375º             Vegetable shortening 420º             Sesame oil Pathogenic microorganisms (pathogens) grow very slowly at temperatures below 40°F (6°C), multiply rapidly between 40°F (6°C) and 140°F (60°C), and are destroyed at temperatures above 140°F (60°C). This range of temperatures is often called the “Danger Zone.” Keep Food Out of the “Danger Zone” Never leave food out of refrigeration over 2 hours. If you need to convert Fahrenheit degrees to Celsius/Centigrade degrees, subtract 32, multiply by 5, and divide by 9. The temperature range in which food-borne bacteria can grow is known as the “Danger Zone”. 440º             Peanut oil 88°               Beta (type V) crystals melt The danger zone refers to the temperature range in which bacteria growth occurs most rapidly on food. 375º-400º      Moderately hot to hot We can help to make sure that your staff have everything that they need in order to be the very best that they can be in their chosen career. This site uses Akismet to reduce spam. If any of this is true for you, then get in touch with us here at The Training Terminal. 69°               Alpha (type II) crystals start to form Refrigerate items below 41°F (5°C) and freeze them below 0°F (-18°C). 40º-140º    Danger zone for bacterial growth Always clean your hands, utensils and food surfaces before using them; Never store raw foods next to ready-to-eat foods; Cook foods to a safe temperature. Because meal choices are often driven by the protein we want, it’s easy to understand why this center of the plate superstar is so important. Copyright 2012 © www.thelunacafe.com. Use separate cutting boards and knives when preparing meat, fish or poultry to avoid any cross-contamination. The usual core temperature of  165°F (75°C). If you’re a Gordon Food Service customer, log in to Gordon Experience and check out the Food Safety Awareness page and download the Time/Temperature Log Sheets. Meat, fish and poultry are categorized as a TCS food because they contain protein, are moist and have a neutral or slightly acidic pH. 156º             Egg yolks coagulate It usually reads between 40º and 260º Fahrenheit, which is useful for many things, from measuring the temperature of water intended for dissolving yeast to the temperature of a pot roast. 213º-214º Boiling temperature of salted or sugared water; 1 teaspoon per quart 375º             Temperature for pan frying fish Cold items should be kept at or below 41°F (5°C) and hot foods need to be kept at or above 135°F (57°C). In these and dozens of other instances, using a thermometer makes perfect sense. Test your thermometer’s accuracy by placing it in boiling water. 160º-165º      Well-done lamb The temperature reads from 200º to 400º Fahrenheit and is perfect for testing hot oil and sugar syrups. [[{"fid":"44721","view_mode":"default","fields":{"format":"default","field_file_image_alt_text[und][0][value]":"Safest meat, fish and poultry placement in a foodservice cooler","field_file_image_title_text[und][0][value]":"Foodservice Cooler Layout for Food Safety"},"type":"media","field_deltas":{"1":{"format":"default","field_file_image_alt_text[und][0][value]":"Safest meat, fish and poultry placement in a foodservice cooler","field_file_image_title_text[und][0][value]":"Foodservice Cooler Layout for Food Safety"}},"link_text":null,"attributes":{"alt":"Safest meat, fish and poultry placement in a foodservice cooler","title":"Foodservice Cooler Layout for Food Safety","height":793,"width":612,"class":"media-element file-default","data-delta":"1"}}]], [[{"fid":"44696","view_mode":"default","fields":{"format":"default","field_file_image_alt_text[und][0][value]":"TCS temperatures for meat, fish and poultry","field_file_image_title_text[und][0][value]":"Food Safety Temps for Meat, Fish & Poultry"},"type":"media","field_deltas":{"1":{"format":"default","field_file_image_alt_text[und][0][value]":"TCS temperatures for meat, fish and poultry","field_file_image_title_text[und][0][value]":"Food Safety Temps for Meat, Fish & Poultry"}},"link_text":null,"attributes":{"alt":"TCS temperatures for meat, fish and poultry","title":"Food Safety Temps for Meat, Fish & Poultry","height":1242,"width":810,"style":"width: 405px; height: 621px;","class":"media-element file-default","data-delta":"1"}}]].

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