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).
Safe Food Handling
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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.
You must cook hazardous foods to the recommended minimum internal temperature and hold for 15 seconds. Always use a clean and sanitized probe thermometer to check food temperatures.
To make sure the proper food temperatures are reached and maintained, you should use a probe thermometer. A probe thermometer is a thermometer that has a pointy metal stem that can be inserted into food.
Good personal hygiene is the best way to prevent foodborne illness. To wash your hands thoroughly, follow these steps.