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[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]
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).
Danger Zone (Hardline album) or the title song, 2012; Danger Zone (Lord Kossity album) or the title song, 2006; Danger Zone (Sammy Hagar album) or the title song, 1980; Danger Zone, by China White, 1981; The Danger Zone, by Big L, 2011; Danger Zone, by Player, 1978; Danger Zone, by Sinner, 1984; Danger Zone, by Tuff Crew, 1988
Cooking is an aspect of all human societies and a cultural universal. Types of cooking also depend on the skill levels and training of the cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans ...
Download as PDF; Printable version; In other projects ... Latitude Locations 90° N North Pole: ... List of national capitals by latitude and longitude;
Download as PDF; Printable version; ... International Map of the World; K. World Map at Lake Klejtrup; O. ... Media in category "World maps"
[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).
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