What is the temperature danger zone?

The

zone of the risk of food temperature concerns temperature measurements at which harmful bacteria can grow rapidly on food, even foods that have been cooked in advance to safe levels. For example, when you cook raw chicken at least 180 degrees F (82.22 ° C), it is safe to eat. However, if you leave the same cooked chicken on the counter for several hours, it can achieve a temperature danger zone and will no longer be safe to consume, even if you re -heat it. To allow food to hit this danger zone means you should throw it away. Some might ask, does it mean all food? In fact, it mainly applies to cooked or prepared food and any food that requires cooling. You do not have to keep apples below 40 degrees F, even if they keep them longer if you cool them.

Any dairy products, many vegetables, all meat and fish and things like eggs should be chilled so you get them home. Many canned or appalling products such as tomatoČKA, peanut butter or salsa also require cooling as soon as they are open. Your refrigerator should naturally be set below 40 degrees F to ensure that the food is not stored in the temperature danger zone.

Most often, however, people use the temperature zone as a means to determine when cooled cooked food. Since the bacteria will prosper in this zone, any food omitted for too long should be suspicious and should not be consumed. The American disease control centers have some interesting food poisoning statistics. More than 70 million people get food poisoning every year.

Most of these cases are not huge cases of contaminated food. Instead, there are incidents where people get food that have not been properly stored. Many people confuse food poisoning with stomach flu and do not report conservations. Yet we could do a lot by makingYou will keep food outside the temperature danger zone to help reduce these diseases.

One way to find out whether food should be cooled is to keep a clean meat thermometer. It will work well with most meat. If you notice an internal temperature that drops into a temperature danger zone, you can transfer food to the fridge. Others say that most cooked foods should be cooled within hours of cooking.

When you serve things like boiled meat or lunch, you should warm them to more than 165 degrees, even if they have been fully cooked. However, when food is stored incorrectly, it may not be enough to kill all bacteria. Do not shake if you think the food could have been too long at dangerous temperatures. It is simply not worth the food poisoning to eat food that could be improperly stored.