Food Safety - Step 4 Chill

Blogger : Abdulrahman K. Qudsi

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 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

المشاركات الشائعة من هذه المدونة

ISO 9001:2015 Headline

Packaging materials

International Organization for Standardization (ISO)