You are watching: Pathogens grow well between which temperatures
When TCS food — food that should be time- and also temperature-controlled for safety — remains in temperatures in between 41°F and 135°F, it’s at threat for causing foodborne illness. This range is referred to as the danger zone since pathogens prosper in those temperatures.
The longer food continues to be in the temperature risk zone, the much more time pathogens need to grow. To keep food safe, you have to keep it the end of the temperature risk zone or limit the time it spends in this range.
Here are 6 tips to aid make the happen:
1.Receive food correctly.
If food isn’t safe once you get it, there’s nothing you deserve to do to do it safe afterward.Purchase food indigenous approved, reputable companies only. Those suppliers have actually been inspected and also can present you inspection reports. They comply with local, state, and federal laws.Receive food in ~ the ideal temperature. Get cold TCS food at 41°F or lower unless otherwise specified. Receive hot TCS food in ~ 135°F or higher.Frozen food have to be frozen solid as soon as received.
Train employees to inspect temperatures when food is ceded to for sure it’s within safe ranges. Look for indicators of thawing/refreezing, and empower employee to decrease supplies that are out of the appropriate temperature selection or it seems to be ~ questionable.
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2. save food correctly.
If food is no stored in ~ the correct temperature, any type of pathogens in the food can prosper to unsafe levels and cause foodborne illness.Store food at the exactly temperature. Save TCS food in ~ an internal temperature of 41°F or reduced or 135°F or higher.Store frozen food at temperatures that will store it frozen.Monitor food temperature regularly.Date-mark TCS food that are hosted longer than 24 hours. Refrigeration slows the growth of most bacteria, however some types will thrive well at refrigeration temperatures. Ready-to-eat TCS food stored at 41°F or lower have the right to only it is in stored because that a maximum of 7 days. After this time some types of bacteria can grow to dangerous levels
3. Cook food come the ideal temperature.
To reduce pathogens in food to for sure levels you require to chef it come its required minimum inner temperature. When the temperature is reached, you must host the food at the temperature because that a certain amount the time.
Different foods need to be cooked to different temperatures:
165°F because that Poultry, including whole or floor chicken, turkey or duckStuffing made with fish, meat, or poultryStuffed meat, seafood, poultry, or pastaDishes that encompass previously cook TCS ingredients
155°F because that 17 seconds:Ground meat consisting of beef, pork and other meatMeat mechanically tenderized v needles or blades or through injecting it v brine or seasonings (e.g., brined ham or flavor-injected roasts)Meat vacuum-tumbled with marinades or various other solutionsGround meat native game animals commercially raised and inspectedRatites (mostly flightless birds with flat breastbones), including ostrich and emuGround seafood consisting of chopped or minced seafoodShell egg that will be organized hot because that service
145°F for 15 seconds:Seafood consisting of fish, shellfish and also crustaceansSteaks/chops the pork, beef, veal and lambCommercially raised gameShell egg that will be served immediately
135°F (no minimum time):Food from plants, consisting of fruits, vegetables, grains (e.g., rice, pasta), and also legumes (e.g., beans, refried beans) that will be organized hot for service
4. Host food in ~ the ideal temperature.
Keep hot food hot and also cold food cold to stop bacteria from farming to unsafe levels.Hold cold TCS food in ~ 41°F or lowerHold warm TCS food in ~ 135°F or higher
5. Cool food as quickly as possible.
Pathogens prosper well in ~ temperatures between 41°F and also 135°F, yet they will prosper much faster in between 125°F and 70°F. Food needs to pass through this temperature variety quickly come reduce virus growth.
Never cool food at room temperature; instead, cool food native 135°F to 41°F or reduced within 6 hours, as follows:First, cool food from 135°F come 70°F within 2 hours.Then cool the from 70°F to 41°F or lower within the next four hours.Never cool huge amounts the TCS food in a cooler.Divide hot food right into smaller containers/amounts prior to cooling.
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6. Reheat food the best way.
If food is not handled very closely during stop or cooling, any kind of pathogens in the food have the right to multiply come dangerous levels. Reheating food properly have the right to reduce these pathogens to for sure levels:Food that will certainly be served instantly can be reheated to any type of temperature.TCS food that will certainly be reheated for warm holding need to be reheated to 165°F for 15 secs within two hours.