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The danger zone is the temperature range in which food-borne bacteria can grow. 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).
Minimum internal temperatures are set as follows: [citation needed] 165 °F (74 °C) for 15 seconds. Poultry (such as whole or ground chicken, turkey, or duck) Stuffed meats, fish, poultry, and pasta; 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 ...
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.
Hazard analysis and critical control points (HACCP) ... It is an acronym for food, acidity, time, temperature, oxygen and moisture. [1] Conditions
This chart was created with a text editor. ... 7 Principles of HACCP. Items portrayed in this file depicts. hazard analysis and critical control points ...
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:
Always refrigerate perishable food within 2 hours—1 hour when the temperature is above 90°F (32.2°C). Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40°F (4.4°C) or below and the freezer at 0°F (-17.7°C) or below. [27]
Equipment used in aseptic processing of food and beverages must be sterilized before processing and remain sterile during processing. [1] When designing aseptic processing equipment there are six basic requirements to consider: the equipment must have the capability of being cleaned thoroughly, it must be able to be sterilized with steam, chemicals, or high-temperature water, sterilization ...