Name: Paula Stephens

It’s all about the Time and Temps….

The staff had another busy day ahead at the Sunnydale Assisted living facility.
Taking and checking temperatures was standard practice; after all they were
dealing with the elderly and a highly susceptible population so making sure proper
procedures were followed was essential to the safety of the residents.

As the day started, Marla was busy with breakfast. Today’s special was scrambled
eggs and she was making the first batch to go onto the steam table. Since they
would be held for service, Marla wanted to get them up to 155F 1. (135F – 145F –
155F – 165F) Prior to starting the eggs she placed a sheet pan of pork sausage
patties into the oven. When the timer buzzed she was sure to check the
temperature of the patties at 155F. 2. (145F – 155F – 165F – 170F)

Meanwhile Caesar and Tina were getting things ready for today’s barbeque-
themed lunch. The menu would include choice of potato salad or coleslaw, baked
beans, grilled hamburgers and turkey burgers. There had also been some
macaroni salad from the previous week but since it could not be used since it had
been opened more than 7 days. 3. (3 days – 5 days – 7 days – 10 days) The
salads were pre-prepared purchased items so they would need to be held at 41F.
4. (32F – 41F – 50F – 70 F) The salads could be held without temperature control
up to 6hrs. 5. (1 hour – 2 hours – 4 hours – 6 hours) However, they needed to be
sure the temperature of the cold salads did not exceed 70F . 6. ( 41F – 50F – 60F –
70F) during that time. Once the baked beans were heated to 135F. 7. (125F -
135F – 145 – 165F) could be kept for up to 6hrs. 8. (1 hour – 2 hours – 4 hours – 6
hours) The beef hamburgers needed to reach 155F. 9. (145F – 150F – 155F –
165F) The turkey burgers needed to reach 165F 10. (145F – 155F – 165F –
170F)

Later in the day Randall came in for his dinner shift. Looking in the freezer,
Randall had realized that he had forgotten to thaw the chicken breasts he had
planned to serve for dinner. Moving quickly, he placed the frozen chicken in a prep
sink to thaw and turned on the water. The water needed to not exceed 70F. 11.
(55F – 65F – 70F – 75F) The temperature of the chicken could not rise above 41F.
12. (41F – 50F – 70F – 125F) for longer than 4Hrs . 13. (30 minutes – 1 hour – 2
hours – 4 hours) (This includes the time it takes to thaw the food plus the time to
prep or cool it.) While waiting for the chicken to thaw he grabbed a leftover pan of
beef noodle soup from the cooler and placed it on the stove to heat up before
transferring it to the steam table. Randall will need to heat the soup to 165F. 14.
(125 F – 135F – 145F – 165F) Randall knew that once it was moved to the steam
table it would need to maintain a temperature of 135F. 15. (125 F - 135F – 140F –
165F) Once the chicken was thawed Randall would need to make sure the baked
chicken breasts reached an internal temperature of 165F. 16. (135F -145F – 155F
– 165F) Dinner’s second choice was fried perch which would be made in small
batches. Randall would need to check the temperature of each batch and make
sure was at least 145F. 17. (145F – 155F – 165F – 170F ) Gino helped with serving
during the dinner shift but sometimes helped with food preparation. Since there
was quite a bit of thawed leftover ground turkey from the barbeque that had not
been removed from the refrigerator, Gino thought he would help out by making a
batch of turkey sloppy joes that could be used the next day for lunch. Gino
carefully followed the standardized recipe and cooked the turkey sloppy joes to its
proper internal temperature of 165° F. All that was left to do was cool the item
properly. Gino wanted to use an ice bath to get the temperature down quickly. He
planned on following the 2-stage method for cooling and needed the item to
reach 70F. 18. (45F – 50F – 70F – 125F) within 2hrs. 19. (1 hour – 2 hours – 4
hours – 6 hours) Once it reached that proper temperature he would have another
4hr 20. (1 hour – 2 hours - 3 hours – 4 hours) to reach 41° F.