Food Safety-The Food Danger Zone
Zone Out!!!!!
The danger zone is a range of temperatures (between 4-40 degrees Celsius or 40-140 degrees Fahrenheit) in which harmful bacteria quickly multiply.
One of the most common forms of food poisoning is related to harmful bacteria, usually caused in part by foods exposed to the food danger zone.
Sometimes, it is unavoidable that foods are in the danger zone. Examples of this might be;
1. during delivery of raw product or as it is being transferred from one place to another.
2. during receiving-foods are brought into an establishment and are waiting to be unpacked
3. While food is being prepared-washed, cut, cooked
4. during reheating of a preprepared product
5. During cooling
6. During holding-food service buffets, platter service etc.
Foods should never remain in the danger zone for more than four hours. This includes time spent in transport, receiving, preparation, holding and service. The maximum recommended time for preparation alone is two hours.
Here are some ways we can keep our food safe and out of the danger zone
Cook
1. Use a meat thermometer to ensure that it has met a safe internal cooking temperature.
2. Bring sauces and gravies to a boil when reheating. Heat leftovers thoroughly to a minimum temperature of 165F
3. Never consume products that contain raw eggs. Yes, this includes cookie dough!
4. Cook in small batches. Never leave large amounts of food out waiting to be prepared.
5. Keep food hot food hot using chafing dishes, warmers and crock pots.
6. Make sure that all product comes from a reliable source.
7. Transport foods in thermal containers.
8. Only reheat food once. Throw out remaining leftovers.
Chill
· Store foods as quickly as possible when they arrive to your location.
· Use one of the following ways to defrost foods- in the fridge, under cold running water or in the microwave (not in food service).
Never defrost foods at room temperature.
· Keep cold foods cold by refrigerated containers or in the case of buffets, on ice.
· Marinate foods in the refrigerator.
· Divide large amounts of leftovers into several small
· shallow containers (4 inches or less) for quicker cooling in the refrigerator.
· Use or discard leftovers on a regular basis
The danger zone is a range of temperatures (between 4-40 degrees Celsius or 40-140 degrees Fahrenheit) in which harmful bacteria quickly multiply.
One of the most common forms of food poisoning is related to harmful bacteria, usually caused in part by foods exposed to the food danger zone.
Sometimes, it is unavoidable that foods are in the danger zone. Examples of this might be;
1. during delivery of raw product or as it is being transferred from one place to another.
2. during receiving-foods are brought into an establishment and are waiting to be unpacked
3. While food is being prepared-washed, cut, cooked
4. during reheating of a preprepared product
5. During cooling
6. During holding-food service buffets, platter service etc.
Foods should never remain in the danger zone for more than four hours. This includes time spent in transport, receiving, preparation, holding and service. The maximum recommended time for preparation alone is two hours.
Here are some ways we can keep our food safe and out of the danger zone
Cook
1. Use a meat thermometer to ensure that it has met a safe internal cooking temperature.
2. Bring sauces and gravies to a boil when reheating. Heat leftovers thoroughly to a minimum temperature of 165F
3. Never consume products that contain raw eggs. Yes, this includes cookie dough!
4. Cook in small batches. Never leave large amounts of food out waiting to be prepared.
5. Keep food hot food hot using chafing dishes, warmers and crock pots.
6. Make sure that all product comes from a reliable source.
7. Transport foods in thermal containers.
8. Only reheat food once. Throw out remaining leftovers.
Chill
· Store foods as quickly as possible when they arrive to your location.
· Use one of the following ways to defrost foods- in the fridge, under cold running water or in the microwave (not in food service).
Never defrost foods at room temperature.
· Keep cold foods cold by refrigerated containers or in the case of buffets, on ice.
· Marinate foods in the refrigerator.
· Divide large amounts of leftovers into several small
· shallow containers (4 inches or less) for quicker cooling in the refrigerator.
· Use or discard leftovers on a regular basis