Which of the following are correct cooler procedures? (Select all that apply) Checking the cooler temperature 4 times daily and recording it in the HHT Cleaning the coolers with Windex Keeping the milk cooler colder than the ice cream cooler Verifying cooler units have a temperature of 36°F to 40°F (4°C) Verifying freezer units have a temperature between -10°F and 0°F (-18°C)
The Correct Answer and Explanation is :
The correct cooler procedures from the options provided are:
- Checking the cooler temperature 4 times daily and recording it in the HHT
- Verifying cooler units have a temperature of 36°F to 40°F (4°C)
- Verifying freezer units have a temperature between -10°F and 0°F (-18°C)
Explanation:
- Checking the cooler temperature 4 times daily and recording it in the HHT:
Monitoring the temperature of storage units, such as coolers and freezers, is crucial to ensure that food products, especially perishable items like milk and ice cream, are stored at safe temperatures to prevent bacterial growth. By checking the temperature multiple times per day, you can identify any deviations from the required ranges and take corrective actions before spoilage occurs. The HHT (Handheld Terminal or similar system) is often used in food service or retail environments to log temperatures accurately, ensuring compliance with safety standards. - Verifying cooler units have a temperature of 36°F to 40°F (4°C):
This range is the recommended temperature for refrigeration. Storing perishable foods like milk, eggs, and meats at temperatures between 36°F and 40°F (4°C) slows down bacterial growth, preserving the safety and quality of the food. If the temperature is too high, the risk of foodborne illnesses increases, and if it is too low, it may cause some foods to freeze, which can affect texture and taste. - Verifying freezer units have a temperature between -10°F and 0°F (-18°C):
Freezers should maintain temperatures in the range of -10°F to 0°F (-18°C) to keep frozen foods at optimal quality. At these temperatures, food remains solidly frozen and safe for long-term storage. If a freezer becomes too warm, it can lead to partial thawing, which may allow bacteria to grow or compromise the texture and nutritional value of the food.
Incorrect Procedures:
- Cleaning the coolers with Windex: Using Windex (or other chemical-based cleaners) is not recommended for cleaning food storage areas, as they may leave behind residues that are harmful to food safety. It’s important to use food-safe cleaning agents that are appropriate for surfaces that come in contact with food.
- Keeping the milk cooler colder than the ice cream cooler: This is not correct. Ice cream needs to be stored at much lower temperatures (below freezing) to maintain its texture, while milk and other dairy products should be kept in the recommended refrigeration range (36°F to 40°F).
Proper cooler procedures are vital in maintaining food safety and compliance with health regulations.