One of the most common causes of foodborne illness is improper cooling of cooked foods. If you aren't going to serve hot food right away, it's important to keep it at 140 ☏ or above. When roasting meat and poultry, use an oven temperature no lower than 325 ☏. Raw meat and poultry should always be cooked to a safe minimum internal temperature (see graphic). Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers. If the temperature is above 90 ☏, food should not be left out more than 1 hour. Never leave food out of refrigeration over 2 hours. This range of temperatures is often called the "Danger Zone." Bacteria grow most rapidly in the range of temperatures between 40 ☏ and 140 ☏, doubling in number in as little as 20 minutes. Leaving food out too long at room temperature can cause bacteria (such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli O157:H7, and Campylobacter) to grow to dangerous levels that can cause illness.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |