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Food Safety Tip of the Day

Divide and conquer

Large amounts of leftovers should be divided into small, shallow pans for quicker cooling. Increasing the exposed surface area of the food will help it cool more rapidly. The goal for proper food cooling is to get the inner-most temperature to less than 70°F within two hours and below 41°F within an additional four hours.

Source: Partnership for Food Safety Education

Resources:

• FDA/USDA - Cold storage chart
• Univ. of Missouri - Cooling foods quickly
• New York State - Cooling potentially hazardous foods

Foodborne Pathogen of the Day

• Campylobacter jejuni

ServSafe® Training Events

• May 29, 2013 - Independence
• Jun 04, 2013 - Sioux City
• Jun 06, 2013 - Ackley
• Jun 10, 2013 - Shenandoah
• Jun 10, 2013 - Algona
• Jun 17, 2013 - Creston
• Jun 19, 2013 - Waterloo
• Jun 19, 2013 - Carroll
• Jun 19, 2013 - Iowa city
• Jun 25, 2013 - DeWitt