Welcome to our one-minute guide on the 40/140 rule, also known as the temperature danger zone!

In this quick video, discover:

– What is the 40/140 rule and why is it crucial for food safety?
– Understanding the temperature danger zone: why temperatures between 40°F and 140°F pose risks.
– Practical tips for keeping food safe: how to monitor and control temperatures to prevent foodborne illness.

Perfect for food safety professionals and enthusiasts, this video empowers you with the knowledge to uphold the highest standards of food safety in just one minute! Don’t forget to like, share, and subscribe for more food safety tips!

Any questions about food microbiology, ask away below in the comments!

LEARN MORE:
Lab 101 – Identifying Food Poisoning Outbreaks – https://www.youtube.com/watch?v=cGgsrB8gvPg
Environmental Monitoring Sampling Demo – https://www.youtube.com/watch?v=4XHo886wNBo&t=278s
Lab 101 – What Causes Food Borne Illness – https://www.youtube.com/watch?v=G7VV0IplnkA

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Frank Barrett-Mills, Executive Chef from Middleby, will explain what the danger zone temperature range are for various foods during why they’re important when comes to food safety. He also breaks down holding temperatures as well as the internal cooking temperatures for specific products.

Storage danger zones are 0⁰F for frozen, 41⁰F and below for refrigerated, 135⁰F for hot holding and 165⁰F.

Minimum internal cooking temperatures are 135⁰F for beef, 165⁰F for burgers, 145⁰F for fish, 165⁰F for chicken breasts and 180⁰F for bone-in chicken.

For more food danger zone temperature tips, please visit https://www.partstown.com/about-us/what-is-the-danger-zone-for-food

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Learn what is the danger zone. What is cooking? It is the manipulation of food for the purpose of making it proper for consumption. It is indeed what this first course is all about. You will familiarize yourself with how to properly handle food in general to prevent any diseases related to food.

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Meet the Food Safety Warrior, our food safety mascot for kids.

In this video, our mascot’s sidekick leaves the fridge door open, and we enter the food temperature danger zone where bacteria love to party. Defend against bacteria in your fridge by keeping it cold. Check your fridge temperature is at 5°C or below.

Other food safety tips:
– Close the fridge door quickly after removing or placing food in fridge.
– Avoid overloading your fridge.
– Have a well-insulated, efficient fridge with doors seals in good condition.
– Buy a fridge thermometer from a fridge retailer, kitchenware stores or hardware stores for as little as .

More about keeping it cold:
https://www.foodauthority.nsw.gov.au/consumer/keeping-food-safe/key-tips

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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

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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

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Jennifer Masloski, Mercy Nutrition and Culinary Services, talks about keeping food safe and out of the temperature danger zone in the summer heat. For details, visit https://www.mercy.net/healthinfo/?docId=te5069.
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Wellness expert and registered dietician Kristin Kirkpatrick, RD, explains the food temperature ‘danger zone’ – where food is either too warm or too cool to eat safely and gives tips on how you can have delicious and safe backyard barbeque this season.

NOTE: Video, audio, script and web article can be downloaded at newsroom.clevelandclinic.org.

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