What is the most important thing in keeping food safe?
Keeping it out of the danger zone
Nearly 3/4 of all food related illnesses are due to poor temperature control
Keep hot foods hot and cold foods cold
What is the danger zone?
4 degrees C to 60 degrees C
40 degrees F to 140 degrees F
The temperature range in which bacteria and spoilage bacteria grows the quickest
What are potentially hazardous foods?
Foods that allow the growth of bacteria, causing food borne illness
Should be kept out of the danger zone
What are potentially hazardous foods?
- Meat, fish, poultry (foods containing them)
- Eggs and other protein rich foods
- Dairy products (food containing them)
- Fresh cut or peeled fruit or vegetables
- Cooked vegetables, beans, rice and pasta dishes
- Shellfish (alive or cooked) and seafood
- Sauces, gravy and non commercial garlic in oil mixtures
- Sprouts (alfalfa and bean, for example)
What are the best ways to protect food from the danger zone?
- Get food quickly into the fridge
- Keep food cold (4 or lower) and don’t overload fridge
- Keep food hot (60 or higher); use stove or oven
- Thaw foods
- When cooking lots, do it all at once in 1 uninterrupted step
- Food not being used immediately must be cooked quickly
- Reducing the smaller portions cuts cooling time
- Containers of hot food - place in sink in cold water bath for faster cooling
- Leftovers must be reheated to at least 74 degrees C (165 F)
What are the 3 ways to thaw food?
- The fridge
- Water bath (cold and flowing)
- Microwave
How long can potentially hazardous foods stay in the danger zone before it’s no longer safe?
If the time exceeds two hours, bacterial growth would be greater and the food could be unsafe. Follow the two hour rule, refrigerate freeze or consume the food within two hours of purchase or preparation
What are the four simple rules for food safety?
- COOK to proper temps
- CLEAN - wash hands, utensils and surfaces to be clean and free of bacteria
- CHILL - refrigerate foods promptly
- SEPARATE - keep foods separate to avoid cross contamination
What are reliable indicators of safe temperatures?
Appearance and touch are not reliable
Using a proper food thermometer is the only sure way of knowing that food is not in the danger zone
How often does food borne illnesses multiply?
Every 20 minutes
