What is Danger Zone in Achieving Food Safety: Basic скачать в хорошем качестве

What is Danger Zone in Achieving Food Safety: Basic

In this video, first I am going to explain what the danger zone. It is in relation to achieving food safety, second temperature range of the danger zone, and finally what the maximum allowable exposure could be in the danger zone. Danger zone is the temperature where microbes grow at a very high rate. It is within 5 to 60oC. Foods are exposed to a danger zone during processing, storage and transport. We could not avoid the danger zone, but the exposure must be based on the recommended guidelines. For example, if we heat or cook a food, then we must cool it fast as guidelines. 2 hours and 4 hours rules are as follows: If it is less than 2h, cooked-chilled food can be used or brought back in the refrigerator to be used later. Food held between 5oC and 60oC for 2-4 hours can still be used or sold but can't be put back in the fridge. Serve Safe states that 4 hours is the maximum length of time ready-to-eat foods can stay in the temperature danger zone. After the 4-hour limit, foods are considered spoiled and must be thrown away.