No posts to display
- Advertisement -
Popular
Safe Cooling of Food
TCS (Time/Temperature Control for Safety) food is a high risk food that requires specific time and temperature controls to remain safe for consumption. When cooling this type of food, the temperature must be reduced from 135°F to 41°F or lower - within 6 hours.
Biological Food Hazards
Biological food hazards are biological agents that can pose a threat to human health and include bacteria, viruses, and parasites. Bacteria and viruses are responsible for most foodborne illnesses and are the biggest threat to food safety. The most common result of infections from biological agents is gastroenteritis - inflammation of the stomach and small intestine. Also called the “stomach flu”, gastroenteritis is generally acquired through consumption of contaminated food or water, or through direct contact with an object, surface, or person - as a result of poor sanitation and/or hygiene.
Basic Steps of Food Safety
Following good food safety habits can help protect you and your family from food illness. To keep your family safe from food illness, follow these four simple steps: clean, separate, cook, and chill:
Food Safety for Chicken
Raw chicken and poultry may contain harmful bacteria and washing it does not remove the bacteria. This bacteria can also be spread to other items and food - if proper procedures are not followed. The only way to kill bacteria on chicken is by cooking it to a safe internal temperature - as measured by a food thermometer.
Food Safety for Grilling Ground Beef
Ready to start grilling hamburgers? Bacteria is of special concern with ground beef - because when beef is ground - more of the meat surface is exposed to potential harmful bacteria. For this reason, ground beef must be cooked to an internal temperature of 160°F, so as to kill all the bacteria and avoid foodborne illness.