четвъртък, 24 юли 2008 г.

Keeping Foods Safe

Keeping Foods Safe
So how do we keep are foods from becoming a bacteria metropolis? It is a combination of tactics that will keep your food safe. First, wash your hands. I know, it’s obvious, but it is important enough to mention at least. Another obvious one: be aware of expiration dates. With regards to temperature, you could test your refrigerator and freezer temps, which should be between 36° - 40° F (2° - 4° C) and -10° - 0° F (-23° - -18° C) respectively.
From what I can gather, two of the most important parts of controlling food safety is in thawing and cooling foods. This time is when it is most likely that foods will be in the danger zone and grow pathogens. I’ve already covered the right way to thaw foods here, so I’ll run down cooling foods now.
The goal is to have your food cool to below 41° F (5° C) in four hours. A second option is to have the food to 70 F (21 C) in two hours and then 41 F (5 C) in an additional four hours. To achieve this, when cooling liquids, try to use metal containers, as they conduct heat the best. For solids, cut the food into small portions and consider putting it in a thin layer, uncovered to maximize the surface area that will cool. Another option, although one that is significantly more work for the home cook, is using an ice bath. To make an ice bath, just fill a side of your sink with ice and water, and then submerge the bottom of your container of food in the water.

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