Heat and Food
using the link provided, use the information provided to complete your heat and food worksheet.
Heat and Food
The Food Danger Zone
Bacteria grow most rapidly in the range of temperatures between 40-140F or 4-60C, doubling in number in as little as 20 minutes. This range of temperatures is often called the "the danger zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.
If you are traveling with cold foods, bring a cooler with a cold source. If you are cooking, use a hot campfire or portable stove. It is difficult to keep foods hot without a heat source when traveling, so it’s best to cook foods before leaving home, cool them, and transport them cold.
Cooking
Raw meat and poultry should always be cooked to a safe minimum internal temperature. When roasting meat and poultry, use an oven temperature no lower than 325 °F. If raw meats have been mishandled (left in the "Danger Zone" too long), bacteria may grow and produce toxins which can cause food borne illness . Those toxins that are heat resistant are not destroyed by cooking. Therefore, even though cooked, meat and poultry mishandled in the raw state may not be safe to eat even after proper preparation.
Storing Leftovers-is one of the most common causes of food borne illness-place leftovers in shallow pans for quick cooling and refrigerate within 2 hours
Reheating Leftovers
-foods should be reheated to a minimum temperature of 165F or higher
Cold Storage Temperatures
Properly handled food stored in a freezer at 0F (or less) will always be safe. Freezing keeps food safe by the slow movement of molecules, causing bacteria to enter a dormant stage. Once thawed, these bacteria can become active and multiply to levels that may lead to foodborne illness. Because bacteria on these foods will grow at about the same rate as they would on fresh food, thawed foods should be handled as any other perishable food.
A temperature of 38F (or less) should be maintained in the refrigerator. In contrast to freezer storage, perishable foods will gradually spoil in the refrigerator. Spoilage bacteria will make themselves known in a variety of ways. The food may develop a fould odour, colour or become sticky or slimy.
Mold may also grow and become visible. Bacteria capable of causing foodborne illness either don't grow or grow very slowly at refrigerator temperatures. An thermometre should always be used to verify that the temperature of the unit is correct.
Safe food-handling practices are a good defense against foodborne illness. Because we know how different temperatures affect the growth of bacteria in our food, we can protect ourselves and our families from foodborne illnesses by proper handling, cooking and storing foods at safe temperatures.
Dangerous Foods Include
Meat:Beef,Pork,Chicken Fish/Seafood Ground Meats & Sausages
Ready To Eat Foods Dairy:Yogurt,Milk,Soft Cheese Sauces and Gravies
Cream Filled Pastries & Pies Tofu Cooked Rice, Beans and Potatoes