Do You Know Your Temperature Danger Zones?

Food also should be shelved based upon the use-by dates that were put on the package at the receiving area. It should be set up so that the oldest food is used first. This is called the first in, first out (FIFO) method.

Foods in dry storage should be kept at least six inches off the ground and away from the walls. Another challenge is making sure that the food is stored away from contaminants. It should be as far as possible from garbage and chemicals. The storage area should be easily accessible to the receiving, food preparation and cooking areas.

Preparation

Preparing the food constitutes the next potential danger zone. First, employees must watch for cross-contamination of foods. Raw meat, poultry and fish should be prepared in separate areas from produce. Certain equipment, such as cutting boards and utensils, should be assigned to each type of food. For example, using one color or set of cutting boards and utensils for each type of food is one way to keep food from contaminating other food types.

RED– Beef
YELLOW– Poultry
BLUE– Cooked foods
GREEN– Vegetables
BROWN– Fish
WHITE– Dairy

Proper food temperatures must be maintained throughout the preparation stage. The food’s temperature should not fall in the temperature danger zone for longer than four hours; Otherwise bacteria can begin to grow. This rule applies during thawing and cooking stages as well as cooling, re-freezing and reheating.

Meeting the required cooking temperatures is the most critical. If foods are served undercooked to customers or employees, the results could become life threatening. The minimum temperature must be met so that the potential number of microorganisms, which may be present in all foods, are reduced to safe levels. The required temperatures are different for each type of food. Food must reach and hold the minimum internal temperature for a certain time period. The internal temperatures of all products should always be checked with a thermometer before they are served. Proper temperature zones include:

• Poultry should register an internal temperature of 165° F for 15 seconds;
• Ground beef at 155° for 15 seconds;
• Pork at 145° for 15 seconds;
• Beef roasts at 145° for 3 minutes; and
• Beef steaks and other cuts, pork, veal, lamb, fish and game animals at 145° for 15 seconds.

Cooking Surfaces

Some may not envision cooking surfaces as a potential danger zone. Food, however, that has spilled over and coated cooking surface can be dangerous, not only because it could catch fire if spilled on a burner, but it can also build harmful bacteria. A good cleaning schedule shows every area of the kitchen and how often it should be cleaned. Most cooking surfaces require a deep cleaning at closing time and various cleanings throughout the day, depending on how often the surface is used throughout the day.

Employee Break Rooms and Wash Areas

Employee break rooms can be hazardous when they are not well cleaned because bacteria can be transferred from this zone to other zones, such as the food preparation area. The employee areas should be cleaned and sanitized in the same manner as the rest of the establishment. Even though employee break rooms may be out of customers’ view, following the same food safety rules protects everyone’s safety – consumers and employees alike.

Handwashing may appear to be something that everyone knows how to do; however, many food handlers do not wash their hands properly or as often as needed. Proper handwashing includes six simple, but important steps:

• Wet hands with hot water;
• Apply soap;
• Scrub hands and arms for at least 20 seconds;
• Clean fingernails and fingers;
• Rinse thoroughly under hot, running water; and
• Dry hands and arms with a paper towel or warm-air hand dryer.

Hand sanitizers or hand dips can be used along with washing; however, they should never replace washing. If hand sanitizers are used, the employee should never touch any food or equipment until the sanitizer has dried completely. This is so that the sanitizing chemicals do not get onto food or food contact surfaces.