Tag: Temperature control

According to the World Health Organization, an estimated 600 million people fall ill after eating contaminated food each year, and 420,000 die as a result. Managing high risk foods properly is a crucial step in preventing these statistics from impacting your home or business.

While most beer drinkers may never think about it, the U.S. Food and Drug Administration (FDA) has established a maximum allowable limit of 5% propylene glycol in alcoholic beverages. This synthetic organic compound is critical for temperature control in brewing and draft systems, ensuring consistent product quality and preventing spoilage.

An estimated 600 million people worldwide fall ill each year from eating contaminated food, highlighting the critical importance of safe food handling and transport. Knowing what is the proper method for transporting food is essential, whether you're bringing a single casserole to a party or managing a large catering event.

According to the World Health Organization, an estimated 600 million people fall ill each year from eating contaminated food. Controlling food storage temperatures is a foundational practice in both commercial and home kitchens to prevent the rapid multiplication of harmful bacteria, which is the single most critical reason for temperature monitoring.

Bananas are a climacteric fruit, meaning they continue to ripen after being harvested, and temperature is the single most important factor influencing this process. Understanding what temperature affects bananas allows you to control their ripeness, whether you want them to last longer or be ready for a delicious banana bread.

According to the USDA, different types of meat have varying minimum safe internal temperatures, with poultry needing to reach 165°F and whole cuts of beef and pork only 145°F. Understanding these differences is the crucial first step if you want to cook three different meats together successfully and safely. This guide will walk you through the essential considerations, from food safety to flavor profiles.

According to the World Health Organization, an estimated 600 million people, almost 1 in 10 globally, fall ill after eating contaminated food each year. Understanding the most important aspects of food safety is crucial for preventing illness and protecting public health, both at home and in food service settings.

Each year, the CDC estimates that around 48 million people get sick from foodborne illnesses in the U.S.. A specific list of food-handling errors includes three of the five major mistakes identified by public health agencies.

The Food and Drug Administration estimates that foodborne illness affects 48 million Americans annually, many cases of which can be traced back to improper food storage. A critical aspect of food safety is understanding what is the danger zone for dairy and how to keep perishable products safe for consumption.

According to the World Health Organization, an estimated 600 million people worldwide fall ill from eating contaminated food each year. To prevent such illnesses, it is crucial to understand what are three examples of potentially hazardous food, also known as Time/Temperature Control for Safety (TCS) foods, and how to handle them correctly. These foods are susceptible to rapid bacterial growth and require specific care to remain safe for consumption.