When I go to restaurants, I always look at what the employees are doing, especially if I can see the kitchen. For some places (fast food) it is easy, for others (sit down restaurants), it is a bit more difficult or impossible. I always wonder why restaurants don’t want their customers to see the food being prepared. Some may say it is because of trade secrets, others may say it is because they don’t want the employees to get nervous about people watching them. Personally, I think it may have more to do with possible health violations, but then, that may just be my expertise in food safety making me a bit paranoid on the subject.

I will admit that I go to fast food locations more than I should, being a chef and able to cook just about anything I want; however, sometimes I just want something quick and easy. I have begun to notice that a lot more of the fast food locations have started having their employees wear gloves when preparing the foods for service. In the case of food safety requirements, some locations require that the establishment either require gloves for handling foods that will not undergo any further cooking, or to have a strict handwashing schedule to ensure that the hands are continually cleaned. Seeing an employee that is wearing gloves, touch their face, hair, or dirty apron and then go immediately back to working with food, is not appropriate behavior weather the employees is wearing gloves or not.

For example, when I managed Burger King in Las Vegas, Nevada, we had a very specific requirement for handwashing, which allowed our employees to use bare hand contact with the food. We were required to have our employees wash their hands ever 30 minutes, and this was strictly adhered to at all locations. A timer would go off every 30 minutes as a reminder to wash your hands.

Those without strict handwashing procedures like ours were given the option to wear gloves when preparing food. If you have been to a Subway shop, you may have noticed, as I have, that the employees will wash their hands and then put on gloves to make sandwiches. Again, either way is allowable (check your location on the actual health codes regarding glove usage); however, you must use the gloves properly, otherwise it could be just as bad as not washing your hands. For today’s lesson, I will discuss the proper ways you use gloves to ensure that you are practicing proper food safety.

The main thing to remember when using gloves for food safety, is that they are NOT foolproof, and gloves are not a substitute for washing hands. As a customer, you should not automatically assume that because a person is wearing gloves while making your food, that they are using them correctly. In other words, don’t let gloves lead you into a false sense of security just because you see them being used.

When using gloves in food service, keep the following items in mind:

1. Gloves should be disposable: the gloves should be single use, never washed and reused

2. Have gloves for different tasks: Long gloves for mixing items such as coleslaw, short gloves for other tasks. You can even get color coded gloves such as red for meats, green for vegetables, etc.

3. Provide different glove sizes: you don’t want gloves that are too small or too large for your employees. Too large and they won’t stay on the hands, too small and they can rip & tear more easily.

4. Consider latex alternative gloves: in case an employee has a sensitivity to latex.

5. Focus on safety, durability, and cleanliness: gloves for food service should be labeled with the NSF international mark .

Food handlers should change their gloves whenever:

1. They become soiled or torn.
2. Before beginning a different task
3. At least every four hours during continual use, and more often when necessary.
4. After handling raw meat and before handling ready to eat foods.

When changing or getting a new pair of gloves, it is important to remember that your hands MUST be washed properly before putting on a new pair of gloves.

If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Tomorrows lesson: Proper personal hygiene practices for food safety.

FSIS Issues Public Health Alert For Stuffed Chicken Products Due To Possible Salmonella Contamination

Congressional and Public Affairs
Gabrielle N. Johnston
(202) 720-9113

WASHINGTON, September 17, 2015 – The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is alerting consumers that frozen, raw, stuffed and breaded chicken products produced by Aspen Foods, a division of Koch Poultry Company, a Chicago, Ill. establishment have been confirmed as having the same Salmonella Enteritidis outbreak strain which was part of a July 15, 2015 recall.

Following the July 15th recall, FSIS has been conducting intensified sampling at this establishment to ensure that the hazard responsible for the initial contamination has been controlled by Aspen Foods. Results from FSIS sampling revealed twelve positive results that match the outbreak strain of Salmonella Enteritidis to Aspen Foods products. Three illnesses were epidemiologically linked to the original recall on July 15, 2015. FSIS continues to work with public health partners including the Minnesota Departments of Health and Agriculture and the Centers for Disease Control and Prevention on this ongoing investigation.

FSIS is concerned about all frozen, raw, stuffed and breaded chicken products produced by Aspen Foods between July 30, 2015 and September 17, 2015. The twelve positive samples collected during FSIS’ intensified sampling efforts alerted FSIS to a systemic problem at the establishment. FSIS cannot have confidence in the safety of any products produced after July 30, 2015. In addition to issuing this Alert, FSIS has directed its personnel to detain products covered by this Alert that they find in commerce because the company has refused to recall the products.

The frozen, raw, stuffed and breaded chicken items may include the following brands and be labeled as “chicken cordon bleu,” “chicken Kiev” or “chicken broccoli and cheese” and bear the establishment number “P-1358” inside the USDA mark of inspection. These products were shipped to retail location and food service locations nationwide.

Acclaim
Antioch Farms
Buckley Farms
Centrella Signature
Chestnut Farms
Family Favorites
Kirkwood
Koch Foods
Market Day
Oven Cravers
Rose
Rosebud Farm
Roundy’s
Safeway Kitchens
Schwan’s
Shaner’s
Spartan
Sysco
These products were labeled with instructions identifying that the product was uncooked (raw) and included cooking instructions for preparation. As stated in the July 15, 2015 Recall Release, some case-patients reported following the cooking instructions on the label and using a food thermometer to confirm that the recommended temperature was achieved. Therefore, FSIS advises consumers not to eat these products. Special attention should be paid by the food service industry and food handlers. Using a food thermometer to properly cook these products will not protect the health of the consuming public.

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after exposure to the organism. The illness usually lasts 4 to 7 days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider.

Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase. FSIS is concerned that some product may be in consumers’ freezers. Although the products included in this Alert may appear to be cooked, this product is in fact uncooked (raw) and should be handled carefully to avoid cross-contamination in the kitchen.

Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.

Butala Emporium, Inc. Recalls Eleven Ayurvedic Dietary Supplements Because of Elevated Levels of Lead and Mercury

Contact:
Consumer:
Shaswat Butala
718-899-5590
FOR IMMEDIATE RELEASE — September 15, 2015 — Jackson Heights, NY — Butala Emporium, Inc of Jackson Heights, NY, is voluntarily recalling eleven Ayurvedic (dietary) supplements (listed below) because the products were found to contain elevated lead and mercury levels which may cause health problems to consumers, particularly infants, small children, pregnant women, and those with underlying kidney disorders if consumed.The concentration of lead exceeds the recommended daily lead exposure for children less than 6 years of age and women of childbearing age and would likely be injurious to health. If a child or a pregnant woman is exposed to lead for a protracted period of time (e.g., weeks to months) permanent damage to the central nervous system, learning disorders, developmental defects, and other long-term health problems can occur. The problems that might occur are dependent on the duration and degree of exposure.

The mercury levels in these products are high and exceed the weekly intake exposure and would likely be injurious to health. The elevated mercury levels in these products with short term use can cause kidney, stomach and intestinal (or gut) symptoms, while month-long use of these products could be potentially lethal. Mercury consumption at these levels can also cause psychiatric and personality disturbances, ataxia (or loss of coordination), visual loss, hearing loss, and other neurological conditions particularly exposed in utero. Butala is notifying individuals not to consume this product.

Baidyanath brand Saptamrit Lauh–Batch No. SPL-04, Expiry Date 4/2018
Baidyanath brand Rajahpravartini Bati–Batch No. RAJ-15 0 & 126, Expiry Date 1/2019 & 07/2016
Baidyanath brand Sarivadi Bati–Batch No. SRI-09, Expiry Date 04/2018
Baidyanath brand Shankh Bati–Batch No. SHN-02, Expiry Date 08/2018
Baidyanath brand Marichyadi Bati–Batch No. 200, Expiry Date 08/2017
Baidyanath brand Agnitundi Bati–Batch No. 018, Expiry Date 02/2016
Baidyanath brand Arogyavardhini Bati–Batch No. 018, Expiry Date 03/2017
Baidyanath brand Sarivadi Bati–Batch No. SARI-015, Expiry Date 01/2019
Baidyanath brand Brahmi Bati–Batch No. HGB-18, Expiry Date 03/2019, Batch Nos. 244 & 242, Expiry Date 03/2017 (products without Batch No. or Expiry Date are subject to this recall)
Baidyanath brand Gaisantak Bati–Batch No. GAI-09, Expiry Date 08/2018 and Batch No. 141, Expiry Date 10/2017
Baidyanath brand Chitrakadi Bati–Batch No. 193, Expiry Date 02/2018

The 80-count-capsules are packed in white, plastic bottles with green, yellow or orange labeling under the brand name “Baidyanath” made by Shree Baidyanath Ayurved Bhawan (P) Ltd. 1 Gupta Lane,  Kolkata, India and top cap sticker with imported by Butala Emporium

The product was distributed in NY through retail stores and to consumers as single unit purchases via the firms internet site within CA, CT, FL, HI, MA, NJ, OH, PA, VT, D.C. and PR).

No complaints or illnesses have been received to date.

The recall was initiated after it was discovered that the products contain high levels of lead and mercury based on NYC Department of Health laboratory and U.S. Food and Drug Administrating testing.

Pregnant women and patients with underlying kidney problems who may have consumed any of the above products should consult with their physician or health care provider.  For more information, consumers should contact their local poisoning prevention program or local public health department.

Consumers who have purchased these products are urged not to consume the product and should return them to the place of purchase for a full refund.  Consumers with questions may contact the company at 1-718-899-5590, Monday – Friday, 9 am – 5 pm ET or email butala1@aol.com.

Adverse reactions or quality problems experienced with the use of this product may be reported to the FDA’s MedWatch Adverse Event Reporting program either online, by regular mail or by fax.

Complete and submit the report Online: www.fda.gov/medwatch/report.htm
Regular Mail or Fax: Download form www.fda.gov/MedWatch/getforms.htm or call 1-800-332-1088 to request a reporting form, then complete and return to the address on the pre-addressed form, or submit by fax to 1-800-FDA-0178

Karoun Dairies, Inc. Issues Nationwide Voluntary Recall of Various Cheeses Because of Possible Health Risk

Contact:
Consumer:
866-272-9393
Media:
866-272-9376
FOR IMMEDIATE RELEASE — September 16, 2015 — San Fernando, CA — Today Karoun Dairies, Inc. announced that it is voluntarily recalling a variety of cheeses it distributes due to possible contamination with Listeria monocytogenes. To date, no product has tested positive for Listeria but in view of the association with listeriosis cases Karoun Dairies Inc. is initiating a voluntary recall in the interest of protecting public health.

Listeria monocytogenes is an organism, which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

The products are vacuum packed, in jars or in pails under the following brands; Karoun, Arz, Gopi, Queso Del Valle, Central Valley Creamery, Gopi, and Yanni. Weights vary from 5 ounces to 30 pounds.

This recall is limited to cheese with the UPC codes in the table below sold nationwide. No other Karoun Dairies product is affected by this recall. The products being recalled are listed below and were distributed to retail outlets, including food service accounts and supermarkets in the U.S. Consumers can find UPC code and use by dates on each package.

Item Name UPC Codes Affected Areas Use by Dates up to
Ackawi 7 96252 00123 9, 7 96252 01123 8, 7 96252 00325 7, 7 96252 02223 4, 7 96252 03223 3 US 1/6/2016
California 7 96252 90030 3 US 1/5/2016
Cotija 7 96252 80037 5, 7 96252 80036 8, 7 96252 80032 0 US 2/29/2016
Farmers Goat Fresh 7 96252 50016 9 US 11/26/2015
Fresco 7 96252 80083 2, 7 96252 80081 8 US 11/8/2015
Fresh Cheese/Panela 7 96252 03226 4, 7 96252 03227 1, 7 96252 00227 4, 7 96252 00226 7, 7 96252 00228 1, 7 96252 00122 2, 7 96252 00126 0, 7 96252 60001 2, 7 96252 80074 0, 7 96252 22003 6, 7 96252 80070 2, 7 96252 00127 7 US 12/31/2015
Feta 7 96252 22004 3, 7 96252 22006 7, 7 96252 22007 4, 7 96252 22005 0, 7 96252 22022 7, 7 96252 22002 9, 7 96252 11003 0, 7 96252 40003 2, 7 96252 11024 5, 7 96252 11025 2, 7 96252 22012 8, 7 96252 40025 4, 7 96252 12034 2 US 3/7/2016
Goat Milk Feta 7 96252 50001 5 US 3/2/2016
Mozzarella 7 96252 70012 5, 7 96252 70013 2, 7 96252 12014 5, 7 96252 12015 2 US 1/2/2016
Paneer 7 96252 70008 8, 7 96252 70014 9, 7 96252 70019 4, 7 96252 70018 7 US 1/7/2016
Queso Blanco 7 96252 80004 7, 7 96252 80005 4, 7 96252 80043 6 US
String Cheese 7 96252 00019 5, 7 96252 00020 1, 7 96252 00035 5, 7 96252 00015 7, 7 96252 00025 6, 7 96252 00041 6, 7 96252 00042 3, 7 96252 00040 9, 7 96252 00005 8, 7 96252 00008 9, 7 96252 00038 6, 7 96252 00028 7, 7 96252 00018 8, 7 96252 00013 3, 7 96252 00017 1, 7 96252 00016 4, 7 96252 00039 3, 7 96252 00022 5 US 3/16/2016
Ani 7 96252 01125 2, 7 96252 00323 3 US 1/5/2016
Nabulsi 7 96252 03225 7, 7 96252 00225 0, 7 96252 00223 6 7 96252 00125 3 US 12/29/2016
Yanni Grilling 7 96252 90024 2, 7 96252 90029 7 US 12/23/2015
Karoun Dairies was made aware of a possible association of their cheese products with several recent cases of listeriosis by FDA and CDC. The company has ceased distribution of above cheeses and is working closely with FDA to continue to investigate the problem further.
Consumers who have purchased any of these products are urged to dispose of or return it to theplace of purchase for a full refund. Consumers with any questions may call toll free 1-866-272-9393 toll free, Monday – Friday 8:00AM to 6:00PM PST.

Di Stefano Cheese Co. Recalls Ham Products Produced Without Benefit Of Inspection
Class I Recall 123-2015
Health Risk: High Sep 16, 2015
Congressional and Public Affairs
Alexandra Tarrant
(202) 720-9113

WASHINGTON, Sept. 16, 2015 —  Di Stefano Cheese Co., a Pomona, Calif., establishment, is recalling approximately 1,280 pounds of Parma Boneless Ham produced in Italy that were not presented at the U.S. point of entry for inspection, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. Without the benefit of full inspection, a possibility of adverse health consequences exists.

The following products are subject to recall: [View Labels]    

15 lb. cases of “Ruliano Collezione Regale” Parma boneless ham with case code 14260
15 lb. cases of “Ruliano 24” Parma boneless ham with a sell by date of 08-02-2016
These products were sent to distributors in the California.

The problem was discovered by routine record verification in the Public Health Information System (PHIS).

FSIS and the company have received no reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider.

Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

Consumers with questions about the recall can contact Sasia Mellinger, Human Resources Manager, at (909) 865-8301. Media with questions about the recall can contact Stefano Bruno, Vice President, at (909) 865-8301.

Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.

When it comes to cooking food safely, there are several factors to take into consideration. First, what type of item is being cooked, how is it being served, what is the flavor profile I am wishing to impart to my guests…the list can go on. Suffice to say, food service establishments are required to adhere to certain temperature requirements when cooking foods for the public.

Depending on the regulations for the area in which the food is being prepared, the temperature danger zone is either set at a high temperature of either 135 degrees F (57C) or 140 degrees F (60C) (Illinois is 135, Minnesota is 140, as an example). This sets the absolute minimum that food can be held at for service. If the food item drops below this temperature, it must be reheated (per proper reheating standards) up to 165 degrees F, if you wish to continue serving the product; however, that will be a topic for a later date.

For the minimum internal cooking temperature of most items, the temperature is fairly straightforward. These are:

Poultry (whole or ground: duck, turkey, or chicken): 165 degrees F (74C) for 15 seconds.

Stuffing and stuffed meat, fish, poultry, and pasta: 165 degrees for 15 seconds. This means that the stuffing and the meat that was stuffed both must have the temperature checked and both must register 165 degrees F (74C) for 15 seconds.

Items that are considered Temperature Controlled for Safety (TCS) foods that are cooked in a Microwave, whether it be eggs, poultry, fish, and meat: 165 degrees F (74C).

Ground Meat (beef, pork, and other meats): 155 degrees F (68C) for 15 seconds

Injected meats (including brined ham and flavor injected roasts) 155 degrees F (68C) for 15 seconds.

Pork, beef, veal, & Lamb:
          Steaks & Chops: 145 degrees F (63C) for 15 seconds
          Roasts: 145 degrees F (63C) for 4 minutes; this means the temperature must be checked and it must hold at or above 145 for four minutes.

Seafood (including fish, shellfish, and crustaceans): 145 degrees F (63C) for 15 seconds.

Shell eggs for immediate service: 145 degrees F (63C) for 15 seconds.

Commercially processed, ready-to-eat food: (hot held for service): 135 degrees F (57C). Examples include cheese sticks, deep fried vegetables, etc.

While the above mentioned temperatures are the requirements for the different food items, there are also “alternative” minimum internal cooking temperatures that can be utilized for certain food items.

For example, beef and pork roasts have an alternate cooking endpoint that allows for slow roasting of the product. The following temperatures and time periods represent the minimum internal temperatures and the amount of time that the item must maintain at or above that temperature to be considered safe for human consumption.

130 F (54C) – 112 minutes
131 F (55C) – 89 minutes
133 F (56C) – 56 minutes
135 F (57C) – 36 minutes
136 F (58C) – 28 minutes
138 F (59C) – 18 minutes
140 F (60C) – 12 minutes
142 F (61C) – 8 minutes
144 F (62C) – 5 minutes
145 F (63C) – 4 minutes

Additionally, there are alternative minimum internal temperatures for ground and injected meats. This is the best way to ensure that your hamburger is safe and can still enjoy it when cooked medium rare. These times and temperatures are:

145 F (63C) – 3 minutes
150 F (66C) – 1 minute
155 F (68C) – 15 seconds
158 F (70C) – < 1 second

If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Tomorrows lesson: What foodborne contaminants need to grow.

Potential Health Hazard: Recalled Snack Fresh Brand Red Apple Slices May Have Been Distributed To Florida’s Palm Beach County School District

Contact:
Consumer:
1-866-873-0468

Media:
Stephanie Schreiber
610-926-6601 ext. 22
sschreiber@appeelingfruit.com

FOR IMMEDIATE RELEASE – September 14, 2015 –Appeeling Fruit Inc. in Dauberville, Penn. has been informed by one of its customers that some of the Snack Fresh brand, 2 oz. bagged red apple slices with Best-if-Used-by date 09/21/15 and production date 310815 that was voluntarily recalled on Wednesday, September 9 due to the potential of being contaminated with Listeria monocytogenes may have been distributed to schools in Florida’s Palm Beach County School District (product photo is available at www.appeelingfruit.comdisclaimer icon).

Listeria monocytogenes is an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

According to our customer, Florida’s Palm Beach County School District was notified on September 9th of the recall and individual schools were notified that morning. Also according to our customer, 360 cases of the 400 cases that it picked up at our facility on September 2nd have been retrieved and destroyed, and more cases are in the process of being returned. For this reason, it is unclear exactly how much of the remaining 40 cases may have been distributed in the Florida Palm Beach County School District. We are issuing this release in an abundance of caution and to ensure that parents are aware of the recall.

Parents of children in Florida’s Palm Beach County School District: Snack Fresh brand is common in Florida schools; the recalled 2 oz. bagged Snack Fresh product can be identified by three sets of numbers on the back of the Snack Fresh bag: 1) the Best-if-Used-by date is 09/21/15; 2) the UPC code under the black bars is 74641 00982; and 3) the production date, or first six numbers under the “Product of USA” stamp is 310815. All three sets of numbers on the 2 oz. Snack Fresh bag must match these in order to identify the recalled product.

Anyone who has recalled product in their possession should not consume it, and should dispose of it properly. Consumers with questions may contact the company’s consumer information desk at 1-866-873-0468, or visit its website at http://www.appeelingfruit.com/disclaimer icon.

To date, health authorities have not informed us of any illnesses linked to this recall. To our knowledge, no other recalled products were distributed to schools. A complete list of September 9th recalled products can be found on our website at www.appeelingfruit.comdisclaimer icon.

The recall was being initiated after the company was informed that an environmental sample taken in the production facility, as part of an internal routine sampling program, tested positive for the bacteria. Subsequent test results from the facility have been negative.

“Even though the recalled Snack Fresh sliced red apples that went to Florida Palm Beach County schools was included in our original September 9 recall announcement, and we know that the school district promptly notified individual schools that may have received product, we are issuing this additional notification to ensure that parents and students know about that recall,” said Steve Cygan, president of Appeeling Fruit. “We are also working closely with health officials to ensure that the recall is carried in the most effective and efficient manner possible.”

Iowa Select Herbs, LLC Issues a Nationwide Recall of Its Products Pursuant to Consent Decree Issued by the Federal Court for the Northern District of Iowa

• Online: https://www.accessdata.fda.gov/scripts/medwatch/index.cfm?action=reporting.home
• Regular Mail: use postage-paid, pre-addressed Form FDA 3500 available at:http://www.fda.gov/downloads/AboutFDA/ReportsManualsForms/Forms/UCM163919.pdf. Mail to address on the preaddressed form.
• Fax: 1-800-FDA-0178

I am sure that there are a lot of people that are wondering why I chose this topic to discuss today, as most people may feel that they already know how to properly reheat food. Unfortunately, there are food safety issues to contend with when reheating foods, just like there are when foods are first cooked.

Luckily, this is a very simple food safety issue that is very easy to explain and implement, and is considered a requirement for professional food service establishments.

The basics of this procedure is that foods that have been properly cooked and then properly cooled can be served at any temperature, provided it is being served immediately. An example of this is the beef in a roast beef sandwich. At home, a lot of people (I will admit I do this myself), will grab something from the fridge and eat it cold or throw it into the microwave for a couple of seconds to add a little bit of heat to it, which is perfectly acceptable, again, provided it is served and eaten immediately.

The situation with properly reheating foods occurs when you are reheating foods for hot holding on a buffet or for later table service. At that point, all reheated items must be moved through the temperature danger zone as quickly as possible. The food service requirement is that the food must be heated to an internal temperature of 165 degrees F (74C) and hold that temperature for at least 15 seconds. This reheating must be completed within two (2) hours.

If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Tomorrows lesson: Proper cooking temperature endpoints for food safety.