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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. Time temperature indicator - Wikipedia

    en.wikipedia.org/wiki/Time_temperature_indicator

    A time temperature indicator (TTI) is a device or smart label that shows the accumulated time-temperature history of a product. Time temperature indicators are commonly used on food, pharmaceutical, and medical products to indicate exposure to excessive temperature (and time at temperature). [1] In contrast, a temperature data logger measures ...

  4. Hazard analysis and critical control points - Wikipedia

    en.wikipedia.org/wiki/Hazard_analysis_and...

    Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.

  5. Popular mac and cheese brand recalled from major US stores ...

    www.aol.com/popular-mac-cheese-brand-recalled...

    Perdue Foods recalled more than 167,000 pounds of frozen chicken nuggets and tenders after some customers reported finding metal wire embedded in the products last month.

  6. Kids worked overnight shifts at pork processing plant, feds find

    www.aol.com/kids-worked-overnight-shifts-pork...

    Federal investigators found nearly a dozen children to be working dangerous, overnight shifts at Seaboard Triumph Foods' pork processing plant in Sioux City, Iowa, the Department of Labor announced.

  7. Critical control point - Wikipedia

    en.wikipedia.org/wiki/Critical_control_point

    Any previously cooked foods that are reheated from a temperature below 135 °F (57 °C), provided they have been refrigerated or warm less than 2 hours; Any potentially hazardous foods cooked in a microwave, such as poultry, meat, fish, or eggs; 155 °F (68 °C) for 15 seconds. Ground meats (such as beef or pork)

  8. List of food contamination incidents - Wikipedia

    en.wikipedia.org/wiki/List_of_food_contamination...

    a "zero tolerance" approach to food fraud or food crime; a focus on intelligence gathering; the role of laboratory services; the value of audit and assurance regimes; targeted government support for the integrity and assurance of food supply networks; leadership, and; crisis management in response to any serious food safety or food crime ...

  9. Why food safety experts stand behind the 'when in doubt ... - AOL

    www.aol.com/why-food-safety-experts-stand...

    For foods that are fully cooked, anything that is kept out of the refrigerator for more than two hours should be thrown away, she said, "as bacteria tends to thrive at room temperature."