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  2. Danger zone (food safety) - Wikipedia

    en.wikipedia.org/wiki/Danger_zone_(food_safety)

    [11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13] A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process. [14]

  3. FAT TOM - Wikipedia

    en.wikipedia.org/wiki/FAT_TOM

    Food should be removed from "the danger zone" (see below) within two-four hours, either by cooling or heating. While most guidelines state two hours, a few indicate four hours is still safe. T: Temperature Foodborne pathogens grow best in temperatures between 41 and 135 °F (5 and 57 °C), a range referred to as the temperature danger zone (TDZ).

  4. Foodborne illness - Wikipedia

    en.wikipedia.org/wiki/Foodborne_illness

    Storing food below or above the "danger zone" can effectively limit the production of toxins. For storing leftovers, the food must be put in shallow containers for quick cooling and must be refrigerated within two hours. When food is reheated, it must reach an internal temperature of 165 °F (74 °C) or until hot or steaming to kill bacteria. [22]

  5. ‘Fried rice syndrome’: Dietitians warn against eating food ...

    www.aol.com/fried-rice-syndrome-dietitians-warn...

    With cold food, it should be discarded after sitting at room temperature for over two hours, and one hour if it’s been sitting at a temperature above 90F. Show comments Advertisement

  6. Potentially Hazardous Food - Wikipedia

    en.wikipedia.org/wiki/Potentially_Hazardous_Food

    Potentially Hazardous Food has been redefined by the US Food and Drug Administration in the 2013 FDA Food Code to Time/Temperature Control for Safety Food. [1] Pages 22 and 23 (pdf pages 54 and 55), state the following: PHF table A 2013 FDA Food Code. PHF table B 2013 FDA Food Code.

  7. Hitting Nutrition Goals Can Be Tough—a Good Food Scale Can Help

    www.aol.com/10-best-food-scales-order-200200673.html

    Whether you're an avid baker or want to hone in on your nutrition for a bulk or cut phase, a food scale is handy. Here are the 10 best options for any budget.

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  9. Food safety - Wikipedia

    en.wikipedia.org/wiki/Food_safety

    [25] [26] The length of time before a food becomes unsafe to eat depends on the type of food it is, the surrounding environment, and the method with which it is kept out of the danger zone. Always refrigerate perishable food within 2 hours—1 hour when the temperature is above 90°F (32.2°C).