Food Safety Awareness - Temperature Danger Zone

Establishing zones is an organizing principle that can help to maximize efficiency.  By having a dedicated space in your kitchen for specific tasks like prep, meal planning, baking, even bill paying, you can focus on the tasks of one particular zone at a time.  Today I want to talk about a different kind of zone in your kitchen.  One not directly related to organizing.  One in which you don’t want your food to spend a lot of time.  I’m talking about DUM-DUM-DUM—The Temperature Danger Zone!

What is it?  Without getting too science-y, this is the temperature range where icky stuff that can make you sick multiplies the fastest.  Therefore, the more time your food spends in these temperatures, the more quickly it can become overrun with microorganisms.

What is the temperature range?  40 °F - 140 °F

How can I avoid the TDZ?  Simple: Keep hot foods hot and cold foods cold.  Quickly cool leftovers that you intend to keep.  And never (ever, ever) thaw frozen meats on the counter.

How do I get this Kenny Loggins’ song out of my head?  I don’t have an answer for that.  I say, embrace it.  Sing along!

Do you pay attention to the temperature of your foods during prep?  Or after a meal?  Have you ever brought a certain high protein food on a 5 hour room temperature road trip to leave it on a friend’s porch as a “surprise”?  

Just wondering.