|
|
 |
 |
|
| |
|
Food
Handler Certification Program |
|
| |
|
- the Danger Zone is the temperature range between 4°C and 60°C
Keep food out of the Danger Zone. Bacteria will multiply quickly in the Danger Zone. Bacteria
grow extremely well at body temperature, 37.1°C.
- keep hot food hot (60°C or above)
Have a probe thermometer available to check the temperature of the food on the steam table and on the stove. Cover food to keep the heat in and to prevent contamination.
|
 |
- keep cold food cold (4°C or below)
Provide a reliable thermometer to ensure proper operation of the
refrigerator. Place food in the refrigerator so that air can circulate around it
freely to maintain proper temperature.
|
- do not allow hazardous food to be in the Danger Zone longer than 2 hours when preparing food
Move hazardous food through the Danger Zone as quickly as possible.
- cool food quickly using shallow pans or an ice bath
Do not allow food to cool to room temperature before chilling in a refrigerator.
- quickly reheat food to at least the original cooking temperature.
See page 34 for a list of cooking and reheating temperatures. Whole chickens
must be cooked to 82°C but can be reheated to 74°C.
- if hazardous food is displayed for sale at room temperature for any length of time, the food must not be eaten and properly disposed of
Pathogenic bacteria will not multiply fast enough to cause food poisoning outside the Danger
Zone but will multiply fast enough in the Danger Zone.
 |
 |
|
|
