after
30 seconds. Recalibrate the thermometer as
required by adjusting the calibration nut using a
wrench. Log discrepancies and recalibration to
maintain records should an inspector require them.
Ice and Water Method

21. Thermometer Calibration
Monitoring Temperature
• Bring a clean container of potable water to a boil.
• Once the water is boiling, insert the thermometer
stem’s sensing area into the container, making sure
not to touch the side or bottom, and let it sit until
the dial stops moving.
• The temperature reading should be 212°F (100°C).
Log discrepancies and recalibration to maintain
records should an inspector require them.
Boiling Water Method

22. Monitoring Time

23. What is it?
Monitoring Time
TCS foods can be time and/or temperature abused. The only way to
carefully monitor time is to track it in logs.
In a busy organization, it is easy to forget to take a reading, not
remember if you took a reading, or assume one of the many other food
co-workers took a reading. This is why logs are so important; a
measurement never happened if an entry does not exist on a log.
The next slides show two time/temperature log examples.

24. Reheating Temperature Log
Monitoring Time
The Food Code requires that foods are reheated
to 165°F (75°C) within 2 hours.

25. Cooling Temperature Log (1 of 2)
Monitoring Time
The Food Code requires that foods not cooked for immediate service
be cooled quickly to minimize time spent in the temperature danger
zone and limit bacterial growth.
The specific time and temperature requirements are
as follows:
• Cool to 70°F (21°C) within 2 hours
• Cool to 41°F (5°C) within an additional 4 hours.

26. Cooling Temperature Log (2 of 2)
Monitoring Time
Commercial refrigeration equipment is designed to hold cold food
temperatures, not cool large masses of food.