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- 1. A certified food protection manager training program Module 4: Cooking Temperatures
- 2. The Story: 12 Sick, One Thing in Common
- 3. What Happened? May 2014 Center for Disease Control identified 12 people sick in four different states. Seven were hospitalized. Symptoms: – Bloody diarrhea and severe stomach cramps for greater than 72 hours – No one developed kidney failure – Hemolytic Uremic Syndrome (HUS)
- 4. What They Found • CDC interviewed 11 of the 12 ill people • All reported eating burgers at a restaurant before getting sick • Eight individuals reported eating ground beef prepared rare, medium rare, or “undercooked”
- 5. What Went Wrong? • Escherichia coli (E.coli) O157:H7 was present in ground beef packed and shipped by Wolverine Packing Company • Restaurants didn’t heat the burgers to a safe temperature (155oF) • Wolverine Packing Company recalled 1.8 million pounds of ground beef – About $7.2 million worth
- 6. And Then …
- 7. How could this have been prevented?
- 8. Learning Objectives • Identify symptoms, sources, and control methods for STEC (E.coli 0157:H7) • List the correct (FDA Food Code) temperature and times for meat, poultry, reheated and commercially prepared foods • Explain correct use and calibration of thermometers • Describe four procedures for correct thawing
- 9. Key Terms • STEC - Shiga Toxin producing E. coli • Core/internal temperature – temperature at the last place in the food to be heated (usually the center of the thickest part; could be the cold spot) • Cooking end point – final temperature for safe food product • Cooking monitoring – regularly checking food temperature using a thermometer
- 10. Shiga Toxin Producing E. coli • Generic E. coli may not harm you – Some types are in your gastrointestinal tract and keep you healthy • Some E. coli produce toxins that can make you very sick
- 11. Symptoms • Bloody diarrhea • Abdominal cramps • Hemolytic Uremic Syndrome (HUS) – Kidney failure
- 12. Foods Involved • Ground meats • Non-intact or mechanically tenderized cuts of meat • Unpasteurized milk • Unpasteurized fruit juice, apple cider • Produce (lettuce, spinach, sprouts) • Commercially processed raw cookie dough • RTE foods cross contaminated
- 13. Control • Wash raw fruits and vegetables in clean running water • Obtain produce from reliable supplier (GAPS) • Do not consume raw milk or cheeses • Do not consume unpasteurized juice (requires HACCP) • Use good personal hygiene • Exclude employees diagnosed with STEC (E. coli O157:H7) • Monitor water sources (potable water) • Avoid contact with farm animals and petting zoos
- 14. Control (continued) • Do not serve ground beef cooked to less than 155oF to at risk populations (YOPI) • Do not use “color” of meat or meat juices to determine proper cooking • Cook ground beef to a minimum temperature of 155oF for 15 seconds • Monitor temperature with a calibrated thermometer – Develop standard cook time to obtain correct temperature – Monitor and correct
- 15. Factors Affecting Cooking Rate • Initial temperature of food (thawing) • Food’s bulk (size) • Food composition – Fat increases cook time, moisture decreases time • Char on outside increased cook time • Airflow and hotspots in ovens
- 16. Thawing Frozen Food Approved Methods • In refrigerator 41°F or colder • In microwave oven (food cooked immediately and manufacturer’s instructions followed) • In package submerged under running potable water at 70°F or lower • As part of cooking process
- 17. Minimum Cooking Temperatures Food Item Min. Int. Temp Min. Holding Time at Specified Temp. Commercially processed (cooked) product from inspected manufacturer 135oF Roast (rare) beef 145oF 130oF 4 minutes 112 minutes Steaks/chops: Fish, Pork, and other meats, including exotic species of game animals and commercially raised game Fish and meat not listed elsewhere 145oF 15 seconds Unpasteurized shell eggs prepared for immediate service 145oF 15 seconds Injected meat Mechanically tenderized meats 155oF 15 seconds
- 18. Minimum Cooking Temperatures Food Item Min. Int. Temp. Min. Holding Time at Specified Temp. Ground fish, beef, pork and other meats, including exotic species of game animals and commercially raised game (comminuted) 155oF 15 seconds Unpasteurized shell eggs not for immediate service 155oF 15 seconds Poultry Baluts Stuffed poultry, fish, meat or pasta Stuffing containing fish, meat, poultry or ratites Wild game animals 165oF 15 seconds Food cooked in a microwave oven 165oF Until the min. temp. is reached in all parts of the food, then allowed to stand for 2 minutes
- 19. Reheating Food • Protect food from contamination • Food must reach minimum internal temperature of 165°F for minimum 15 seconds within 2 hours • Dispose of reheated food if it does not reach required temperature in 2 hours • Discard uneaten portions of reheated food
- 20. Consumer Advisory • Must have a reminder and disclosure to inform consumers of the significantly increased risk of consuming undercooked foods (beef, eggs, fish, lamb, milk, pork, poultry, shellfish) • Reminders include: Brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means • Disclosures must indicate which items on the menu are included in the reminder
- 21. Example CA from the Food Code “Regarding the safety of these items, written information is available upon request” “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness” “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions”
- 22. Temperature Measuring Procedure • Follow thermometer manufacturer’s instructions • Measure core temperature of solid TCS food: refrigerated, being cooked, reheated, cooled or thawed • Insert clean, sanitized probe into center of thickest part of food • Stir liquid food before measuring to ensure even temperature
- 23. Thermometers
- 24. Checking Your Thermometer • Check the accuracy of all food thermometers: – At least once a day – Every time it is dropped – After being exposed to extreme temperatures • Methods to check the accuracy: – Boiling water method – Ice water method • If not correct, calibrate
- 27. Case Study 12 sick with bloody diarrhea How It Happened All restaurants received burgers contaminated with E. coli from the same distributor What They Found
- 28. Case Study Improper cooking temperature Possible cross contamination What went wrong Make sure proper internal temperature is reached Prevent cross contamination Prevention
- 29. Discussion Can your staff communicate the risks of under cooked burgers? How could you explain the risks to them?
- 30. Activity List the minimum required cooking temperatures and times on page 26 • Ground beef • Chicken breast • Rib eye steak • Broiled fish • Pork chop cooked in microwave
- 31. Quiz Which of the following is not a safe method to thaw food: a) At ambient temperature (ordinary room temperature) b) In a refrigerator at 41°F or colder c) Submerged under running potable water at 70°F or below d) As part of the cooking process
- 32. Quiz Which of the following is not a safe method to thaw food: a) At ambient temperature (ordinary room temperature) b) In a refrigerator at 41°F or colder c) Submerged under running potable water at 70°F or below d) As part of the cooking process
- 33. Quiz When cooked, poultry must reach a minimum internal temperature of: a) 145°F b) 155°F c) 165°F d) 175°F
- 34. Quiz When cooked, poultry must reach a minimum internal temperature of: a) 145°F b) 155°F c) 165°F d) 175°F
- 35. Quiz Cooked liquid food, such as soups, stews and sauces made from (TCS) potentially hazardous ingredients should be: a) Placed in plastic containers for cooling b) Heated to 175°F c) Stirred before temperature is measured to ensure that temperature is even throughout d) Placed in metal containers at a maximum depth of 4 inches
- 36. Quiz Cooked liquid food, such as soups, stews and sauces made from (TCS) potentially hazardous ingredients should be: a) Placed in plastic containers for cooling b) Heated to 175°F c) Stirred before temperature is measured to ensure that temperature is even throughout d) Placed in metal containers at a maximum depth of 4 inches
- 37. Quiz According to the FDA Food Code, TCS food that has been cooked and cooled must be reheated to a minimum internal temperature and time of: a) 145°F for 15 seconds b) 155°F for 15 seconds c) 165°F for 15 seconds d) 175°F for 15 seconds
- 38. Quiz According to the FDA Food Code, TCS food that has been cooked and cooled must be reheated to a minimum internal temperature and time of: a) 145°F for 15 seconds b) 155°F for 15 seconds c) 165°F for 15 seconds d) 175°F for 15 seconds
- 39. Review • Use reliable approved suppliers • Prevent cross-contamination from uncooked products • Proper thawing • Monitor cooking time and temperature • Consumer advisory • Thermometer calibration
Editor's Notes
- (Additional resource on story) http://www.oregonlive.com/health/index.ssf/2014/05/e_coli_outbreak_traced_to_rest.html Massachusetts, Michigan, Missouri, & Ohio hemolytic uremic syndrome (HUS) – kidney failure
- Escherichia coli – esh-uh-rik-ee-uh koh-li - \ˌesh-ə-ˈrik-ē-ə\The letters and numbers mean this particular bacteria produces Shiga toxin. These are also called STEC- Shiga Toxin producing E Coli 1.8 million lbs beef at $4/lb = $7.2 million
- Ask: How could this have been prevented? The burgers were contaminated with E.coli. However, these illnesses could have been prevented if the burgers had been cooked to a proper internal temperature.
- STEC- Shiga Toxin producing E Coli Cold spot – internal temperatures Cooking end point – final temp Cooking monitoring – using a thermometer Correct thawing – 4 ways refrigeration, under running potable water, microwave, part of cooking process HUS (hemolytic uremic syndrome) kidney condition that happens when red blood cells are destroyed and block the kidneys' filtering system.
- Generic E.coli may not make you sick, Ones that produce toxins (STEC) will make you very sick. STEC first came into public’s attention with the Jack-in-the-box outbreak in 1993. Four children died of hemolytic uremic syndrome and 600 others were reported sick after eating undercooked patties contaminated E.coli. The chain was faced with several lawsuits, each of which was quickly settled (but left the chain nearly bankrupt and losing customers). At the time, Washington state law required that hamburgers be cooked to an internal temperature of at least 155 °F (68 °C), the temperature necessary to kill E. coli bacteria, although the FDA requirement at that time was only 140 °F (60 °C), which was the temperature Jack in the Box cooked.
- mechanically tenderized cuts of meat- Bacteria can be pushed into the meat Jack in the Box - 1993 Unpasteurized milk cannot be legally sold in NC. Unpasteurized fruit juice – cattle under the trees – highly potential contamination RTE – handling a raw burger, then the bun
- In NC, there have been 3 big cases of STEC related to farm animals at state and county fairs. Proper hand washing is important. NC State fair Nov 2004 NC State fair Oct 2011 Cleveland County Fair Oct 2013 E.coli0157:H7 outbreak from butter made from unpasteurized milk: http://epi.publichealth.nc.gov/pdf/en2001-4.pdf
- YOPI – Young, Old, Pregnant, Immune Compromised
- When measuring the temperature, where on a tray of burgers do you want to take the temperature? The outside and corners cook fastest because of heating in an oven. Make sure to temp the burgers in the middle of the tray.
- See page 44 in booklet. Comminuted- reduced in size by methods including chopping, flaking, grinding, or mincing. – imitation crab meat, salmon patties Exotic species of game animals and commercially raised game – reindeer
- Food cooked or reheated in a microwave - 165oF - then allowed to stand for 2 mins. to obtain temp. equalization Baluts – embryo inside a fertile egg – incubated to reach a specific stage of development, then removed from incubation – (boiled fertilized duck egg with undeveloped embryo- Asian cooking) Comminuted: com·mi·nut·ed ˈkäməˌn(y)o͞odəd/ - Ratites – large, flightless birds (ostrich, emu) exotic species of game animals and commercially raised game- bear, venison Wild game cook-offs
- Whole muscle beef can be served undercooked without Consumer Advisory
- Bimetallic stemmed thermometers: measure 0oF - 220oF; Insert up to the dimple; Adjust with calibration nut; For thick foods (roast) Thermistor: \ˈthər-ˌmis-tər\ Thermocouple: \ˈthər-mə-ˌkə-pəl\ Digital; senses the temperature on the tip of the probe; for thick and thin foods; different probes – immersion, surface, penetration, air Infrared (Laser): measures the temperature of food/equipment surfaces Thermometers – Air- Must be accurate +-3oF food- Must be accurate +-2oF
- There are two ways to check the accuracy of a food thermometer: ice water and boiling water. Many food thermometers have a calibration nut under the dial that can be adjusted. Check the thermometer package for instructions. Alcohol wipes are acceptable. Only purchase thermometers that can be calibrated. The only exception to this is that schools that using thermocouples will need to check their accuracy each day but have to send them back to the manufacturer. If using a thermocouple, check the manufacturer specifications to determine the frequency of calibration. After checking the accuracy, if the thermometer is not correct, it needs to be calibrated. If it is a thermocouple and the unit needs to be sent back to the manufacturer, then the thermocouple should not be used. After checking accuracy and calibrating, the thermometer can be used. This needs to be noted on the Daily Production Plan in the upper right corner.
- Boiling water. To use the boiling water method, bring a pot of clean tap water to a full rolling boil. Immerse the stem of a food thermometer in boiling water a minimum of 2 inches and wait at least 30 seconds. (For ease in handling, place the stem of the food thermometer through the clip section of the stem sheath and, holding the sheath horizontally, lower it into the boiling water.) Without removing the stem from the pan, hold the adjusting nut under the head of the food thermometer with a suitable tool and turn the head so the thermometer reads 212°F or 100°C. A consumer using tap water in unknown atmospheric conditions would probably not measure water boiling at 212°F because water boils at a lower temperature in a high altitude area.
- Ice-point method. To use the ice water method, fill a large glass with finely crushed ice. Add clean tap water to the top of the ice and stir well. Immerse the food thermometer stem a minimum of 2 inches into the mixture, touching neither the sides nor the bottom of the glass. Wait a minimum of 30 seconds before adjusting. (For ease in handling, place the stem of the food thermometer through the clip section of the stem sheath and, holding the sheath horizontally, lower it into the water.) Without removing the stem from the ice, hold the adjusting nut under the head of the thermometer with a suitable tool and turn the head so the pointer reads 32°F or 0°C.
- ground beef-155 Chicken breast-165 Rib eye steak-145 Broiled fish-145 Pork chop cooked in microwave-165 Participants match foods to the correct temperatures on flashcards.
- Answer, a)
- Answer, a)
- Answer: c)
- Answer: c)
- Answer: C
- Answer: C
- Answer: C
- Answer: C