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Danger Zone (40°F - 140°F) - Food Safety and Inspection Service "Danger Zone" (40°F - 140°F) Leaving food out too long at room temperature can cause bacteria (such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli O157:H7, and Campylobacter) to grow to dangerous levels that can cause illness
Food Safety Basics | Food Safety and Inspection Service Washing Food: Does it Promote Food Safety? (en Español) Temperatures Food Danger Zone 40F - 140F (en Español) How Temperatures Affect Food (en Español) Safe Minimum Internal Temperature Chart (en Español) Cooking Cooking for Groups (en Español) Cooking with Microwave Ovens (en Español) Deep Fat Frying (en Español)
Food Thermometers - Food Safety and Inspection Service For thin foods, the food thermometer should be inserted through the side until it reaches the center of the food Always check each piece of food to ensure they have reached the safe internal temperature Size, quantity and distribution of food when cooking causes the pieces of food to reach a safe internal temperature at different times
Leftovers and Food Safety - Food Safety and Inspection Service Leftovers and Food Safety Often when we cook at home or eat in a restaurant, we have leftovers To ensure that leftovers are safe to eat, make sure the food is cooked to a safe temperature and refrigerate the leftovers promptly Not cooking food to a safe temperature and leaving food out at an unsafe temperature are the two main causes of foodborne illness Safe handling of leftovers is very
Refrigeration Food Safety - Food Safety and Inspection Service Refrigeration Food Safety A refrigerator is one of the most important pieces of equipment in the kitchen for keeping foods safe These electric units are so commonplace today, we forget a refrigerator was once little more than a box with a block of ice used to supply a rather undependable source of cold air
Your Safe Thanksgiving Guide - Food Safety and Inspection Service If thawing a small turkey or a turkey breast in the microwave, use the defrost setting and follow manufacturer’s recommendations Cook it immediately after thawing because some areas of the food may become warm and begin to cook during the thawing process, bringing the food to the "Danger Zone"
Foodborne Illness and Disease - Food Safety and Inspection Service Foodborne Illness and Disease What Is Foodborne Illness? Foodborne illness is a preventable public health challenge that causes an estimated 48 million illnesses and 3,000 deaths each year in the United States It is an illness that comes from eating contaminated food The onset of symptoms may occur within minutes to weeks and often presents itself as flu-like symptoms, as the ill person may
Kitchen Companion: Your Safe Food Handbook That’s what Kitchen Companion: Your Safe Food Handbook is all about This food safety handbook contains all the basic information you need to know about food safety: some old and some new and all in one place