Potential Risks

Ways to Reduce Risk

1

Reduce handling and the risk of contamination by using multi-tasking products, such as High Heat H-Pans™, that can go from cold to hot applications.

2

Use colander pans to defrost meats and poultry to keep potentially contaminating juices away from other foods.

3

Never thaw food at room temperature or reheat on steam tables to prevent food from lingering at unsafe temperatures.

4

Quickly cool prepared foods to safe temperatures to minimize risk of time-temperature abuse: down to 70˚F within 2 hours, and under 41˚F within 4 hours. Divide food into many shallow pans for faster cooling.

 

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