Wash your hands before & after wearing gloves, wash your cooking utensils when switching from one type of food to another - to avoid cross contamination
Bacteria grows well between 4.6 to 7.5 pH balance of the food
There are two types of bacterial food borne illnesses: infection & intoxication:
Infection: caused by eating live bacteria. Bacteria grows and attacks
directly in your body. It takes 24-48 hrs to get sick or show symptoms.
Examples are: E. Coli, Salmonella, Listeria.
Intoxication: caused by eating toxins that are produced by bacterias growing in the food. It is the toxins make us sick. It takes 2-8 hrs to
get sick. Examples are: staph, botulism, red tide.
Do not leave cooked food in the temperature danger zone (41-135 degrees F.) for more than 4 hours
High protein & high moisture food ideally should be kept in the refrigerator no more than 7 days
Store cold food at below 41 degree F., store hot food at above 137 degree F.
Food should be stored in food grade plastic, stainless steel, or glass containers only
Don't put fresh products on top of the old food - contamination
All living harmful bacteria are killed at 180 degree F.
Best freezer temperature is from -10 to 0 degree F.
Refrigerator temperature range is between 33 - 40 degree F.
Most dangerous temperature zone/fermentation zone is between 70 - 120 degree F.
165 degrees F is the proper internal cooking temperature for
poultry, leftover food/reheated, stuffing & stuffed food, and
microwaved food
155 degrees F is the proper internal cooking temperature for ground red meat, shell eggs held before serving
145 degrees F is the proper internal cooking temperature for shell
eggs served right away, steaks & roasts of red meat, and seafood
Raw salt water fish raw is edible (due to different chemistry
components than our bodies) but raw fresh water fish is NOT edible.
Farm raised salmon tends to have high mercury level