Purpose: Policy, Beneficial Information To: Summer Food Service Program Sponsors Number: NSD-SFSP-01-2008 Attention: Summer Food Service Program Sponsors Date: October 2008 Revised to delete strike-through language October 2018 Subject: The Importance of Maintaining Proper Time and Temperature Controls of Potentially Hazardous Foods Reference: California Health and Safety Code, Part 7; California Retail Food Code, sections 113871, 113998, 114000, and 114002. This Management Bulletin (MB) provides guidance for Summer Food Service Program (SFSP) sponsors regarding the importance of controlling the amount of time potentially hazardous foods (PHF) are held at specific (and potentially dangerous) temperatures (known as time and temperature). As an SFSP sponsor, you have the responsibility to ensure that the food you serve is safe to consume and is handled in a manner that prevents the possibility of a food borne illness. The following information will assist you in preventing a food borne illness by understanding what a PHF is and how to properly control time and temperature of PHF. Time and Temperature Time and temperature are two of the most important factors to control in the prevention of a food borne illness.
There are many steps during the process of preparing and serving food in which time and temperature must be controlled. Harmful microorganisms grow well in foods held between temperatures of 41 degrees Fahrenheit and 135 degrees Fahrenheit. This temperature range is also known as the Temperature Danger Zone (TDZ). The less time foods spend in the TDZ, the less time harmful microorganisms have to grow.
Typically harmful microorganisms can grow to levels high enough to cause illness within four hours; therefore specific regulations in the California Retail Food Code related to the prevention of a food borne illness focus on reducing the amount of time foods remain in the TDZ. The following sections outline the requirements of time and temperature control during the preparation and service of PHF. Types of Potentially Hazardous Foods Many types of foods can become unsafe and cause people to become ill. Some foods, known as PHFs, are at higher risk for growing harmful microorganisms; it is these microorganisms that cause a food borne illness. The following foods are considered PHF and require proper control of time and temperature:. Milk and dairy products.
Eggs (except those treated to eliminate microorganisms). Meat (beef, pork and lamb).
Poultry. Fish and shellfish. Baked Potatoes. Heat-treated plant foods (rice, beans, and vegetables). Tofu and other soy proteins. Sprouts and sprout seeds. Sliced melons and cut tomatoes Ensuring Proper Control of Time and Temperature Sponsors should be aware of good policies and procedures that can ensure the proper control of time and temperature of PHF.
The following represents three ways you can control time and temperature:. Develop a monitoring system.
Assign duties to key personnel who are responsible for understanding the importance of monitoring time and temperature of PHF and are responsible for conducting monitoring activities. Use proper tools. Provide accurate thermometers and timers/clocks to key personnel as necessary to monitor both time and temperature. Develop a recording system. Prepare a written log for recording times and temperatures of PHF. Cooking Potentially Hazardous Foods In order to ensure that the foods you are cooking have reached the proper internal temperature required to reduce the potential for a food borne illness, two steps must occur.
Purpose: Policy, Beneficial Information To: Summer Food Service Program Sponsors Number: NSD-SFSP-01-2008 Attention: Summer Food Service Program Sponsors Date: October 2008 Revised to delete strike-through language October 2018 Subject: The Importance of Maintaining Proper Time and Temperature Controls of Potentially Hazardous Foods Reference: California Health and Safety Code, Part 7; California Retail Food Code, sections 113871, 113998, 114000, and 114002. This Management Bulletin (MB) provides guidance for Summer Food Service Program (SFSP) sponsors regarding the importance of controlling the amount of time potentially hazardous foods (PHF) are held at specific (and potentially dangerous) temperatures (known as time and temperature). As an SFSP sponsor, you have the responsibility to ensure that the food you serve is safe to consume and is handled in a manner that prevents the possibility of a food borne illness. The following information will assist you in preventing a food borne illness by understanding what a PHF is and how to properly control time and temperature of PHF. 1996 jeep grand cherokee repair manual.
Time and Temperature Time and temperature are two of the most important factors to control in the prevention of a food borne illness. There are many steps during the process of preparing and serving food in which time and temperature must be controlled. Harmful microorganisms grow well in foods held between temperatures of 41 degrees Fahrenheit and 135 degrees Fahrenheit. This temperature range is also known as the Temperature Danger Zone (TDZ). The less time foods spend in the TDZ, the less time harmful microorganisms have to grow. Typically harmful microorganisms can grow to levels high enough to cause illness within four hours; therefore specific regulations in the California Retail Food Code related to the prevention of a food borne illness focus on reducing the amount of time foods remain in the TDZ. The following sections outline the requirements of time and temperature control during the preparation and service of PHF.
Types of Potentially Hazardous Foods Many types of foods can become unsafe and cause people to become ill. Some foods, known as PHFs, are at higher risk for growing harmful microorganisms; it is these microorganisms that cause a food borne illness. The following foods are considered PHF and require proper control of time and temperature:. Milk and dairy products. Eggs (except those treated to eliminate microorganisms).
Meat (beef, pork and lamb). Poultry. Fish and shellfish. Baked Potatoes. Heat-treated plant foods (rice, beans, and vegetables). Tofu and other soy proteins.
Sprouts and sprout seeds. Sliced melons and cut tomatoes Ensuring Proper Control of Time and Temperature Sponsors should be aware of good policies and procedures that can ensure the proper control of time and temperature of PHF. The following represents three ways you can control time and temperature:.
Develop a monitoring system. Assign duties to key personnel who are responsible for understanding the importance of monitoring time and temperature of PHF and are responsible for conducting monitoring activities. Use proper tools. Provide accurate thermometers and timers/clocks to key personnel as necessary to monitor both time and temperature. Develop a recording system.
California Food Temperature Guidelines Ireland
Prepare a written log for recording times and temperatures of PHF. Cooking Potentially Hazardous Foods In order to ensure that the foods you are cooking have reached the proper internal temperature required to reduce the potential for a food borne illness, two steps must occur.
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California Food Temperature Guidelines
Purpose: Policy, Beneficial Information To: Summer Food Service Program Sponsors Number: NSD-SFSP-01-2008 Attention: Summer Food Service Program Sponsors Date: October 2008 Revised to delete strike-through language October 2018 Subject: The Importance of Maintaining Proper Time and Temperature Controls of Potentially Hazardous Foods Reference: California Health and Safety Code, Part 7; California Retail Food Code, sections 113871, 113998, 114000, and 114002. This Management Bulletin (MB) provides guidance for Summer Food Service Program (SFSP) sponsors regarding the importance of controlling the amount of time potentially hazardous foods (PHF) are held at specific (and potentially dangerous) temperatures (known as time and temperature).
As an SFSP sponsor, you have the responsibility to ensure that the food you serve is safe to consume and is handled in a manner that prevents the possibility of a food borne illness. The following information will assist you in preventing a food borne illness by understanding what a PHF is and how to properly control time and temperature of PHF. Time and Temperature Time and temperature are two of the most important factors to control in the prevention of a food borne illness. There are many steps during the process of preparing and serving food in which time and temperature must be controlled.
Harmful microorganisms grow well in foods held between temperatures of 41 degrees Fahrenheit and 135 degrees Fahrenheit. This temperature range is also known as the Temperature Danger Zone (TDZ). The less time foods spend in the TDZ, the less time harmful microorganisms have to grow. Typically harmful microorganisms can grow to levels high enough to cause illness within four hours; therefore specific regulations in the California Retail Food Code related to the prevention of a food borne illness focus on reducing the amount of time foods remain in the TDZ.
The following sections outline the requirements of time and temperature control during the preparation and service of PHF. Types of Potentially Hazardous Foods Many types of foods can become unsafe and cause people to become ill. Some foods, known as PHFs, are at higher risk for growing harmful microorganisms; it is these microorganisms that cause a food borne illness. The following foods are considered PHF and require proper control of time and temperature:. Milk and dairy products. Eggs (except those treated to eliminate microorganisms).
Meat (beef, pork and lamb). Poultry. Fish and shellfish. Baked Potatoes. Heat-treated plant foods (rice, beans, and vegetables). Tofu and other soy proteins. Sprouts and sprout seeds.
Sliced melons and cut tomatoes Ensuring Proper Control of Time and Temperature Sponsors should be aware of good policies and procedures that can ensure the proper control of time and temperature of PHF. The following represents three ways you can control time and temperature:. Develop a monitoring system. Assign duties to key personnel who are responsible for understanding the importance of monitoring time and temperature of PHF and are responsible for conducting monitoring activities. Use proper tools. Provide accurate thermometers and timers/clocks to key personnel as necessary to monitor both time and temperature. Develop a recording system.
Prepare a written log for recording times and temperatures of PHF. Cooking Potentially Hazardous Foods In order to ensure that the foods you are cooking have reached the proper internal temperature required to reduce the potential for a food borne illness, two steps must occur.