Food Safety 101-The Hot And Cold Of It

Even as progress is made in reducing contamination, it is critical that food handlers follow safe food handling practices. Safe food handling is essential in reducing the risk of food-borne illness. Because we know how different temperatures affect the growth of bacteria in food, we can protect ourselves and our customers by proper handling, cooking, cooling and reheating.

The temperature range of 40-140°F is known as the temperature danger zone (TDZ). Foods should remain within this zone for as short a time as possible. Temperatures of 40°F or below, or 140°F and above, inhibit the growth of food-poisoning bacteria. Some factors related to time/temperature are improper cooling; preparation 12 hours or more in advance of serving; inadequate reheating; and improper hot storage.

Cooling
The quicker products can be cooled, the less time allowed for conditions of bacterial growth. Remember, food must be disposed of if it is in the TDZ longer than four hours.

There are several factors that can help speed the cooling of foods:

• Shallow containers.
• Putting small batches of food in shallow pans.
• Stirring the food frequently.
• Potentially hazardous foods should be cooled from 140 to 40°F in less than four hours.