Kitchen Nightmares

• Your Description Goes HereFood Safety Hazards

Biological HazardsBiological HazardsInclude certain bacteria, viruses, parisites, fungi, certain plants,

mushrooms, and seafood*Poses the greatest threat to food*

Chemical HazardsInclude pesticides, food additives, preservatives,

cleaning supplies, and toxic metals that come from cookware and equipment

Physical HazardsInclude foreign objects that accidentally get into the

food such ashair, dirt, metal, staples, and broken glass

• Your Description Goes Here

Temperature Danger Zone

The temperature danger zone is leaving food out in the temperature range of

41 to 135 degrees F

Bacteria rapidly multiplies when PHF food is left at this

temperature

Time

Always minimize the time that food is in the temperature danger zone. You have less than 2 hours to cool or heat the food out of the zone.

Time and temperature example:

Example 1:

You make 5 gallons of green chili for the week, simmering it at 190 degrees. It is time to clean up and close, so you place the pot of chili into the refrigerator over night. The chili cools down to 90 degrees and stays there for 8 hours.

Example 2

You make 5 gallons of green chili for the week, simmering it at 190 degrees. It is time to clean up and close, so you place the pot of chili into an ICE BATH and chill it down to 70 degrees. You then dump the chili into 2 inch hotel pans and refrigerate over night. The chili cools down to 50 degrees within 1 hour and then cools down to 35 degrees over night.

Time and Temperature abuse is a kitchen nightmare!

Kitchen Nightmare video