Basic Food Safety_ Chapter 3 _Temperature Control_ (English)

Here’s an outline of **Basic Food Safety: Chapter 3 - Temperature Control (English)** with key points:

---

### **Chapter 3: Temperature Control**

#### **Why Temperature Control Matters**
- **Bacterial Growth:** Bacteria grow rapidly between **41°F (5°C)** and **135°F (57°C)**, a range known as the **Temperature Danger Zone (TDZ)**.
- **Hazardous Foods:** Perishable foods like meat, dairy, eggs, and cooked vegetables are most susceptible to bacterial contamination if left in the TDZ for extended periods.
- **Foodborne Illness Prevention:** Proper temperature control minimizes the risk of foodborne illnesses.

#### **Key Temperature Guidelines**
- **Cold Foods:** Keep cold foods at or below **41°F (5°C)**.
- **Hot Foods:** Maintain hot foods at or above **135°F (57°C)**.
- **Freezing:** Store frozen foods at **0°F (-18°C)** or lower to halt bacterial growth.

#### **The Two-Hour Rule**
- Perishable food left in the TDZ for **more than two hours** should be discarded.
- In hot environments (above 90°F or 32°C), the limit is **1 hour**.

#### **Safe Cooking Temperatures**
- Poultry: **165°F (74°C)**
- Ground meat: **155°F (68°C)**
- Seafood and steaks: **145°F (63°C)**
- Reheated food: Reheat leftovers to at least **165°F (74°C)**.

#### **Cooling and Reheating**
- **Cooling:** Reduce the temperature of hot foods to **41°F (5°C)** within **6 hours**:
- **Step 1:** Cool to **70°F (21°C)** within 2 hours.
- **Step 2:** Cool to **41°F (5°C)** or lower in the next 4 hours.
- **Reheating:** Heat food quickly to **165°F (74°C)** to ensure safety.

#### **Thermometers and Monitoring**
- Use a **calibrated thermometer** to check food temperatures accurately.
- Record and monitor temperatures regularly for compliance with safety protocols.

#### **Storage Practices**
- Store raw and ready-to-eat foods separately to prevent cross-contamination.
- Label and date foods to ensure the oldest items are used first (FIFO: First In, First Out).

#### **Thawing Food Safely**
1. **In the refrigerator:** Allow gradual thawing below **41°F (5°C)**.
2. **Under cold running water:** Use water below **70°F (21°C)**.
3. **In a microwave:** If cooking immediately after.
4. **As part of the cooking process:** For small items.

---

By following these guidelines, temperature control helps to maintain food safety and quality. Let me know if you'd like more details on a specific section!