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Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C). [1] [2] [3] The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness [a] and that food that remains in this ...
Food storage in refrigerators may not be safe unless there is close adherence to temperature guidelines. In general the temperature should be maintained at 4 °C (39 °F) or below but never below 1 °C (34 °F). [8] Safe storage times vary from food to food and may depend on how the food has been treated prior to being placed in the refrigerator.
The temperature must be checked every 4 hours or else labeled with a discard time. Although monitored hot food can be held indefinitely in this way without a food safety concern, the nutritional value, flavor, and quality can suffer over long periods.
The USDA estimates that 30% of the food supply is wasted at the retail and consumer level due to confusion about the expiration dates on food products.
By reducing the temperature of cooked food from +70 to +3 °C (158 to 37 °F) or below within 90 minutes, the food is rendered safe for storage and later consumption. This method of preserving food is commonly used in food catering and, recently, in the preparation of "instant" foods, as it ensures the safety and the quality of the food product ...
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.
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Packaging date: the date a food is placed into a package for the first time for resale to a consumer; or the date a prepackaged product is weighed by a retailer in a package in which it will be offered for sale. [24] Storage instructions: How a product should be stored. Can include temperature, humidity, and light conditions. [24]
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