Thursday, 8 November 2018

Food out of the Temperature Danger Zone

The tips below mentioned for keeping your food out of Danger Zone
·        Plan properly. Don’t ever over cater as the large quantity of food you prepare may be harder to keep it either hot or cool enough for long period.

·      If there are many people to be served food, prepare the food closer to the time period before you serve the food.

·        Always keep your keep your fridge below 5°C and also make use of fridge thermometer for checking whether the fridge temperature stays between 4 to 5°C. 

·        Ensure that you have enough space inside the fridge because if the food products are packed tightly, the cold air cannot be circulated freely.

·        Never forget to check the storage instructions of food products. Have a look at the label on the product whether it should be stored in the refrigerator or not.

·        Divide the food products to get cool quickly. Food that is freshly cooked and not for consuming immediately, must have temperature reduced as soon as possible. Let the food be divided and kept into containers and store in the fridge after the streaming gets stopped. You can also make the food cool faster if it is placed in a sink of cold water and stir it, you can replace the water for a very short period.

·        If the perishable foods are in temperature of the danger zone for 2 to 4 hours, better consume it immediately. If it is left for more than 4 hours without consuming, throw away.

Cooking Times and Temperatures
Temperature: 165°F
Time: at least 15 seconds
Foods:
  •         Poultry (Chicken, turkey, duck, fowl)
  • ·        Stuffing made with potentially hazardous foods
  • ·        Dishes made from previously cooked foods


Temperature: 155°F Foods:
Time: at least 15 seconds
Foods:
  • ·        Ground meat, seafood, or ostrich meat
  • ·        Injected, marinated, or tenderized meats
  • ·        Eggs that will be hot-held for service


Temperature: 145°F Foods:
Time: at least 15 seconds
Foods:
  • ·        Whole seafood
  • ·        Beef, pork, veal, lamb (steaks and chops)
  • ·        Roasts (4 minutes)
  • ·        Eggs that will be served immediately


Temperature: 135°F Foods:
Time: at least 15 seconds
Foods:
  • ·        Commercially processed ready-to-eat food that will be hot-held.
  • ·        Fruits, vegetables, grains, and legumes that will be hot-held.


Keeping food hot
Hot food is supposed to be kept, served at least 60°C or more. If you want to serve hot after some hours of cooking ET the food be in the oven at 60°C or at 100°C
Two-hour/four-hour rule
Make use of the two-hour/four-hour guide mentioned below for what action should be taken to avoid food poisoning, in case of potentially hazardous food is held at temperatures of the danger zone.
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