The Danger Zone is a temperature range between 40F and 140F when bacteria can grow the quickest on our carefully prepared food.
*Food should be thrown out after 4 hours in the danger zone temperatures.
*Leftovers should be heated to at least 145 degrees F prior to serving.
*When preparing foods, cut up vegetables and herbs prior to cutting meats. Wash well and sanitize cutting board, knife, and surface area after using.
*When cooking meats, change or wash used utensils after flipping over raw meats onto the hot surface. This helps prevent cross-contamination of raw meat bacteria.
