Food Safety

Meat needs to be out of the danger zone - less than 40° or more than 140°. If it is in the danger zone between 40 and 140° for more than 2 hours it is not safe.

cold

too hot

too weak

too strong

no sugar

no cream

When kept in the refrigerator, a temperature at or below 40° F (4° C) is required.

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More important than anything else (assuming of course that the food is actually edible). Customers who get food poisoning aren't likely to come back, or recommend your place to their friends. They might even sue; or you might be prosecuted; or both.

you cant keep ur lunchaable out of the fridge i wont taste right when u eat it

Food handlers must wash and sanitize their hands before handling food and any time they change their food handling tasks.

The study guide is available as an eBook or printable through the Marcipona government website. It is available in English or Spanish. See the related link to be taken to the guide.

yes

Cooking will kill a lot of vegetative cells, but cooking does not sterilize the food.

Yes, once food has been cooked it can be frozen immediately it has cooled.

This is because the process of cooking food sterilizes it and provided it is frozen immediately after cooking it will have nothing in it to make it go bed.

You do need to comply with local laws, but kitchen workers should be given the opportunity to consume liquids - particularly since kitchens are notoriously hot.

Make sure the beverage container has a cover and a straw. It must be located where it cannot spill onto food or food contact surfaces or can otherwise adulterate food. The person drinking it has to ensure that touching the beverage container does not provide a source of cross contamination, so it is best to wash and sanitize hands after handling the container.

Yes ghost crabs are edible as are most eastern shore crustacea.....you must boil them or bake them until the internal temeperature reaches at least 160F.

great with butter and garlic..............bon appetite'

Actually, unknown to a lot of people, human excreta is used a lot in fertilising the soil.

In the UK there are stringent rules about where excreta can be used - such as it can only be used on pasture for two years, but after that, crops can be grown in what is soil that has been fertilised with human waste.

Still, pasture, where cows graze, has been "munched" by cows feeding on your waste.

It would seem that if you boiled the cherries with worms-you have also boiled the worms. I guess if you like boiled worms it would be safe. Most people do not eat worms by choice boiled or not.

look at the expiration date, if its in the jar in the fridge it should last about 2-3 months. if its on a sandwich it should last a few hours, depending on how cool it is.

In my opinion mayo can not go bad in 3 to 4 months because of the vinegar that preserves it

After two - three hours the food items in question will have reached the temperature danger zone in which baterias in the food will grow at a rapid pace and increase the risk of food poisoning.

It isn't generally safe to refreeze raw food. This is especially true for chicken, which is contaminated with salmonella at scary-high rates. If the chicken has thawed, it isn't generally safe to refreeze it and eat it later. This is especially true if it is thawed in room-temperature water rather than being thawed in the refrigerator.

Once thawed, the chicken should be cooked fairly quickly. Once cooked, it can then be frozen for later consumption.

Yesssssszzzzzzzzzzz..... but they have a stringent bite at the end of tasting that would prevent anyone from eating too many, that is they are not really very good!

Four hours maximum. All foods begin to spoil after being at room temperature for longer than that. The danger zone for food is 4 to 60 degrees and should not be used after it has been in that range for longer than four hours.

Ground turkey is pretty sensitive and should be teeming with bacteria. It should not be unrefrigerated at all - just for the length of time it takes to prep for cooking.

Only in very small quantities. Excessive amounts can cause serious problems.

See related link for more information.

Cross contamination is important to avoid because if you contaminate a utensil such as a cutting board or knife with meat products, then you put anyone who eats something that touches said utensil at risk for getting diseases such as E Coli, salmonella poisoning, and other foodborne illnesses.

That depends on the make/model of fridge. The manufacturer will have supplied that information for each type of fridge they sell - however, the time given assumes you are NOT opening the door.

Different fridge makes/models come with different standards of insulation.

Safe as in tinned food..