Food Safety and Storage Part Two

1
Food Safety and Storage Part Two

• Mrs. Mashburn
• Foods 1

2
The Danger Zone

• Bacteria grows best in the danger zone.
• 41F to 140F
• Less time in the danger zone lesser change of
  bacterial growth
• High temperatures kill most bacteria
• Internal temperature 160F
• Freezing stops growth, but does not kill
• Taste only fully cooked foods
• Keep hot foods at a temperature higher than 140F
• Keep cold foods at a temperature lower than 41F
• Two-hour rule
• Perishable foods can be at room temperature for
  no more than two hours

3
Storing Food

• Never defrost foods at room temperature.
• Thaw overnight in the refrigerator.
• Signs of spoilage
• Produce wilted, wrinkled, bruised, or brown
• Meats slimy, foul smell
• Packaged foods bulging cans, cloudy fluids
• First in, first out
• Store newly purchased food behind older foods
• Store foods away from chemicals and cleaning
  agents.

4
Cold Storage

• Refrigerator Storage
• Avoid overloading refrigerator.
• Tightly cover foods.
• What should be refrigerated?
• Dairy
• Most fresh fruits and vegetables
• Whole grains, seeds, nuts prone to rancidity
• Baked products with cream or fruit filling
• Check label.

5
Cold Storage (cont.)

• Freezer Storage
• Fill it up!
• High water content foods do not freeze well.
• Freezer burn
• Heavy duty packaging
• Remove air from packaging.
• Leave space between packages for air to
  circulate.
• Label packages with contents and date.

6
When the Power Goes Off

• Freezer
• Keep freezer and refrigerated doors closed.
• A full freezer will keep foods frozen for about 2
  days.
• A half full freezer will keep foods frozen for 1
  day.
• Refrigerator
• Food will spoil after 4-6 hours.