4-3. Food Protection and Storage, continued
The internal product temperature of PHFs is 41F (5C) or below or 140F
(60C) or above at all times, except during preparation and serving. Whenever
feasible, maintain PHFs at a product temperature that is below 40F (4C).
During preparation and serving, DO NOT exceed the cumulative three-hour time
interval for holding PHFs outside the safe temperature zone. Consider PHFs that
have been maintained at unsafe product temperatures in excess of three hours as
adulterated. Discard adulterated foods as food waste.
You must take the product temperature of foods that you heat or cool. For
example, you must take such temperatures when you rapidly cool prepared hot
food items. Take the product temperature of such foods at the geometric center of
the food item. When you measure the product temperature of foods that you thaw
or temper, take the measurement at the surface of the product.
Provide metal stem-type, numerically scaled indicating or digital thermometers
that are accurate to plus or minus (+/-) 2F (1.7C). Use these thermometers to
ensure that you attain and maintain the proper internal cooking, holding, or
refrigeration temperatures of all PHFs. You may obtain bimetallic thermometers
through the federal supply system. These thermometers are listed under national
stock number (NSN) 6685-00-4444-6500. Sanitize product thermometer stems
between use. DO NOT use mercury thermometers in contact with food or food-
NOTE: Do not immerse the thermometer face dial.
DO NOT expose the
thermometer to temperatures that exceed the scale range.
Emergency situations are events that might contaminate food or prevent PHFs
from being held at required temperatures. For example, fires, floods, mechanical
breakdowns, and power outages are emergency occurrences. Ensure that the
person who is in charge notifies the supporting preventive medicine and
veterinary activities immediately in the event of an emergency situation.
Continued on next page