Use thermometers to check food temperatures during receiving. The following examples explain how to check the temperatures of various types of food. Meat, poultry, and fish Insert the thermometer stem or probe directly into the thickest part of the food. The center is usually the thickest part.
The proper way to take the temperature of vacuum packed foods is with a metal stem thermometer. To take the correct temperature, put the thermometer in the center of the food.
The proper way to take the temperature of vacuum packed foods is with a metal stem thermometer. To take the correct temperature, put the thermometer in the center of the food.
salmonella
Undercooked describes foods that have not been heated to a safe temperature.
The law requires chilled, high-risk foods to be stored at a temperature of less than 8°C
You should keep hot foods hot and cold foods cold. The temperature to keep bacteria out of hot foods is 160 degrees and above. Cold foods should be kept at 40 degrees or below.
You should keep foods out of the temperature danger zone to prevent bacteria from forming on foods. Bacteria can form on foods in the danger zone after just an hour. The danger zone is under 145 degrees and over 45 degrees.
Botulinum Neurotoxin
True.
I am pretty sure that it is most likely connected with Botulism
The danger zone for TCS foods is between 41°F and 135°F.
Below 40 degrees f.