Cooling & Reheating
This section is about how to get cooked foods cold (cooling) and how to get cold foods hot (reheating) in a way to keep food safe while it gets past the "Danger Zone."
Fresh is Best
Speed is Important with Cooling
You always take a chance that bacteria can grow and produce toxins when you cool food. It is safest to make food fresh each day, just before you serve it.
If you must make food in advance or save left over food, cool it as fast as you can to prevent bacteria growth and toxin production. Reheating will not destroy toxins.
This section is about how to get cooked foods cold (cooling) and how to get cold foods hot (reheating) in a way to keep food safe while it gets past the "Danger Zone."
Fresh is Best
Speed is Important with Cooling
You always take a chance that bacteria can grow and produce toxins when you cool food. It is safest to make food fresh each day, just before you serve it.
If you must make food in advance or save left over food, cool it as fast as you can to prevent bacteria growth and toxin production. Reheating will not destroy toxins.
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