3. Bacteria multiply rapidly at room
temperature ranging from 7.22 to 60
°C. They grow faster between 15.5 to
48.8°C. This includes normal room
temperature. For this reason, food
must not be placed on a counter or
table at longer time.
5. How to Accurately and Safely Measure Food
Temperatures
• Use an approved temperature –
measuring device that measures
temperatures from 0° F ( - 18°C) to
220 °F (104°C).
• Locate the sensing portion of the
measuring device.
6. How to Accurately and Safely Measure Food
Temperatures
• Calibrate the measuring device using the ice
or boiling point method according to
procedure.
• Measure the internal temperature of the food
by inserting the probe into the center or
thickest part of the item, at least 2 inches for
a dial thermometer and 1 inch for digital
thermometers.
• Always wait for the temperature reading to
stabilize.
7. Follow these guidelines for keeping food at
proper temperature
• Use the proper storage method for
purchased food.
• Keep hot food above 60°C until
served.
• Keep cold food below 4.4°C until
served.
8. Follow these guidelines for keeping food at
proper temperature
• After serving, refrigerate food immediately. Do not
allow food to stand at room temperature. Keep
food covered to prevent contamination with
bacteria.
• Do not keep stuffed uncooked meat, poultry, or
fish in the refrigerator.
• Custard, cream, meringue, pies, and cakes with
rich fillings should be refrigerated as soon as they
cool. Do not allow them to stand below 44.4°C
once they have cooled. Thaw food in the
refrigerator.
9. Additional reminders for safe temperature in
food preparation
• Do not leave cooked foods at room
temperature for more than 2 hours.
• Refrigerate promptly all cooked and perishable
foods preferably below 5 0C within four hours.
• Keep cooked food piping hot ( more than 60
0C prior to serving)
10. Additional reminders for safe temperature in
food preparation
• Do not store food too long even in the
refrigerator
• Thaw food inside the refrigerator, not at
room temperature
• Check internal temperature during
cooking to assure proper end-point time
and temperature have been met to at
least 70 0C/165 0 F.
11. Additional reminders for safe temperature in
food preparation
• Cook food thoroughly, especially meat,
poultry, eggs, and seafood.
• Bring food like soup and stews to boiling to
make sure that they have reached 70 0C. For
meat and poultry, make sure that juices are
clear, not pink; ideally, use a thermometer.
• Re-heat cooked food thoroughly to 165 0
F/700C within 2 hour
12.
13.
14.
15. Itago lahat ng smartphones.
•NOTEBOOK LANG
ang OPEN.
•¼ SHEET OF PAPER
16. Bacteria multiply rapidly
at room temperature
ranging from 7.22 to 60
°C. They grow faster
between 15.5 to 48.8°C.
1
17. How to Accurately and Safely Measure Food
Temperatures
• Use an approved temperature –
measuring device that measures
temperatures from 0° F ( - 18°C) to
220 °F (104°C).
• Locate the sensing portion of the
measuring device.
2
3
18. How to Accurately and Safely Measure Food
Temperatures
• Calibrate the measuring device using the ice
or boiling point method according to
procedure.
• Measure the internal temperature of the food
by inserting the probe into the center or
thickest part of the item, at least 2 inches for
a dial thermometer and 1 inch for digital
thermometers.
• Always wait for the temperature reading to
stabilize.
4
5
6
19. Follow these guidelines for keeping food at
proper temperature
• Use the proper storage method for
purchased food.
• Keep hot food above 60°C until
served.
• Keep cold food below 4.4°C until
served.
7
8
9
20. Additional reminders for safe temperature in
food preparation
•Do not leave cooked
foods at room
temperature for more
than 2 hours.
10
