UNIT-7

TEMPERATURE CONTROL

OBJECTIVES

This unit will enable the reader to understand the following:

1. Temperature Control and its relevance

2. The Danger Zone
3. Effect of temperature on bacteria
4. Correct procedures for cooling, holding, thawing and reheating foods
5. Recommended temperatures for different food categories

STRUCTURE

7.1 Introduction
7.2 Foods requiring temperature control
7.3 The Danger Zone
7.4 Effects of temperature on bacteria
7.5 Time – Temperature Controls
7.5.1 Preparation
7.5.2 Cooking
7.5.3 Cooling
7.5.4 Holding
7.5.5 Storing Leftovers
7.5.6 Thawing
7.5.7 Cold Storage
7.5.8 Reheating
7.5.9 Transportation
7.6 General Legislations and Recommendations
7.7 Summary
7.1 INTRODUCTION
Microorganisms exist everywhere in nature. They are in the soil, air, water and the
foods we eat. When they have nutrients (food), moisture, time and favorable
temperatures, they grow rapidly increasing in numbers to the point where some can
cause illness. Therefore, understanding the important role temperature plays in
keeping food safe is critical. If we know the temperature at which food has been
handled, we can then answer the question, "Is it safe?”
Good temperature control of foods is fundamental to the safe operation of many food
businesses The following stages in the food production chain, after primary
production, are subject to the Temperature Control Regulations: -
 Preparation
 Handling
 Processing
 Packaging
 Manufacturing
 Storage
 Transporting
 Selling
 Distribution
 Supplying
The Regulations state that foods that need temperature control for safety must be held
either:
 HOT: at or above a minimum temperature of 140°F.
 CHILLED: at or below a maximum temperature of 45°F.

7.2 FOODS REQUIRING TEMPERATURE CONTROL

There are a number of food types that are likely to be subject to temperature control.
This is because that without temperature control, the food might support the growth of
harmful (pathogenic) bacteria or the formation of poisons (toxins).These fall under the
category of potentially hazardous foods(PHFs). The PHFs requiring temperature
control include:
1. Dairy Products:
Such as soft or semi-hard cheeses ripened by mould and/or bacteria, dairy based
desserts such as mousses, crème caramels or products containing whipped creams.
[Link] Products:
All foods comprising or containing eggs, meat, fish, milk or their products, cereals
(including rice), pulses and vegetables, or sandwiches which contain these
ingredients.
[Link] or Cured Ready to Eat Meat or Fish:
Such as sliced cured meats like ham, smoked fish, some salamis and other fermented
products, unless the curing method leaves the product 'shelf stable' at room
temperature.
[Link] Ready to Eat Foods:
Such as prepared vegetables, vegetable salads like coleslaw or prepared products
containing mayonnaise.
[Link] or Partly Cooked Pastry and Dough Products:
Such as pizzas or fresh pasta containing meat, fish (or substitutes) or vegetables.
Some of these listed products may be preserved or prepared in such a way as to relax
or remove the need for temperature control. Because of food labeling legislation,
packaged products should have special storage conditions on their labels, and any
such conditions will indicate whether or not the food in the packaging needs to be
kept chilled.
7.3 THE DANGER ZONE (40 °F-140 °F)

Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F,
doubling in number in as little as 20 minutes. This range of temperatures is often
called the DANGER ZONE.
Table 7.1- Bacterial Growth Rate Chart
Generation Time
Organisms Temperature
(Min.)
17 min. in broth
Escherichia coli 98.6°F/37°C
12.5 min. in milk
Salmonella typhi 98.6°F/37°C 23.5 min. in broth
27-30 min. in
Staphylococcus aureus 98.6°F/37°C
broth
48 min. in broth
Streptococcus lactis 98.6°F/37°C
26 min. in milk

(Data from Weiser, Mountney, and Gould, "Practical Food Microbiology and Technology, " Table 3B.)
That's why the consumers are advised to never leave food out of refrigeration over
two hours. If the temperature is above 90 °F, food should not be left out more than
one hour.
 Less than 2 hours
Refrigerate or use immediately
  Between 2 hours and 4 hours
Use immediately

 More than 4 hours

Throw out

Raw foods esp. meat and poultry should always be cooked to a safe internal
temperature. Temperatures (160 ° to 212 °F) reached in baking, roasting, frying and
boiling will destroy bacteria that can cause food borne illness.

Figure 7.1- Effects of time-temperature exposures on vegetative bacteria in moist

foods, including “danger zones.”
7.4 EFFECTS OF TEMPERATURE ON BACTERIA
Bacteria have a minimum, optimum, and maximum temperature for growth and can
be divided into 3 groups based on their optimum growth temperature:
1. Psychrophiles are cold-loving bacteria. Their optimum growth temperature is
between 19°F and 32°F.
2. Mesophiles are bacteria that grow best at moderate temperatures. Their optimum
growth temperature is between 68°F and 113°F.
3. Thermophiles are heat-loving bacteria. Their optimum growth temperature is
between 113°F and 140°F .
Because of the unique survival capabilities of bacteria, it is important to limit their
growth in food as much as possible. Pathogenic bacteria can grow rapidly on foods
that are capable of supporting their growth in the Temperature Danger Zone(TDZ).
Therefore, when PHFs are heated or cooled, the food handler must pass these foods
through the TDZ as quickly as possible. The total exposure time adds up every time
the food is brought back into the TDZ. Cooked food should not be in the Temperature
Danger Zone for more than 4 hours cumulative (total) [Link] growth potential is
shown in the following table:

EFFECTS OF TEMPERATURE ON BACTERIA

Commercial canning temperatures 250°F Food products essentially sterile. C.
(can only be obtained under 240°F botulinum spores destroyed. S. aureus toxin
pressure) not inactivated at these temperatures.
Water boils 212°F Spores of C. botulinum and C.
perfringens can survive for hours. Toxin
of C. botulinuminactivated.
165°F Most bacteria die; some spore-forming
bacteria survive.
140°F No bacteria growth; some survive.
DANGER ZONE 139°F
Hottest temperature hands can 125°F Some bacterial growth; many survive.
endure
Body temperature 98.6°F Greatest bacterial growth and toxin
production by some.
Room temperature 70°F Rapid bacterial growth and toxin
Keep food safe: production by some.
140°F or above OR 45°F or below 46°F
45°F Some bacterial growth.

Water freezes 32°F No bacterial growth; many survive.

0°F Slow death for many bacteria; some
survive.
7.5 TIME- TEMPERATURE CONTROL PROCESS
Limiting bacterial growth is done by a time-temperature control process. This process
is critical during thawing, holding, preparation, cooling and during the transportation
of foods
7.5.1 Preparation
Potentially hazardous ingredients for foods that will be consumed without further
cooking (salads, sandwiches, filled pastry products, etc.) and reconstituted and
fortified foods must be pre-chilled to 45°F OR BELOW prior to preparation. Failure
to do so may contribute to increased bacterial growth.
1. Be sure to wash your hands in warm soapy water before preparing food and after using
the bathroom, changing diapers and handling pets.
2. Kitchen towels, sponges and cloths can harbor bacteria. Wash them often and replace
sponges every few weeks.
3. Keep raw meat, poultry and fish and their juices away from other food. For example,
after cutting up meat or poultry, be sure to wash your hands, the knife and the cutting
board in hot soapy water before you start to dice salad ingredients.
4. Choose plastic cutting boards over wooden ones. Bacteria can hide in the cracks of
wooden cutting boards and utensils.
5. Thaw food in the microwave or in the refrigerator. DO NOT thaw items on the kitchen
counter. This allows bacteria to grow in the outer layers of the food before the inside
thaws. If you plan to marinate food, do it in the refrigerator, too.
7.5.2 Cooking Food
Thorough cooking kills harmful bacteria. If you eat meat, poultry, fish, oysters or eggs
that are raw or only partially cooked, you may be exposing yourself to bacteria that
can make you ill. This is particularly important for children, pregnant women, the
elderly, and those whose immune systems are compromised by illness or by medical
treatment (for example, chemotherapy). Check the given table 7.2 for the proper
internal cooking temperatures for various meats and poultry in this section.
Salmonella, a bacterium that causes food poisoning, can grow inside fresh, unbroken
eggs. Be sure to cook eggs until the yolk and white are firm, not runny. Scramble eggs
to a firm texture. Avoid recipes in which eggs remain raw or only partially cooked
(for example, mousse, egg drinks, Caesar salad, etc.). Pasteurized eggs or egg
substitute can be used instead.
If you prepare and cook food ahead of time, divide large portions into small, shallow
containers and refrigerate. This ensures rapid, safe cooling.
Table 7.2 showing cooking temperatures for different
products

COOKING TEMPERATURE
Product ° Fahrenheit
Eggs & Egg Dishes
Eggs Cook until yolk &
white are firm
 Egg dishes 160
Ground Meat & Meat Mixtures
Turkey, chicken 170
Veal, beef, lamb, pork 160
Fresh beef
Rare (some bacterial risk) 140
Medium 160
Well Done 170
Fresh Veal
Medium 160
Well Done 170
Fresh Lamb
Medium 160
Well Done 170
Fresh Pork
Medium 160
Well Done 170
Poultry
Chicken, whole 180
Turkey, whole 180
Poultry breasts, roasts 170
Poultry thighs, wings Cook until
juices run clear
Stuffing (cooked alone or in bird) 165
Duck & Goose 180
Ham
Fresh (raw) 160
Pre-cooked (to reheat) 140
7.5.2 Cooling
Cooling food must be very important because improper cooling is the NUMBER ONE
cause of food borne disease outbreaks. The main consideration is cooling food fast
enough so bacteria will not have enough time to multiply sufficiently to cause a
problem. Potentially hazardous food must be cooled from ANY TEMPERATURE
BELOW 140°F TO 45°F OR BELOW WITHIN 4 HOURS.
Foods cooked in advance should be chilled to an internal temperature of below or =
40° F within 4 hours time. The thickness of distance to the center of the food mass has
the greatest influence on the cooling rate. Therefore, large roasts should be cut into
smaller pieces to reduce the mass for faster cooling and hot products should be
quickly separated into serving portions and racked, if possible. Other cooling methods
include adding eatable ice, using an ice-water bath while stirring the product
frequently. Hot liquid-like food masses should be containerized in shallow pans of <
or = 4 inches deep with a food depth of < or = 2 inches high. Pans must not be
covered and/or stacked during the cooling process.
7.5.4 Holding.
Potentially hazardous foods must be held outside of the bacteria optimum growth
temperature zone (DANGER ZONE), which is 45°F to 140°F. Remember:
 HOT HOLDING - 140°F OR ABOVE
 COLD HOLDING - 45°F OR BELOW
Potentially hazardous foods held in the danger zone for MORE THAN 4 HOURS are
considered and may cause a food borne outbreak if consumed. Frozen food must be
held in the frozen state in such a manner to preclude thawing
7.5.5 Storing Leftovers
One of the most common causes of food borne illness is improper cooling of cooked
foods. Because bacteria are everywhere, even after food is cooked to a safe internal
temperature, they can be reintroduced to the food and then reproduce. For this reason
leftovers must be put in shallow containers, for quick cooling and refrigerated within
two hours
7.5.6 Thawing
Potentially hazardous foods must be thawed as fast as possible to limit bacterial
growth during the process. The following methods of thawing potentially hazardous
foods are acceptable:
a. in the refrigerator with < or = 40° F
b. under potable (drinkable) running water of < or = 70° F in the food prep sink
c. in the microwave oven, followed immediately by cooking to the proper internal
temperature either by conventional cooking processes or in the microwave oven
d. by cooking the frozen food mass as is (cannot be done in microwave oven if food
mass is large)

Thawing at room temperature is not acceptable

7.5.7 Reheating
Foods should be reheated thoroughly to an internal temperature of 165 °F or until hot
and steaming. In the microwave oven, cover food and rotate so it heats evenly. Follow
manufacturer's instructions for stand time for more thorough heating. In the absence
of manufacturer's instructions, at least a two minutes stand time should be allowed.
7.5.8 Cold Storage
Properly handled food stored in a freezer at 0 °F will always be safe. Freezing keeps
food safe by slowing the movement of molecules, causing bacteria to enter a dormant
stage. Once thawed, these bacteria can again become active and multiply to levels that
may lead to food borne illness. Because bacteria on these foods will grow at about the
same rate as they would on fresh food, thawed foods should be handled as any other
perishable food. A temperature of 40 °F should be maintained in the refrigerator. In
contrast to freezer storage, perishable foods will gradually spoil in the refrigerator.
Spoilage bacteria will make themselves known in a variety of ways. The food may
develop an uncharacteristic odor, color and/or become sticky or slimy. Molds may
also grow and become visible. Bacteria capable of causing food borne illness either
don't grow or grow very slowly at refrigerator temperatures. A refrigerator/freezer
thermometer should always be used to verify that the temperature of the unit is
correct.

7.5.9 Transportation
The same temperature considerations mentioned above also apply when potentially
hazardous foods are being [Link] order to ensure proper food temperatures,
sufficient temperature controlling equipment must be provided.
7.6 GENERAL LEGISLATIONS AND RECOMMENDATIONS

Safe food-handling practices are a good defense against food borne illness. Because
we know how different temperatures affect the growth of bacteria in our food, we can
protect ourselves from food borne illnesses by proper handling, cooking and storing
foods at safe temperatures The table below shows the basic requirements of the
legislation to include recommendations where necessary.

Legislation Recommendation / Advice

Chilled food Food may not be stored at a Regularly check the

temperature above 45°F if it temperature of all
is likely to support the refrigerators to ensure that
growth of pathogenic they are operating below
organisms or the formation 45°F and record this check
of toxins Check the manufacturers
If a lower storage storage guidelines upon
temperature is specified by receipt of the food and
the Manufacturer, the food ensure that the guidelines
must be stored at that lower are followed.
temperature provided it is
necessary for the safety of
the food. Any item of food can be
displayed out of temperature
Cold food on display for control only once. It is good
service can be out of practice to record when the
temperature control for one food went on display and
period up to a maximum of when it had finished being
4 hours. After the 4 hour displayed as the burden of
period has expired food
 must be stored under proof is upon the caterer
temperature control or
discarded.

Hot cooked / reheated food It is good practice to check

the temperature of hot
reheated or cooked food
using
a calibrated temperature
probe to ensure that it has
reached a temperature that
will destroy pathogenic
microorganisms. It is also
recommended that food is
cooked to a temperature of
158°F for 2 minutes or an
equivalent temperature and
time e.g. 166°F for 30
seconds and cooking or
reheated food temperatures
are recorded .

Hot-Hold Food Hot food should be It is good practice to

displayed or stored at a monitor the temperature of
temperature of 145°F or food during the display
above. period using
a calibrated thermometer to
ensure that it is above 145°F
and to record this check
If the food is kept below
Food may be kept at a 145°F it is advisable to
temperature cooler than record when the food was
145°F for one period of up put on display and when it
to a maximum of 2 hours if was taken off display as the
it is for service or display burden of proof is on the
caterer

7.7 SUMMARY
 Thaw potentially hazardous foods under refrigeration, running water or during cooking
process.
 Keep potentially hazardous foods 140°F or above or 45°F or below (Avoid the
temperature danger zone).
 Cool potentially hazardous foods rapidly.
 Use pre-chilled ingredients for potentially hazardous foods not requiring cooking.
 TIME & TEMPERATURE RELATIONSHIPS TO REMEMBER:
Internal
Time Temp Type of Food
------ < or = 0° F Food stored in freezers
------ < or = 40°F Food stored in refrigerators
> or =140° Food stored in hot-holding equipment such as
------
F steam tables
Cooking
Temps
121 Rare roast beef (after reaching 130° F internal,
130° F
minutes must hold to that temp for 121min)
Rare roast beef (after reaching 140° F internal,
12 minutes 140° F
must hold to that temp for 12 min)
> or = 145° Foods in general: fish, shellfish, other beef,
15 seconds
F lamb, eggs, vegetables
> or = 155°
15 seconds Ground beef & pork products
F
> or = 165° Poultry products & foods stuffed with meat,
15 seconds
F poultry or fish
> or = 165° Any foods cooked in the microwave oven, then
------
F kept outside for 1-2 minutes to even out the heat
within 2 > or = 165° Rapid reheating of leftover foods (cannot be
hours F done in steam tables or slow cookers)

Check your progress Exercise 7.1

(a) Which foods should be subjected to temperature control and why?
(b) Why the temperature range of 40° F to 140° F called the danger zone?
(c) Outline the five most common faults in food preparation leading to
food borne illnesses.
(d) List the methods of thawing the frozen foods.
(e) Justify the following :
1. The temperature of the food should be checked in the
center of the mass.
2. Inadequate refrigeration of perishables is one of the reasons
for food poisoning.
 (f) Give one example each of a thermophile, mesophile and a
psychrophile.
(g) Filling in the blanks:
1. The common route of entry of _______________is through
eggs.
2. The recommended temperature of cooking red meat is
_______.
3. Safe and rapid cooling can be achieved by dividing food
into_______.
4. Food held in the danger zone for more than _______ hours
should be discarded.
5. Properly handled food stored in a freezer at _________ will
always be safe
.