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Why is it important for food temperature control? 
A leading cause of foodborne illness is time and temperature abuse of TCS (food requiring time and temperature control for safety) foods. The goal is to reduce the amount of time TCS food spends in the temperature danger zone. 
How should potentially hazardous food be cooled after cooking? 
Potentially hazardous foods to be cooled and used later should be refrigerated as soon as possible after cooking. According to the Food Safety Standards, to safely cool food it must be cooled from 60C to 21C within 2 hours, then from 21C to 5C or less within the next 4 hours (6 hours total). 
What are considered safe temperature for food to prevent multiplication of bacteria? 
Which food item needs time and temperature control to keep it safe? Foods that need time and temperature control for safety-known as TCS foods-include milk and dairy products, eggs, meat (beef, pork, and lamb), poultry, fish, shellfish and crustaceans, baked potatoes, tofu or other soy protein, sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens. 
What should the core temperature of cooked food be? 
Food should be cooked thoroughly to kill food poisoning bacteria. The core temperature should reach 75°C instantaneously or equivalent, e.g. 70°C for two minutes. The core is taken as the centre or thickest part of the food. 
What are the proper temperatures for serving hot and cold foods? 
Keep HOT foods HOT! Hold hot cooked foods between 140°F and 165°F until serving time. Harmful bacteria can grow rapidly below 140°F.When food is cooked to temperatures of 165°F to 212°F, most food-poisoning bacteria is killed. The higher the heat, the less time it takes to kill bacteria. 
What is the proper temperature for reheating food? 
Reheating. The State Sanitary Code now requires that the entire mass of all cooked and refrigerated potentially hazardous food which is to be reheated must be reheated to 165 degrees Fahrenheit or above within two hours, and held above 140 degrees Fahrenheit until served.

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