Food Safety

When storing food in a refrigerator, it’s important to cover and place the food in a way that helps to keep it from getting cross-contaminated with drippings or juices from other foods.

The Danger Zone is a temperature range between 4°C (40°F) and 60°C (140°F). When hazardous food is left in this temperature range, harmful bacteria grow and multiply fast. To prevent bacterial growth, keep hot food above 60°C (140°F) and cold food below 4°C (40°F).

Do you thaw foods safely? Thawing of hazardous food at room temperature could lead to foodborne illness. One way to prevent foodborne illness is to control the temperature of food and to keep food out of the temperature danger zone.

Why is it important to cool your food properly?

When it comes to serving wild game at dinners or events, there is a lot of important information you should review first. The role of WECHU is to make sure that all events that serve wild game are following the applicable regulations.

You’re more likely to get a foodborne illness when you’re eating shawarma, donairs, and gyros than many other meat products because of how the meat is cooked. Follow these steps when preparing shawarmas, donairs, and gyros.