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Recommended Safe Cooking Temperatures: The 4 Cs Section

The document discusses the danger zone for bacterial growth and food safety precautions. The danger zone is the temperature range between 40-140°F where most bacteria can grow rapidly and produce toxins within hours. It is important to keep foods below 40°F or above 140°F to prevent bacterial growth. Food safety precautions include cooking foods to safe internal temperatures, keeping hot foods hot and cold foods cold, and not leaving foods at room temperature for more than 2 hours.

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Kiran Gadmale
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28 views

Recommended Safe Cooking Temperatures: The 4 Cs Section

The document discusses the danger zone for bacterial growth and food safety precautions. The danger zone is the temperature range between 40-140°F where most bacteria can grow rapidly and produce toxins within hours. It is important to keep foods below 40°F or above 140°F to prevent bacterial growth. Food safety precautions include cooking foods to safe internal temperatures, keeping hot foods hot and cold foods cold, and not leaving foods at room temperature for more than 2 hours.

Uploaded by

Kiran Gadmale
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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>Danger Zone The temperature range in which most bacteria can grow.

Food Safety Implication:Some bacteria can double their numbers within minutes and form toxins that cause illness within hours. That's why it's important to keep food below or above the temperatures at which bacteria can grow. Usually this is below 40 F (4 C) (some pathogenic bacteria can grow at 32 F [0 C] or above 140 F [60 C]). Food Safety Precautions: Cook food to safe internal temperatures (see the Safe Cooking Temperatures chart at right). Use a food thermometer to check. Keep hot foods hot. Maintain hot cooked food at 140 F (60 C) or above. Reheat cooked food to 165 F (74 C). Never let the temperature fall below 140 F (60 C). Keep cold foods cold. Store food in the refrigerator (40 F [4 C] or below) or freezer (0 F [-18 C] or below). Don't leave food out at room temperature for more than 2 hours. Note: For more about handling foods safely, see the 4 Cs section.

Recommended Safe Cooking Temperatures

>Deoxyribonucleic Acid (DNA) A molecule that forms a double helix composed of units called nucleotides. Each nucleotide is composed of a sugar (deoxyribose) connected to 1 of 4 nitrogenous bases by a phosphate molecule. DNA encodes genetic information in all living cells and in many viruses (also see Nucleic Acid andRibonucleic Acid).

Photo: James A. Sullivan/Cells Alive A bacterium's genetic information is contained on a ladder-like DNA molecule like the one above. Food Safety Implication: In bacteria, the DNA molecule encodes the information for factors that enable it to grow, reproduce, and confer virulence (ability to cause illness). Each organism's DNA can be used to distinguish it from related organisms. When there is an outbreak of foodborne illness, epidemiologists can determine the source of bacteria in foods by examining

the pathogen's DNA "fingerprint." The Fabulous Five The discovery of the double-helical structure of DNA began in 1951. The 5 people responsible for its discovery were: Francis Crick Rosalind Franklin Linus Pauling James Watson Maurice Wilkins > Disinfectant (see Sanitizer)

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