Keeping Food Safe to Eat

Use Safe Handling and Storage Techniques

• Be aware of the condition in which perishable foods are purchased and delivered. Inspect foods to make sure frozen foods are frozen solid and refrigerated foods are the appropriate temperatures.
• Improper temperature control before and after purchasing or delivery can shorten a food's shelf life. 
• Date incoming food items. Rotate stock properly. Placing oldest food out front will encourage the use of foods on a "first-in, first-out" (FIFO) basis. 
• Keep a daily log of temperature readings. Temperature logs should be maintained for cooking, cooling, holding, and reheating procedures and for refrigerators and freezers.

How quick do bacteria grow? The following numbers will give you an idea.

Bacteria Double...

At this temperature...    In this amount of time....

90 F                                every 30 minutes

70 F                                every hour

60 F                                every 2 hours

50 F                                every 3 hours

40 F                                every 6 hours

32 F                                every 20 hours

28 F                                every 60 hours