FOOD TEMPERATURE CONTROL 3f Food thermometer not available PUBLIC HEALTH SIGNIFICANCE Most food poisonings are associated with foods held at temperatures between 41oF and 140oF for extended periods of time. Health Department inspections stress temperature control of potentially hazardous food. Because food temperature control is so critical in assuring food safety all foods establishment must have and must use an accurate thermometer to check food temperatures. Food product thermometers are to be scaled 0—220oF. They must be accurate to +/-2oF. Food workers need to verify that foods are being properly cooled, that they are reheated to 165oF, that they are cooked to the required temperatures, that they are held hot above 140oF, etc. by using a thermometer. UTENSILS - SINGLE SERVICE ARTICLES 13a Utensils not provided; used/stored improperly PUBLIC HEALTH SIGNIFICANCE To help prevent contamination of food by workers, utensils must be provided and used to dispense food. Utensils must also be provided for use in all customer self service areas such as salad bars, buffets and for bulk food dispensing. Utensils that are provided to dispense and serve foods must be stored and handled in a manner that protects the utensil and the food from contamination. Contaminated utensils will contaminate the foods that are being dispensed and served. To prevent possible contamination of food by utensils during pauses in preparation and dispensing , utensils must be stored: a) in the food with the handle up out of the food, b) in a running water dipper well, c) in ice water or in hot water that is above 140oF, d) on a clean dry surface if the utensil is cleaned and sanitized once every four hours.
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