The food temperature safety danger zone

Critical to those working in the food industry is health and safety

. Be it ensuring hands are washed often and thoroughly, properly cleaning down surfaces, and ensuring ventilation is adequate.

An area that is certainly important is the control and correct storage of foodstuffs. In this regard, it is important to understand what the food temperature safety zone is. This is the zone at which harmful bacteria can grow on food, which can affect both raw and cooked food it not maintained well.

The accepted danger zone is between 40 140 degrees and, should food that needs to be refrigerated be allowed to achieve this, it should be discarded immediately. Failure to adhere to this, and serve food that has been left incorrectly stored will, in a great number of cases, lead to minor food poisoning.

In some cases however, the case may be far more serious - potentially life threatening, even. With millions of cases reported on a global scale each year, it is something that all professionals should never let far out of their thought. Whilst it is regrettable that some companies allow known contaminated foods to be served, it is frustrating that simply applying a little thought and common sense, in addition to using a temperature monitor, is all that is needed in most cases.

A temperature monitor should always be on hand to check food before it is cooked and before it is served. A temperature sensor should also be used, independent of any devices built into refrigerators and the like which can fail.

There are a host of cost effective solutions available now, for small and mid-sized companies, on to large global concerns. The team at Kelsius are experienced in providing tailor made solutions, where we have been providing the food industry in the UK for many years, innovatively and affordably.

The food temperature safety danger zone

By: Brigette

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