I always like to do an article on Food Safety around Memorial Day, 4th of July, and Thanksgiving. People do not realize if food is undercooked or not held at proper temperatures, people do get sick and make visits to the emergency room. I hold a ServSafe certification and it is very important just to remind you of some food safety guidelines and tips.
This great information is taken directly from “USDA Urges Consumers to Keep Clear of the Danger Zone This Summer” Released by USDA’s Food Safety Education Staff. Please read the entire article from, May 17, 2016, which still holds true today, at https://tinyurl.com/3s8pnk4e
“Summer cookouts are right around the corner and the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is urging consumers to remember the four simple steps to food safety — Clean, Separate, Cook, and Chill — and to steer clear of the “Danger Zone” while cooking outdoors.
What is the Danger Zone? The Danger Zone is the temperature range in which bacteria can grow faster. Bacteria can actually double in number in as little as 20 minutes when perishable food is kept in the Danger Zone. In order to steer clear of the Danger Zone, you should always: