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Taylor® Technology: The Precision Your Hazard Analysis Critical Control Point Program Demands

Food Service Specialists

A failure in your food safety practices can put you out of business. A Hazard Analysis Critical Control Point (HACCP) program is the best way to protect your business from this risk. This guide takes a look at how food is handled from truck to table, and the temperature safety standards that are defined by the latest government standards.

With more than 150 years of expertise in product development and manufacturing, Taylor's instruments are accurate and easy to use with minimal training, so even your newest crew member can use them reliably in a HACCP program.

This guide introduces some of Taylor's products for foodservice. If you would like to learn more, or if you have any questions about HACCP or food safety temperature standards, just ask your Taylor representative, or give us a call at 1-800-225-4834.

1. Receiving

Before accepting deliveries, make sure the temperature is within prescribed limits. Check both surface and interior temperatures: use either a Bi-Therm® Instant Read or a Pocket Digital Thermometer for a quick interior check and a QuickTemp® Infrared Thermometer for surface temperatures. Refrigerated foods — no higher than 41°F. (5°C.). Frozen foods-no higher than 0°F. (-17.8°C.) — use a Hand-held Thermocouple Thermometer with a Frozen Food Probe for quick, easy inspection of frozen food deliveries. Discard dry goods if there is any dampness, discoloration or if packaging is damaged.

Remember: Always refuse foods that show any signs of spoilage!

2. Storing

All foods must be properly stored to minimize the risk of bacterial growth or contamination. Refrigerated foods must be stored at 41°F. (5°C.) or lower — use separate Refrigerator Thermometers for different food storage temperatures. Frozen foods need an air temperature below 0°F. (-17.8°C.). Use two Freezer Thermometers — one at the warmest point, the other at the coldest — to monitor air temperature.

Dry stored foods should be kept at 50°F. (10°C.) in a well-lit, ventilated room with a maximum of 60% relative humidity. Use a Taylor Temperature and Humidity Guide Wall Thermometer or Remote Sensor Thermometer to monitor storage room temperatures and humidity levels.

Remember: Check storage temperatures at least twice each day!

3. Preparing/Cooking

Foodborne pathogens are killed by safe cooking temperatures. Use a Taylor Deep Fry Dial Thermometer to check deep frying oil temperatures to prevent cooking the surface of foods too quickly. Use an Infrared Thermometer to ensure grills, fryers and ovens maintain the right temperature for uniform cooking and use Bi-Therm®, Pocket Digitals, Thermocouple or TempRite® Disposable Thermometers to ensure that 1999 FDA Guidelines for safe internal temperatures are consistently met.

4. Serving/Holding

Hold foods out of the Danger Zone- hot foods above 140°F. (60°C.) and cold foods below 41°F. (5°C.)-to inhibit bacteria. Always use thermometers — either a Taylor Hot/Cold Holding Cabinet Thermometer or Hand-held Thermocouple Thermometer with an Air Probe — to check air temperatures in holding cabinets and under heat lamp warmers.

Remember: Built-in thermostats may be misleading because they only measure air temperature immediately adjacent to sensors which may not be uniform throughout the holding area.

5. Cooling

After cooking, chill foods — especially meats — as rapidly as possible to minimize their time in the Danger Zone and limit bacterial growth. Chill from 140°F. (60°C.) to 70°F. (21°C.) within 2 hours, then from 70°F. (21°C.) to 41°F. (5°C.) within 4 hours. Use a Bi-Therm® or Pocket Digital Thermometer.

Remember: The larger the surface area, the faster food will cool. Cut roasts into smaller portions and distribute liquids among several smaller pans to speed chill time.

6. Reheating

Some bacteria survive cooking and multiply to dangerous levels during chill-down. Food must be reheated to an internal temperature of 165°F. (74°C.) to eliminate new pathogens. Use an Instant Read or Hand-held Thermocouple Thermometer to ensure all foods are reheated adequately. Reheating kills pathogens, it won't eliminate toxins, such as that produced by Staphylococcus aureus, so remember these important rules:

  • Never reheat food more than 2 days old
  • Never add old foods to new
  • Reheat foods only once-then discard
  • Enforce strict personal hygiene standards.

Remember: The Infrared Thermometer is ideal for quickly and inconspicuously checking surface temperatures in holding cabinets, on salad bars and steam tables.

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