Bacteria grows very fast between 40° F and 140° F. This is known as the danger zone. It is important to keep food out of the danger zone. Always keep hot food hot and cold food cold.

TEMPERATURE DANGER ZONE
40° F - 140° F

 

•   Keep hot foods above 140° F and Cold foods below 40° F.
  
•   Use the oven or a plate warmer for hot foods.
  
•   Use Ice or the refrigerator for cold foods.
  
•   Refrigerate leftovers within 2 hours of removing from heat.
  
•   Reheat all leftovers to an internal temperature of 165° F or until hot and steaming throughout.
  
•   When in doubt throw it out.

THAWING FROZEN FOOD

1. REFRIGERATOR

Set the frozen food on a plate on the bottom
shelf to keep any drippings from contaminating
other foods.

2. MICROWAVE

Use the defrost setting. Be sure to thoroughly
cook the food as soon as it is thawed.

3. COLD WATER BATH

Use cool running water. Keep the food
under water for no more than two
hours.

NEVER THAW FOOD AT ROOM TEMPERATURE

CLEAN IT ! !

1. Wash your hands - soap and warmwater for 20 seconds.

2. Keep kitchen clean - wash everything with hot, soapy water.

•   Use clean dishcloths and towels. Wash in hot water.
•   Keep sponges clean by placing in dishwasher or chlorine bleach solution.
•   Use different plates and cutting boards for raw and cooked meats. Clean in
  dishwasher after each use.

3. Use chlorine bleach solution in a spray bottle to sanitize.

SANITIZING SOLUTION
1 tsp. bleach to 1 qt. water