Ideal Food Temperature
Here we will know the safe temperature of the food to keep the food safe to consume and the point is not to decrease all content in the food. Maybe some people not worry about the temperature of their food, cause they don't know the standard food temperature and impact on food if the temperature not appropriate. Temperature is most of the harmful bacteria that cause food poisoning multiply at between 5-degree Celcius until 65-degree Celsius, this range of food temperature called Danger Zone. Yes, there are harmful bacteria if your food at the wrong temperature.
Clasiification of bacteria:
Helpful Bacteria is these types of bacteria that help us to grow crops, digest the food we eat, treat sewage to make it safe, develop new foods, create medicinal drugs, make food including yogurt, cheese, and Foodborne disease
Pathogenic Bacteria are the types of bacteria that cause illness and are responsible for most cases of food poisoning and foodborne disease
Spoilage Bacteria is these types of bacteria that make food perish
Note:
- All temperature range between 5°C / 41°F until 65°C / 149°F harmful bacteria grow and reproduce rapidly
- For chilled food ready to serve the temperature should be lower than 5°C / 41°F
- For hot food ready to serve the temperature should be higher than 5°C / 41°F
SAFE TEMPERATURE
Item | Temperature Range |
Refrigerators air temperature | · 41°F / 5°C or lower |
The surface of the frost top table | · 0°F / -18°C or lower |
Bain Marie water temperature | · 180°F / 82°C or higher |
Frozen food | · 0°F / -18°C or lower |
Food on frost top surface | · 41°F / 5°C or lower |
Food in refrigerators | · 41°F / 5°C or lower |
Hot food on display | · 149°F / 65°C or higher |
Hot food before serving | · 149°F / 65°C or higher |
Eggs before cooking | · 41°F / 5°C or lower |
Food on hotplates | · 149°F / 65°C or higher |
Food on hot Bain Marie | · 149°F / 65°C or higher |
The cooking of meat, poultry, reheat food | · 165°F / 74° or higher |
Cooking of pork | · 160°F / 71° or higher |
THAWING FOOD
Meat, seafood, poultry, frozen eggs, dairy product, etc. 41°F / 4,5°C in a refrigerator or 70°F / 21°C fully submerged under cold running water (water temperature)
Never thaw potentially dangerous food at room temperature
Never store ice carving, decoration, flowers, etc. in the same refrigerators with food of any kind
All food stored in refrigerators must have air gaps between trays and shelves to allow fast temperature circulation
That's all our discussion for today about Safe Temperature and hope you easy to understand. From here you have elaborated your food and beverage knowledge about food-safe temperature, bacteria classification, and thawing food. Thank you for reading, share this page so others will know this information, and please don't forget for coming back to get more information about food and beverage.
a professional person in Food and Beverage Division with the standard hospitality industry. Keep in your imagination and always try to make it come true. Wish you all the best all viewer.
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