Since we're in National Food Safety Month, here are some tips to maintain food quality and limit the potential for pathogen growth.
Thawing
When working to prevent foodborne illness, it's important to recognize that some food items are more likely than others to become unsafe. Those items are known as TCS food.
TCS food is food that requires time-temperature control to prevent the growth of microorganisms and the production of toxins. This food contains moisture and protein and has a neutral or slightly acidic pH. Most bacteria need nutrients such as carbohydrates or proteins to survive. Also, bacteria grow best in food that contains little or no acid (acidic pH). The pH scale ranges from 0 to 14.0. A value of 0 is highly acidic, while a value of 14.0 is highly alkaline. A value of 7.0 is neutral. TCS food items generally have a pH of 7.5 to 4.6.
Refrigeration
Thaw TCS food at 41° Fahrenheit (5° Celsius) or lower to limit pathogen growth. Plan ahead when thawing large items, such as turkeys. They can take several days to defrost.
In the Microwave
You can safely thaw food in a microwave, but only if the food is going to be cooked immediately. However, large items with great thickness, such as roasts or turkeys, might not thaw well with this method.
Thawing While Cooking
Some foods can be thawed as part of the cooking process. Small, thin frozen items are best suited for this type of thawing.
Thaw under Running Water
Submerge food under running, drinkable water at 70° Fahrenheit (21° Celsius) or lower. Never let the temperature of the food go above 41° Fahrenheit (5° Celsius) for longer than four hours.
Holding Food
Hold at the right temperatures
TCS foods should be held at the correct internal temperatures. Cold food should be held at 41° Fahrenheit (5° Celsius) or lower (there's that magic number again), and hot food should be 135° Fahrenheit (57° Celsius) or higher.
Check temperatures regularly
Make sure you check food temperatures at least every four hours. Toss food that's not 41° Fahrenheit (5° Celsius) or lower, or 135° Fahrenheit (57° Celsius) or higher.
Use food covers and sneeze guards
Keep food covered to help maintain temperatures. Covers and sneeze guards also help protect the food from contaminants. In outdoor areas, covers are recommended to keep pests from food.
Use hot-holding equipment properly
Don't reheat food in them unless they are built to do so for that type of food.
If you have tips or comments to share, please add a comment below.