Temperature Danger Zone: Consume your foods before it spoils

Details: Category: Region 9; Published: 18 February 2022

Who doesn't love food? I bet everybody does. Food is one of the basic needs for us to survive besides air and water. But, how can our favorite dish cause us illness or diseases? How can we make sure that the food we are taking in our body is safe to eat? In this article, we will learn about the importance of knowing the temperature danger zone of foods. Leaving food out too long at room temperature can cause bacteria (such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli, and Campylobacter) to grow to dangerous levels that can cause illness. Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F (5°C- 60°C), doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone".

As a reminder for us, we should never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F (32.2° C), food should not be left out for more than 1 hour. Keep hot food hot at or above 140 °F or 60°C. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers. Keep cold food cold at or below 40 °F (5°C). Place food in containers on ice. Raw meat and poultry should always be cooked to a safe minimum internal temperature. When roasting meat and poultry, use an oven temperature no lower than 325 °F (162.7°C). If you aren't going to serve hot food right away, it's important to keep it at 140 °F (60°C) or above.

One of the most common causes of foodborne illness is improper cooling of cooked foods. Bacteria can be reintroduced to food after it is safely cooked. For this reason, leftovers must be put in shallow containers for quick cooling and refrigerated at 40 °F or below within two hours. Foods should be reheated thoroughly to an internal temperature of 165 °F (73.9°C) or until hot and steaming. In the microwave oven, cover food and rotate so it heats evenly.

Follow these 7 simple tips to keep your food out of the Temperature Danger Zone

Plan ahead. Don’t over-cater as the greater the quantity of food you prepare the harder it is to keep it hot or cool enough until it is served. If you are catering for a lot of people prepare food as closely as you can to the time you will serve it.
Keep your fridge at or below 5°C. Use a fridge thermometer to check that the fridge temperature stays around 4 to 5°C. Also, make sure you have enough room in the fridge because if the food is packed tightly the cold air cannot circulate.
Check the storage instructions. Read the label on packaged food to see if it needs to be stored in the fridge or freezer, many unrefrigerated items may need to be refrigerated once opened.
Keep hot food at or over 60°C. Hot food needs to be kept and served at 60°C or hotter. If you are keeping it warm for someone put it in the oven at 60°C (or at 100°C if that is as low as your oven will go).
Divide food up to cool quickly. Freshly cooked food, not for immediate consumption, should have the temperature reduced as quickly as possible. Divide the food into containers into small portions and put it into the fridge or freezer as soon as it stops steaming. You can cool food faster if you place the pot in a sink of cold water and stir it, replacing the water from time to time.
Keep food on the move cool. If you are transporting perishable food around such as refrigerated or frozen shopping, your (or your child’s) lunch, or goodies for a BBQ or a picnic always use a cooler bag and add a frozen block or drink to keep things cool.
If in doubt throw it out. If perishable food has been in the temperature danger zone for 2 to 4 hours consume it immediately. After 4 hours throw it out.

The foods we take in our body should nourish and give us energy, not the other way around. Always remember to discard what you believe hard.

NO I Zamubec Alomar C. Adlawan, RND

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