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Safety and Sanitation Tips
By | April 21, 2009
Cross Contamination - The transfer of bacteria or other contaminants from one food, work surface or equipment to another.
Danger Zone - The temperature range in which foodborne bacteria can grow is known as the danger zone. This is typically considered to be between 40°F and 140°F. Potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness and food that remains in this zone for more than four hours must be discarded.
Topics: Tips, Tricks & Terms |
