What do Tom Cruise (Lt Pete “Maverick” Mitchell) and a hamburger have in common? They’re best when kept away from the danger zone……
Now, if you don’t understand the above terrible joke it means that you are either too young to have seen Top Gun (It’s on Netflix, definitely worth a watch) or you need a little help in the Food Safety department. Either way if you work in the food industry and need your food handlers card, then you might just find the below article very useful With summer just around the corner people will be in the mood for BBQ food! Cooked well, Barbecue food is tasty and delicious but it’s important that you follow some simple rules to keep your customers safe.
What exactly is the food “temperature danger zone”?
Bacteria grows most rapidly in the range of temperatures between 40 °F and 140 °F (the danger zone), doubling in number in as little as 20 minutes.
When pathogens grow at these temperatures they are harmful and can make your customers very ill.
Below are a few tips for you and your staff.
Points to remember – Best Practice!
- Store cold food at 41°F or lower
- Prepare the food ideally within 30 minutes (if not put it back in the cooler)
- You shouldn’t be making huge batches of food – cook little and often and don’t get things out too far in advance.
- Cook the food to at least 135°F (to the center or thickest part)
- Serve the food within 20 minutes (or hot hold at above 135°F)
Need more Information on being always food safe?
Our Food Handler Courses take just 2 hours to complete with online video learning that features real people in real kitchens. Understanding the food temperature danger zone is one of many important areas that staff will learn on their Food Handlers Course with The Always Food Safe Company.