Search results
Results from the WOW.Com Content Network
[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).
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]
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
Danger zone (food safety), the temperature range in which foodborne bacteria can grow Danger triangle of the face "Danger zone", the loose areolar connective tissue of the human scalp
Submerge the wrapped turkey in the water and change the water every 30 minutes, which ensures that the bird stays at a safe temperature and wards off any contaminating bacteria.
Tools. Tools. move to sidebar hide. Actions ... Danger zone (food safety) ... Time temperature indicator; Toxic food environment;
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!