10
FWE COMBI-COMPANION MOBILE HEATED CABINETS
FOOD SAFETY GUIDELINES
FOOD SAFETY & COOKING
Most foods are at risk during preparation and service. As foods
are thawed, cooked, held, served, cooled and reheated, they may
pass several times through the temperature danger zone of
40°F to 140°F (4.4°C to 60°C). Each time food is handled, it
runs the risk of cross-contamination from other food and from
food-contact surfaces, such as: human hands, cutting boards,
and utensils. It is recommended that passing through the
40°F to 140°F (4.4°C to 60°C) zone be done as quickly and
infrequently as possible.
THE FOUR HOUR RULE
The temperature danger zone is considered 40°F to
140°F (4.4°C to 60°C) and rapid bacteria growth zone
is considered 70°F to 120°F (21°C to 49°C). Prevent
potentially hazardous foods from spending more than four
(4) hours combined total time in these zones. The exposure
time is accumulative from time of receiving products until
time it is cooked. Exposure time begins again when food is
fully cooked, held, served, cooled, and reheated.
FOOD
SHOULD NEVER BE REHEATED TWICE!
Food and public health dangers can be avoided with proper food
handling, storage, cooking (rethermalizing) and holding methods.
The key to foodborne illness prevention is constant monitoring of
food temperatures (both storage and internal).
FOOD SAFETY
HACCP is a Food Safety Program that is an effective tool for
safety and quality of food, from processing, receiving, storage,
cooking, holding and serving. By definition, HACCP is:
“
H
AZARD
A
NALYSIS
C
RITICAL
C
ONTROL
P
OINT
.”
PROPER FOOD HANDLING - HACCP OVERVIEW
