Cooper Kitchen Flyer 10.indd - Cooper

Cooper Kitchen Flyer 10.indd - Cooper
PROTECTING FOOD THROUGH THE PROCESS
Temperature and time in a food safety system are the two most
important components in preventing foodborne illness. Proper
cooking, storing, holding and monitoring of temperatures is
vital in preventing bacterial growth in foods.
Cooper-Atkins Corporation provides a full line of professional
temperature instruments and products, to assist in serving safe
food.
Many of our thermometer dials incorporate HACCP guidelines
and temperature ranges as a quick-reference.
25HP
Refrigerator/Freezer
Thermometer
with HACCP Dial
1246-02
Mechanical
Pocket Test
Thermometer
with HACCP Dial
IDENTIFYING CRITICAL CONTROL POINTS
Receiving
Reheating
Storing
Cooling
Preparing
Cooking
Serving
Holding
HACCP Guidelines
1. Identify potentially hazardous foods in recipes and describe
preventive measures.
2. Specify all the critical control points in the process and
establish a flow chart.
3. Establish standards that must be met at each critical
control point.
4. Monitor critical control points and determine whether
criteria is being met.
5. Establish corrective actions to eliminate the hazard
immediately.
6. Set up an effective record-keeping process that documents
the HACCP system.
7. Establish procedures for verification that the HACCP
system is working correctly.
It is important that all test thermometers are
sanitized, before and after each use, to prevent
cross-contamination. Probe Wipes clean and
sanitize thermometer probes quickly.
9152
Probe Wipes
All potentially hazardous foods should be prepared so that they
spend less than 4 hours in the bacterial temperature danger zone.
Final cooking temperatures, 41° to 135°F (5° to 57°C), should
never be guessed by visual assessment or touching; always test
with a thermometer.
For accurate temperature readings, test temperature in
geometric center (which is usually the thickest part) of the
food product.
Thawing... The first step in the preparation of frozen foods.
Acceptable methods:
• Holding under potable running water at or below
336-01
70°F (21.1°C) for no more than 2 hours.
ColdStik
• Microwaving (only if food is immediately
transferred to a cooking facility.)
Holding... Hot foods should be held at 135°F (57°C) or above.
Cold foods should be held at 41°F (5°C) or below. Always use
thermometers to check the food temperature. Relying on the
thermostat of warming or holding equipment is not enough.
Temperatures should be checked at 2-hour intervals with a
thermocouple or stem test thermometer.
Cooling... Internal food temperatures must
be brought below 41°F (5°C) within 4 hours.
The Coolit-Rite™ TTM41, it’s perfect for
monitoring food cooling practices to ensure
HACCP compliance.
TTM41
Coolit-Rite
Cooling Validator
Acceptable Equipment Temperatures:
Refrigerator: 38°F (3°C) or lower
Freezer:
0°F (-17.7°C) or lower
Dry Storage: 70°F (21°C) or lower with low humidity/
adequate ventilation
Dish Washing Rinse Temp: 180°F (82.2°C)
Check your local regulations on all required temperatures, as they
may vary.
Cold Storage Shelf Life
Fresh Beef
Fresh Veal, Lamb
Fresh Pork
Ground Beef, Veal, Lamb
Ground Pork
Variety Meats
Chicken, Turkey, Duck
Fillets Fish (lean)
Fillets Fish (fat)
Shellfish
Vegetables
Eggs
Milk
Refrigerator
3 to 6 days
3 to 4 days
1 to 2 days
1 to 2 days
1 to 2 days
1 to 2 days
1 to 2 days
1 to 2 days
1 to 2 days
1 to 2 days
4 to 5 days
7 days
5 to 7 days
Freezer
6 to 12 months
6 to 9 months
3 to 6 months
3 to 4 months
1 to 3 months
3 to 4 months
6 months
4 months
3 months
2 to 4 months
8 to 10 months
CHOOSING THE APPROPRIATE THERMOMETER
If you prefer faster temperature readings and a broader range than
a mechanical bi-metal stem thermometer, the
DFP450W Digital Pocket Test is right for you! It is
more dependable than a bi-metal. With settings
stored in a non-volatile memory chip, field adjusting
of calibration settings has become a thing of the past.
And no risk of introducing error into the instrument.
Accurate for Life - guaranteed.
DFP450W
Digital Pocket
Test
If you have been using a digital pocket
test, but are looking for more versatility,
thermocouple instruments are favored
due to their capability for a wider range
of temperatures and quick response. The
32311 EconoTemp™ Thermocouple
Instrument with DuraNeedle Probe
(93230-K) is the perfect entry level
instrument.
The AquaTuff™ 350 Series
Thermocouple Instruments
also support
interchangeable probes
for a wide variety
of applications,
and they are IPX7
94003-K
waterproof rated.
AquaTuff Kit
93230-K
EconoTemp
Combo Pack
93970-K
AquaTuff Kit
TempTrak™ by Cooper-Atkins, is a Wireless
Temperature and Humidity Monitoring System
that eliminates the time and expense of manual
HACCP data collecting.
The Intelli-PDA™
Pocket PC based
application works in
conjunction with
TempTrak to take
any paper form and
convert it to an
electronic document.
TempTrak
Intelli-PDA
with TAD
Distributed By:
67-1033
PROFESSIONAL FOODSERVICE KITCHEN PRODUCTS
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
2237
50208
35200-K
3270-05
TC6
TS100
9152
TFS4
FT24
93230-K
Espresso / Milk Frothing Thermometer
Fry Vat Probe
AquaTuff™ Thermocouple Instrument
Deep Fry Thermometer
24 Hr. Electronic Timer / Clock / Stopwatch
99 Minute Stopwatch / Timer w/ Lanyard
Probe Wipes - Large Tub 200 Count
Multi-Station 99 Hour Digital Timer
Single-Station 24 Hour Digital Timer
EconoTemp™ Thermocouple Instrument
with DuraNeedle Probe and Wall Mount
11. TRH122M Mini Thermometer Hygrometer
12. 212-159
Refrigerator / Freezer Thermometer
13. 336-01
ColdStik™ Refrigerator / Freezer Thermometer
5
6
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
330
535
335
25HP
DFP450W
DPP400W
50014-K
24HP
3210-08
50263-K
TTM59
1246-02
35132
7
Refrigerator / Freezer Thermometer
Reach-in Cooler Thermometer
Glass Tube Refrigerator / Freezer Thermometer
Bi-Metal Refrigerator / Freezer Thermometer
Digital Pocket Test Thermometer w/ Temp Alarm
Pen Style Digital Pocket Test Thermometer
Weighted Griddle Probe
Oven Thermometer
Grill Surface Thermometer
Patty Probe, 60°Angle 3/16” Depth
Pocket Test Plus™ Digital Thermometer
Mechanical Pocket Test, 0° - 220°F
AquaTuff ™ Wrap&Stow™
Thermocouple Instrument
8
27. DTT361
28.
29.
30.
31.
32.
33.
34.
35.
36. 462
37. 412
38. 470
9
4
10
24
25
26
323
329
322-01
TM60
DT300
TTM41
2238-06
481
Digital Cooking Thermometer / Timer
with Temperature Alarm and Probe
Meat Thermometer
Paddle Style Deep Fry / Candy / Jelly Therm
Deep Fry / Candy / Jelly Thermometer
Long Ring Mechanical Timer
Oval Style Digital Pocket Test Thermometer
Coolit-Rite™ Monitoring Thermometer
8” Stem Test Thermometer
DualTemp2™ Infrared Thermometer
with RTD Probe
Slim-Line™ Infrared Thermometer
Gun Style Infrared Thermometer w/ Laser
Mini Infrared Thermometer
11
12
23
14
13
18
22
20
15
27
19
28
2
21
16
3
1
17
29
30
31
32
33
34
35
36
37
38
Cooper-Atkins Corporation • 33 Reeds Gap Road, Middlefield, CT 06455 U.S.A.
800-835-5011 • 860-347-2256 • Fax: 860-347-5135 • www.cooper-atkins.com • [email protected]
67-912
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