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Temperature Danger Zone is the range of temperature where bacteria can rapidly multiply to dangerous levels that can cause illness.
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This video series talks about Food Safety for People with Weakened Immune Systems. In this video you will learn:
1. What the temperature danger zone is
2. How to protect food from the temperature danger zone
https://www.uhn.ca/PrincessMargaret/
The websites mentioned in this video series are listed below:
http://www.unlockfood.ca/en/Articles/Food-safety
https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety.html
Douglas Baldwin — author of “Sous Vide for the Home Cook” http://www.amazon.com/product/dp/0984493603/ and “A Practical Guide to Sous Vide Cooking” http://www.douglasbaldwin.com/sous-vide.html — discusses food safety when cooking sous vide.
In this episode of Ask Jason, Cherry asked:”Your article talks about calculating pasteurization times for slabs, but what about ground meat? Can you go over how to read your timing ruler? I want to understand pasteurization better. Sometimes I just need to pasteurize the meat and not tenderize it, other times I want to do both. Is the pasteurization only without factoring in time for tenderizing that I don’t understand?
-Cherry Handzel”
You can view the full article here: **
Cooking Times by Thickness article: http://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/sous-vide-cooking-times-by-thickness
All Ask Jason videos are here: https://www.youtube.com/watch?v=9i1Ss5GTBU8&list=PLYWA8ILBwD16bUsTnSOVGH46c5vXMxMpB
And you can see future Ask Jason videos by subscribing to this channel or joining my Facebook group: https://www.facebook.com/groups/1735055260073124/
New to sous vide? Check out my best-selling sous vide cookbook: http://amzn.to/2yaTlJk or my FREE Sous Vide Quick Start Course: https://goo.gl/SwZQQd
Equipment Used:
https://www.amazingfoodmadeeasy.com/pages/sous-vide-timing-ruler
Lipavi Container: http://amzn.to/2ijkKC9
Anova Precision Circulator: https://amzn.to/2P21KLp
Cutting Board: https://amzn.to/2DdJcSo
Pig Shirt: https://bit.ly/2Jv8Zph
This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete series.
Next up is “Part 3: Temperature Control”
As we just learned, Health and Hygiene is the first defense a foodworker has for keeping their customers safe but there are other key Food Safety Defenses that must be understood in every restaurant and kitchen. In the next segment we will explain Temperature Control including: The Danger Zone, Hot and Cold Holding, Proper Cooking Temperatures,as well as Thawing
and Cooling Food.
Presented by eFoodHandlers Inc.
Get your basic food handler’s card online today at www.efoodhandlers.com
See video 6 for full credits and attribution.
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What You’re Really Eating! 6 Worst Food Chemicals: Health, Safety, Nutrition, Detox Tips
Find out the 6 WORST food chemicals you probably eat everyday, which foods contain them and how to avoid them! These tips will help you get health, lose weight, detox, etc. Get rid of the junk food and go for the health food. Great diet tips from Corrina Rachel.
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