Knowing the proper temperatures when handling food, whether for storage or cooking, is key to reducing food risk. Which of these methods is not safe for cooling food?
- Option A: To cool food at 70 Farenhite in 2 hrs and 41 farenhite in 6hrs.
- Option B : At room temperature keeps food in a shallow pan.
- Option C : Put keep food in shallow pan in Refrigerator.
- Option D: Do partition of food into small amounts and put it in the refrigerator.
Answer: Option B is a Correct fit.
food safety and temperature
When handling food, one of the keys, in addition to hygiene, is temperature control . Maintaining and preserving them in the right cold conditions, as well as establishing the best cooking temperatures and controlling them, is essential to reduce the risk of proliferation of pathogenic bacteria. One of the conditions in food safety and temperature is “keep cold foods cold and hot foods hot”. And it is that the temperature acts as a barrier to prevent microbial multiplication and the production of toxins. The article explains what is the best temperature to preserve and the best to cook and thus avoid food risk .
The effect of temperature on food and on the development of pathogenic bacteria varies depending on the degrees that are applied: at more than 65 ºC, they are destroyed; between 5-10 ºC and 65 ºC, multiplication is prevented; and from 8 ºC to -18 ºC, the pathogens remain in a dormant state , they are not eliminated. Food safety is not understood without temperature (refrigeration, cooking or storage), since refrigeration , between 4 ºC and 7 ºC, inhibits the growth of pathogenic microorganisms. It should be noted that as the temperature decreases, the growth rate of many of the microorganisms is also reduced to the point that it stops. Hence, it is possible to extend the useful life of the product and lower the microbiological risk.As the temperature decreases, the rate of growth of pathogenic microorganisms also decreases.
The conservation time of the frescoes varies depending on the food . Fresh fish will keep in good condition at refrigeration temperatures for about two days; raw meat, about three days; cooked meat and fish, about three days; open milk, homemade desserts and cooked vegetables, four days; raw vegetables and open preserves, five days; and the eggs, two to three weeks.
At freezing temperatures (-18 ºC) , which is what is set as the standard, the reactions responsible for the browning of food are inhibited. The lower the temperature, the further away are the ideal conditions for microorganisms to multiply . When the water in the food solidifies, it dries out and, therefore, a better and safer preservation is facilitated. It is considered that at -18 ºC the level of bacteria proliferation is practically useless, hence the food is not altered and the risks are reduced. Like refrigeration, freezing produces little change in the product.
Some foods, however, do not need to be chilled or frozen . Storing them in the pantry correctly is enough, since it is enough to keep them at room temperature, in dry places and, in some cases, away from light. They are oils, baked goods, potatoes, closed milk containers or dry foods such as rice, pasta or nuts.
The best temperature for cooking
Raw foods such as meat or vegetables can contain pathogenic bacteria as a result of soil contamination or due to the preparation process. One of the most effective measures is frying , a gradation of temperature is produced, that is, it decreases when the food is introduced. Thus, it is important to ensure that the entire volume of the food reaches the minimum temperature, and this will cost more or less depending on the thickness.
Bain- marie cooking is a form of preservation that consists of subjecting food to temperatures between 70ºC and 90ºC. The peculiarity is that the process is produced by submerging glass jars with the food inside and hermetically covered in boiling water for a minimum of 20 minutes. If it is important to guarantee that this process is carried out properly, it is no less important when it comes to cooling, since some microorganisms have their optimum development point between 40ºC and 70ºC.
the danger zone
Between 5 ºC and 65 ºC is the zone considered dangerous for food. It is considered that in this range the favorable conditions are met for viruses, bacteria and fungi to develop easily in food. Below 5 ºC, its growth is slower; above 65 ºC, the bacteria are killed. It should be noted that bacteria such as Salmonella , E. coli O157:H7 and Campylobacter have an optimum growth temperature of around 37°C. It is estimated that if a food is kept in this zone for two to four hours, the risk of poisoning increases.