b'What are the Top 3 Food Safety Defenses?The Danger Zone: 41F - 135FDefense #2: Temperature ControlMost of the bacteria that make people sick can be killed with extreme heat or cold. However, bacteria can grow faster in what the FDA calls the Danger Zone: any temperature thats between 41 F and 135 F. To make sure bacteria doesnt have a chance to grow, cold foods must be kept at 41 F or colder; hot foods must be kept at 135 F or hotter.Speed is essential.The longer food sits in the Danger Zone, the more chance it has to grow bacteria that can make people sick. By the time food gets to your facility, it has already been grown, transported, and stored. At your facility, it is stored again. When you begin working with it, you may thaw it, mix it, cool it, or re-heat it. All those steps between production and plate add to the time food spends in the Danger Zone. Being speedy in your food preparation cuts down on the risky Danger Zone time.Potentially Hazardous Foods can only be kept at room temperature for four hours. Longer than that, and it must be kept either cooler than 41 F, or hotter than 135 F. If youre not sure how long food has been sitting out at room temperature, throw it away. Any food thats been left in the Danger Zone for more than four hours is not safe to eat.To cut down on the time food spends in the Danger Zone, only work with small amounts at a time. Dont take an entire package of meat out of the refrigerator to chop all at once; instead, take out smaller portions, removing more as needed.Making sure its safe:Use a thermometer to check the temperature of food. You must make sure that food has been delivered, stored, cooked and cooled at the correct temperature.222 eFoodHhaannddlleerrssccoomm2'