140
40 140
The amount of time a potentially hazardous food is held within the temperature danger zone should kept as short as possible.
Potentially hazardous food really shouldn't be cooked in the microwave. However, the internal temperature of the food must reala minimum of 165 degrees fahrenheit.
Bread is not potentially hazardous because of it's low moisture content/
identify the major types of potentially hazardous foods and the characteristics that are common
No
Bread is not potentially hazardous because of it's low moisture content/
To control the growth of any bacteria that my be present, it is important to maintain the internal temperature of food at 135F or above or 41F or below. Potentially hazardous foods (PHF) or time/temperature controlled for safety foods should be heated or cooled quickly so that they are within the temperature danger zone as briefly as possible.
A watermelon is mainly water, so a slice is not a hazardous food.
Hot Storage Hot potentially hazardous food should be stored at or above 60°C at all times. Equipment that can be used to keep potentially hazardous foods hot include: • Bain Marie • Pie Warmer * Potentially hazardous food must be placed into bain maries and pie warmers hot as they are designed to maintain hot temperatures and not to heat food up to 60°C or above. Bain maries and pie warmers must also be hot prior to placing hot potentially hazardous foods into them.
Potentially hazardous food should not sit at room temperature for more than 2 hours. Less time is better.
No. That is too long to leave potentially hazardous food sitting at room temperature.
No. Leaving potentially hazardous food out at room temperature overnight is not safe.