The most common cause of food borne illness among humans is consuming foods that are improperly prepared. The bacterial that make people sick do not care if the food is prepared at home or in a restaurant. Food that is to be stored after cooking must be chilled to the proper temperature quickly to remain safe. The goal is cooling foods to temperatures below 5 degrees Celsius or 41 degrees Fahrenheit within six hours.
According to microbiologist, the first step in ensuring food safety is to chill foods to 70 degrees Fahrenheit (21 degrees Celsius) in less than two hours from removal from heat. At this point, the responsible person should see that it reaches the safe storage range within an additional four hours. Total time to attain the safe temperature is six hours.
To cool hot liquids quickly, they should be placed in an ice bath in a metal container. Frequent stirring ensures that the liquid is cooled consistently throughout the container. This will help to bring the overall temperature down quickly.
Semisolid and solid foods should be chilled in the refrigerators. Casseroles and similar foods should be spread in shallow pans, exposing more surface area to be exposed to the air. Meats need to be cut into smaller pieces so they cool quickly.
Refrigerators can be overworked if large amounts of hot food are added at the same time. Plan to stagger the addition hot foods to the fridge. If a family regularly cooks large amounts of food, a second refrigerator may help.
Cooling foods quickly is essential to preventing many food borne pathogens. To meet the 2 hour deadline, consumers may want to think twice about refrigerating foods that have been left on a buffet line for an extended period. When in doubt, throw it out.
According to microbiologist, the first step in ensuring food safety is to chill foods to 70 degrees Fahrenheit (21 degrees Celsius) in less than two hours from removal from heat. At this point, the responsible person should see that it reaches the safe storage range within an additional four hours. Total time to attain the safe temperature is six hours.
To cool hot liquids quickly, they should be placed in an ice bath in a metal container. Frequent stirring ensures that the liquid is cooled consistently throughout the container. This will help to bring the overall temperature down quickly.
Semisolid and solid foods should be chilled in the refrigerators. Casseroles and similar foods should be spread in shallow pans, exposing more surface area to be exposed to the air. Meats need to be cut into smaller pieces so they cool quickly.
Refrigerators can be overworked if large amounts of hot food are added at the same time. Plan to stagger the addition hot foods to the fridge. If a family regularly cooks large amounts of food, a second refrigerator may help.
Cooling foods quickly is essential to preventing many food borne pathogens. To meet the 2 hour deadline, consumers may want to think twice about refrigerating foods that have been left on a buffet line for an extended period. When in doubt, throw it out.
About the Author:
Learn more about Cooling. Stop by Maeser Master Services website where you can find out all about a trusted Louisville Plumber.
No comments:
Post a Comment