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Tips for serving food safely at large gatherings
Family reunion, church supper, company picnic, off-to-college celebration – no matter what the occasion, summer has more than its fair share of large group gatherings. And that means a lot of food – and a lot of occasions for being at risk for foodborne illnesses. These illnesses often present themselves as flu-like symptoms, such as nausea, vomiting, diarrhea or fever, and pose a particular risk to infants, pregnant women, the elderly and anyone with a weakened immune system, cautions Nancy Bock, Vice President of Education at The Soap and Detergent Association.
Heed the Danger Zone
Bacteria multiply rapidly between 40 and 140°F. To keep food out of this "Danger Zone," keep cold food cold and hot food hot. Never leave perishable foods, such as meat, poultry, eggs and casseroles in the "Danger Zone" more than two hours; one hour in temperatures above 90°F.
Keep Cold Things Cold
- Hold cold foods at or below 40°F by storing in the refrigerator, in coolers or placing cold food in containers on ice until it's time to serve.
- Food that will be portioned and served on the serving line should be placed in a shallow container. Place this container inside a deep pan filled partially with ice to keep food cold.
- Foods like chicken salad and desserts in individual serving dishes can also be placed directly on ice, or in a shallow container set in a deep pan filled with ice.
- Drain off water as ice melts and replace the ice frequently.
Keep Hot Things Hot
- Once food is thoroughly heated on the stovetop, oven or in a microwave oven, keep food hot by using a heat source.
Place food in chafing dishes, preheated steam tables, warming trays and/or slow cookers.
- Check the temperature frequently to be sure food stays at or above 140°F.
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