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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
Safe Minimum Internal Temperature Chart - Food Safety and Inspection . . . Safe Minimum Internal Temperature Chart Safe steps in food handling, cooking and storage are essential in preventing foodborne illness You can't see, smell or taste harmful bacteria that may cause illness In every step of food preparation, follow the four guidelines to keep food safe: Clean — Wash hands and surfaces often
How Temperatures Affect Food - Food Safety and Inspection Service The "Danger Zone" (40 °F-140 °F) Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes This range of temperatures is often called the "Danger Zone " That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours
Food Safety Basics | Food Safety and Inspection Service 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) Doneness Versus Safety (en Español) Grilling and Food Safety (en Español) High Altitude Cooking
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
Food Thermometers - Food Safety and Inspection Service Safe Minimum Internal Temperature Chart Food Thermometer Care Types of Food Thermometers What is Foodborne Illness? Foodborne illness happens when food contaminated with dangerous bacteria is consumed The onset of symptoms often occurs within minutes to weeks, with symptoms that could include nausea, vomiting, diarrhea or fever
The Big Thaw — Safe Defrosting Methods - Food Safety and Inspection . . . Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours Even though the center of the package may still be frozen as it thaws on the counter, the outer layer of the food could be in the "Danger Zone," between 40 and 140 °F — temperatures where bacteria multiply
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"