Food Temperature Control: Preventing Spoilage For Canadian Food Handlers

Temperature Danger Zone

The most important factor for safe handling of food and preventing food borne illness is keeping food out of the Danger Zone. Nearly 3/4 of all foodrelated illnesses are the result of poor temperature control. Following the simple rule “Keep hot foods hot and cold foods cold” can prevent many food borne illnesses from occurring.

• Keep cold food below 4°C/40°F
• Keep hot food above 60°C/140°F
• Keep frozen food below –18°C/0°F
• Cook all hazardous food to a minimum internal temperature of 74°C/165°F

What is the Temperature Danger Zone

Bacteria that cause food borne illness multiply quickest between 4°C and 60°C (40°F - 140°F). The Danger Zone is this temperature range in which bacteria and spoilage bacteria grow quickest. Lower temperatures prevent the bacteria from growing to dangerous levels. Temperatures above 60°C will kill the bacteria. Foods that allow the growth of bacteria, causing food-borne illness are called “potentially hazardous foods” and should be kept out of the Danger Zone. These potentially hazardous food are:

1. Meat, fish, or poultry, and foods containing these such as casseroles, deli meats, salads and sandwiches and plan ahead dinners.
2. Eggs and other protein rich foods like soya bean products and foods containing them such as quiche, soya milk, salads and casseroles.
3. Dairy products and foods containing dairy products such as custards, soft cheeses, cream filled baked goods and dairy desserts.
4. Fresh cut or peeled fruit or vegetables such as cut melons, fruit salads
5. Cooked vegetables, beans, rice and pasta dishes.
6. Shellfish (alive or cooked) and seafood or foods containing seafood such as chowders, crab cakes.
7. Sauces, gravy, and non commercial garlic in oil mixtures.
8. Sprouts such as alfalfa and bean sprouts.

Protecting Food from the Temperature Danger Zone

The best way to protect food from the Danger Zone is to:

• Keep food cold by storing in a refrigerator at 4°C(40°F) or below. Don't overload the refrigerator. If necessary remove foods such as soft drinks or pickles to make room for potentially hazardous foods.
• Keep food hot by maintaining it at 60°C (140°F) or higher using a stove or steam table.
• Thaw foods in the refrigerator or in cold water changing the water every 30 minutes. If using a microwave to thaw raw foods, cook immediately.
• When cooking large meats or volumes of food, do it in one uninterrupted step. Check the internal temperature with a thermometer.
• Foods that are not being used immediately must be cooled quickly. Reducing large volumes of food into smaller portions will help in reducing cooling times. Roasts, hams, or turkeys should be sliced while still hot and put in shallow pans, no more than two inches deep and then placed in the refrigerator to cool. Containers of hot food can be placed in a sink surrounded by ice or cold water for more rapid cooling. Do not fully cover the food until it has cooled to 4°C (40°F).
• Leftovers must be reheated to at least 74°C (165°F).

Safe to Eat in the Temperature Danger Zone

If potentially hazardous foods are left in the danger zone for less than two hours, the food can be safely refrigerated or used immediately. If the time exceeds two hours in the danger zone, bacterial growth would be greater and the food could be unsafe. Therefore follow the two-hour rule and refrigerate, freeze or consume the food within two hours of purchase or preparation.

There are four general simple rules for food safety:

1. CLEAN -wash hands, utensils and surfaces often to keep everything clean and free of bacteria.
2. SEPARATE - keep foods separate to avoid cross contamination.
3. COOK - cook to proper temperatures.
4. CHILL - refrigerate foods promptly.

Source: Nova Scotia Department of Agriculture Food Safety website.