Food Temperature And Health Safety: Danger Zones


You have to take care of a lot of things so you can maintain your health with the best quality food. It is not only enough to use fresh ingredients, watch the gluten, and serve it well. It is also essential to store it properly, so it does not acquire harmful bacteria growth while in storage. Temperature is critical to store your food safely and keep it in good condition. For instance, always store it at less than 5 degrees Celsius. Even better, you can store it at 0 degrees Celsius. Actually, you should cook meat at the right temperature, make sure they are fully cooked, and then store according as convenient.

The Danger Zone: Following Food Safety Temperatures
Food Temperature And Health Safety: Danger Zones

Food Storage

If you leave your food out in room temperature for longer than two hours, all kinds of harmful bacteria start growing in it, making it unfit for consumption. If you end up consuming it, you can get food poising and other food-borne diseases and disorders.

The temperature range of 40 degrees Fahrenheit to 140 degrees Fahrenheit is the danger zone for food. This temperature range helps harmful bacteria thrive. If you leave your food out in average room temperature any longer than two hours, the growth rate of bacteria is astounding. Their number doubles every twenty minutes they are left there. Therefore, it is not enough to do your cooking or heating right. Cooling your food and storing it right afterward is just as crucial to maintaining health and safety.

To avoid the growth of harmful bacteria, you have to follow simple but specific rules. Try and keep your hot food hot by placing it on a heated tray or hot pot. On the other hand, you can also keep your cold food cold, below 40 degrees Fahrenheit to be precise, by putting them on ice.

The Danger Zone: Following Food Safety Temperatures
Food Temperature And Health Safety: Danger Zones

Guidelines

While cooking, you must maintain a steady temperature. In the case of raw meat and poultry items, roast your food at temperatures no lower than 325 degrees Fahrenheit. It is best to serve the food piping hot, right after removing it from the oven or stove or microwave. However, if you plan to serve or eat it later, make sure to maintain a steady temperature that never drops below 140 degrees Fahrenheit.

In the case of leftovers, make sure to heat them at the mentioned temperature. Then, it would be best if you placed them in a shallow container or plate to cool down fast (in less than two hours) and then quickly put them into the refrigerator. If there is no refrigerator, put the food on ice and see that the temperature never drops below 40 degrees Fahrenheit.

To reheat leftovers, make sure that heat distributes evenly. Please do not remove it from the heat source until they are steaming hot. Always make sure to check for any funky odor before taking the first bite if it was left out for too long or not stored properly. Never take the after-cooking process lightly. You could use the best ingredients and mess up everything for improper storage methods.

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