Nineteen food safety numbers that can improve your health and business
Wednesday, October 1st, 2014 -
By Kevin Freeborn October 1, 2014
Everyone wants to make sure their customers eat safely. While we can’t control what happens when a customer prepares food in their own home, restaurant operators should always do their best to apply what we know about important food safety numbers in order to help reduce the likelihood of someone getting sick.
Here are a few of the surprising facts, figures and statistics to help you understand how the numbers related to food safety can affect your health and your business.
20 seconds – The time it takes to properly wash your hands.
4⁰ Celsius – The highest temperature at which foods can be safely stored in a refrigerator.
-18⁰ Celsius – The temperature at which foods should be stored in a freezer.
1 minute – The time it takes to calibrate (establish accurate measurements on) a food thermometer.
24 hours – The time it takes for a couple of kilograms of meat to thaw in a refrigerator. That’s 4 or 5 days for a 10kg turkey.
2 hours – The maximum time prepared food (think ham sandwich) can sit at room temperature before you must throw it out.
4 hours – The maximum time food can be between 4⁰ Celsius and 60⁰ Celsius (including room temperature) during preparation and cooking.
1,310,720 – The number of bacteria after four hours of growth in a food not kept at, or cooked to, safe temperatures.
85⁰ Celsius – The minimum safe internal temperature for cooked whole poultry.
70⁰ Celsius – The minimum safe internal temperature for cooked meat and fish.