GERMS ARE THERE BECAUSE THE FOOD HAS LINGE RED TOO LONG IN THE DANGER ZONE!
Yupthere’s a temperature range that disease-causing bacteria just love. To prove it, they multiply, multiply, and multiply more. The danger zone is from 40 degrees to 140 degrees Fahrenheit (F).
Foods left in the danger zone for more than two hours, or one hour in temperatures over 90 degrees, may make people really sick. Picnickers and barbecuers, beware! Use those icy coolers!
When keeping cooked food hot, the food needs to be continuously kept at a temperature above 140 degrees F.
Leftover foods (or foods that have been cooked and cooled) should be reheated to at least 165 degrees F. (Hot!) And: When reheating food in the oven, crank the oven temperature up to at least 325 degrees until the food reaches an internal temp of 165 degrees F.
Cold food needs to be kept chilledbelow forty degrees F. (Cold!) Your fridge should be set at 39 degrees For below.
Within two hours, or within one hour if the outside (or inside) temperature is 90 degrees F or above, put leftovers in the fridge, in the freezer, or in a cooler well stocked with ice or commercial freezing gels.
Divide large amounts of leftovers into small, shallow containers for quick cooling in the fridge. Maximum depth (and thickness): two inches. Slice meats and refrigerate; don’t just shove the whole roast (or turkey) in.
GERMS ARE THERE BECAUSE THE FOOD HAS LINGE RED TOO LONG IN THE DANGER ZONE! Photo Gallery
Don’t partially cook food with the plan of finishing the job later. This increases the risk of bacteria growing in it.
Check out package and jar labels to see how food is supposed to be stored. (Mayo, hot sauce, and ketchup, once opened, need to be kept in the fridge.)
Transfer canned foods into plastic containers for storage in the fridge.
Don’t stuff that refrigerator! Air needs to circulate for the system to work right.
Marinate and thaw food in the fridge, not on the counter. Or thaw it in the microwave, using the defrost settingthen cook it right away.
You can also defrost frozen food in cold running water or submerged in cold water with cold water running over it fast enough to break up and float off loose particles in an overflow.