Your health inspector asks, “How do you check, calibrate and use a temperature
measuring device to ensure that your cooked potentially hazardous foods are
maintained at the required hot holding temperature?” Well…what would you say?
Like any other profession, food safety inspectors have their own language. This
is so because most state or local restaurant health regulations are similar to
the model national code that is issued by the United States Food and Drug
Administration. This national code uses very precisely defined terms and phrases
to ensure accuracy of meaning and consistency in application of the code.
In order to communicate accurately and confidently with your inspector, it is
helpful if you know how to speak his or her professional language. To do this,
you need to be clear on the meaning of their words. Based on the question above,
here are examples:
Ø Potentially hazardous foods – simply put, these are foods that are capable of
supporting the growth of disease-causing bacteria, also called pathogens. A few
examples are raw meats, cooked beans, gravies, whipped butter, most cheeses, raw
shell eggs, deli/sandwich meats, cooked pasta, cooked rice, cooked potatoes,
garlic-in-oil products, and raw seed sprouts. All potentially hazardous foods
must meet the temperature requirements as specified by your health department
regulations.
Ø Required hot holding temperature – this normally refers to the 140 F
temperature at which potentially hazardous foods must be held in a steam table
or similar piece of equipment. Holding cooked foods at a minimum of 140 F will
prevent the growth of any disease-causing bacteria which may be present in these
foods. Note: some state or local regulations may require only 135 F, not 140 F.
Check with your health inspector.
Ø Temperature measuring device – a fancy term for a thermometer.
Ø Check and calibrate – this means to check the accuracy of your thermometer and
adjust it if it is inaccurate. If your thermometer is battery operated, have
extra batteries and know how to change them.
Finally, I recommend that you obtain a copy of your restaurant regulations so
that you have the requirements in writing. I have found that very few owners or
managers take this important step. Your health department may charge a small fee
for a copy or they may be available for downloading from their website.
About Jim Austin,
Jim spent 13 years in local government environmental health in both Oklahoma and
Colorado. In his last position, he directed the Food Safety Program for the City
and County of Denver for six years. He now consults with restaurants and retail
food stores on all health department matters related to food safety, and is
particularly experienced in successfully assisting clients who are in
enforcement proceedings with their local health department. Additionally, he
performs customized assessments so that restaurant owners identify problem areas
before their next inspection and keep those areas under consistent managerial
control in a cost effective manner. He loves what he does and enjoys helping his
customers stay profitable by implementing low cost solutions to their food
safety concerns.
Jim Austin
Colorado Restaurant Consulting
303-804-0919
CORestaurantCon@aol.com