Food Safety - Step 4 Chill

-

Blogger : Abdulrahman K. Qudsi

Contact with Blogger: Qudsi2525@hotmail.com

 Food Safety - Step 4

Chill

Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F.

1. Refrigerator temp.
  • Keep your refrigerator at 40°F or below and your freezer at 0°F or below
2. Package
  • Package warm or hot food into several clean, shallow containers and then refrigerate. It is okay to put small portions of hot food in the refrigerator since they will chill faster.
3. Perishable food
  • Refrigerate perishable food (meat, seafood, dairy, cut fruit, some vegetables, and cooked leftovers) within 2 hours. If the food is exposed to temperatures above 90°F, like a hot car or picnic, refrigerate it within 1 hour.
4. Thaw frozen food
  • Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Never thaw food on the counter because bacteria multiply quickly in the parts of the food that reach room temperature.


تعليقات

إرسال تعليق

المشاركات الشائعة من هذه المدونة

What does Quality 4.0 means for Quality Professionals?

-
صورة
Blogger : Abdulrahman K. Qudsi Contact with Blogger: Qudsi2525@hotmail.com What does Quality 4.0 means for Quality Professionals? Industry 4.0 technologies are driving a transformation throughout the manufacturing industry. Data quality and interconnected data-sharing systems will have great effects on quality management, from increasing the speed of improvement and lowering the cost of quality to driving skill shifts. Quality professionals need to learn and incorporate these developments into their workflows to stay competitive.
قراءة المزيد

Packaging materials

-
صورة
Blogger : Amin M. Rajab Contact with Blogger: Ameen1rajab@gmail.com  Main Packaging materials all products made of any material or type for use in the containment, protection, handling, delivery, and display of goods, From raw materials to manufactured goods, from the producer to the user or consumer. Packaging materials consist of the following : Primary packaging: Prepared to form a unit of sale to the end-user or consumer at the point of purchase Secondary packaging: Prepared to form - at the purchase site set of a certain number of sale packages, whether to be sold in this way to the end-user or consumer or to be used only as a means of filling the shelves at the point of sale, meaning that it can Separate it from the product without affecting its properties. Tertiary packaging: prepared to facilitate the handling and transport of a number of selling units or secondary packaging to prevent manual handling and transportation damage Reusable Packaging: Packaging that is designed and
قراءة المزيد

ISO 9001:2015 Headline

-
صورة
Blogger: Mazen A. Majeed Contact with blogger : majeedmazen@gmail.com ISO 9001;2015 Headline      Aim:   The ability to consistently deliver products and services that satisfy customers and enhance customer satisfaction through the effective application of the system   Context of the organization  c lause  4 of the  ISO 9001:2015 :   Understand the organization and its context through determining and reviewing information regarding external and internal issues, stakeholder needs, and expectations   Leadership   c lause  5 of the  ISO 9001:2015 :   Top management must show leadership and commitment through implementing quality policies, clear responsibilities, and authorities and appointing qualified employees who understand the concept of quality policies and they're applied     Planning Clause 6 of ISO 9001:2015:  This clause includes and describes how we can handle critical activities and risks that may occur in the future and address them through appropriate control measures Sup
قراءة المزيد