Microorganisms grow and reproduce quickly between the temperatures of 41° and 135°F (5° to 57° c).
Meat, poultry and fish are sometimes soaked in a mixture of vinegar or wine and oil with various spices and herbs before cooking. The uncooked meat in the marinade is highly perishable.
Special Foods Safety
Thorough cooking destroys harmful bacteria.
Of all the microorganisms, bacteria are the greatest threat to food safety.
To qualify as a safe slow cooker, the appliance must be able to cook slow enough for unattended cooking, yet fast enough to keep food above the danger zone.
Four self-paced lessons to help consumers understand how knowledge about pathogen reduction, time and temperature abuse, and cleanliness will help decrease their incidence of foodborne illness. Take the quiz at the end of each lesson to test what you've learned.
There is no significant difference in quality between a fresh or a frozen turkey; the choice is based on personal preference. There are, however, some important things to look for when shopping for your turkey.
Be food safe. You can't tell food is cooked safely by how it looks. Use a food thermometer and learn how to clean and sanitize thermometers.
While HACCP is an ideal in the foodservice industry, individuals must adapt plans to their individual operation. The sample plans, Standard Operating Procedures, and prerequisite programs documents are provided for information purposes only to assist in developing HACCP-based systems in foodservice operations.