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Food Safety Resources

Title: Attitudes and knowledge of food safety among Santa Clara County, California restaurant operators

Author: Cochran-Yantis, D., Belo, P., Giampaoli, J., McProud, L., Everly, V., & Gans, J.

State: IA
Country: USA

Date Recorded: 11/20/2003

Focus Areas:
Foodservice

Language: English
Format: Journal

(Not available online)

Food Safety Tip of the Day

Divide and conquer

Int'l FS icon - cooling

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:

Foodborne Pathogen of the Day

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