The Danger Zone in Food Safety Temperatures

Food Safety Temperatures

Having a restaurant of  your own not only means that you have to make profits, but you also need to make sure that your customers are happy with what you are serving them plus giving them a different experience when they are dining in your restaurant. Food safety is very important in all dining establishments, especially if you want to succeed in this kind of business then you need to make sure that you are serving the customer a clean and healthy food. Food safety temperature defines the healthiness of the food you are serving your customers. In this article, you will learn the danger zone in food safety temperatures.

Danger zone in food safety temperatures

What is the Danger Zone?

Well, the danger zone is referring to the temperature of the food between 4°C to 60°C which is when the harmful bacteria in the food grow fastest. During this temperature, the harmful bacteria in the food multiply and it will be very critical to serve the food. Foods that are left in the danger zone will spoil and will be unsafe to consume by the guests.

When cooking the perishable foods, it is very important to cook and cool those foods fast enough to lessen the chances of spreading the bacteria.

Perishable food includes poultry (chicken and eggs), meat (beef and pork), and sea food (scallops, salmon and crabs) that can spoil if not refrigerated properly. Usually, perishable foods must go through a killing stage such as cooking to remove all the harmful bacteria.

How the Temperature Affects the Bacteria

Food Safety TemperaturesThe food temperature is the biggest factor when it comes to bacterial growth in all perishable goods. The secret is to decrease and eliminate the bacterial growth in order to assure the shelf and food safety which can be done by food operators.

The bacteria grow rapidly during the danger zone. It multiplies best when it’s warm and moist, so you should keep your perishable foods in the refrigerator to keep it cold and dry.

The growth of bacteria slows inside a refrigerator, yet foods may still spoil in the refrigerator after a couple of days when its not cooked, but cooked leftovers can last up to one week of refrigeration.

The bacteria can be killed through putting them in a high temperature. Once the perishable food touches the 145*F, the bacteria starts to disappear and die.

The different food safety temperatures have to do with food size, density and the way it was handled before it was cooked.

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