Food Safety – Important Critical Control Points (CCPs) to Monitor with Hazardous Food
A food that is capable of supporting the growth of disease-causing organisms or the production of toxins by these organisms.
The temperature range between 4°C/40°F and 60°C/140°F
- Use pasteurized dairy products.
- Buy meat and poultry from federally and provincially inspected establishments.
- Do not use cracked eggs.
- Do not use spoiled food.
- Keep food at 4°C/40°F or colder.
- Freeze food to -18°C/0°F or colder.
- Separate raw foods from ready-to-eat foods.
- Store cooked foods above raw foods.
- Date and label stored foods.
- Thaw in a refrigerated unit at 4°C/40°F or colder.
- Thaw under cold running potable water OR in a microwave oven only when the food will be cooked immediately.
- Do not allow food to remain in the danger zone for more than 2 hours.
- Wash hands frequently, especially after using the washroom, after handling raw food and before handling ready-to-eat food.
- Wash and sanitize all surfaces that have been touched by food.
Internal Food Cooking Temperature
- Use a probe thermometer to ensure that hazardous foods are cooked to the following minimum internal temperatures for at least 15 seconds:
- Whole poultry
- Ground poultry, poultry that is not whole and any other poultry product
- Any mixtures containing poultry, egg, meat, fish or other hazardous food
- Pork, ground pork and other non-poultry meats
Hold for Service
- Hold hot food at 60°C/140°F or hotter.
- Hold cold food at 4°C/40°F or colder.
Internal Food Cooling Temperature
- Cool cooked hazardous food to serve at a later time from 60°C/140°F to 20°C/68°F in 2 hours or less.
- Cool cooked hazardous food to serve at a later time from 20°C/68°F to 4°C/40°F in 4 hours or less.
Reheating Cooked Food
- Reheat hazardous food to required temperature within 2 hours.
- Reheat hazardous food to minimum internal cooking temperatures as listed above (except whole poultry which must be reheated to 74°C/165°F).
Call the EOHU at 613-933-1375 or 1 800 267-7120.